I make these mini bundt cakes whenever I want something elegant yet simple. They turn out soft, moist, and perfectly portioned, with a rich flavor that feels comforting and homemade in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup milk
Directions
I start by preheating the oven to 350°F (175°C) and greasing the mini bundt molds היט thoroughly so nothing sticks.
I whisk together the flour, baking powder, baking soda, and salt in one bowl. In another bowl, I cream the butter and sugar until the mixture becomes light and fluffy.
I add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. After that, I mix in the sour cream until everything is smooth.
I gradually add the dry ingredients, alternating with the milk, and mix just until combined. Then I spoon the batter evenly into the prepared molds.
I bake them for 18–22 minutes, checking with a toothpick to make sure it comes out clean. Once baked, I let the cakes cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Servings and timing
I prepare this recipe in about 15 minutes, and baking takes around 20 minutes, making the total time approximately 35 minutes.
This recipe gives me 6 servings, with each mini bundt cake being perfectly sized for an individual portion.
Variations
I sometimes add lemon zest for a fresh citrus twist or fold in chocolate chips for a richer dessert. When I want something more festive, I drizzle a simple glaze or dust powdered sugar over the top. I also like experimenting with almond extract instead of vanilla for a slightly nutty flavor.
Storage/Reheating
I store these mini bundt cakes in an airtight container at room temperature for up to 2 days. If I want to keep them longer, I refrigerate them for up to 5 days.
When I reheat them, I warm them in the microwave for a few seconds to bring back their soft texture.
FAQs
Can I make these without a mini bundt pan?
I use muffin tins as a substitute when I don’t have mini bundt molds, and they work just as well.
Can I freeze these cakes?
I freeze them once fully cooled by wrapping them tightly, and they keep well for up to 2 months.
What can I use instead of sour cream?
I sometimes use plain yogurt as a substitute, and it gives a similar moisture and texture.
How do I prevent the cakes from sticking?
I make sure to grease the molds thoroughly and lightly flour them if needed to ensure easy release.
Can I add toppings?
I like adding glaze, icing, or even fresh berries on top to enhance the flavor and presentation.
Conclusion
I find these mini bundt cakes to be a perfect blend of simplicity and elegance. They are easy to make, versatile, and always satisfying, whether I serve them for a casual treat or a special gathering.
📖 Recipe:
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Mini Bundt Cakes
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
These mini bundt cakes are soft, moist, and perfectly portioned with a rich, comforting flavor. Simple to prepare yet elegant, they make a delightful treat for any occasion.
Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup milk
Instructions
- Preheat the oven to 350°F (175°C) and thoroughly grease mini bundt molds.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Mix in sour cream until smooth.
- Gradually add dry ingredients alternating with milk, mixing just until combined.
- Spoon the batter evenly into prepared molds.
- Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Add lemon zest or chocolate chips for variation.
Top with glaze, powdered sugar, or fresh fruit for presentation.
Substitute sour cream with plain yogurt if needed.
Store in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days.
Freeze tightly wrapped cakes for up to 2 months.
Reheat briefly in the microwave to restore softness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
