These Mini Bundt Cakes are super moist and easy to make. They are a tiny version of my 5 star rated vanilla bundt cake recipe. These tiny cakes can be frosted with different glazes and icings and are perfect to make for any kind of party!
These adorable mini bundt cakes are vanilla flavored which makes them a fun twist on my 5 star rated vanilla bundt cake, recipe. They feature all the moistness and flavor you love in a smaller, more individualized form. What I love about these is that you can use so many different glazes to make a variety of flavors.
Another great thing about these is that each person gets their own perfectly portioned cake. No need to slice and serve a big cake! I absolutely adore making mini versions of larger recipes. If you do too, make sure to also check out these mini vanilla cupcakes and these mini cheesecake bites!
Make sure you have a mini bundt pan before making this recipe.
WHY YOU SHOULD MAKE THIS RECIPE
- Firstly, they are SO cute!
- They are perfect for bridal or baby showers and can be customized according to flavor and color.
- No need to slice and serve a big cake!
- Butter – Adds richness, moisture, and a tender texture to the mini bundt cakes, enhancing their overall flavor.
- Sugar – Not only provides sweetness but also helps to retain moisture during baking.
- Vegetable Oil – Contributes to the moistness of the mini bundt cakes, ensuring a soft and tender texture.
- Eggs – Act as a binding agent, helping to hold the ingredients together and provide structure to the cakes.
- All-Purpose Flour – Serves as the base ingredient, providing structure and stability to the mini bundt cakes.
- Baking Soda & Baking Powder – These leavening agents work together to help the cakes rise and achieve a light and fluffy texture.
- Salt – Enhances the overall flavor of the mini bundt cakes, balancing the sweetness.
- Vanilla Extract – Infuses the cakes with a warming aroma and a hint of vanilla flavor, elevating the taste.
- Buttermilk – Adds tanginess and richness to the batter, resulting in moist and tender mini bundt cakes.
HOW TO MAKE MINI BUNDT CAKES
Prepare for baking: Preheat the oven to 350 F. Heavily spray a mini 12-cup bundt pan with non-stick baking spray.
Mix wet ingredients: In the bowl of a hand or stand mixer fitted with the paddle attachment, add the butter and sugar and mix on low-medium speed for 2 minutes or until fully incorporated. With the mixer on low, add the vegetable oil and eggs one at a time, mixing in between.
Combine dry ingredients: In a separate bowl, combine the flour, baking powder, baking soda, and kosher salt and mix lightly until combined.
Mix buttermilk and vanilla: To a measuring cup, add the buttermilk and vanilla. Mix until combined.
Assemble the cake batter: Alternate adding the dry and wet ingredients in thirds, starting and ending with the dry ingredients until the batter is fully combined without overworking.
Pour and bake: Pour the batter into the prepared mini bundt cake pan with a mini cookie scoop or with a kitchen tablespoon. Fill ¾ of the way full. Bake for 18 minutes.
Remove and serve: Remove the bundt cake from pan properly. Cool completely before glazing. Enjoy!
TIPS FOR RECIPE SUCCESS
- Ensure that all your ingredients are at room temperature before you begin. This will allow for better incorporation of the ingredients and result in a smoother batter and more even baking.
- When measuring your flour, use the spoon-and-level method to achieve accurate measurements. Gently spoon the flour into the measuring cup and level off the excess with a straight edge.
- Don’t overmix the batter. Once you start adding the dry ingredients to the wet mixture, mix until just combined. Overmixing can lead to a tougher texture in the final cakes.
- Before pouring the batter into the mini bundt pan, generously spray the pan with baking spray to ensure easy release after baking. You can also lightly dust the pan with flour, tapping out any excess, for extra insurance against sticking.
- Keep a close eye on the baking time. Since these are mini bundt cakes, they bake more quickly than larger cakes. Start checking for doneness around the 15-minute mark to avoid overbaking. Insert a toothpick into the center of a cake—if it comes out with a few moist crumbs clinging to it, they are ready to be removed from the oven. Remember, slightly underbaking is preferable to prevent dryness.
STORAGE AND FREEZING
Storing: Once cooled, place them in an airtight container or wrap them tightly with plastic wrap. They can be stored at room temperature for up to 3 days. They can also be stored in the fridge in an airtight container for up to 5 days.
Freezing: Once cooled, wrap each cake tightly in plastic wrap or place them in individual freezer-safe bags. They can be stored in the freezer for up to 3 months. When ready to enjoy, simply thaw the cakes at room temperature.
Not for this recipe because it is a scaled down version of my vanilla bundt cake recipe and wont make a big cake. I recommend making the original vanilla bundt cake recipe instead!
Can I substitute buttermilk with regular milk?
While buttermilk contributes to the moistness and flavor of the mini bundt cakes, you can substitute it with regular milk in a pinch. However, the texture and taste may be slightly different.
What can I do if I can’t find buttermilk?
In a measuring cup, add one tablespoon of lemon juice or white vinegar. Then, pour enough regular milk (whole or 2%) to reach the 1-cup mark. Stir gently and let it sit for about 5 minutes until it thickens and curdles slightly. This homemade buttermilk substitute can be used in the recipe as a 1:1 replacement.
MORE DELICIOUS BUNDT CAKE RECIPES
Easy and Moist Mini Bundt Cakes
- 1/2 cup butter (113g) softened
- 1 cup sugar (200g)
- 2 tbsp vegetable oil
- 2 eggs large room temperature
- 1 1/3 cup all purpose flour 165g
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- ½ tbsp vanilla extract
- 1/2 cup buttermilk room temperature
- Preheat the oven to 350 F. Heavily spray a mini bundt pan with baking spray.
- In the bowl of a hand or stand mixer fitted with the paddle attachment add the 1/2 cup butter and 1 cup sugar and mix on low-medium speed for 2 minutes.
- With the mixer on low, add the 2 tbsp vegetable oil and 2 eggs one at a time on, mixing in between.
- In a separate bowl combine the 1 ⅓ cup flour, 1/2 tsp baking powder, 1/4 tsp baking soda, and ¼ tsp kosher salt and mix lightly.
- In a measuring cup add the 1/2 tbsp vanilla extract and ½ cup buttermilk.
- Alternate adding the dry and wet ingredients by thirds starting and ending with the dry ingredients.
- Pour the batter into the prepared mini bundt cake pan. An easy way to do this is with a mini cookie scoop or with a kitchen tablespoon. Fill ¾ of the way full.
- Bake for 18 minutes.
- Cool and frost with coffee glaze or vanilla glaze.