Today’s recipe is for people in my secret club. It’s called “The Club for People With 6 inch Bundt Pans”. If you’re not in the club, it’s probably because you like big Bundts and that’s perfectly okay. But for a small family or someone who likes baking multiple cakes, a 6 inch Bundt pan is a great investment because it’s ideal for making half batch versions of the standard Bundt pans, which are 10 inches and have a 12 cup capacity.
If you own a 6 inch Bundt pan and a scale, you can even weigh out half boxes of cake mix and make half batches of any cake mix based Bundt recipe. However, you won’t need to do that here, because today’s recipe is a good, scratch, marbled Bundt.
This recipe was originally from Maida Heatter who (to make matters even more complicated) designed it for a 9 inch Bundt. If you are in the even more exclusive group of people who own 9 inch Bundts, double the recipe and make it as Maida did. And for those of you in the mass majority who own 10 inch Bundts, you can also double it, but your cake will be a little short in stature.
Whatever you do, make sure to weigh the flour or sift it before measuring with a light hand, otherwise the cake will be dry.
Marbled Mini Bundt Cake
Ingredients
- 1 teaspoon instant coffee
- 2 tablespoons boiling water
- 2 tablespoons and 2 teaspoons Dutch Process unsweetened cocoa powder
- 1 1/4 cups sifted all-purpose flour 5 ounces or 140 grams**
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 2 large eggs separated
- 1 stick 4 oz unsalted butter, softened
- 3/4 cups granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract or Butternut Extract
- 1/3 cup whole milk
Glaze
- 1 ounce of chopped semisweet chocolate
- 1/2 tablespoon of unsalted butter
- 1/4 cup sifted powdered sugar
- 1/4 teaspoon vanilla
- 1 1/2 tablespoons whole milk or as needed
Instructions
- Preheat the oven to 350 degrees F. Grease and flour a 6 inch Bundt pan.
- Combine the instant coffee and boiling water in a glass measuring cup. Add the Dutch process cocoa powder and stir until smooth.
- Weigh the flour into a bowl making sure you have 140 grams (5 oz) or carefully measure after you’ve sifted. This is important. Mix the flour with the baking powder and salt and set aside.
- With a handheld electric mixer, beat the egg whites until very foamy. Gradually add 2 tablespoons of the granulated sugar and beat until soft peaks form. Set aside.
- In a mixing bowl, beat the butter with the electric mixer until creamy. Beat in the remaining ½ cup and 2 tablespoons of granulated sugar until fluffy and light. Beat in the vanilla extract. Beat in the egg yolks.
- By hand, stir in the flour mixture and milk, alternately, beginning and ending with the flour.
- Measure out 1 cup or weigh out 8 oz of batter and place in a separate bowl. Stir in the cocoa mixture.
- Stir the almond or butternut extract into the remaining vanilla mixture.
- With a rubber spatula or scraper, fold half of the egg whites into the vanilla mixture. Fold the remaining egg whites into the chocolate mixture.
- Now spoon the batter into the pan to make your pattern. Space about 4 tablespoons of chocolate batter around the bottom of the pan. Fill in the spaces with teaspoons of white batter. Repeat, but this time put tablespoons of white batter in the pan and fill the spaces with 5 teaspoons of chocolate batter. Repeat this pattern until you’ve used all the batter.
- Bake for about 38-40minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then turn from pan and let cool completely.
- In a 2 cup glass measure, melt the butter and chocolate together in the microwave. Stir until smooth, then stir in powdered sugar until pasty. Add vanilla and milk until icing is thin and smooth enough to drizzle. Spoon over the cooled cake.
Anna
Hi Phyllis,
I bought mine at Target. There’s a picture of it on this old post. Both Target and Amazon have a similar one in blue.
I still have the pan, and it works perfectly for any half version of a Bundt cake. That being said, I am in the market for a newer, heavier 6 cup capacity pan, but the one I want is the Nordic Platinum. It’s quite a bit more $$, but probably worth it.
I drove all over town trying to find an 8 inch springform and ended up just buying one on Amazon. This is the exact 8 inch springform I purchased. It’s really nice. Hope that helps!
phyllisB
can you tell me the cup size of the 6 inch bundt that you use?
thank you
Phyllis
phyllis
I think this recipe is from 2017, so I can’t find the site you suggested for buying the 6 inch bundt pan.. an “error” shows up, but I have researched a bit…… what brand do you suggest? and I love the idea as it appears great for gifting… just the right size… can any/all/a recipe be reduced to use the 6 inch pan?
thanks
Phyllis
in addition: I am stymied as I cannot find an 8 inch springform (a good one that has the groove and the lip on the bottom that does a good job of reducing leakage)…… any suggestion? I have 9 inch springforms…..
thanks for all.
Phyllis
elise
A seasoned baker of 10 and 12cupper bundts, recently got two brand new 6cupper ones for 2.00 at goodwill thrift. They were a french mfr. Too much fun. I looked up a third identical one to buy and it was $22.00 and shipping. Love your site helping me explore cute teeny cakes for gifts. THANK YOU!! !!!
Anna
Hi Elizabeth,
Thanks so much for trying the recipe!!! You just made my day. Not everyone has a 6 inch Bundt pan, so I’m really happy the recipe was useful for someone else who does :). Also, good job since this was your first time making a marble cake.
Elizabeth
This makes the perfect 6 inch Bundt cake. First time making a marble cake, well forth the effort. Removed from Bundt pan Easley. Will defiantly make again 🙂
lindsay weiss
I like big BUNDTS and I can not lie… (sorry, couldn’t resist!)
Stephanie @ Plain Chicken
I have a ton of bundt pans, but not a little 6-inch one. Guess I need one! The cake looks yummy!