Berry Shortcake Bundtlettes
Makes 6 Bundtlettes
  • 2 tablespoons (28 grams) refined coconut oil, room temperature, plus more for brushing
  • 6 tablespoons (84 grams) unsalted butter, softened
  • ¾ cup (150 grams) granulated sugar
  • 2 large eggs (100 grams), room temperature
  • ½ teaspoon (3 grams) vanilla bean paste
  • 1 cup (125 grams) unbleached cake flour, plus more for dusting
  • ¾ teaspoon (1.5 grams) ground cardamom
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ teaspoon (1.25 grams) baking soda
  • ⅓ cup plus 1 tablespoon (95 grams) sour cream, room temperature
  • Orange Simple Syrup (recipe follows)
  • Vanilla Whipped Topping (recipe follows)
  • Mixed Berry Sauce (recipe follows)
  • Garnish: confectioners’ sugar, assorted berries
  1. Preheat oven to 325°F (170°C). Using a pastry brush, brush a 4- to 5-cup Bundtlette pan with coconut oil, spreading into an even layer; dust wells with flour, shaking out excess.
  2. In the bowl of a stand mixer, stir coconut oil by hand until smooth and softened. Add butter and granulated sugar; using the paddle attachment, beat at medium-low speed just until combined. Increase mixer speed to medium, and beat until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla bean paste. (Mixture may look a little broken, but batter will come together.)
  3. In a medium bowl, whisk together flour, cardamom, salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition and stopping to scrape sides of bowl. Divide batter among prepared wells. Firmly tap pan on a kitchen towel-lined counter several times to settle batter and release any air bubbles.
  4. Bake until a wooden pick inserted near center comes out clean, 13 to 18 minutes. Let cool in pan for 15 minutes. Invert cakes onto a wire rack, and let cool completely.
  5. Using a serrated knife or a cake leveler, cut cooled cakes in half horizontally. Place bottom halves on a serving plate; brush Orange Simple Syrup on bottom halves of cakes until mixture is used up. Spoon and spread Vanilla Whipped Topping onto bottom halves of cakes; top with Mixed Berry Sauce. Place top halves of cakes, cut side down, on top of sauce, making sure to align designs. Garnish with confectioners’ sugar and berries, if desired.
Recipe by Bake from Scratch at