Introduction
Looking for a sweet treat that’s both picture-perfect and party-ready? Mini bundt cakes might be the answer. With their charming shape and endless flavor options, these little cakes are quickly becoming a dessert favorite. Unlike large cakes, mini bundts offer ideal portion control and a quicker baking time—no slicing needed! This recipe brings you soft, fluffy mini bundt cakes that are moist, flavorful, and totally customizable. Whether you’re hosting a birthday, bridal shower, or cozy brunch, these mini wonders are a guaranteed crowd-pleaser.
Ingredients List
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream (or plain Greek yogurt)
- 1/4 cup milk
Flavor Options (choose one or mix & match):
- 1/2 cup mini chocolate chips
- Zest of 1 lemon + 1 tbsp lemon juice
- 1/2 cup mashed berries
Substitution tips: Use gluten-free flour if needed or almond flour for a nutty twist.
Timing
- Prep Time: 20 minutes
- Bake Time: 18-22 minutes
- Cooling & Decorating: 20 minutes
- Total Time: 1 hour
Compared to standard cakes that take over an hour just to bake, these mini cakes cut prep and bake time in half, making them perfect for busy hosts.
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a mini bundt pan thoroughly to prevent sticking.
Step 2: Cream Butter and Sugar
In a large bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
Step 3: Mix Wet and Dry Ingredients
Whisk together flour, baking powder, baking soda, and salt in a separate bowl. Add the dry ingredients to the butter mixture alternately with sour cream and milk. Mix just until combined.
Step 4: Add Flavor Variations
Fold in your chosen add-ins: lemon zest and juice, chocolate chips, or mashed berries.
Step 5: Fill and Bake
Spoon the batter into your greased mini bundt pan, filling each cavity about 2/3 full. Bake for 18-22 minutes, until a toothpick comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack.
Nutritional Information
Per cake (based on 12 mini cakes):
- Calories: 220
- Fat: 10g
- Carbs: 29g
- Sugar: 15g
- Protein: 3g
- Fiber: 1g
Healthier Alternatives for the Recipe
- Lower Sugar: Replace 1/3 cup sugar with mashed banana or applesauce.
- Dairy-Free: Use coconut yogurt and plant-based milk.
- Whole Grain: Swap half the flour with whole wheat pastry flour.
Serving Suggestions
- Elegant: Drizzle with a lemon or chocolate glaze and sprinkle with edible flowers.
- Casual: Dust with powdered sugar and serve with berries.
- Festive: Wrap in clear bags with ribbon for party favors or gifts.
Common Mistakes to Avoid
- Under-greasing the Pan: Mini bundts can stick easily. Use non-stick spray + flour.
- Overfilling the Molds: Leads to overflow and loss of shape.
- Overmixing the Batter: Causes dense, dry cakes.
Storing Tips for the Recipe
- Room Temp: Store in an airtight container for up to 3 days.
- Freezing: Wrap individually and freeze for up to 2 months.
- Reheating: Microwave for 10–15 seconds to restore softness.
Conclusion
These mini bundt cakes are as delightful to eat as they are to look at. Easy to make, beautifully customizable, and always impressive, they’re perfect for celebrations big or small. Try them once, and you’ll want them at every gathering!
💬 Tried it? Share your favorite flavor combo below, and don’t forget to Pin this recipe for later!
FAQs
Q: Can I use a regular bundt pan instead? A: Yes, but bake time will increase to 35–40 minutes.
Q: Do I need a special pan for mini bundts? A: Yes, a mini bundt pan works best. You can also use a muffin tin, but the look will differ.
Q: Can I make these ahead of time? A: Absolutely! They freeze beautifully and can be made 2–3 days in advance.
Q: Can I glaze them while warm? A: Let them cool first to prevent the glaze from melting off.