Mini Bundt cakes make incredible gifts, and they’re also the perfect snack to enjoy when you’re craving a little something sweet but don’t want to overdo it. For birthdays, thank you gifts, and just because, mini Bundt cakes are versatile gifts for any occasion.
Whatever the occasion, you’ll find amazing mini Bundt cakes in the Edible Marketplace from our innovative marketplace partners like Mo’s Bundt Cakes. Celebrate a friend or loved one on their special day with a box of Happy Birthday Mini Bundt Cakes or It’s Your Birthday Mini Bundt Cakes. Choose a mixed box of four that includes one Cinnamon, one Dulce de Leche, one Guava, and one Nutella mini Bundt cake, or opt for a box of eight for two of each flavor.
Send your congratulations to someone special for a big accomplishment with a Congrats You Deserve This Mixed Bundt Cake Box. Want to say thank you to someone who went out of their way to be there for you? There’s a Mo’s Mini Bundt Cake Box for that, too.
If you’re craving the deliciousness of a Bundt cake but don’t have the time to bake a whole Bundt cake yourself (and don’t want to eat an entire Bundt cake yourself, either), consider Mo’s Treat Yourself Mixed Bundt Cake Box in your choice of four or eight mini Bundt cakes. Want something even more snackable? Consider Treat Yourself Bundt Cake Jars, available in assortment boxes of six or 12 jars. Each jar includes three bite-sized Bundt cakes in the same flavor, and each box includes an assortment of Nutella, Dulce de Leche, Guava and Cinnamon Bundt cake jars.
For more delicious mini Bundt cake recipes you might want to try, we put out a call for ideas and curated responses below. (Note: Edible Arrangements® is not endorsing any of the companies or ideas discussed below, but we asked for suggestions to get some different perspectives.) Keep reading to find out what the contributors who responded to our query had to say about their favorite mini Bundt cake recipes.
Julius Cermak
Julius is a Traditional Chinese Medicine Specialist in Deer Antler Velvet.
“I am always looking for healthy and delicious recipes that are good for the body and soul.
Mini bundt cakes are a perfect dessert for any occasion and can be made vegan to cater to all dietary needs. Today, I want to share with you my favorite healthy and vegan mini Bundt cake recipe that is sure to please your taste buds while also nourishing your body.
Start by preheating your oven to 350 degrees Fahrenheit. In a large mixing bowl, whisk together the whole wheat flour, almond flour, baking soda, baking powder, cinnamon, and salt. In a separate mixing bowl, mix together the coconut sugar, maple syrup, unsweetened applesauce, coconut oil, and vanilla extract.
Gradually add the wet mixture to the dry mixture and stir until well combined. Fold in the grated carrots and chopped walnuts. Spoon the batter into the greased mini Bundt cake pan, filling each cavity about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
After waiting about ten minutes to cool, they become moist and flavorful. Do not forget that they also happen to be loaded with nutrients!”
Jon Stephens
Jon Stephens is the Director of Operations at Snowshoe Vacation Rentals.
“My favorite mini Bundt cake recipe combines traditional ingredients such as flour, sugar, and butter with an unusual addition: Greek yogurt. The yogurt adds protein, flavor, and — most importantly — moisture to the cake. It works equally well with chocolate or vanilla cakes and is a truly delicious addition.”
Nick Mueller
Nick Mueller is the Director of Operations at HawaiianIslands.com.
“The great thing about bundt cakes is that they can be any kind of cake, just made in the special pan that gives them their special shape.
I have a very weak spot for carrot cake with cream cheese frosting. Having them as mini-bundt cakes makes it easier to not eat a giant slice of cake like I would normally want to.”
Dan Gallagher
Dan Gallagher is an ISSA Certified Nutritionist at Aegle Nutrition.
“I love a classic, simple lemon Bundt cake.
I love this recipe for reliably producing a tasty result that’s not too difficult or complex. This lemon Bundt cake is also dairy-free, which makes it a great option for those with dairy intolerances or sensitivities.”
