Are you craving something sweet and indulgent? Look no further than these mini bundt cakes recipes! These bite-sized desserts are perfect for any occasion, from a casual afternoon snack to a fancy dinner party. With a variety of flavors and toppings to choose from, there’s a mini bundt cake for everyone.
For the cake:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup milk
- 1 egg
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
For the glaze:
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- Preheat your oven to 350°F. Grease a mini bundt cake pan with non-stick cooking spray.
- In a mixing bowl, cream together the sugar and butter until light and fluffy.
- Add in the egg, milk, and vanilla extract, and mix until well combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Spoon the batter into the prepared pan, filling each mold about 2/3 full.
- Bake for 15-18 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Let the cakes cool in the pan for 10 minutes before removing them from the pan and placing them on a wire rack to cool completely.
- While the cakes are cooling, whisk together the ingredients for the glaze until smooth.
- Drizzle the glaze over the cooled cakes and serve.
Serving size: 1 mini bundt cake
- Calories: 180
- Total Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 35mg
- Sodium: 90mg
- Total Carbohydrates: 30g
- Dietary Fiber: 0g
- Total Sugars: 21g
- Protein: 2g
Preparation time: 15 minutes
Cooking time: 15-18 minutes
Total time: 30-35 minutes
- Mini bundt cake pan
- Mixing bowl
- Wire rack
These mini bundt cakes are delicious on their own, but they can also be served with a variety of toppings and accompaniments:
- Fresh berries
- Whipped cream
- Chocolate sauce
- Caramel sauce
- Ice cream
Get creative with your mini bundt cakes by trying out different flavors and mix-ins:
- Lemon poppyseed: Add 1 tablespoon of poppyseeds and the zest of 1 lemon to the batter.
- Chocolate chip: Fold in 1/2 cup of chocolate chips to the batter.
- Strawberry: Puree 1/2 cup of fresh strawberries and add to the batter.
- Orange cranberry: Add 1 tablespoon of orange zest and 1/2 cup of dried cranberries to the batter.
If you’re missing an ingredient, don’t worry! Here are some easy substitutions:
- Butter: Margarine or coconut oil
- Milk: Almond milk or soy milk
- Sugar: Brown sugar or honey
- Flour: Gluten-free flour blend or almond flour
These mini bundt cakes will keep for up to 3 days at room temperature in an airtight container. They can also be frozen for up to 3 months. To thaw, simply let them come to room temperature before serving.
- Don’t overfill your mini bundt cake molds – leaving a bit of room for the cakes to rise will ensure they don’t overflow.
- Creaming the sugar and butter together until light and fluffy is the key to a tender crumb.
- Let the cakes cool in the pan for 10 minutes before removing them to prevent them from breaking.
This recipe makes enough batter for 6 mini bundt cakes, but can easily be doubled to make 12.
Frequently Asked Questions
What is a mini bundt cake?
A mini bundt cake is a small, individual-sized cake that is baked in a bundt cake mold. It is typically drizzled with a glaze or topped with frosting.
Can I use a regular bundt cake pan instead of a mini one?
Yes, you can use a regular bundt cake pan, but you will need to adjust the baking time to 40-45 minutes.
Can I use a different type of glaze?
Yes, you can use any type of glaze you prefer, such as a chocolate glaze or a cream cheese glaze.
These mini bundt cakes are the perfect dessert for any occasion – they’re easy to make, delicious, and can be customized to suit your tastes. Whether you’re a fan of classic vanilla or want to try something more adventurous, there’s a mini bundt cake recipe for you. So why not whip up a batch and indulge in a little bit of sweetness?