One recipe yields 18 cakes and they are a great size for sharing. I found that two cakes fit perfectly, side by side, in an inexpensive foil loaf pan, so you can safely deliver them with no worries about getting the pan back.
For an extra sweet touch, pipe a rosette of cream cheese buttercream.
Here are the recipes:
(makes 18 cakes)
1 cup dark brown sugar, packed
1 cup granulated sugar
1 cup canola
2 (15oz) cans pumpkin
2 teaspoons vanilla
3 cups flour
3/4 cup dark cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons sea salt
2 teaspoons ground cinnamon
Grease your baby bundt cake pans and preheat the oven to 350 degrees. My pan is from Nordic Ware and makes six cakes. The recipe makes 18 cakes, so I used the same pan, repeating the process of greasing and filling it, two more times after baking the first batch.
|I greased the baby bundt pan with Crisco, being generous and careful to get it into every nook and cranny of every section.|
In another large bowl, whisk together the remaining dry ingredients.
Add the dry ingredients to the wet ingredients and mix until well combined.
Fill the bundt cake sections 3/4 full with the batter and give the pan a firm tap on the counter to help the batter settle.
Bake the cakes for 20 minutes or until done and springy to the touch. Let the baked cakes cool for three minutes before inverting them onto a cooling rack.
After they have cooled completely, frost them with vanilla cream cheese buttercream. I like to use a 1M tip and pipe a rosette on the top of each one.
Vanilla Cream Cheese Buttercream
(Note: this is the same recipe I used to fill the whoopie pies, but increased to make enough to top all 18 of the bundt cakes)
12 oz. cream cheese, room temperature
1 1/2 cups unsalted butter, room temperature
1 cup powdered sugar
1 1/2 teaspoon vanilla extract
Whip the cream cheese and butter together until smooth and creamy. Add the powdered sugar and vanilla and whip again.
|Two cakes ready to be shared. They fit perfectly in a foil loaf pan.|