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
