Mini Bundt Cakes

Bake soft, buttery mini bundt cakes with a tender crumb and a simple vanilla glaze. This easy mini bundt cake recipe is perfect for parties, birthdays, showers, and holiday gatherings. Customize with different glaze flavors like lemon, chocolate, or strawberry for a fun, crowd-pleasing dessert. These small cakes are ideal for individual servings and decorate beautifully for any occasion.

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

Instructions

Make the Mini Bundt Cakes

1. Preheat the oven to 350°F (180°C).
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then add the vanilla extract and mix until combined.
4. In a separate bowl, whisk together half of the flour with the baking powder, baking soda, and salt.
5. Add the dry ingredients to the butter mixture and mix until just combined.
6. Pour in the milk and mix until smooth.
7. Add the remaining flour and mix until the batter is smooth with no lumps.
8. Grease the mini bundt pan thoroughly and fill each cavity about two-thirds full. For easier filling, transfer the batter to a piping bag and pipe it into the molds.
9. Bake for 12 minutes or until golden brown and a toothpick inserted into the center comes out clean.
10. Let the cakes cool in the pan for exactly 10 minutes before turning them out onto a wire rack to cool completely.

Make the Glaze

1. Sift the powdered sugar into a mixing bowl.
2. Melt the butter and pour it over the powdered sugar along with the milk and vanilla extract.
3. Whisk until smooth. Adjust consistency by adding more milk if you prefer a thinner glaze.
4. For different flavor variations, add additional ingredients at this stage.

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Tips

• Use room-temperature butter and eggs for a smoother batter and better texture.
• Grease the mini bundt pan thoroughly, paying attention to all the details and crevices to ensure easy release.
• Fill each cavity only two-thirds full to allow space for rising without overflow.

Variations and Substitutions

• Flavored Glaze: Try adding lemon zest and juice for a citrus glaze, cocoa powder for a chocolate version, or maple syrup for a cozy maple glaze.
• Filling Ideas: Add a small spoonful of jam, chocolate chips, or chopped nuts in the center of the batter before baking.
• Dairy-Free: Substitute butter with a plant-based alternative and use almond or oat milk.

FAQs

Can I make these mini bundt cakes in advance?
Yes, they can be baked ahead of time and stored in an airtight container for up to 2 days. Glaze just before serving.

Can I freeze mini bundt cakes?
Absolutely. Freeze unglazed cakes for up to 2 months. Thaw and glaze when ready to serve.

How do I prevent sticking in the mini bundt pan?
Use a nonstick spray with flour or brush the pan with melted butter and a dusting of flour.

Serving Suggestions

• Drizzle the glaze over the mini bundt cakes and top with fresh berries or chopped nuts.
• Dust lightly with powdered sugar for an elegant touch.
• Serve alongside tea, coffee, or as part of a dessert platter at brunches and parties.

Why You’ll Love This Recipe

• Light, fluffy texture with a rich buttery flavor.
• Perfect for birthdays, showers, brunches, or anytime you want an individual-sized dessert.
• Easy to customize with a variety of glazes and flavor add-ins.