Aviad Faruz
Aviad Faruz is the CEO of Faruzo. Aviad is an ecommerce business owner running a business of personalized jewelry and accessories in NY, US.
“A mini lemon bundt cake is my favorite cake to bake.
The recipe is easy and simple. The first step is to preheat the oven to 350°F. After this, you need to spray the pan with cooking spray. Now take a bowl and whisk together lemon juice, sugar, and lemon extract. Mix them in an electric mixer for about two minutes.
Now, add eggs, dry flour, and dry milk. Now bake this for about twenty minutes. After this, you have to let it cool before you remove the cakes from the pan.”
Kevin Ronald
Kevin is a chef and one of the Co-Founders of PreparedCooks.com.
“The strawberry mini Bundt cake is a personal favorite.
The reason why I love this is because the strawberry adds a tangy flavor to the cake, which balances out the sweetness. From tea parties to birthdays, this recipe is perfect for just about any occasion. The best part about this recipe is that it requires staple kitchen ingredients like butter, sugar, eggs, and flour.
I prefer to use pureed strawberries for the recipe as they work better than fresh ones. After the cake is done baking, I make sure to decorate it with home-grown consumable flowers. This mini cake is a hit with my guests!”
Raymond Neil
Raymond Neil is a Professional Chef and Expert Consultant at TD Kitchen.
“If you’re looking for something a bit creative, then you won’t want to miss the lemon blueberry mini Bundt cake recipe.
These mini Bundt cakes are a delicious combination of bright and tart lemon and sweet blueberries. All you need is a mini Bundt pan, cake mix, eggs, butter, lemon extract, and blueberries. These mini Bundt cakes are sure to be a hit with family and friends.
For something a bit more unique, check out the white chocolate raspberry mini Bundt cake recipe. This recipe combines the sweetness of white chocolate with the tartness of raspberries. All you need is a mini Bundt pan, white chocolate cake mix, eggs, butter, white chocolate chips, and raspberries. These mini Bundt cakes are a great way to enjoy a classic flavor combination.”
Dennis Littley
Dennis Littley, or Chef Dennis, is a classically trained chef with 40+ years of experience in the kitchen. He shares his time-tested recipes, knowledge, and chef tips to help people create easy-to-make restaurant-quality meals in their home kitchen.
“Here is a fantastic recipe for making red velvet mini Bundt cakes:
Ingredients for the cake:
- 1 1/2 cups all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1/2 cup buttermilk
Ingredients for the cream cheese frosting:
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
How to prepare:
- Preheat the oven to 350°F. Grease a mini Bundt cake pan with nonstick cooking spray.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in red food coloring and vanilla extract.
- Gradually mix in the flour mixture and buttermilk, alternating between the two until the batter is smooth.
- Pour batter into the prepared mini Bundt cake pan, filling each mold about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Remove from oven and let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
- To make the cream cheese frosting, beat cream cheese and butter until light and fluffy. Gradually mix in powdered sugar and vanilla extract until the frosting is smooth.
- Once cooled, spread frosting over the top of each mini Bundt cake.
- Serve and enjoy!”
Sophie Fennelly
Sophie Fennelly is the head content writer for Salestq.com.au and a passionate amateur chef!
“Oh, I just love mini Bundt cakes!
There’s something so charming and irresistible about these little desserts, and they’re perfect for everything from afternoon tea to special occasions. When it comes to my favorite mini Bundt cake recipe, there are so many options to choose from, but one of my absolute favorites is a lemon-poppy seed flavor.
To make these delightful cakes, you’ll need to start with a basic Bundt cake recipe and add in fresh lemon juice, lemon zest, and poppy seeds for a tangy and aromatic flavor. Once the cakes are baked and cooled, you can top them with a sweet glaze made from powdered sugar, lemon juice, and a little bit of milk. The resulting mini Bundt cakes are moist, flavorful, and just the right size for a single serving.
