These cute mini bundt cakes use one base recipe to make six different flavors of delicious mini bundts! Light, fluffy and moist - it's the best mini bundt cake recipe out there!
Reader Review:
I run a coffee cafe at my church, so I'm always looking for new bakery items. These are fabulous and easy to make! I tried the basic vanilla recipe with the vanilla drizzle topping and it tasted wonderful. They will definitely be on the menu this week. Thanks for a fantastic recipe!!
⭐⭐⭐⭐⭐ - Jeannie
I love mini bundt cakes because they are somehow adorable and elegant at the same time. They are individual portion sizes but make each person feel like they are getting a whole cake just for themselves. Perfect for parties, dinners, or all sorts of special occasions!
This recipe is super versatile as it is one base cake recipe and one glaze recipe which is transformed by whatever you add to it to make various different flavors of bundt cakes. I tried out six different flavors - vanilla bean, lemon, coffee, chocolate, strawberry, and maple pecan. But the possibilities are really endless! I give some more potential flavor inspiration below with the different mini bundt cake recipes you can get out of this one batter.
Jump to:
- Why You'll Love This Recipe
- Mini Bundt Cake Ingredients
- How to Make the Mini Bundt Cakes
- Video - How To Make Mini Bundt Cakes
- How to Remove Bundt Cakes From the Pan
- How to Make Glaze for Bundt Cake
- Mini Vanilla Bean Bundt Cakes
- Mini Lemon Bundt Cakes
- Mini Chocolate Bundt Cakes
- Maple Pecan Mini Bundt Cakes
- Strawberry Mini Bundt Cakes
- Mini Coffee Bundt Cakes
- More Flavor Ideas
- Equipment
- How To Store Mini Bundt Cakes
- More Bundt Cakes
- Recipe
- FAQ
Why You'll Love This Recipe
- 1 easy recipe makes 6 different flavors of bundt cake
- Fluffy sponge that releases nicely from bundt pans
- Individual cakes perfect for parties
Mini Bundt Cake Ingredients
This amazing recipe uses really simple ingredients for a delicious vanilla base for all the different mini bundt cake flavors.
- Butter - Unsalted, room temperature.
- Sugar - Granulated white sugar, preferably superfine.
- Eggs - Large, free-range if possible
- Flour - All-purpose flour is best for bundt cakes. It's stable enough to make a sturdy structure that won't crumble, but also gives a light and fluffy texture.
- Milk - Whole milk is preferred, but any milk will work.
- Vanilla - Vanilla extract or vanilla bean paste. I like using vanilla bean paste for the glaze as you can see little specks of vanilla in it.
- Powdered Sugar - Sifted
See recipe card for quantities.
How to Make the Mini Bundt Cakes
Prepare
Preheat your oven to 350°F / 180°C (170°C in fan-assisted oven). Grease your mini bundt pans thoroughly.
Add butter and sugar to a large bowl.
Cream Butter and Sugar
Beat the butter and sugar together in a large bowl until light and fluffy.
I like to use a stand mixer with a paddle attachment, but you could also use an electric hand mixer, or even just a wooden spoon and some elbow grease.
Add Eggs
Add the eggs and vanilla and beat until combined.
Add dry ingredients
Sift flour into a medium bowl with the other dry ingredients (baking powder, baking soda, and salt).
Add half of the flour mixture to the batter and stir until completely incorporated.
Add Milk
Add the milk and mix until totally incorporated. You never want to add wet ingredients when the flour is not totally mixed in or you'll end up with a gloopy mess.
Add Remaining Flour
Add the remaining flour and mix until there are no lumps.
Fill Bundt Pans
Fill the mini bundt cake pan cavities about ⅔ full with cake batter. You may find it easier to transfer the batter to a piping bag and pipe it in.
Bake
Bake for 12 minutes. The bundt cakes should be golden brown and springy to the touch. A cake tester or toothpick inserted should come out clean.
Video - How To Make Mini Bundt Cakes
Watch my video below for a full tutorial on how to make these mini bundt cakes with 6 different glaze flavor variations.
