Mini Bundt Cakes Recipe
Learn how to make this delightful mini Bundt cakes recipe with easy-to-follow steps and simple ingredients. These beautifully decorated cakes, topped with lemon slices, pecans, and creamy glazes, are perfect for any occasion.
Print Pin Servings: 12 mini bundt cakes
Calories: 385kcal
Cost: $9
Equipment
- 12-cavity mini bundt pan
- Electric mixer (stand or hand-held)
- Mixing bowls
- Measuring cups and spoons
- Wire cooling rack
- Baking sheet
Ingredients
the Cakes:
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk
- ¼ cup sour cream
Chocolate Variation:
- ½ cup cocoa powder replace ½ cup of flour
the Glazes:
- Chocolate Glaze
- 1 cup semi-sweet chocolate chips
- ⅓ cup heavy cream
- 1 tablespoon corn syrup
Vanilla Glaze:
- 2 cups powdered sugar
- 4-5 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
Prepare:
- Preheat oven to 350°F (175°C)
- Grease and flour mini bundt pan thoroughly
Mix Dry Ingredients:
- Whisk flour, baking powder, and salt
- For chocolate cakes, replace ½ cup flour with cocoa powder
Mix Wet Ingredients:
- Cream butter and sugar until fluffy (3-4 minutes)
- Beat in eggs one at a time
- Add vanilla extract
- Mix milk and sour cream separately
Combine:
- Alternate adding dry ingredients and milk mixture
- Begin and end with dry ingredients
- Mix until just combined
Bake:
- Fill cavities ⅔ full
- Bake 20-25 minutes
- Cool 10 minutes in pan
Make Glazes:
- Chocolate: Heat cream, pour over chips, stir until smooth
- Vanilla: Mix sugar, cream, and vanilla until smooth
Decorate:
- Drizzle with chosen glaze(s)
- Allow to set before serving
Notes
Nutrition
Calories: 385kcal | Carbohydrates: 52g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 95mg | Sodium: 165mg | Potassium: 95mg | Fiber: 1g | Sugar: 35g | Calcium: 85mg | Iron: 1.5mg