Step 3: Divide batter and bake
Wipe any drops of batter off the sides of the pan(s) and gently tap the pan(s) on the counter to settle the batter. Bake the cake(s) until a wooden skewer inserted in the center comes out with a few moist crumbs attached, 50 to 60 minutes, rotating the pan(s) halfway through baking.
My mini cakes baked in 35-40 minutes. (I filled my mini Bundt pan slighty fuller than I should have, you want them about 2/3 full. If you end up with larger bottoms like I did, just trim the edges when you take them out of the pan--the scraps are the chef's treat!)
Let the cake(s) cool in the pan for 10 minutes, then flip out onto a wire rack to cool completely, about 2 hours.