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How to Remove Bundt Cakes From the Pan
Here are my tips for how to get bundt cakes out of the pan perfectly every time.
- Make sure that every corner of the bundt pan is greased. This is easiest with a baking spray or cooking spray, but you can also use a brush.
- For best results, remove from the oven and let sit in the bundt pan, on the counter for exactly 10 minutes.
- After 10 minutes, flip the mini bundt pan upside down onto a cooling rack. The bundt cakes should release easily to reveal perfect little cakes!
- If there is any sticking, shake the pan slightly, or tap it to encourage them out. You can also gently coax the cakes from the side of the pan with your fingers if they feel a little stuck.
- Let the mini bundt cakes cool on the wire rack completely before glazing.
How to Make Glaze for Bundt Cake
This easy vanilla glaze recipe can be modified to make so many different flavors!
- Sift the powdered sugar into a bowl.
- Melt the butter in the microwave, then pour it into the powdered sugar along with the milk and vanilla.
- Mix everything together with a spoon or a whisk until it is completely smooth and free from lumps.
- If you'd like a thinner, runnier consistency for your glaze, add a splash of milk and mix in. Keep adding milk until the desired consistency is reached.
- This is the vanilla glaze, if you just want vanilla glaze, spoon or pipe the glaze over your cooled cakes. If you are adding other flavors, see the flavor suggestions below for how to transform this glaze into other flavors.
Tip: I always recommend weighing your ingredients with a kitchen scale, rather than using measuring cups. It's very difficult to measure accurately with cups and this can mess up your bakes.
Mini Vanilla Bean Bundt Cakes
This is the base recipe, as prepared above with the base glaze (nothing added to the basic ingredients). The flavor will be pretty similar whether you use vanilla extract or vanilla bean paste, but the paste will give you those pretty little specks of vanilla. You can add more or less liqiud depending on how thin you want the glaze to be.
Delicious, moist mini bundt cakes - they may be vanilla but they are anything but plain! The flavor in these little beauties is incredible.
Thin vanilla bean glaze
Thick vanilla bean glaze
If you love all things vanilla, you might also like my French Vanilla Cake.
Mini Lemon Bundt Cakes
Mini lemon bundt cake is actually one of the most popular flavors of bundt cake! I have a full-sized Lemon and Raspberry Bundt Cake recipe you might like to check out, made with lemons and fresh raspberries.
For the mini lemon cakes, you'll add 2 tablespoons of lemon juice and the zest of ½ a lemon to your base glaze recipe. Mix everything together and pour over your bundt cakes. Decorate with more lemon zest and a slice of lemon.
If you want an extra lemon punch, you could add the juice and zest of half a lemon to the cake batter before baking too - though you do get plenty of lemon flavor from the glaze alone.
Mini Chocolate Bundt Cakes
I couldn't leave my fellow chocolate lovers hanging, so here is a chocolate version of the glaze to turn these into chocolate mini bundt cakes.
It's the same base recipe for the glaze, but when you melt the butter in the microwave you also want to melt 3.5oz (100g) of chocolate along with it. Melt in 30-second increments, stirring in between, until it's totally melted.
Add to your powdered sugar, but instead of milk, add 1-2 tablespoons of boiling water. Keep adding until the chocolate glaze is runny and shiny - it should flow off the spoon easily.
Pour over your mini bundt cakes and decorate with whatever you like! I used chocolate flakes.
Alternatively, you could also top them with a chocolate ganache!
Maple Pecan Mini Bundt Cakes
I love the crunch that comes from the pecan nuts on top of this mini bundt cake! Make the base glaze as normal, then add 1-2 tablespoons of maple syrup (to taste). Spoon over the mini bundt cakes and then top with chopped pecans - or whatever kind of nuts you like.
If you'd like to take it to the next level, you could also add some chopped nuts into the cake mix when baking the cakes.
I also have a similar full-sized version of this recipe - my Maple Pecan Bundt Cake with Maple Cream Cheese Glaze.
