Mini Bundt Cakes | Recipe
Small bundt cakes with berries and white chocolate
Text:
Katharina Kuhlmann
Photography:
© Marzia Balza
26 February 2026
The Bundt cake is the American cousin of the German Gugelhupf. This simple ring cake, with its characteristic tall shape and hole in the middle, can be varied in countless ways. This versatile cake is also very popular in cute mini versions. Every cake lover will instantly fall in love with our summery version with white chocolate chips, white ganache and fruity berries – and thanks to frozen fruit, you can bake it all year round.
Why VIVANI's "White Cooking Chocolate" is the perfect match for these mini bundt cakes
Cooking chocolate is perfect for baking. Whenever cakes, tarts and pastries need to be covered or decorated with chocolate, cooking chocolate is the better choice. The higher cocoa butter content compared to chocolate makes melted cooking chocolate particularly easy to pour and work with. For best results, it should always be melted and tempered in a bain-marie. These instructions explain the multi-step process.
White cooking chocolate has a more subtle and sweeter taste than dark or milk cooking chocolate and goes very well with fruit. In these mini bundt cakes, it balances out the acidity of the berries and harmonises perfectly with the light, small sponge cakes.
RECIPE: MINI BUNDT CAKES
Ingredients
For approx. 6 mini cakes
For the dough:
2 large
eggs
100 g
sugar
100 g
soft butter
100 g
cream
60 g
frozen berries
50 g
VIVANI White Cooking Chocolate, roughly chopped
40 g
ground almonds
170 g
flour
5 g
baking powder
For the Topping:
50 g
cream
100 g
VIVANI White Cooking Chocolate, chopped
dried berries
making
working time
15 minutes
baking time
25-30 minutes
level of difficulty
easy
N°
01
Preheat the oven to 175 °C (top/bottom heat). Grease a baking tin with 6 mini bundt moulds well.
02
Stir the soft butter and sugar until fluffy. Stir in the eggs one at a time, then add the cream.
03
Fold in the chopped cooking chocolate and frozen berries.
04
Mix the flour, baking powder and ground almonds and finally fold into the mixture.
05
Pour the batter into the prepared tin and bake in the preheated oven for approx. 25-30 minutes.
06
Allow to cool, then carefully remove from the moulds.
07
Meanwhile, heat the cream for the topping. Pour over the chopped cooking chocolate. Leave to stand briefly, then stir until smooth.
08
Decoratively coat the bundt cakes with the ganache and garnish with dried berry pieces.
This is VIVANI
For 25 years, VIVANI has been developing high-quality organic chocolate from sustainably grown cocoa beans. The brand from Bochum (Germany) stands for ecological cocoa cultivation, transparent supply chains and responsibility along the entire value chain. VIVANI was awarded “The National German Sustainability Award” for this commitment.
Production takes place at the traditional Weinrich chocolate factory in Herford, where each bar is created with a great deal of expertise and craftsmanship.
White Cooking Chocolate
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