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!
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!
My last mini bundt cake recipe was my Blueberry mini bundt cakes which were made with greek yogurt and fresh blueberries, with a blueberry glaze. They were a huge success so I wanted to make way more mini bundt cake flavors.
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.
This amazing recipe uses really simple ingredients for a delicious vanilla base for all the different mini bundt cake flavors.
Butter - It's best to use unsalted butter so we can control the amount of salt in the recipe. But if you use salted butter, just leave the additional salt out. Make sure the butter (and other dairy ingredients) is at room temperature.
Sugar - We'll use extra fine white sugar for this recipe (caster sugar in the UK). This will give a really nice structure to our mini bundt cakes and make a nice, defined edge.
Eggs - Use large eggs and always free-range if you can.
Flour - All-purpose flour is best for bundt cakes. It's stable enough to make a nice sturdy structure that won't crumble, but also gives a light and fluffy texture. Finer flours like cake flour may make the bundt cakes too delicate and they will be difficult to remove from the pan.
Milk - I recommend whole milk, but you can use whatever milk you prefer.
Vanilla - Vanilla extract or vanilla bean paste will work fine. I like using vanilla bean paste for the glaze as you can see little specs of vanilla in it.
Powdered Sugar - Also known as confectioners sugar or icing sugar. Make sure you sift the powdered sugar before using it so you don't end up with any lumps in your glaze.
See recipe card for quantities.
How to Make the Mini Bundt Cakes
- Preheat your oven to 350°F / 180°C.
- Sift the flour into a medium bowl with the other dry ingredients (baking powder, baking soda and salt). Set aside.
- 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 for this, but you could also use an electric hand mixer, or even just a wooden spoon and some elbow grease.
- Add the eggs and vanilla and beat them in too.
- Add half of the flour mixture and mix in entirely.
- 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 the remaining flour and mix until there are no lumps.
- Grease your mini bundt pans. I like to use cake spray, but you could also use cooking spray or whatever you normally use for cake pans. Just make sure that you thoroughly coat every corner of the bundt pan so that nothing will stick.
- 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. ⅔ full might not look like much, but as the cake rises and settles, this will make your mini bundt cakes exactly the right size.
- 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.
- 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.
- Let the mini bundt cakes cool on the wire rack completely before glazing.
How to Make the Bundt Cake Glaze
- 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 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.
Mini Vanilla Bean Bundt Cakes
This is the base recipe, as prepared above with the base glaze (nothing added to the basic ingredients). The specs of vanilla bean will be in the glaze if you use a vanilla bean paste. But the flavor will be the same with vanilla extract, so that's fine too. 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.
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).
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.
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 top with some whipped cream and fresh fruit.
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.
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.
Looking for other recipes like this? Try these:
Mini Bundt Cakes
For the Bundt Cakes
- 1 ¼ sticks Butter 140g
- 1 ¼ cups White Sugar 250g
- 3 Eggs
- 2 cups All-purpose Flour 240g
- ⅔ cup Milk 150ml
- 1 ½ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 teaspoon Vanilla
For the Base Glaze
- 1 cup Powdered Sugar
- 3 tablespoon Butter 42g
- 1 tablespoon Milk
- 1 teaspoon Vanilla
Make the Mini Bundt Cakes
- Preheat oven to 350°F / 180°C.
- Cream butter and sugar together until light and fluffy.1 ¼ sticks Butter, 1 ¼ cups White Sugar
- Add the eggs and vanilla and beat in.3 Eggs, 1 teaspoon Vanilla
- Mix in half the flour, along with the baking powder, baking soda and salt.2 cups All-purpose Flour, 1 ½ teaspoon Baking Powder, ¼ teaspoon Baking Soda, ½ teaspoon Salt
- Add the milk and mix in. Make sure it is completely incorporated before moving on to the next step.⅔ cup 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.
Make the Glaze
- Sift your powdered sugar into a bowl.1 cup Powdered Sugar
- Melt butter in the microwave then pour into the powdered sugar along with the milk and vanilla.3 tablespoon Butter, 1 tablespoon Milk, 1 teaspoon Vanilla
- 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 post above for inspiration and instructions on how to make various flavors. (Including lemon, maple pecan, chocolate, coffee and strawberry).
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.