Strawberry Mini Bundt Cakes
These mini strawberry bundt cakes are delicious and super pretty. To. make the glaze, take 2-3 tablespoons of seedless strawberry jam and melt it in the microwave for 20 seconds. Give it a good stir to break it apart and then add to the base glaze recipe.
I added a little milk to make my strawberry glaze thin and runny (like the lemon glaze). If you want a runny glaze add 1 tablespoon milk. Or leave it as is for a thicker glaze. You should get a pretty pink color from the jam.
I poured the glaze over my delicious mini cakes and topped them with some dried strawberry pieces, though it would be lovely topped with some fresh berries.
You could also do this with any kind of jam or fruit flavor you like - raspberry glaze, blueberry glaze and cherry glaze would all also be great flavors you could make with this method. You could also use strawberry puree instead of jam if you have some lying around (I often have some leftover after making my Chocolate Strawberry Cake).
If you are a strawberry fiend, you might also want to check out my Strawberry Brownies or Strawberry Cupcakes recipes.
Mini Coffee Bundt Cakes
Another crowd favorite.- coffee mini bundt cakes. This glaze is luxurious and turns your bundt cakes into the perfect treat for coffee lovers. To your base glaze recipe, add 1- 2 tablespoons (to taste) of espresso powder, dissolved in a splash of hot water.
Make sure you add 1 tablespoon of espresso powder first and then taste test before adding more, it may be strong enough for you! Spoon over the small bundt cakes and top with some chocolate coffee beans.
If you love to hit your caffeine buzz and your sweet tooth at the same time, check out my Coffee Cookies or my Chocolate Espresso Cake recipes.
More Flavor Ideas
- Chocolate Chip Mini Bundt Cakes - Add some mini chocolate chips to your cake batter when baking the bundts and then top with the chocolate glaze.
- Orange Mini Bundt Cakes - Just like the lemon bundt cakes, add orange juice and orange zest to the glaze and/or batter for a zingy orange glaze.
- Chocolate Orange Mini Bundt Cakes - Add your orange zest and juice to your base bundt cake batter and then top with the rich chocolate glaze and orange zest.
- Easter Mini Bundt Cakes - The shape of the mini bundt cakes makes them the perfect treats for easter - they look like little nests to house your easter eggs. Cover with the glaze of your choosing and then fill the center with mini chocolate eggs.
- Funfetti Mini Bundt Cakes - Add rainbow sprinkles to your bundt cake batter and/or bundt glaze for a fun, colorful look. This is also fun as an alternative birthday cake.
- Strawberries and Cream Mini Bundt Cakes - If you're not keen on a glaze, these delicious desserts can also be enjoyed plain, or frost with some whipped cream and fresh fruit.
Equipment
Mini Bundt Cake Pan - Of course in order to make mini bundt cakes you'll need some kind of mini bundt cake molds or pan. There are so many different kinds of mini bundt cakes, but the flavor is all the same so just pick your favorite. They're also known as Bundettes, Bundinis, and Bundltlets. My favorite is this Mini Heritage Bundtlette Pan from Nordicware.
Bowls - You'll need a big bowl to make the cake batter and a smaller bowl for mixing the glaze. Also a microwave-safe bowl for melting the butter and chocolate.
How To Store Mini Bundt Cakes
Store your mini bundt cakes in an airtight container at room temperature. Do not put them in the fridge as this will dry them out. They should keep at room temperature for 3-5 days.
More Bundt Cakes
If you love these mini bundt cakes, check out some of my other bundt recipes:
Recipe
Mini Bundt Cakes Recipe
Ingredients
- 1 ¼ sticks Unsalted Butter 140g (room temperature)
- 1 ¼ cups Granulated Sugar 250g
- 3 Large Eggs (room temperature)
- 2 cups All-purpose Flour 240g
- ⅔ cup Whole Milk 150ml (room temperature)
- 1 ½ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 teaspoon Vanilla Extract
- 2 cups Powdered Sugar 240g
- ¾ stick Unsalted Butter 84g
- 2 tablespoon Whole Milk
- 1 teaspoon Vanilla Extract
Equipment
Instructions
- Preheat oven to 350°F / 180°C.
