Mini Bundt Cake Recipe

Imagine baking adorable mini bundt cakes that are just as charming as they are delicious — each one with a perfect little drizzle of glaze or dusting of sugar.

With a few basic ingredients and a little creativity, you can create a treat that’s perfect for gifting, celebrating, or simply enjoying with a cup of coffee.

As the cakes rise and turn golden in the oven, you’ll see how easy and fun it is to make something truly special.

Let’s get started on these delightful Mini Bundt Cakes.

Kitchen Tools Required

• 1 mini bundt cake pan
• 1 mixing bowl
• 1 whisk
• 1 spatula
• 1 set measuring cups
• 1 set measuring spoons
• 1 wire cooling rack

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/4 cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup mini chocolate chips
• Non-stick cooking spray

Cook & Prep Time

To efficiently manage your time while preparing and cooking mini bundt cakes, here’s a timeline based on the provided recipe:

1. Reading and Preparation (10 minutes)
   • Read through the entire recipe to understand the steps and gather all the necessary ingredients and equipment.
2. Preheat the Oven (2 minutes)
   • Set the oven to preheat at 350°F (175°C).
3. Prep Work (13 minutes)
   • Spray the mini bundt cake pan with non-stick cooking spray.
   • Measure out and prepare all dry ingredients: 1 cup of flour, 1/2 cup of sugar, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.
   • Measure out and prepare all wet ingredients: 1/4 cup of melted butter, 1/4 cup of milk, 1 large egg, and 1 teaspoon of vanilla extract.
   • Measure 1/4 cup of mini chocolate chips.
4. Mixing Ingredients (5 minutes)
   • In a mixing bowl, whisk together the dry ingredients.
   • In another bowl, combine the wet ingredients.
   • Pour the wet ingredients into the dry ingredients and mix until just combined.
   • Fold in the mini chocolate chips.
5. Baking (25 minutes)
   • Spoon the batter evenly into the prepared mini bundt cake pan.
   • Place the pan in the oven and bake for 25 minutes or until a toothpick inserted into the center comes out clean.
6. Cooling (10 minutes)
   • Allow the cakes to cool in the pan for 5 minutes.
   • Transfer the cakes to a wire cooling rack and let them cool completely for another 5 minutes.

This timeline guarantees that you have a structured approach to making mini bundt cakes, allowing for efficient use of time throughout the process.

Recipe Instructions

Preheat the oven to 350°F (175°C).

Spray the mini bundt cake pan with non-stick cooking spray.

In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.

In another bowl, combine the melted butter, milk, egg, and vanilla extract.

Pour the wet ingredients into the dry ingredients and mix until just combined.

Fold in the mini chocolate chips.

Spoon the batter evenly into the prepared mini bundt cake pan.

Bake for 25 minutes or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pan for 5 minutes.

Transfer the cakes to a wire cooling rack and let them cool completely for another 5 minutes.

Serving Tips

• Fresh Berries: Serve alongside a mix of fresh berries for a burst of color and a revitalizing contrast to the sweetness of the cakes.
• Vanilla Ice Cream: Pair with a scoop of vanilla ice cream for a classic and indulgent dessert combination.
• Whipped Cream: Add a dollop of whipped cream on top for a light and airy complement to the dense cake.
• Chocolate Sauce Drizzle: Drizzle with warm chocolate sauce for an extra layer of chocolatey goodness.
• Powdered Sugar Dusting: Dust with powdered sugar for a simple yet elegant finishing touch.

Storage

To store mini bundt cakes, place them in an airtight container at room temperature for up to three days.

For longer storage, freeze them for up to three months.

Freezing

To freeze mini bundt cakes, wrap each cooled cake in plastic wrap.

Place them in an airtight container or freezer bag.

Freeze for up to three months.

Thaw before serving.

Reheating

To reheat mini bundt cakes, use a microwave for 10-15 seconds.

Alternatively, you can use an oven at 300°F (150°C) for 5-10 minutes.

This will help avoid drying them out.

Final Thoughts

Enjoying a homemade mini bundt cake is a delightful way to treat yourself or your loved ones.

With this simple and straightforward recipe, you can create a delicious dessert that’s perfect for any occasion.

Remember to experiment with different glazes, toppings, or flavors to make these mini cakes uniquely yours.

Happy baking!

Frequently Asked Questions

Can I Substitute Whole Wheat Flour for All-Purpose Flour?

Yes, you can substitute whole wheat flour for all-purpose flour, but use 3/4 cup whole wheat flour plus 1/4 cup all-purpose flour to maintain texture. Whole wheat flour absorbs more liquid, so adjust milk to 1/3 cup.

Are There Any Dairy-Free Alternatives for Milk and Butter?

You can substitute almond milk or coconut milk for regular milk, and use coconut oil or a dairy-free margarine instead of butter. Make certain these substitutes are at room temperature for ideal mixing and baking results.

What Variations Can I Make to Flavor the Cake Differently?

Swap vanilla extract for almond or lemon extract. Add 1 tablespoon cocoa powder for a chocolate version. Incorporate 1/4 cup chopped nuts or dried fruits. Replace chocolate chips with white chocolate or butterscotch chips for different flavors.

How Can I Prevent the Cakes From Sticking to the Pan?

Make certain you thoroughly spray the mini bundt cake pan with non-stick cooking spray before adding batter. Additionally, allow cakes to cool for five minutes in the pan before transferring them to a wire cooling rack.

Can I Make These Cakes Gluten-Free?

Yes, you can make these cakes gluten-free. Substitute the all-purpose flour with a gluten-free flour blend, ensuring it contains xanthan gum. Adjust liquid ingredients as necessary to achieve the right batter consistency for best results.