Another delicious mini Bundt cake recipe that I love is a chocolate-hazelnut flavor. For this recipe, you’ll want to start with a rich chocolate cake batter and mix in chopped hazelnuts for a crunchy texture. Once the cakes are baked and cooled, you can top them with a decadent chocolate hazelnut ganache made from melted chocolate and hazelnut spread. The combination of chocolate and hazelnut is absolutely irresistible, and the mini Bundt cake size makes them perfect for a romantic dinner for two.
No matter which mini Bundt cake recipe you choose, these little desserts are sure to delight your taste buds and impress your guests. With endless flavor combinations and decorating options, you can have fun experimenting with different recipes and creating your own unique mini Bundt cake creations.”
Claire Wells
Claire Wells has been a baker and pastry chef for over ten years. She studied in New York, ran a bakery in Spain, spent a couple of years in a steak house in Toronto, and then a cute vegan cafe on the West Coast.
“My favorite mini Bundt cake recipe is this tangy key lime cake. It’s super moist and has the best citrus flavor. And unlike lemony cakes, it’s not overly sour.
Depending on the size of the molds, you’ll get about 20-24 mini Bundt cakes out of this. And you can use regular lime juice if you can’t find key limes.
Ingredients:
For the cake:
- 3/4 cups (170 grams) salted butter, at room temp
- 1 3/4 cups (350 grams) granulated sugar
- 3 large eggs, at room temp
- 2 tablespoons key lime zest (about 6 key limes)
- 1/4 cup (60 ml) key lime juice
- 3 cups (360 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 cups (355 ml) buttermilk
For the glaze:
- 2 1/2 cups (300 grams) powdered sugar
- 3 tablespoons key lime juice
- 1 tablespoon milk
Method:
- Preheat the oven to 325°F/160°C and lightly grease the mini Bundt pans with cooking spray.
- Add the soft butter and sugar to a stand mixer or large bowl. Then, using the paddle attachment or a handheld whisk, beat them together until they’re pale and creamy.
- Add the lime zest, scrape the sides of the bowl with a spatula, and beat again for 30 seconds.
- Next, add the room-temperature eggs one at a time, beating well between each addition.
- Pour the key lime juice into the bowl and beat for 10-20 seconds.
- Next, add about 1/3 of the flour and baking soda, and mix this gently with a spatula.
- Add half of the buttermilk, and mix gently.
- Alternate adding another 1/3 of the flour, the rest of the buttermilk, and the last of the flour. Stir gently with a spatula just until you no longer see streaks of flour.
- Carefully pour the batter into the greased pans and gently tap them on the counter to spread it evenly.
- Bake for 15-20 minutes, until the tops look golden and the sponge springs back when you press it gently.
- Cool the cakes in the tins for 5 minutes, then turn them onto a wire rack.
- While the cakes are cooling, make the glaze!
- Whisk the powdered sugar and key lime juice until smooth. Then slowly add the milk (if needed) until it’s a pouring consistency.
- Pour or spoon the glaze over the cooled cakes, letting the excess run down the sides.
- Optional: sprinkle extra lime zest or toasted coconut over the top.”
Geoff Cudd
Geoff Cudd is the CEO and founder of Find the Best Car Price.
“As something of an amateur baker, I wanted to send you my favorite mini Bundt cake recipe that yields about 6 cakes:
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- Powdered sugar (for dusting)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 6-cavity mini Bundt cake pan with non-stick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly among the prepared mini Bundt cake pan cavities.
- Bake for 18-20 minutes, or until a toothpick inserted in the center of a cake comes out clean.
- Allow the cakes to cool in the pan for 5-10 minutes, then remove them from the pan and transfer to a wire rack to cool completely.
- Once the cakes have cooled, dust them with powdered sugar and serve.
Enjoy your delicious mini Bundt cakes!”
Julia Vorontsova
Julia Vorontsova is the founder and CEO of Innovation Park.
“Here’s a simple and delicious mini Bundt cake recipe that you can try:
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions:
- Preheat the oven to 350°F (180°C).
- Grease a mini Bundt cake pan with non-stick cooking spray.
