Mini Bundt cakes are a delightful treat that are perfect for any occasion. Whether you’re looking for a sweet treat to enjoy with your afternoon tea or want to impress your guests with a show-stopping dessert, mini Bundt cakes are the way to go.
From the classic vanilla and chocolate mini Bundt cakes to the indulgent caramel and coffee flavors, these cakes are easy to make and require just a few simple ingredients. We’ll also show you how to make unique and delicious mini Bundt cakes like the citrusy lemon and the fruity raspberry.
Each cake is individually hand-crafted with care and attention to detail. It’s the perfect size for a small gathering or party and can easily be served as an after-dinner dessert or special snack. Whether it’s for a birthday, anniversary, wedding, or even just a casual get-together, our mini bundt cakes will be sure to impress.
Treat yourself and your guests to the best with our mini bundt cakes! So, grab your mini Bundt cake pans and get ready to bake your way to happiness with these top 10 mini Bundt cake recipes of 2023!
I find this Easter Mini Bundt Cake recipe to be a dream come true! Incredibly simple to prepare, with just a few basic ingredients and a bit of time investment, it provides the perfect balance between lightness and sweetness! With its portability-friendly quantity (which can easily be increased or diminished), this cake is ideal for larger gatherings.
Plus, you can get creative with the decorations – use sprinkles, chopped nuts, or even mini chocolate eggs to make it festive! I find that these mini bundt cakes are always a hit with kids and adults alike. They’re also delicious served warm with a dollop of whipped cream or ice cream on top. If you’re looking for an easy but impressive dessert for your Easter celebration, this recipe is perfect!
Ingredients:
-1 cup all-purpose flour
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-1/2 cup butter, softened
-3/4 cup granulated sugar
-2 large eggs
-1 teaspoon pure vanilla extract
-1/2 cup buttermilk
-1/2 teaspoon almond extract
Instructions:
1. Preheat oven to 350 degrees F. Grease mini-bundt pans with butter or cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Beat in the vanilla extract.
4. Alternately add the flour mixture and the buttermilk to the butter mixture, beginning and ending with the flour mixture. Stir in the almond extract.
5. Divide the batter evenly among the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
6. Let cool in pans for 10 minutes before transferring to a wire rack to cool completely before serving. Enjoy!
2. Classic Mini Bundt Cakes
I love this recipe because it is simple, yet so delicious. Mary Berry’s Lemon Drizzle Cake is one of my all-time favorite treats. The combination of tart lemon and sweet drizzle is a classic flavor combination that never gets old. Plus, the recipe is easy to make and requires minimal ingredients. The cake itself is light, moist, and full of flavor.
The lemon zest permeates the cake without being overpowering, while the drizzle complements the flavors with its subtle sweetness. This recipe is perfect for a casual gathering or as a special treat for yourself. I highly recommend giving it a try; you won’t regret it!
Ingredients:
-2 cups all-purpose flour
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-1/2 cup butter, softened
-1 cup granulated sugar
-2 large eggs
-1 teaspoon pure vanilla extract
-1/2 cup buttermilk
-1/2 teaspoon lemon extract
-2 tablespoons freshly squeezed lemon juice
-2 tablespoons finely grated lemon zest
-1/2 cup confectioners’ sugar
Instructions:
1. Preheat oven to 350 degrees F. Grease mini-bundt pans with butter orcooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, andsalt.
3. In a separate bowl, cream together the butter and sugar until light andfluffy. Add the eggs one at a time, beating after each addition. Beat in the vanilla extract.
4. Alternately add the flour mixture and the buttermilk to the butter mixture, beginning and ending with the flour mixture. Stir in the lemon extract, lemon juice, and lemon zest.
5. Divide the batter evenly among the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
6. Let cool in pans for 10 minutes before transferring to a wire rack to coolcompletely.
7. In a small bowl, whisk together the confectioners’ sugar and 2 tablespoons of water to make a drizzle. Drizzle over cakes and let stand until set. Enjoy!
3. Lemon Mini Bundt Cakes
I am beyond thrilled to share my beloved mini lemon bundt cake recipe with you! This delightful recipe is effortless to follow and yields a scrumptious-tasting delight; its delicate yet satisfying texture accompanied by the glaze bringing out dazzling shine and an extra burst of flavor. It’s perfect for serving up in individual portions or as part of an overall dessert platter – it can be enjoyed by all without any rivalry!
The preparation time is minimal, and the results are always impressive! Not only does this recipe taste amazing, but it looks beautiful too – making it ideal for special occasions such as birthdays and anniversaries. If you’re looking for an easy yet delicious cake, this mini lemon bundt cake recipe is a fantastic option. With just a few simple ingredients you can have a delicious cake ready in no time!
