If you love the look of bundt cakes but want a smaller, more versatile treat, Mini Bundt Cakes are the answer. Moist, tender, and beautifully shaped, these little cakes are perfect for parties, afternoon tea, or as individual desserts for family dinners. With endless flavor options and stunning presentation, they’re as fun to decorate as they are to eat.
Mini Bundt Cakes
Equipment
- mini bundt pan or silicone molds
- Mixing bowls
- hand or stand mixer
- Spatula or spoon
- Whisk
Ingredients
- 1.5 cups all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 cup sour cream or Greek yogurt
- 0.5 cup milk
- 1 zest of 1 lemon or orange (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup mini bundt pan or silicone molds.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Add dry ingredients in thirds, alternating with sour cream and milk, beginning and ending with flour. Mix just until combined.
- Spoon batter into mini bundt molds, filling each about ⅔ full. Bake for 18–22 minutes, until a toothpick comes out clean.
- Let cakes cool for 10 minutes before removing from pans. Cool completely, then glaze, frost, or dust with powdered sugar.
Notes
What are Mini Bundt Cakes?
Mini Bundt Cakes are individual-sized versions of the classic bundt cake, baked in mini bundt pans or silicone molds. Like their larger counterparts, they have a decorative shape with ridges and patterns, making them perfect for glazing, drizzling, or dusting with powdered sugar. They can be made in a variety of flavors—vanilla, chocolate, lemon, pumpkin, or red velvet—making them versatile enough for any season or celebration.
Ingredients You’ll Need
This recipe makes 12 mini bundt cakes.
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt
- ½ cup milk
- Optional: zest of 1 lemon or orange for brightness
Toppings (choose your favorite)
- Simple glaze (powdered sugar + milk or lemon juice)
- Chocolate ganache
- Cream cheese frosting
- Fresh fruit or berries
- Powdered sugar dusting
Substitutions
- Dairy-free: use plant-based butter and almond milk.
- Gluten-free: use a 1:1 gluten-free flour blend.
- Lighter version: replace half the butter with applesauce.
Step-by-Step Instructions
Step 1: Preheat and prepare pans
Preheat oven to 350°F (175°C). Grease and flour a 12-cup mini bundt pan or silicone molds.
Step 2: Mix dry ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt.
Step 3: Cream butter and sugar
In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
Step 4: Combine wet and dry
Add dry ingredients in thirds, alternating with sour cream and milk, beginning and ending with flour. Mix just until combined.
Step 5: Bake
Spoon batter into mini bundt molds, filling each about ⅔ full. Bake for 18–22 minutes, until a toothpick comes out clean.
Step 6: Cool and decorate
Let cakes cool for 10 minutes before removing from pans. Cool completely, then glaze, frost, or dust with powdered sugar.
Tips for the Best Mini Bundt Cakes
- Grease pans well to prevent sticking, especially in detailed molds.
- Don’t overfill molds—leave room for cakes to rise.
- Tap pans gently before baking to release air bubbles.
- Allow cakes to cool before glazing to prevent melting.
Flavor Variations
Mini Bundt Cakes are endlessly customizable:
- Chocolate mini bundt cakes: Add ½ cup cocoa powder.
- Lemon bundt cakes: Add lemon zest and glaze with lemon icing.
- Pumpkin spice bundt cakes: Use pumpkin puree and warm spices.
- Red velvet bundt cakes: Add cocoa powder and red food coloring.
- Marble bundt cakes: Swirl vanilla and chocolate batters together.
Storage and Make-Ahead
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps up to 5 days, though best served at room temp.
- Freezer: Freeze unglazed cakes up to 2 months. Thaw and glaze before serving.
Serving Ideas
Mini Bundt Cakes are perfect for:
- Birthday parties
- Bridal or baby showers
- Afternoon tea
- Holiday dessert tables
- Gift boxes for friends and family
Serve them plain with glaze for an elegant look or decorate lavishly for festive occasions.
Nutrition Breakdown
One mini bundt cake (without glaze) has about 210–240 calories, 4 grams protein, 28 grams carbs, and 10 grams fat. Toppings and fillings may increase calories but also boost flavor and presentation.
Conclusion
Mini Bundt Cakes are the ultimate dessert for when you want something elegant yet easy. With a moist crumb, beautiful shape, and endless flavor options, they’re as delightful to bake as they are to serve. Whether glazed, frosted, or dusted with sugar, these little cakes are guaranteed to impress and satisfy.
FAQs
Do I need a special pan for mini bundt cakes?
Yes, a mini bundt pan or silicone mold works best for the signature shape.
Can I use boxed cake mix?
Yes! One box of cake mix makes about 12 mini bundt cakes.
How do I prevent sticking?
Grease and flour pans well, or use baking spray with flour.
Can I make these ahead of time?
Yes, bake up to 2 days ahead and store in an airtight container.