- In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate mixing bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs to the butter and sugar mixture, one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk, starting and ending with the dry ingredients.
- Mix until just combined, being careful not to overmix the batter.
- Spoon the batter into the prepared pan, filling each mold about 3/4 full.
- Bake for 20-25 minutes or until toothpicks inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pan for 5 minutes, then invert onto a wire rack to cool completely.
- Once the cakes have cooled, dust them with powdered sugar or top with your favorite glaze.”
Linda Chester
Linda Chester is the founder of The Health Hour. She believes that fitness isn’t just an experience but an actual lifestyle. Linda Chester gives her take on various health and fitness topics on this blog.
“My favorite mini Bundt cake recipe is Vegan Mini Bundt Cake. If you’re looking for a delicious and easy-to-make vegan mini Bundt cake recipe, look no further! This recipe is perfect for a sweet treat or a dessert for a special occasion.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegan butter, softened
- 1 cup granulated sugar
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1/2 cup non-dairy milk
- 1 tablespoon apple cider vinegar
How to make it:
- Preheat your oven to 350°F (175°C). Grease and flour your mini Bundt cake pan.
- In a medium bowl, mix together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream the vegan butter and sugar together until light and fluffy.
- Add the applesauce and vanilla extract to the butter-sugar mixture and stir to combine.
- Slowly add the dry ingredients to the wet mixture, alternating with the non-dairy milk until everything is fully combined.
- Add the apple cider vinegar to the batter and mix well.
- Pour the batter into your mini Bundt cake pan, filling each mold about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick comes out clean when inserted into the center of a cake.
- Allow the cakes to cool in the pan for about 10 minutes, then remove them from the pan and place them on a wire rack to cool completely.
If you don’t have a mini Bundt cake pan, you can use a muffin tin instead. Just adjust the cooking time accordingly.
Make sure your vegan butter is at room temperature before you start baking. This will help it cream together with the sugar better.
You can top these mini Bundt cakes with your favorite vegan frosting or glaze for an extra-special touch.”
James Kilpatrick
James Kilpatrick is the ‘top bean’ (founder) at Beanie Coffee.
Years of working in cafes have led him to look beyond the percolated coffee of his youth to a world of specialty blends and cold brews. On this blog, James provides in-depth guides and reviews on all things coffee to help other coffee enthusiasts.
“Mini Bundt cakes are a delicious treat, and adding fruits or nuts to the recipe can make them even more flavorful.
Here’s a recipe for mini Bundt cakes with fruit and nuts that you’re sure to love!
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts (pecans, walnuts, or almonds)
- 1/2 cup chopped fruit (apples, pears, or berries)
Instructions:
- Preheat your oven to 350 degrees Fahrenheit and grease a mini Bundt cake pan with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- In a separate large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, until well combined. - Add the buttermilk and vanilla extract to the wet mixture and mix until smooth.
- Gradually stir in the dry ingredients until just combined.
- Fold in the chopped nuts and fruit.
- Spoon the batter into the prepared Bundt pan, filling each mold about 3/4 full.
- Bake the mini Bundt cakes for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Dust with powdered sugar or drizzle with icing before serving.
These mini Bundt cakes are perfect for any occasion and can be made in advance and stored in an airtight container at room temperature for up to three days. If you’re short on time, you can use store-bought chopped nuts and fruit instead of chopping them yourself. Additionally, you can experiment with different combinations of nuts and fruit to find your favorite flavor combination.”
Julia Moroz
Julia Moroz is a professional recipe developer. For over three years, Julia has been creating the recipes for the HitMeal app, helping people to meal plan and cook at home with ease.
“My favorite mini Bundt cake recipe is Vanilla & Lemon Bundt Cake.
Ingredients:
For the cake:
- 3 cups all-purpose flour
- 1.5 cup butter, softened
- 4 large eggs
- 1 cup whole milk
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 0.5 teaspoon almond extract
- 6 tablespoon cornstarch
- 2 tablespoon baking powder
- pinch of salt
For the glaze:
- 2.5 cups powdered sugar
- 5 tablespoons whole milk
- 0.5 teaspoon vanilla extract
- 3 tablespoon lemon peel, finely grated
Preparation:
- Soften butter.