Ingredients:
-1 1/2 cups all-purpose flour
-2 teaspoons baking powder
-1/2 teaspoon salt
-1/2 cup butter, softened
-1 cup granulated sugar
-2 large eggs
-1/2 cup buttermilk
-1 teaspoon pure vanilla extract
-2 tablespoons freshly squeezed lemon juice
-1 tablespoon finely grated lemon zest
-1/2 cup confectioners sugar
Instructions:
1. Preheat oven to 350°F (180°C). Grease mini-bundt pans with butter or cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Beat in the vanilla extract.
4. Alternately add the flour mixture and the buttermilk to the butter mixture, beginning and ending with the flour mixture. Stir in the lemon juice and lemon zest.
5. Divide the batter evenly among the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
6. Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
7. In a small bowl, whisk together the confectioners sugar and 2 tablespoons of water to make a glaze. Drizzle over cakes and let stand until set. Enjoy!
4. Yellow Mini Bundt Cakes
I am smitten with this delectable mini bundt cake recipe from CakeWhiz! It is effortless to put together and a crowdpleaser; everyone loves it. This yummy cake boasts simple ingredients like butter, sugar, eggs and flour—yet its flavor is reminiscent of a million dollar dessert. Savor the exquisite taste of this decadent creation enhanced by an alluring vanilla glaze drizzled over top!
You can also get creative and add your own choice of flavorings or decorations to make the mini bundt cakes extra special. The best part is that these mini cakes can be made ahead of time and stored in the refrigerator for up to five days – making them great for entertaining or a quick dessert fix. With this recipe there’s no need to sacrifice taste when you’re short on time!
Ingredients:
-1/2 cup (1 stick) butter, softened
-1 cup granulated sugar
-2 large eggs
-1 teaspoon vanilla extract
-2 cups all-purpose flour
-1 teaspoon baking powder
-1/4 teaspoon salt
-1/2 cup milk
-Vanilla Glaze (optional):
-1 cup confectioners’ sugar
-2 tablespoons milk
-1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350F (175C) and grease a 12-cup mini bundt pan with cooking spray.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the butter mixture in three batches, alternating with the milk and beginning and ending with the flour mixture.
4. Divide the batter evenly among the prepared mini bundt pan cups. Bake for 18-20 minutes, or until a toothpick inserted into the centers of the cakes comes out clean.
5. Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
6. To make the glaze, whisk together the confectioners’ sugar, milk and vanilla extract until smooth. Drizzle over cooled cakes and let stand until set. Enjoy!
5. White Chocolate Mini Bundt Cakes
I love this recipe for moist vanilla white bundt cakes! Every time I make them, they come out perfectly moist and fluffy and they are always a hit with my family and friends. The recipe is so easy to follow and the ingredients are simple and easy to find. The cakes always rise beautifully and the vanilla flavor is so rich and delicious.
The best part about this recipe is that you can customize it to your liking. You can add different flavors of extracts or even zest or nuts to make them unique. You can also switch up the frosting or glaze and top it with whatever you like. I love the versatility of this recipe, making it perfect for any occasion. This recipe is one I will keep making over and over again!
Ingredients:
-1/2 cup (1 stick) butter, softened
-1 cup granulated sugar
-2 large eggs
-1 teaspoon vanilla extract
-1 teaspoon almond extract
-1 teaspoon orange extract
-2 cups all-purpose flour
-1 teaspoon baking powder
-1/4 teaspoon salt
-1/2 cup milk
-2 oz white chocolate, chopped
-Vanilla Glaze (optional):
-1 cup confectioners’ sugar
-2 tablespoons milk
-1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350F (175C) and grease a 12-cup mini bundt pan with cooking spray.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla, almond, and orange extracts.
3. In a separate bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the butter mixture in three batches, alternating with the milk and beginning and ending with the flour mixture.
4. Divide the batter evenly among the prepared mini bundt pan cups. Sprinkle the chopped white chocolate over the top of the batter. Bake for 18-20 minutes, or until a toothpick inserted into the centers of the cakes comes out clean.
5. Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
6. To make the glaze, whisk together the confectioners’ sugar, milk and vanilla extract until smooth. Drizzle over cooled cakes and let stand until set. Enjoy!
6. Rolo Mini Bundt Cakes
I am endlessly captivated with this recipe, which is both effortless to create and irresistible. Its only a few valuable ingredients combined in an impressive mini bundt cake for a delectable experience that you can make at any time! Plus, these special desserts are perfect for parties or occasions of your choosing – whether it be as part of an elaborate meal or simply to create something extraordinary just for yourself!
