Description

Fluffy vanilla mini bundt cakes soaked with espresso syrup, topped with silky mascarpone glaze and dusted with cocoa powder—a refined twist on tiramisu in single-serve form.

Ingredients

Units Scale

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/4 cup milk
1 teaspoon vanilla extract
1 teaspoon baking powder
Pinch of salt
1/4 cup brewed espresso or strong coffee
2 tablespoons sugar
1/2 cup mascarpone cheese
1/4 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Unsweetened cocoa powder, for dusting
Chocolate shavings or curls (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease mini bundt cake molds or a standard bundt pan.
Cream together butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, alternating with milk, until batter is smooth.
Spoon batter into prepared molds and smooth the tops.
Bake for 18–20 minutes or until a toothpick inserted comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
While cakes cool, mix espresso and sugar until dissolved. Brush the syrup generously over the warm cakes and allow to absorb.
To make the glaze, whisk mascarpone, powdered sugar, milk, and vanilla until smooth and pourable.
Drizzle glaze over the cooled cakes and dust with unsweetened cocoa powder. Top with chocolate shavings if desired.

Notes

Use freshly brewed espresso for the most authentic flavor.
Let the cakes cool slightly before brushing with syrup to avoid sogginess.
Glaze can be made in advance and refrigerated for up to a day—just re-whisk before using.

Nutrition

Serving Size: 1 mini bundt cake
Calories: 320
Sugar: 22g
Sodium: 90mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 5g
Cholesterol: 90mg