
Ingredients
For the mini bundt cakes:
2 cups cake flour
2 earl grey tea bags
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
½ cup vegetable oil
¾ cup whole milk
1 teaspoon vanilla extract
3 large eggs
For the whipped cream:
1 cup heavy whipping cream
2 tablespoons powdered sugar + more for dusting
1 teaspoon vanilla extract
Tools Needed
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Bake with Me
Preparation
Preheat oven to 350℉. Lightly spray a mini bundt pan with baker’s spray.
Make the cakes: In a large bowl, whisk together the cake flour, earl grey tea, baking soda, salt, and sugar.
Add oil, milk, vanilla extract, and eggs. Whisk again until batter is smooth.Â
Scoop or pipe the batter into the bundt pan wells, filling them about â…” full. Gently tap the pan on a solid surface to release any air bubbles in the batter.
Bake the mini bundts for 16-19 minutes, or until a cake tester inserted into the center comes out clean. Allow the cakes to cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
Make the whipped cream: In a medium mixing bowl, combine the heavy whipping cream, 2 tablespoons powdered sugar, and vanilla extract. Use an electric hand mixer on medium-high speed to whip the ingredients until stiff peaks form.
Once completely cooled, lightly dust each cake with powdered sugar. Scoop or pipe the whipped cream over each and serve. Enjoy!