The cake itself is light and fluffy, with a buttery flavor that is hard to resist. The frosting is simple to make, but adds a nice finishing touch. Plus, the decorative sugar sprinkles on top give these mini bundt cakes an extra bit of charm. I highly recommend giving this recipe a try – you won’t regret it!
Ingredients:
-1 cup (2 sticks) butter, softened
-2 cups granulated sugar
-4 large eggs
-1 teaspoon vanilla extract
-3 cups all-purpose flour
-1 teaspoon baking powder
-1/2 teaspoon salt
-1/4 cupmilk
-2 packages Rolo candy, chopped
-Vanilla Frosting:
-1/2 cup (1 stick) butter, softened
-3 cups confectioners sugar
-1 teaspoon vanilla extract
-2-3 tablespoons milk
-Decorative sugar sprinkles, optional
Instructions:
1. Preheat oven to 350F (175C) and grease a 12-cup mini bundt pan with cookingspray.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the butter mixture in three batches, alternating with the milk and beginning and ending with the flourmixture.
4. Divide the batter evenly among the prepared mini bundt pan cups. Sprinkle the chopped Rolo candy over the top of the batter. Bake for 18-20 minutes, or until a toothpick inserted into the centers of the cakes comes out clean.
5. Let cool in pans for 10 minutes before transferring to a wire rack to coolcompletely.
6. To make the frosting, cream together the butter, confectioners’ sugar, vanilla extract and milk until smooth. Spread the frosting over cooled cakes and sprinkle with decorative sugar sprinkles. Enjoy!
7. Chocolate Chip Mini Bundt Cakes
I am truly captivated by this delectable recipe for mini chocolate chip bundt cakes! Not only are they scrumptious and succulent, but they are also a breeze to put together. One of my favorite creations from The Baking Chocolatess website is this straightforward recipe due to its simplicity and the deliciousness of its end product – no elaborate substitutions or exotic ingredients here! Just flour, baking powder, baking soda; salt; butter; sugar; eggs ; sour cream ; vanilla extract – all these components come together yielding one mouth-watering treat that you must try immediately.
After mixing all of these ingredients together you can pour the batter into a mini bundt cake pan and bake in the oven for about twenty minutes. Once the cakes have cooled, you can top them with a creamy chocolate ganache. The result is a yummy treat that is sure to please everyone in your family. If you are looking for a delicious and easy-to-make dessert that will make your family smile, I highly recommend this recipe from The Baking Chocolatess website!
Ingredients:
-1 cup (2 sticks) butter, softened
-1 1/2 cups granulated sugar
-2 large eggs
-2 teaspoons vanilla extract
-1 cup sour cream
-2 cups all-purpose flour
-1 teaspoon baking powder
-1 teaspoon baking soda
-1/2 teaspoon salt
-1/2 cup mini chocolate chips
-Chocolate Ganache:
-3/4 cup semi-sweet chocolate chips
-1/3 cup heavy cream
Instructions:
1. Preheat the oven to 350°F (175°C) and grease a 12-cup mini bundt pan with cooking spray.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract and sour cream.
3. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add the flour mixture to the butter mixture in two batches, stirring until just combined. Gently fold in the mini chocolate chips.
4. Divide the batter evenly among the prepared mini bundt pan cups. Bake for 18-20 minutes, or until a toothpick inserted into the centers of the cakes comes out clean.
5. Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
6. To make the ganache, place the chocolate chips and heavy cream in a microwave-safe bowl. Microwave on high in 15-second intervals, stirring between each interval, until the chocolate is melted and the mixture is smooth.
7. Drizzle the ganache over the cooled cakes and let set. Enjoy!
8. Pumpkin Spice Mini Bundt Cakes
I am utterly smitten by this recipe for mini pumpkin spice bundt cakes; not only is it effortless to create, but they are absolutely scrumptious. The tender and airy cake boasts just the right measure of delectable pumpkin and spices that provide an outstanding flavor profile. Topping off this delectable treat with a generous dollop of cream cheese-infused glaze will leave your guests or family in awe! This recipe is ideal for any special occasion or simple comfort food during the weekday evenings – so don’t hesitate!
