Name: Mini Bundt Cakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 3 large eggs; 1 tablespoon vanilla extract; 1 cup sour cream; 1/2 cup milk

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Mini bundt cakes are soft, moist, and beautifully portioned little cakes that I love making for parties, gifts, tea time, or a simple homemade dessert. Each cake has a tender vanilla flavor, a rich buttery texture, and just the right size for serving individually.

Mini Bundt Cakes

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, softened

1 ½ cups granulated sugar

3 large eggs

1 tablespoon vanilla extract

1 cup sour cream

½ cup milk

Directions

I preheat the oven to 175°C (350°F) and grease the mini bundt cake pans very well.

In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, I beat the softened butter and sugar until the mixture becomes light and fluffy.

I add the eggs one at a time, mixing well after each addition, then I stir in the vanilla extract.

I gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk. I mix just until combined so the cakes stay soft.

I spoon the batter evenly into the prepared mini bundt pans, filling each cavity about two-thirds full.

I bake the cakes for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

I let the cakes cool in the pan for 10 minutes, then I transfer them to a wire rack to cool completely.

I serve them plain, with powdered sugar, a simple glaze, or frosting.

Servings and Timing

This recipe makes 12 servings.

Prep time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes

Calories: 280 kcal per serving

Variations

I like adding lemon zest or orange zest to the batter for a fresh citrus flavor.

I can also mix in mini chocolate chips, almond extract, or a little cinnamon for a different twist.

For a prettier finish, I sometimes drizzle the cooled cakes with vanilla glaze, chocolate ganache, or cream cheese icing.

Storage/Reheating

I store the mini bundt cakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

For longer storage, I freeze the cooled cakes without glaze or frosting. I wrap them well and freeze them for up to 2 months.

To reheat, I warm a cake in the microwave for about 10–15 seconds, just until soft.

FAQs

Can I make these mini bundt cakes ahead of time?

Yes, I can make them a day ahead and store them in an airtight container. I like adding glaze or powdered sugar right before serving.

How do I keep mini bundt cakes from sticking?

I grease every groove of the pan very well. I also let the cakes cool for about 10 minutes before turning them out.

Can I use Greek yogurt instead of sour cream?

Yes, I can use plain Greek yogurt as a substitute for sour cream. It gives a similar moist texture.

Can I make this recipe in a regular bundt pan?

Yes, I can use a regular bundt pan, but the baking time will be longer. I check for doneness with a toothpick.

What toppings go well with mini bundt cakes?

I like powdered sugar, vanilla glaze, chocolate drizzle, cream cheese frosting, or fresh berries.

Conclusion

These mini bundt cakes are simple, elegant, and easy to customize. I love how soft and moist they turn out, and I can dress them up or keep them plain depending on the occasion.

📖 Recipe:

Mini Bundt Cakes

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Author: Cheryl
Total Time: 35 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

Mini bundt cakes that are soft, moist, and buttery with a delicate vanilla flavor, perfect for individual servings. These elegant little cakes are easy to customize and ideal for any occasion.

Instructions

Preheat the oven to 175°C (350°F) and grease the mini bundt cake pans thoroughly.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the softened butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk, mixing just until combined.
Spoon the batter evenly into the prepared mini bundt pans, filling each cavity about two-thirds full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serve plain or with powdered sugar, glaze, or frosting.