Chef notes
I love this recipe because it really is the best of both worlds as far as two very different flavors coming together as one in a super cute package. The texture is just wonderful. It really is a beautifully tender with a pound cake-like density but also sort of light and fluffy too! It is so rich with the addition of cocoa powder, and the sour cream really brings such moistness to the finished product.
Technique tip: This recipe was tested in a six-cavity mini Bundt pan with a five-cup total capacity. However, mini Bundt pans can range anywhere from four to five cups. If your pan's total capacity is less than five cups, just reduce the baking time by a few minutes and check on the cakelettes early to prevent them from over-baking.
Ingredients
- Nonstick cooking spray
- 3/4 cup (1½ sticks) unsalted butter, room temperature
- 1¼ cups granulated sugar
- 3 large eggs, room temperature
- 1½ cups sifted cake flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup sour cream, room temperature
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 1 cup unsalted butter, room temperature
- 1 pinch salt
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 2 tablespoons unsweetened cocoa powder
Preparation
For the cakelettes:
1.Preheat your oven to 325°F. Liberally coat 2 mini Bundt pans with 5-cup or 6-cup capacity with nonstick cooking spray.
2.In the bowl of your stand mixer fitted with the whisk attachment, beat the butter on high speed for 1 minute. Slowly add the granulated sugar. Cream together for an additional 5 minutes, until very pale yellow and fluffy. Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
3.Turn your mixer down to its lowest speed and slowly add the flour in 2 batches. Add the salt and baking soda. Be careful not to overbeat. Add the sour cream, oil, and vanilla extract. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
4.Evenly separate the batter into 2 medium bowls. Set 1 bowl aside.
5.Whisk the cocoa powder into the second bowl and set aside.
6.Place alternating tablespoons of both batters into each cavity of your prepared pans, until each cavity is 2/3 full. Start with the vanilla, adding a tablespoon to each cavity, then add the chocolate. Start again with the batters until each cavity is 2/3 full. Be careful not to overfill. Bake for 24-28 minutes, or until a toothpick inserted into the center of a cakelette comes out mostly clean but still moist.
7.Let the cakelettes cool in the pan for 10 minutes, then invert onto a serving plate. Let cool to room temperature. Lightly cover the cakelettes with foil or plastic wrap so they not dry out.
For the buttercream:
1.In the bowl of a stand mixer fitted with the whisk attachment, add butter and salt and beat on medium-low speed.
2.Next turn the mixer down to low and slowly add powdered sugar in small portions until all is added then turn the speed to medium high to combine. Mix until fluffy.
3.Separate half of buttercream into a medium bowl and stir in cocoa powder.
4.Add both buttercreams to separate piping bags then place both side by side into piping tip.
To assemble:
Pipe frosting on each cakelette in the center hole and serve.
Adapted and printed with permission from "Grandbaby Cakes" by Jocelyn Delk Adams, Agate Surrey © 2015.
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