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Recipe by The Peppermill

Dulce de Leche Mini Bundt Cakes

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Dairy Dairy
Easy Easy
18 Servings
Allergens
40 Minutes
Diets

Deep caramel flavor makes these bundt cakes hard to refuse!

Ingredients

Dulce de Leche Mini Bundt Cakes

  • 1 and 1/2 cups sugar

  • 6 ounces butter (12 tablespoons), softened

  • 4 eggs

  • 2 cups flour

  • 1 and 1/2 teaspoons Haddar Baking Powder

  • pinch of salt

  • 1 cup dulce de leche, at room temperature, plus more for topping (see note)

Special Equipment

  • 1/2-cup mini bundt muffin pans

Directions

Prepare the Cakes

1.

Preheat oven to 325 degrees Fahrenheit.

2.

Grease and flour 18 mini bundt muffin pans (1/2-cup capacity).

3.

Using a mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time.

4.

Sift flour, baking powder and salt together. Alternating with the dry ingredients, add 1 cup dulce de leche to the butter mixture, beginning and ending with the dry ingredients.

5.

Pour batter into prepared pans and bake for 20 to 25 minutes or until a cake tester inserted in the cake comes out clean. Let cool for 10 minutes and then unmold from pan. Let cool completely.

Decorate

1.

Place 1/2 cup dulce de leche in a piping bag fitted with a star tip. Pipe a star in the center of each cake. Serve or freeze in an airtight container for up to one month.

Notes:

  Recipe can also be baked as one whole cake. Just grease and flour a 10-cup bundt pan and bake at 350 degrees Fahrenheit for one hour.   Dulce de leche is available at The Peppermill or on our website.
Dulce de Leche Mini Bundt Cakes

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Estie
Estie
2 years ago

soooo good. small recipe though, I would double