- Preheat the oven to 350 F. Spray a mini bundt pan with cooking spray.
- Put butter and sugar into a large mixing bowl. Use a hand mixer to beat the ingredients for about 5 minutes until light and fluffy.
- Beat in 3 eggs, one at a time. Each egg should be absorbed into the mixture.
- Add vanilla and almond extracts, mix to combine.
- Whisk together cornstarch, flour, baking powder, and salt in another bowl. Halve the mixture and add one-half to the bowl with wet ingredients. Beat until fully combined.
- Add milk and mix until incorporated. Then add another half of the dry ingredients. Stir until just combined.
- Scoop the cake batter into the Bundt pan forms, smoothing the top with a rubber spatula. Bake for about 55 minutes until a toothpick inserted into the middle comes out clean. Let cool for about 10 minutes. Then invert onto the rack to cool completely.
- While the cake is cooling, prepare the glaze. Combine milk, vanilla, and powdered sugar in a small bowl. Pour the glaze over the cooled cake. Top with lemon peels.”
Jodi Pemberton
Jodi is a Chef, Bartender and the Founder of Eat Pallet.
“Here is my favorite mini Bundt cake recipe:
Ingredients:
- 4 cups flour
- 1/2 cup cornstarch
- 5 tsps baking powder
- 1 tsp baking soda
- 1 1/2 cups sour cream at room temperature
- 1/2 cup whole milk at room temperature
- 2 cups salted butter at room temperature
- 3 cups granulated sugar
- 4 large eggs at room temperature
- 2 large egg yolks at room temperature
- 5 tsp bourbon
- vanilla bean
Procedure:
- Preheat the oven to 325°F and position the rack in the middle. Grease and dust a mini Bundt pan with butter and flour.
- Take a small bowl and pour bourbon into it. Scrape the vanilla bean to extract its seeds into the bourbon and mix well. Keep the scraped vanilla bean for other uses, such as infusing sugar.
- Combine flour, cornstarch, baking powder, baking soda, and salt in a medium bowl and whisk thoroughly.
- In a large bowl, beat butter, sour cream, and sugar using an electric mixer until it becomes light and fluffy.
- Add eggs and egg yolk to the butter mixture, one at a time, and beat well after each addition. Mix in the bourbon-vanilla mixture.
- Add the dry ingredients in two portions, alternating with one addition of milk, and beat only until everything is blended after each addition. Divide the batter in half.
- Combine cocoa powder and milk in the second half of the batter and mix until blended.
- Pour the first layer of vanilla batter into the mini Bundt pan, followed by a layer of cocoa batter and then the last layer of vanilla batter. Swirl the layers together to create a marbled pattern.
- Bake the mini Bundts for 20-25 minutes or until a tester inserted near the center comes out clean.
- Allow the Bundts to cool in the pan on the rack for 10 minutes. Turn the Bundts over onto the rack and allow them to cool completely.”
Mante Kgarea
Mante Kgarea is a food expert and chef for Your Healthier Version.
“There are many great mini Bundt cake recipes out there, but here is one that I particularly enjoy:
Ingredients:
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 1/2 cup buttermilk, at room temperature
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F and grease a 6-cavity mini Bundt cake pan with non-stick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream together the butter and sugar until light and fluffy.
- Add the egg to the butter mixture and mix until well combined.
- Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, and mix until just combined.
- Stir in the vanilla extract.
- Spoon the batter evenly into the prepared mini Bundt cake pan, filling each cavity about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Allow the cakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Once the cakes have cooled, you can dust them with powdered sugar or drizzle them with a glaze of your choice.”
Lieu Dang
Lieu Dang is an avid traveler and Marketing Project Manager at Ling App, a gamified language learning app with over 10 million downloads and a language blog.
“My favorite Mini Bundt cake recipe is, without a doubt, the classic Lemon Bundt cake.
