Mini Bundt Cakes

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Moist, tender mini bundt cakes are sure to be the hit of your next party! They’re super cute, extremely easy, and are loaded with bright, lemony flavor. Finish off with a sweet, simple, lemon glaze and you’ve got an adorable mini dessert that's perfect to serve at a Mother's Day brunch or Tea Party!

When it comes to these delicate mini bundt cakes, there’s numerous reasons I love to make them. I love how cute they are, how moist and tender they are, and also how there are never any leftovers when I serve them at a party!

I also love how EASY they are to make! They’re made with pantry staple ingredients like butter, eggs, flour, and sugar, bake in less than 20 minutes. Both the cake and glaze are made with fresh lemon, so it's like a burst of Spring in every bite!

Lastly, unlike a large bundt cake, there’s never any concern that the outside will be burnt and the middle raw or that the top will stick and the whole cake is ruined. These little cakes are easy peasy compared to that!

So if you’re looking for an impressive, yet stress-free dessert to bake, I HIGHLY suggest trying these delicious mini bundt cakes.

What makes a cake a "bundt cake"?

Bundt cakes are make using a round ring-like cake pan that resembles a big donut due to the hole in the center. The pans will sometimes have a decorative shape with fluted or grooved sides which results in a beautiful ornate cake.

These little personal bundt cakes can be decorated extremely elegant and ornate, or you can drizzle a simple glaze over top and call it a day. But, whether you decorate them elaborately or simply, all that really matters is the taste, and this recipe truly is beyond compare!

Why These Little Bundt Cakes Are The Best!

They’re super easy to bake
Made with pantry staple ingredients
No special equipment is needed
The lemon flavor is insanely delicious
Mini cakes are ALWAYS a crowd pleaser

Mini Bundt Cake Ingredients

For The Cake:

Butter: Butter is our fat source in the cake and will help produce a light, tender texture. I always recommend using unsalted butter when baking so you can control the salt level.
Sugar: The cake is made with regular, white granulated sugar
Eggs: This recipe for mini bundt cakes is made with 2 whole eggs and 1 egg yolk. That may seem like a lot, but eggs provide structure, richness, and flavor!
Vanilla: Use a good quality vanilla extract for the BEST flavor
Flour: You need all purpose flour for these cakes, my favorite brand is King Arthur
Baking Powder and Baking Soda: Both of these are the leavening agents that help the mini cakes to rise and not be too dense
Salt: Baked goods always need salt! It helps to balance out the flavors and prevent them from being too sweet
Buttermilk: Buttermilk is a great choice to use in cakes because it reacts with any acidic ingredients and helps the cake to rise, leaving you with a moist, tender, delicious cake
Lemon zest: Adding a little lemon zest to the cake really enhances the flavor and makes them light and fresh!

For The Glaze:

Powdered sugar: Whenever you're making a glaze you want to use powdered sugar because it dissolves smoothly, unlike granulated sugar
Milk: I prefer to use whole milk because it gives the best flavor
Vanilla extract: This helps with the sweetness of the glaze
Lemon: For a really bright, lemon flavor you'll use both the zest and juice!

How To Make Mini Bundt Cakes

Make the Cake:

Preheat the oven to 325° F and spray your mini bundt pan with cooking spray followed by a light dusting of flour (to prevent sticking).
In a medium sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt, and set aside.
In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat together the softened butter and granulated sugar until light and fluffy.
To the butter mixture, add eggs and yolk one at a time, beating well after each addition.
Pour in the vanilla and lemon zest, and mix until well combined.
With the mixer on low speed, in three parts, alternate adding the dry ingredients and buttermilk to the batter, beginning and ending with the dry ingredients. Beat until just combined.
Transfer the batter into a piping bag, and fill the bundt cake cavitites halfway full.
Bake on the middle rack of the preheated oven for 15-18 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Let the cakes cool in the pan for 10 minutes before flipping them out onto a wire rack to cool completely.

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Make the Glaze:

In a small bowl, whisk together powdered sugar, milk, vanilla extract, lemon zest, and a pinch of salt
Whisk in lemon juice until you reach the consistency you like, then spoon over fully cooled cakes
Let the glaze set, then serve and enjoy!

Ingredient Substitutions and Variations

Substitutions:

Sugar: You could use cane sugar in place of white sugar

Buttermilk: This can be substituted with regular milk, or make your own buttermilk by adding 1 tablespoon of lemon juice to 1 cup of whole milk.

Lemon: If you don't have lemon, try substituting it with orange or lime.

Variations:

Lemon Poppy Seed: Add 2 tablespoons of poppy seeds to the batter. Also, sprinkle a few on top of the glaze!
Funfetti: Mix ½ cup of rainbow sprinkles into the cake batter and finish with a plain vanilla glaze by removing the lemon zest
Chocolate Chip: Omit the lemon entirely from the recipe. Fold in ½ cup of mini chocolate chips into the batter and finish with a chocolate glaze by adding 1-2 tablespoons of cocoa powder into the glaze
Banana Nut: Add 1-2 teaspoons of banana extract (to taste) into the cake batter instead of the lemon zest and fold in ⅓ cup of chopped, toasted walnuts. Drizzle with a plain vanilla glaze, a sprinkle of toasted walnuts, and enjoy!

Storing Leftovers

You can keep any leftover lemon mini bundt cakes in an airtight container at room temperature for up to five days. If you store them in the fridge they will last for up to two weeks in the container.

Additionally, these freeze REALLY WELL and will stay fresh for 4-6 weeks if stored properly in the freezer. To prepare them for the freezer, take fully cooled, unglazed cakes and wrap them individually in a layer of plastic wrap. Cover in another layer of aluminum foil, place each one into a freezer safe bag, and lay flat in the freezer.

When you’re ready to enjoy one (or two!) take it out of the freezer and let it thaw at room temperature. Once room temp, drizzle the lemon glaze over the top and dig in!

Aleka's Tips

Use room temperature ingredients when making the cake batter
Don’t overmix the batter or else your little cakes will be tough and dense
Make your own homemade buttermilk in a pinch by adding 1 tablespoon of lemon juice to 1 cup of whole milk
Spray your mini bundt pan with cooking spray and dust lightly with flour to prevent sticking
The color of your pan matters, dark pans with bake the cakes faster than a light pan
Let the mini cakes cool completely before glazing
If freezing, don’t glaze the cakes

FAQs

How much do you fill a mini bundt cake pan?

Since the cakes will rice, you want to fill your pan about halfway full. It's about ¼ cup of batter.

Should they be refrigerated?

No, there is no need to refrigerate your mini bundt cakes. Just be sure to keep them in an airtight container at room temperature and they’ll be good for up to 5 days.

What is the best pan to use?

I like to use this one from Amazon! It’s sturdy, good quality, and the cakes don’t stick.

What do I serve mini bundt cakes with?

You can serve these with drinks such as coffee or tea, or a scoop of vanilla ice cream on top. They’re also delicious with a side of fresh berries and whipped cream!