Brown Butter Hazelnut Bundt Cakes combine toasted hazelnuts, brown butter, and dark chocolate ganache for delicious and beautiful mini cakes!
I have such a soft spot for mini desserts. They’re just so cute! Plus, they’re great for entertaining and gifting. I also have an abiding love of Bundt cakes. Combine the two, and I’m positively giddy!
These little beauties aren’t just adorable. No, they’re also rich, flavorful, and amazingly delicious. Toasted hazelnuts, browned butter, and a dark chocolate ganache combine wonderfully to make these cakes absolutely irresistible.
This recipe features two of my favorite ways to boost flavor. First is browning butter. It’s such a simple process with such big results. It only takes a few minutes, but it would be worth it if it took much longer. The rich, nutty flavor is really quite amazing.
Second on that list is toasting nuts. Like browning butter, it’s so worth the few extra minutes of effort to enhance the flavor of these cakes. For those of you who might need a refresher on how to toast nuts, spread them in a single layer on a lined, rimmed baking sheet. Then bake at 350°F for about 10 minutes. Be sure to cool them before you add them to the batter.
Topping off these cakes is a dark chocolate ganache. Usually, I make ganache by heating cream in a saucepan on the stovetop just until it starts to bubble. Then it gets poured over chocolate and stirred after a few minutes. For recipes like these where you need a smaller amount of ganache, I find that the microwave works just fine. Just heat, wait a few minutes, and stir. So easy, right?
To make these mini Bundt cakes, you’ll need a mini Bundt cake pan. Look for one with a 1-cup capacity for each cavity. I’ve had mine for a while, and I use it at least a few times a year. If you don’t want to fit another pan into your kitchen storage, you can make cupcakes instead. Just use a standard-size muffin pan. The baking time shouldn’t vary much if at all.
We really love everything about these cakes, from their flavor to their appearance and everything in between. If you’re looking for mini desserts with maximum flavor, then these Brown Butter Hazelnut Bundt Cakes are just the thing!
More Mini Bundt Cakes
- Mini Cream Cheese Pound Cakes
- Mini Coconut Bundt Cakes
- Mini Chocolate Bundt Cakes with Peanut Butter Filling
18 Comments on “Brown Butter Hazelnut Bundt Cakes”
This looks wonderful! Could you use this same recipe to make one regular size bundt cake?
Hi, Melanie. You can, but it will take a large Bundt pan (maybe 14-15 cup capacity). The baking time will need to increase, as well. I’d guess it would need to bake about an hour.
I loooooove hazelnuts in desserts, and this cake looks like all the good things in the world – delicious and soft, The chocolate frosting makes it look even tastier, I have to try it 🙂
Hi! These look delicious I just wanted to ask can I substitute eggs for an eggless version
I don’t substitute eggs very often, but here’s some info about doing that: Egg Substitutes in Baking.
You had me at brown butter! These are so cute.
yummy! i will make this delicious food. Thanks for sharing your recipe.
These are the prettiest little bundt cakes I ever did see! and the tastiest!!! I love love brown butter + hazelnuts + chocolate, mmmmm
This looks so yummy! Just bought a 12 cup mini bundt pan – this is a must try!
It’s like a donut cake..unique style and looks good…
Is there any ingredients change for the bundt
Hi, Gwen. I’m not sure what you’re asking. If you’re wanting to convert to a standard Bundt pan, then you’d need to use one with a similar volume capacity as you’d use in these 18 1-cup mini Bundts.
YUM hazelnut is one of my most favorate flavors. I think I may just have to add hazelnut liqueur in the cake and icing. Thanks for this great recipe.
Now I know what to do with my mini bundt pan- Thankyou
How far in advance can these be made and how would you store them until needed? Thank you
Hi, Carol. The cakes should keep for a few days in an airtight container at room temperature. Any longer than that, and I would freeze them and add the ganache and garnish when you’re ready to serve.
Hi, How much is 1 & 1/4 cups chopped hazelnuts in grams?
Around 200 to 220g, depending on what size you chop them