Moist Mini Vanilla Buttermilk Bundt Cakes
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!
Ingredients
- 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
Instructions
- 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.
Notes
You can double the recipe to make more!
Storing instructions
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.Serving: 1cake, Calories: 166kcal, Carbohydrates: 21g, Protein: 2g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 37mg, Sodium: 128mg, Potassium: 31mg, Fiber: 0.3g, Sugar: 13g, Vitamin A: 219IU, Calcium: 23mg, Iron: 1mg
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