Name: Mini Bundt Cakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 ¼ sticks unsalted butter (140g); 1 ¼ cups white sugar (250g); 3 large eggs; 2 cups all-purpose flour (240g); ⅔ cup milk (150ml); 1 ½ teaspoons baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon vanilla extract; 2 cups powdered sugar; ¾ stick unsalted butter (84g); 2 tablespoons milk; 1 teaspoon vanilla extract

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Why You’ll Love This Recipe

These Mini Bundt Cakes are soft, moist, and packed with flavor. The simple ingredients come together in no time to create a delicious treat, and the glaze adds the perfect finishing touch. They’re easy to make, especially with a mini bundt pan, and you can have them ready in just under an hour. Plus, they’re versatile – you can add your favorite flavor variations to the glaze or cake batter to customize them!

Ingredients

For the Bundt Cakes:

1 ¼ sticks unsalted butter (140g)
1 ¼ cups white sugar (250g)
3 large eggs
2 cups all-purpose flour (240g)
⅔ cup milk (150ml)
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract

For the Base Glaze:

2 cups powdered sugar
¾ stick unsalted butter (84g)
2 tablespoons milk
1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Mini Bundt Cakes

Directions

Step 1: Make the Mini Bundt Cakes

Preheat your oven to 350°F (180°C).

In a large bowl, cream together the butter and sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer.

Add the eggs one at a time, beating well after each addition. Then add the vanilla extract and mix until combined.

In a separate bowl, whisk together half of the flour with the baking powder, baking soda, and salt.

Add the dry ingredients to the butter mixture, mixing until just combined. Pour in the milk and stir until smooth.

Add the remaining flour and mix until the batter is smooth with no lumps.

Grease the mini bundt pan thoroughly. You can also lightly flour the pan if desired. Fill each cavity about two-thirds full. For easier filling, transfer the batter to a piping bag and pipe it into the molds.

Bake for 12 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Let the cakes cool in the pan for exactly 10 minutes before turning them out onto a wire rack to cool completely.

Step 2: Make the Glaze

Sift the powdered sugar into a mixing bowl to avoid lumps.

Melt the butter and pour it over the powdered sugar along with the milk and vanilla extract.

Whisk until smooth, adjusting the consistency with more milk if you prefer a thinner glaze.

If you’d like to try different flavors, add ingredients like lemon zest, cocoa powder, or almond extract to the glaze.

Step 3: Drizzle the Glaze

Once the cakes have cooled completely, drizzle the glaze over the top. You can also dip the cakes in the glaze for a thicker coating or pour the glaze into a piping bag and drizzle it in a more decorative pattern.

Servings and Timing

Servings: 12 mini bundt cakes
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes (plus cooling time)

Variations

Lemon Bundt Cakes: Add lemon zest to the batter and lemon juice to the glaze for a fresh, zesty twist.
Chocolate Bundt Cakes: Add cocoa powder to the batter for a chocolatey version and use a chocolate glaze or sprinkle powdered cocoa over the cakes for decoration.
Spiced Bundt Cakes: Add cinnamon, nutmeg, or pumpkin spice to the batter for a seasonal, spiced flavor.
Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend to make these cakes gluten-free.

Storage/Reheating

Storage: Store any leftover mini bundt cakes in an airtight container at room temperature for up to 3 days.
Freezing: You can freeze the unglazed mini bundt cakes for up to 2 months. Thaw at room temperature and glaze before serving.

FAQs

Can I make the batter ahead of time?

It’s best to bake the mini bundt cakes fresh, but you can prepare the batter and store it in the refrigerator for up to 24 hours before baking.

Can I use a different glaze?

Yes, you can customize the glaze by adding different extracts (like almond or maple), or for a chocolate glaze, melt some chocolate and mix it with butter and milk for a creamy, chocolatey finish.

How do I prevent the cakes from sticking to the pan?

Make sure to grease and flour the mini bundt pan well. You can also use a non-stick spray with flour for added ease.

How can I make the cakes fluffier?

Make sure not to overmix the batter, as that can make the cakes dense. Also, be sure to cream the butter and sugar properly to incorporate air into the batter.

Conclusion

These Mini Bundt Cakes are a delicious and charming dessert that’s perfect for any occasion. Soft and buttery with a sweet glaze, they’re a treat that’s sure to impress. Whether you’re serving them at a party or enjoying them as a special treat, these mini bundts will be a crowd favorite. Plus, with endless flavor variations, you can make these cakes your own!

Mini Bundt Cakes

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These Mini Bundt Cakes are soft, buttery, and drizzled with a sweet glaze, making them a perfect treat for any occasion. Quick to make and easy to customize, they are perfect for sharing or gifting.

Author: Amy
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes (plus cooling time)
Yield: 12 mini bundt cakes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (180°C).
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add vanilla extract and mix until combined.
In a separate bowl, whisk together half of the flour with the baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture, mixing until just combined. Pour in the milk and stir until smooth. Add the remaining flour and mix until smooth.
Grease and flour the mini bundt pan. Fill each cavity about two-thirds full with batter.
Bake for 12 minutes or until golden brown and a toothpick inserted into the center comes out clean. Let the cakes cool in the pan for 10 minutes before turning them out onto a wire rack to cool completely.
To make the glaze, sift powdered sugar into a mixing bowl. Melt the butter and pour it over the powdered sugar along with the milk and vanilla extract. Whisk until smooth, adjusting with more milk if desired.
Once the cakes are completely cooled, drizzle the glaze over the top. Serve immediately or store for later enjoyment.