The mini bundt cakes are also incredibly easy to make, with just a few simple ingredients. I love that I can make these cakes in less than an hour, from start to finish. Whether you are looking for a special treat for a holiday dinner or a simple dessert for a weeknight dinner, these mini pumpkin spice bundt cakes are sure to please. Try them today and you won’t be disappointed
Ingredients:
-1 and 1/2 cups all-purpose flour
-2 teaspoons baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-1 teaspoon ground cinnamon
-1/2 teaspoon ground ginger
-1/4 teaspoon ground nutmeg
-1/4 teaspoon ground cloves
-1 cup canned pumpkin puree
-1/2 cup vegetable oil
-3/4 cup granulated sugar
-2 large eggs
-2 teaspoons vanilla extract
-1/2 cup chopped pecans (optional)
-Cream Cheese Glaze:
-4 ounces cream cheese, softened
-2 tablespoons butter, softened
-1/2 teaspoon vanilla extract
-1 and 1/2 cups powdered sugar
Instructions:
1. Preheat oven to 350°F (177°C). Grease a 12-cup mini bundt pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
3. In a large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, eggs, and vanilla extract until smooth.
4. Slowly add the flour mixture to the wet ingredients and whisk until just combined. Gently fold in the chopped pecans, if using.
5. Divide the batter evenly among the prepared mini bundt pan cups. Bake for 18-20 minutes, or until a toothpick inserted into the centers of the cakes comes out clean.
6. Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
7. To make the cream cheese glaze, beat together the cream cheese, butter, and vanilla extract until smooth. Beat in the powdered sugar until desired consistency is reached.
8. Drizzle the glaze over the cooled cakes and let set. Enjoy!
9. Strawberry Shortcake Mini Bundt Cakes
I am a fervent advocate of this mouthwatering recipe for homemade strawberry shortcakes! This quintessential treat is effortless to produce yet tastes as if it could have come from a bakery. The base of the biscuits consists of an uncomplicated dough made with butter and cream that is then cut into circular sections before being baked until golden brown. Afterward, the portions are separated only to be generously ladled with fresh whipped cream and accented by succulent juicy red strawberries.
The combination of the light flaky biscuit, creamy whipped cream and tart strawberries makes for an irresistible dessert. Plus, with just a few simple ingredients, you can have this scrumptious treat on the table in no time. And who wouldn’t love that? If you’re looking for a classic dessert that’s sure to please, this recipe for homemade strawberry shortcakes should definitely be at the top of your list!
Ingredients:
-2 cups all-purpose flour
-2 tablespoons granulated sugar
-1 tablespoon baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-6 tablespoons cold butter, cubed
-3/4 cup cold heavy cream
-Toppings:
-1 pint fresh strawberries, sliced
-1 cup heavy cream, whipped
-Additional granulated sugar, for serving
Instructions:
1. Preheat oven to 425F (218C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Using a pastry blender or fork, cut in the butter until the mixture resembles coarse crumbs.
4. Add cream and stir until the mixture comes together.
5. Turn the dough out onto a lightly floured surface and knead a few times until it comes together.
6. Roll the dough out to about 1/2-inch thickness. Using a biscuit cutter or drinking glass, cut out circles of dough and place on prepared baking sheet.
7. Bake for 12-14 minutes or until golden brown.
8. Split the shortcakes and top with a dollop of whipped cream and sliced strawberries. Sprinkle with additional sugar, if desired. Serve immediately. Enjoy!
10. Blueberry Mini Bundt Cakes
When it comes to baking, I’m always looking for delicious and creative recipes that are easy to make. That’s why I love this recipe for Mini Blueberry Bundt Cakes from Theseasidebaker.com! Not only is it simple to make with just a few ingredients, but it also tastes amazing. Plus, the presentation is stunning! The mini bundt cakes have a beautiful golden crust with a hint of tangy blueberry flavor, and they’re the perfect size for individual servings.
I love how versatile this recipe is. You can serve them as a snack, a dessert or even for breakfast with a dollop of fresh whipped cream or a scoop of ice cream. Plus, you can use any type of berry you’d like – from blueberries to raspberries or even a mix of both. With this recipe, you really can’t go wrong! Try these Mini Blueberry Bundt Cakes today – you won’t regret it!
Ingredients:
-1/2 cup butter, melted
-1 cup granulated sugar
-2 large eggs
-1 teaspoon vanilla extract
-1 cup all-purpose flour
-1 teaspoon baking powder
-1/4 teaspoon salt
-1/2 cup milk
-1 cup fresh blueberries
Instructions:
1. Preheat oven to 350°F and grease a mini bundt pan with butter.
2. In a large bowl, whisk together melted butter and sugar until combined.
3. Add eggs and vanilla extract and stir until combined.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
6. Fold in the milk and blueberries until combined.
7. Pour the batter into the prepared bundt pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Enjoy!
Conclusion
Thank you for taking the time to check out this list of the Best Mini Bundt Cakes. We hope that you found the perfect recipe to try out and that it will bring a little sweetness to your life. Whether you are baking for a special occasion or just because bundt cakes are sure to please. We hope this list has been informative and has helped you make your decision. At the end of the day, it’s all about enjoying a delicious treat with those around you. So, grab a bundt cake pan and get to baking!
