Mini Bundt Cakes

Chef Ellie

Discover delicious Mini Bundt Cakes with easy recipes perfect for any occasion. Moist, flavorful, and customizable to suit your tastes!

Prep Time 15

Cook Time 30

Total Time 45

Course Dessert

Cuisine American

Servings 12

Calories 250 kcal

All-purpose flour 1 ½ cups – This provides the structure and texture for your cakes. Make sure to measure it correctly for the best results.
Granulated sugar ¾ cup – Adds sweetness to balance out the richness of the other ingredients.
Baking powder 1 ½ teaspoons – This is the key to a light, airy texture. Don’t skip it!
Salt(½ the
Eggs 2 large – Eggs act as a binder, helping the batter come together while adding moisture.
Unsalted butter ½ cup or 1 stick – Butter is essential for flavor, creating a tender crumb. Make sure it's softened to room temperature.
Whole milk ¾ cup – Adds moisture to the batter and helps create a smooth consistency.
Vanilla extract 1 teaspoon – The star of flavor, giving your cakes a deliciously aromatic taste.

Cocoa powder (¼ cu
Zest of one lemon – Adds a burst of fresh citrus flavor that pairs wonderfully with vanilla or poppy seed Bundts.
Chopped nuts ½ cup – Walnuts, pecans, or almonds can provide a delightful crunch to your cakes.
Cinnamon 1 teaspoon – A warm, cozy spice perfect for fall-inspired Bundt cakes.

When measuring dry ingredients like flour always spoon and level to avoid over-packing, which can lead to a dense cake. Additionally, ensure that all ingredients are at room temperature (especially butter and eggs) to create a smooth, even batter.

Preheat your oven to 350°F (175°C).butter or non-stick spray. You can also dust them lightly with flour to ensure that the cakes come out easily. If you have a non-stick Bundt pan, that’s even better!

In a medium-sized bowl, whisk together the all-purpose flour, baking powder, salt, and any optional spices or add-ins like cinnamon or cocoa powder. This helps to ensure that the leavening agents and spices are evenly distributed throughout the flour. Set the dry ingredients aside.

In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 3-4 minutes. This step is key to creating a tender crumb in your mini Bundt cakes, so don’t rush it!

Incorporate the eggs one by one, beating thoroughly after each addition. Then, mix in the vanilla extract. Continue beating until everything is fully incorporated.

Now it’s time to add the dry ingredients and milk to the butter mixture. Begin by adding a third of the dry ingredients, followed by half of the milk. Mix gently until just combined. Repeat, alternating between the dry ingredients and the milk, until everything is incorporated. Be careful not to overmix, as this can lead to dense cakes.

Spoon the batter into your prepared mini Bundt pans. Be sure not to overfill them – filling each pan about 2/3 full will give the cakes room to rise without spilling over. Use a spoon or an ice cream scoop for even portions.

Place the pans in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the center of a cake comes out clean. Keep a close eye on the cakes, as baking times may vary depending on your oven and the size of your Bundt pans.

Once the mini Bundt cakes are baked, allow them to cool in the pans for 10 minutes. After that, gently run a butter knife around the edges of each cake to loosen it from the pan. Flip the pans over to carefully release the cakes. Let them cool completely on a wire rack before serving or frosting.

If you want to test the cakes for doneness without a toothpick, lightly press the top of a cake – it should spring back. If it leaves a dent, it requires more time in the oven.

Nutrition Information (per serving):