Can I make these without a mini bundt pan?

Yes! Use a regular muffin tin instead. The baking time will be similar, but check for doneness around 15-18 minutes. You won't get the classic bundt shape, but the flavor will be just as delicious.

How do I prevent the cakes from sticking?

Thoroughly grease every groove with butter or cooking spray, then dust with flour. Some bakers swear by a mixture of equal parts flour, cocoa powder, and shortening as a pan release for stubborn pans.

Can I make different flavors using this base recipe?

Absolutely! Try lemon (add zest and replace some milk with lemon juice), chocolate (substitute ¼ cup flour with cocoa powder), or almond (use almond extract instead of vanilla).

What's the best way to get clean release from the pan?

Let cakes cool in the pan for exactly 5 minutes – not longer, as they may stick, and not shorter, as they might break. Turn the pan upside down and gently lift it off the cakes.

How far in advance can I make these for a party?

Bake the cakes up to 2 days ahead and store covered. Glaze them the day of serving for the best appearance and texture.

My glaze is too thick/thin – how do I fix it?

Too thick? Add milk one teaspoon at a time. Too thin? Whisk in more powdered sugar gradually until you reach the right consistency for drizzling.

Mini Bundt Cake Recipes: Easy and Delicious Treats for Any Day

Description

Mini Bundt Cake Recipes make it easy to bake irresistibly moist and beautifully shaped cakes that are perfect for sharing and celebrating.

Ingredients

Scale

For the Vanilla Mini Bundt Cakes:

2 cups all-purpose flour
1½ cups granulated sugar
½ cup unsalted butter, softened
3 large eggs, room temperature
1 cup whole milk
1 teaspoon vanilla extract
2 teaspoons baking powder
½ teaspoon salt

For the Simple Glaze:

1½ cups powdered sugar
3–4 tablespoons milk or cream
1 teaspoon vanilla extract
Pinch of salt

Substitution Options:

Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free baking flour blend
Dairy-Free: Substitute butter with vegan butter and use plant-based milk (almond or oat work beautifully)
Egg-Free: Use 3 tablespoons of aquafaba or commercial egg replacer equivalent to 3 eggs

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Instructions

Prep the Pan
Preheat oven to 350°F (175°C). Grease and lightly flour a mini bundt pan.
Mix Wet Ingredients
Beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
Add Dry Ingredients
Whisk flour, baking powder, and salt. Add to the batter alternately with milk, mixing just until combined.
Bake
Fill pans about ¾ full. Bake 18–22 minutes, until a toothpick comes out clean.
Cool
Cool 5 minutes, then turn out onto a rack and cool completely.
Glaze
Whisk powdered sugar, milk, vanilla, and salt until smooth. Drizzle over cooled cakes.

Prep Time: 15m
Cook Time: 22m
Category: Dessert
Cuisine: American

Nutrition

Calories: 280 calorie