But enough about actual babies, and let’s talk baby bundt cakes. If these aren’t the most moistest, most flavorful bundt cakes ever made, I don’t know what is. Using cake flour already started things off on a good note; then I threw in yogurt and cream cheese for added moistness. They are seriously incredible and I can’t keep stressing it enough so, make them PLEASE and see for yourselves!
- 2 cups cake flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 and 1/2 cups granulated sugar
- 2 eggs
- 1/4 cup vegetable oil
- 2 tablespoons plain yogurt
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
For the blackberry glaze:
- 2/3 cup blackberries
- 2 tablespoons milk
- 1 tablespoon lemon juice
- 1 cup powdered sugar, plus more if needed
Preheat oven to 325 degrees F. Grease two 6-cup mini bundt pans. Set aside.
In a medium-sized bowl, whisk together flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with a whisk attachment, beat together butter, cream cheese, and sugar until light and fluffy. Add eggs, one at a time, beating until incorporated. Add oil, yogurt, lemon zest, and vanilla extract, and beat until well-combined.
Add flour and milk in three additions, alternating between the two and beating after each addition until combined.
Fill cavities of mini bundt pans 3/4 full, shaking the pans to even out the batter. Bake in preheated oven for 30 minutes, or until lightly browned and toothpick inserted into the cake comes out with just a few crumbs.
Remove from oven and cool for 10 minutes before gently loosening the edges of the cakes and inverting them onto a wire rack.
Prepare glaze by pureeing blackberries in a blender. Strain pureed blackberries to get rid of any seeds, then add the strained mixture to a small bowl. Add milk and lemon juice. Whisk to combine. Add powdered sugar in increments, whisking together until right consistency is achieved.