The combination of tangy lemon and moist, buttery cake is the ultimate flavor pairing. What I love about mini Bundt cakes is that they are the perfect individual serving size, making them great for parties or as a delicious treat to indulge in after a long day. The Lemon Bundt cake recipe I love incorporates a smooth cream cheese glaze, adding a creamy and slightly sweet component to the refreshing lemon. The glaze drizzles perfectly over the ridges of the Bundt cake, creating a beautiful presentation.
This recipe is also versatile because you can experiment with different toppings, such as whipped cream or fresh berries, to add your own personal touch. In addition, lemon mini Bundt cakes have an elegant yet fun appearance. The miniature size creates a cute and playful aesthetic, making them perfect for special occasions or just to brighten up a day. I love the Lemon Mini Bundt cake because it’s a classic dessert with a modern, playful twist, and it’s guaranteed to satisfy any sweet tooth.”
James Green
James Green is the Owner of Build A Head.
“When it comes to bundt cake recipes, I’m a sucker for the classic.
I adore a lemon Bundt cake because it’s sweet and tangy. They’re easy to make in general, and the frosting is even easier. The frosting is just 2 cups of powdered sugar and 3 tablespoons of lemon juice.
The cake itself calls for 3 cups flour, ½ teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon salt, ¾ cup milk, ¼ cup lemon juice, 1 teaspoon lemon extract, 1 cup vegetable shortening, 2 cups sugar, zest from 4 lemons, and 4 large eggs.
It looks like a lot, but making a Bundt cake is very simple.”
Collen Clark
Collen Clark is a highly accomplished attorney and the founder of Schmidt & Clark, LLP. He has earned a B.B.A. from Baylor University and a J.D. from Baylor University School of Law.
“My favorite mini Bundt cake recipe is Lemon Mini Bundt Cakes.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup buttermilk
Instructions:
- Preheat oven to 350 degrees F. Grease a mini Bundt pan with nonstick cooking spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon juice and zest.
- Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
- Pour batter into the prepared pan, filling each cavity about 3/4 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 5 minutes before transferring to a wire rack to cool completely.
- Serve with a dusting of powdered sugar and fresh berries, if desired.
These lemon mini Bundt cakes are the perfect balance of sweet and tangy, with a moist and tender crumb. They’re also easy to make and look impressive when served to guests.”
Isaac Robertson
Isaac Robertson is the CEO and Co-Founder of Total Shape, a leading fitness brand focused on providing high-quality nutrition and training advice to customers around the world.
“As a certified nutritionist, I believe in the importance of enjoying treats in moderation and with balanced nutrition in mind.
When it comes to mini Bundt cakes, I recommend a recipe that features whole grains and
nutrient-dense ingredients, such as fruits and nuts.
One of my favorite recipes is a mini blueberry and almond Bundt cake, which incorporates almond flour for a boost of protein and healthy fats, along with fresh blueberries for a burst of flavor and antioxidants.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup tapioca flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup honey or maple syrup
- 3 large eggs
- 1/4 cup almond milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1/4 cup chopped almonds
Directions:
- Preheat oven to 350°F and grease a mini Bundt cake pan.
- In a large mixing bowl, whisk together almond flour, coconut flour, tapioca flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together honey or maple syrup, eggs, almond milk, coconut oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Gently fold in the blueberries and chopped almonds.
- Divide the batter evenly among the mini Bundt cake pan.
- Bake for 25-30 minutes, or until the cakes are golden brown and a toothpick comes out clean.
- Let the cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: dust with powdered sugar or drizzle with a simple glaze before serving.
These mini blueberry and almond Bundt cakes are a delicious and healthy treat that’s perfect for any occasion, from a quick snack to a special dessert.”
Jamie Irwin
Jamie Irwin is a Marketing Executive at Perfume Empire, a retailer and wholesaler of genuine designer fragrances with more than 22 years of experience.
“My favorite mini Bundt cake recipe is Classic Cinnamon and Caramel Bundt Cake.
