Celebrate occasions big and small with these Mini Chocolate and Vanilla Pound Cakes. Made using a mini fluted tube pan, these cakes are perfect for birthdays, showers, or just a weekend dinner with family and friends. Top your mini cakes with colorful swirls of buttercream frosting for the perfect finishing touch!
Tint Icing. Using icing colors, tint ½ cup icing each color as follows:· Orange(Orange icing color)· Rose(Rose icing color)· Sky Blue (Sky Blue icing color)· Magenta(Rose and Violet icing colors)· Purple(Royal Blue, Violet and Rose icing colors)
Preheat oven to 325°F. Prepare 6-cavity fluted tube pan with vegetable pan spray.
In a medium bowl, stir together flour, salt, baking powder and baking soda.
In a small bowl or other microwave-safe container, microwave chocolate at half (50%) power for 60 seconds. Stir thoroughly. Continue to microwave and stir at 30 intervals until smooth and completely melted. Set aside to cool slightly while mixing batter.
In a large bowl, beat butter and granulated sugar with electric mixer until light and fluffy. Add eggs and yolk, one at a time, beating well after each addition. Add vanilla and beat until well combined. Add flour mixture alternately with sour cream, beating until just combined
Measure out 1 cup batter and stir into melted chocolate until thoroughly combined. Divide batter evenly into the prepared pan cavities, smoothing into an even layer.
Divide remaining vanilla batter evenly into the prepared pan cavities; smooth tops.
Bake 28-35 minutes or until toothpick inserted in center of cake comes out with a few crumbs attached.Cool in pan on cooling grid 10 minutes. Remove from pan; cool completely on grid.
Prepare decorating bag with tip 21. Spatula stripe with all icing colors. Pipe spiral border on top of each cake.Sprinkle with white nonpareils.
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