Mulled Wine Mini Bundt with Nougat

Dieser Beitrag ist auch verfügbar auf: Deutsch (German)

Sharing is caring!

Mulled Wine Bundt Cake is an absolute staple dessert around Christmas in Germany. We love our mulled wine and put it in everything around Christmas – from gravy to cake batter. Usually, I would make a big Mulled Wine & Chocolate Bundt Cake but this Christmas I opted for the miniature Version.

These Mini Bundt Cakes look absolutely gorgeous on a cookie plate plus with them being bite-sized and with all the other goodies around the house, they are more tempting to eat than a big slice of cake. Who wants to ruin their appetite with a huge slice of cake when there`s so much else to eat, right?

These Mulled Wine Mini Bundt Cakes are flavoured with red wine, chocolate and our favourite Christmas spices. They are clearly cakes but softer and moister than your normal Bundt Cake – I´d put them somewhere in between cake and confectionary. They just scream Christmas.




The secret to making perfect  Mini Bundts is to leave out all ingredients that don`t enhance the flavour and add only the good stuff. Like cocoa, spices, mulled wine and little chunks of nougat or – if you can´t get Nougat, nougat chocolate. The dough is way richer than a normal Bundt Dough and bakes only for about 10 to 12 Minutes. Just take them out when they just begin to set and let them cool in the mould before taking them out.




Mulled Wine Mini Bundts

Mulled Wine Bundt Cake is an absolute staple dessert around Christmas in Germany. This Christmas, I opted for the miniature Version. These mini bundt cakes look absolutely gorgeous on a cookie plate! 

Course Dessert, Snack
Cuisine Christmas, German
Prep Time 15 minutes
Cook Time 12 minutes
Servings 25 pieces
Calories 70 kcal
Author Kiki Johnson


  • 100 g butter warmed to room temp
  • 80 g sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cocoa
  • 1 small egg and 2 small yolks
  • 100 g flour
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 50 ml red wine
  • 50 g grated cooled nougat or nougat chocolate


  1. Preheat the oven to 170 degree Celsius.
  2. Cream sugar and butter with vanilla and a pinch of salt.
  3. Add the eggs one after another and continue beating on low speed.
  4. Combine flour with baking powder, cocoa and spices and add alternating with the red wine until a dough forms. Avoid overmixing.
  5. Now fold in the grated nougat or nougat chocolate and pipe the dough into your prepared mini bundt mould. Bake for about 12 minutes and let cool before unmolding them.
  6. Serve sprinkled with powdered sugar or red wine glaze

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating