The decorative styles and shapes of Bundt cakes now come in cute little pieces to make your feasts and parties more enjoyable and dramatic. What’s so special about these mini cakes is that you can fill them with different frosting or glazing and make different mini Bundt cakes in tiny sizes which everyone can share and pick the flavors of their choice. Here’s how to make mini Bundt cakes for your special occasions:

Festival Magical little Bundt Cakes

Bundt cake is not only a kind of cake, there has to be a specific purpose for why some people choose to prepare this versatile, sweet, and delicious dessert. These are European brioche cakes most chiffon-style batters that are prepared by using Bundt cake pans. It has a hole at the center, and the cake batter is only distributed towards the sides. This is primarily to equally distribute the heat towards the cake during baking to bring out an evenly-bakes texture of the cake.

The recipe you have below will have 12 servings of mini Bundt cakes in 3 different glazings, raspberry, sea salt caramel, and honey lemon flavor. Preparing this recipe will need a total time of 1 hour and 55 minutes. Here are what you need for the ingredients:

Exciting Mini Bundt Cakes Recipe Just For You

Mini Bundt cake is not only a kind of cake, there has to be a specific purpose for why some people choose to prepare this versatile, sweet, and delicious dessert. These are European brioche cakes most chiffon-style batters that are prepared by using Bundt cake pans.

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Dessert

Cuisine International

Servings 8

Calories 132 kcal

Ingredients

  

Cake:

• 1 cup unsalted butter
• 1 cup granulated sugar
• ½ tsp salt
• 3 large eggs
• 1 cup all-purpose flour
• 1½ tbsp vanilla extract
• 1 tbsp almond extract
• 1 tbsp baking soda
• Nonstick baking spray
• 12 mini 3 inches Bundt Cake pans

For the Raspberry Glaze:

• ¼ cups raspberry jam
• 1 tbsp powdered sugar
• Sprinkles of your choice

For the sea salt caramel glaze:

• 2 tbsp whole milk
• 1 tbsp powdered sugar
• ½ tsp sea salt
• ¼ cups brown sugar

For the honey lemon glaze:

• 1 tbsp chopped cashews or nuts of your choice
• ½ medium-sized lemon
• 1 cup powdered sugar
• 1½ tbsp honey

Instructions

 

• In the electric mixer bowl, beat the butter for about 4 minutes at medium-high speed and make sure to come up with a light creamy texture.
• Add sugar and salt, and after 3 minutes, beat the mixture on medium-high until it becomes fluffy and light.
• Gradually add all the eggs, one at a time while the mixer is still operating.
• Keep beating on low speed, adding 1 cup of flour, until barely incorporated. Beat in just enough buttermilk before adding the remaining half, and finally, the baking soda.
• Repeat with the remaining buttermilk and flour. Add the almond and vanilla extract through stirring.
• Apply nonstick baking spray to 2 small Bundt pans with twelve 3-inch cavities. Each cavity should receive around 1/4 cup of batter, so distribute it equally and tap the pans on the counter to level the batter.
• Bake the cakes for 25 to 30 minutes, or until golden brown and a wooden pick is inserted in the center. Allow the cakes to cool for 5 minutes in the pan.
• Turn the cakes over onto a wire rack and let them cool for about an hour.

Keyword Mini bundt cake

For the raspberry glazing

Put jam in the microwave-safe bowl together with the powdered sugar for 30 seconds. Whisk until it is fully mixed and melted. Stuff onto 4 of the Bundt cakes and add sprinkles.

For the sea salt caramel

In a medium bowl, stir together milk, powdered sugar, sea salt, and brown sugar, add a little water to melt. Microwave for around 1 to 30 second and stir completely. Glaze onto 4 of the Bundt cakes.

For the honey lemon glazing

In a medium bowl, mix the powderred sugar, honey, and lemon juice until wel-combined. Dilute with 1 to 2 tablespoons of water and microwave for at least 15 seconds. The remaining 4 Bundt cakes should be covered by the glaze. Top with chopped cashews.