- Cream butter and sugar together until light and fluffy.1 ¼ sticks (140 g) Unsalted Butter, 1 ¼ cups (250 g) Granulated Sugar
- Add the eggs and vanilla and beat them in.3 Large (3) Eggs, 1 teaspoon Vanilla Extract
- Mix in half the flour, along with the baking powder, baking soda and salt.2 cups (240 g) All-purpose Flour, 1 ½ teaspoon (1 ½ tsp) Baking Powder, ¼ teaspoon (¼ tsp) Baking Soda, ½ teaspoon (½ tsp) Salt
- Add the milk and mix in. Make sure it is completely incorporated before moving on to the next step.⅔ cup (150 g) Whole Milk
- Add the remaining flour and mix until there are no more lumps.
- Grease your mini bundt pan and fill each cavity about ⅔ full with batter. You might find it easier to transfer the batter to a piping bag and squeeze it into the pan. If your pan only has 6 cavities, you can do this in two batches.
- Bake for 12 minutes. The mini bundt cakes should look golden brown and a toothpick inserted should come out clean.
- Remove from the oven and let sit in the pan, on the countertop, for exactly 10 minutes. After 10 minutes, flip the pan upside down onto a wire rack. The mini bundt cakes should remove easily.
- Sift your powdered sugar into a bowl.2 cups (240 g) Powdered Sugar
- Melt butter in the microwave, then pour into the powdered sugar along with the milk and vanilla.¾ stick (84 g) Unsalted Butter, 2 tablespoon Whole Milk, 1 teaspoon Vanilla Extract
- If you would like a runnier glaze, you can add more milk until you reach the desired consistency.
- If you're making a vanilla glaze, it's ready! If you want to make other flavors, add in your other ingredients here. See the post above for inspiration and instructions on how to make various flavors. (Including lemon, maple pecan, chocolate, coffee and strawberry).
Video
Nutrition
Notes
Tried this recipe?
Could you please do me a huge favor and let me know in the comments how it was? I love hearing your feedback to make my recipes the best they can be!FAQ
Make sure your mini bundt pan is really well greased before beginning, get into every little corner and groove of the pan. After baking, let the cakes sit in the pan for exactly 10 minutes, then flip onto a cooling rack and they should come out easily.
Jennifer
Good morning! I am putting together my Christmas baking list and came across these. Do they freeze well? I would want to bake the cakes, freeze, then defrost and glaze when ready to add to my cookie platters. TIA for any guidance you can provide!
Jules Grasekamp
Hi Jennifer,
Yes you can definitely freeze the mini bundt cakes!
I agree it would be best to glaze them after defrosting. To defrost them I'd leave them out at room temperature, then transfer to an airtight container lined with paper towels to absorb any moisture.
I hope you love them!
Jules
Ben
Easy to make and a crowd pleaser. I made the strawberry, lemon, and maple icing. I also made the coffee icing, but instead of espresso powder, I used instant coffee (1tbsp) dissolved in water (2tsp). It was nice and strong. All were great. Strawberry is my favorite. I didn't put anything extra into the batter. The batter itself is delicious without extras.
Jules Grasekamp
I'm so glad you loved the mini bundt cake recipe Ben! Those are good flavor choices! Thank you for trying my recipe and for taking the time to let me know you enjoyed it 🙂
Jules
Matthew morrow
I like Chocolate Chip Mini Bundt Cakes, and Funfetti Mini Bundt Cakes
Jules Grasekamp
Ooh those are both great choices! I might do a funfetti version for my daughter's birthday!
Martina
Intrigued to try, beginner baker here.. if I use 2% instead of whole milk, will it be noticeably different, or should I not substitute?
Dorothy
I would like to make red and green velvet mini Bundt Cakes this year for the holiday. What oven temperature would I bake them on and how long would I bake them for?