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.

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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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.

Notes

Add lemon or orange zest for a citrus variation.

Mix in mini chocolate chips or a pinch of cinnamon for extra flavor.

Greek yogurt can be used instead of sour cream.

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Freeze unfrosted cakes for up to 2 months and thaw before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cake
Calories: 280 kcal
Sugar: 20 g
Sodium: 180 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 85 mg