Indulgent Chestnut Mini Bundt with Creamy Chestnut Filling

1. Heat up the milk and butter in a saucepan until they’re melted, then let the mixture cool down.

2. In a separate bowl, mix the flours and baking powder.

3. In another bowl, whisk the eggs with the sugar and vanilla extract until the mixture becomes pale and doubles in volume.

4. Gradually add the dry ingredients to the egg mixture, alternating with the cold milk and butter mixture, until the batter is smooth and well combined.

5. Generously grease the molds with butter, then pour a bit of batter into each mold.

6. Add a teaspoon of chestnut cream into each mold, then cover it with the remaining batter.

7. Bake your mini cakes in a preheated oven at 350°F for 30 to 40 minutes.

8. Let the cakes cool for 10 minutes before removing them from the molds.

Now that you have the perfect recipe for a delightful autumn dessert, you can enjoy these Mini Chestnut Bundt Cakes with their creamy center oozing with chestnut goodness. If you like this recipe, be sure to like and save this post for future reference!