Instructions
Step 1: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 2: In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
Step 3: Add the eggs one at a time, mixing well after each addition.
Step 4: Stir in the vanilla extract.
Step 5: Gradually add the dry ingredients alternating with the milk until a smooth batter forms.
Step 6: If baking, preheat the oven to 350°F (175°C) and grease mini bundt cake molds thoroughly.
Step 7: Fill the molds about ¾ full and bake for 12–15 minutes until golden and cooked through.
Step 8: Allow the cakes to cool completely before filling.
Step 9: For the cream filling, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
Step 10: In a separate bowl, whip the heavy cream until stiff peaks form.
Step 11: Fold the whipped cream into the cream cheese mixture until light and fluffy.
Step 12: Transfer the filling into a piping bag fitted with a narrow tip.
Step 13: Insert the piping tip into the bottom or side of each cake and fill with the cream mixture.
Step 14: Dust generously with powdered sugar before serving.
Storage and Reheating Tips
Store the filled cakes in an airtight container in the refrigerator for up to 3 days.
For best texture, allow the cakes to sit at room temperature for 10–15 minutes before serving.
Unfilled cakes can be frozen for up to 2 months.
These cakes are best enjoyed chilled or slightly cool and do not require reheating.
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