My favorite mini Bundt cake recipe has to be the classic cinnamon and caramel Bundt cake. It’s a delicious and indulgent treat that is perfect for any occasion. The beauty of the mini Bundt cake lies in its simplicity, yet it still packs a flavorful punch.
To make this delectable dessert, you’ll need 2/3 cup of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, ¼ teaspoon ground nutmeg, 6 tablespoons softened butter, ¾ cup granulated sugar, 1 egg plus 1 egg yolk (for richness), 2 teaspoons of vanilla extract and 3/4-cup buttermilk.
Start by heating your oven to 350 degrees Fahrenheit. Grease and flour six 5¾-inch by 3¼-inch round mini Bundt pans with nonstick cooking spray and set aside. Now, these can typically be found at most big box stores or online retailers. In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg. Set aside as well for now. Beat together the butter (we said softened)and sugar until light and fluffy.
Beat in egg and egg yolk one at a time. Then add vanilla extract until everything’s fully incorporated before you reduce speed to a low setting. Add half your dry ingredients and then all the buttermilk before ending with the remaining dry ingredients mixing only so that everything’s blended. Don’t over-mix! Spoon equal amounts of batter into each pan, then bake for 20 minutes or until an inserted small knife comes out clean from the center of the cakes when tested. Remove from the oven onto wire racks, immediately cooling completely if desired before turning them out onto a serving platter before drizzling with caramel sauce next.
These delicate little cakes are delightful but excellent, topped with fresh whipped cream to garnish the finished product gracefully alongside other accompaniments such as malt ice cream. Enjoy lovely bite-sized Cinnamon Caramel Mini Bundts!”
Susan Anderson
Susan Anderson is the Founder of The Worthy Goods. Their firm strives to be a reliable and trustworthy guide for consumers looking to make conscious purchasing decisions.
“I’ve discovered a variety of mouth-watering mini Bundt cake recipes that are both simple to prepare and good for you.
Among them, my absolute favorite is a lemon poppy seed Bundt cake that makes use of almond flour and coconut sugar instead of refined flour and sugar. Greek yogurt is also
included in the recipe, which gives it a creamy texture and provides protein.
Another recipe I adore is a pumpkin spice Bundt cake that uses oat flour and maple syrup as healthier alternatives to typical ingredients. This recipe also contains pureed pumpkin, a fantastic source of vitamin A and fiber.
For those looking for a gluten-free option, I suggest trying a chocolate chip banana Bundt cake recipe that uses gluten-free flour and coconut oil. Not only is this recipe delectable, but it also contains beneficial nutrients such as potassium and magnesium. In general, there are numerous mini Bundt cake recipes that are both tasty and nutritious, and I’m constantly searching for fresh and exciting recipes to experiment with.”
Elisa Bender
Elisa Bender is the co-founder of RevenueGeeks.
“My favorite mini Bundt cake recipe is made out of cranberries and oranges.
It incorporates the sweetness of the oranges and the tartness of the berries, creating a citrusy-sweet cake that pairs perfectly with coffee or tea. However, it can only be made when cranberries are in season. Otherwise, you can end up with a soggy cake, and thawed cranberries can get too wet and soft. When you’re done baking the final product, you can top it with a white chocolate-orange glaze, making it irresistible.”
Davin Eberhardt
Davin Eberhardt is a home designer, remodeler, and the founder of Nature, a website dedicated to providing home improvement information that merges building science, appearance, and principles from nature.
“The chocolate chip mini Bundt cake recipe is my all-time favorite.
The reason I love this is because it can instantly lift my mood! It is the perfect dessert for any celebration. I like easy-to-make desserts that take little time to make, which makes this Bundt cake ideal.
The batter requires only flour, eggs, butter, sugar, and baking powder. I like to garnish it with a handful of chocolate chips right before putting it in the oven. The oven needs to be preheated to 350 degrees F. In about 20 minutes, you will have the perfect set of chocolate chip Bundt cakes. This Bundt cake recipe can be a great option for celebratory dinners. Try it out and see for yourself!”
James Palestini
James Palestini is a criminal defense lawyer and founder of Palestini Law, where he provides high-level criminal defense services to his clients.
“We tried many Bundt cakes in my home. Yet, I prefer eating lemon mini Bundt cake. And the recipe is simple to follow.
First, preheat your oven to 350°F and spray a mini Bundt cake pan with cooking spray. In a large mixing bowl, combine 1 and 3/4 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
In a separate mixing bowl, cream together 1/2 cup of unsalted butter and 1 cup of granulated sugar until light and fluffy. Add eggs and beat, then mix in lemon juice, zest, and vanilla extract. Alternate adding in the flour mixture and milk until fully mixed.
Pour batter into the pan and bake for 20-25 minutes. Let the cakes cool in the pan before transferring them to a wire rack to cool completely. You can finish them with a simple lemon glaze or dust them with powdered sugar.”
Lillian E Dodd
Lillian E Dodd manages the publishing side of things at The Hobby Kraze and is specifically responsible for the Travel Section as an Editor. She intends to provide all the tiny little nuggets that she managed to capture in her experience of traveling to countless countries.
“One of the best mini Bundt cake recipes is the classic vanilla Bundt cake.
This recipe calls for simple ingredients such as flour, sugar, butter, eggs, vanilla extract, and baking powder. The key to making a delicious Bundt cake is to not overmix the batter and to grease the pan thoroughly.
The mini size makes it perfect for individual servings or sharing with a small group. You can also add variations to the recipe by adding chocolate chips or fruit to the batter. The result is a moist and flavorful cake that is sure to please anyone’s sweet tooth.”
Carlos Leo
Carlos Leo, a recipe developer, food photographer, and blogger, is the owner of Spoonabilities.com, a recipe blog that also provides food and product photography services.
“My favorite mini Bundt cake recipe is for Mini Pumpkin Pecan Bundt Cakes with Orange Glaze, which is typically a fall dessert that also doubles as a glorious morning breakfast, but we love them all year long. They are so cute, especially with the mold we found, and are super easy to make with a blend of whole wheat flour, all-purpose flour, pumpkin pie spices, pumpkin puree, and pecans. Then there is a wonderfully sweet orange glaze drizzled all over the top of them. Donuts don’t stand a chance!”
Jenny Zhang
Jenny is a health coach and nutrition nut with a bachelor’s degree in Science. She believes living an organic and natural lifestyle is healthier for you and your family and better for the environment.
“This tiny Bundt cake is dairy and nut free. It oozes with the goodness of lemon. Serve it with berries and whipped cream, or garnish with a lemon wedge. It’s perfect for any occasion or family meal.
Ingredients:
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup dairy-free milk
- 1/4 cup lemon juice
- 1 teaspoon lemon extract
- 1 cup shortening
- 2 cups sugar
- Zest of 4 lemons
- 4 large eggs
Frosting:
- 2 cups powdered sugar
- 3 tablespoons lemon juice
Instructions:
- Preheat the oven to 350˚F and spray pans with cooking spray.
- In a large bowl, whisk together the dry ingredients, set aside.
- Whisk together the milk, lemon juice, and lemon extract in a small bowl. Set aside.
- Cream shortening, sugar, and lemon zest in another bowl until light and fluffy.
- Add eggs, one at a time, until incorporated.
- Combine wet and dry ingredients, alternating between each, and divide the batter equally into 12 cake molds.
- Bake for 20 – 25 minutes.
- Remove from the oven and let cool completely.
- Whisk together the frosting ingredients in a medium bowl and drizzle on top of the cakes.”
Next time you’re in the mood for a scrumptious mini Bundt cake, give one of these amazing mini Bundt cake recipes a try. Or, if you’re short on time or looking for an easy, done-for-you option, consider Mo’s Treat Yourself Mixed Bundt Cake Box or Treat Yourself Bundt Cake Jars for an assortment of tasty mini Bundt cakes that are sure to satisfy.
