Easy and Moist Mini Bundt Cakes Recipe
If you’ve been on the hunt for the perfect little treat, I’m thrilled to share my absolute favorite recipe for Easy and Moist Mini Bundt Cakes. These delightful cakes are just the right size for a quick sweet bite, boasting a tender crumb that feels like a gentle hug in every forkful. With a simple preparation and ingredients that you likely have in your pantry right now, these mini bundt cakes bring both charm and scrumptiousness to your kitchen. Whether you’re baking for a party, a cozy afternoon snack, or an impressive dessert tray, these Easy and Moist Mini Bundt Cakes will quickly become your go-to!
Ingredients You’ll Need
These ingredients might be basic, but they’re the backbone of the perfect Easy and Moist Mini Bundt Cakes. Each one has a role to play — from the richness that butter and oil provide, to the tangy buttermilk that keeps things wonderfully moist and flavorful.
- 1/2 cup butter (113g) softened: Adds rich flavor and tender texture to your cakes.
- 1 cup sugar (200g): Sweetens the batter evenly and helps with moistness.
- 2 tbsp vegetable oil: Keeps the cakes extra moist without overpowering the flavor.
- 2 large eggs (room temperature): Bind the ingredients together and give structure.
- 1 1/3 cup all-purpose flour (165g): The foundation for the cake’s tender crumb.
- 1/2 tsp baking powder: Provides the rise for lightness and fluffiness.
- 1/4 tsp baking soda: Works with buttermilk to lift the batter perfectly.
- 1/4 tsp kosher salt: Balances sweetness and enhances overall flavor.
- 1/2 tbsp vanilla extract: Infuses the cakes with warm, inviting aroma and taste.
- 1/2 cup buttermilk (room temperature): Adds tangy moisture and tenderness for those perfectly moist mini bundt cakes.
How to Make Easy and Moist Mini Bundt Cakes
Step 1: Prepare Your Oven and Pan
Start by heating your oven to 350 degrees Fahrenheit. This ensures a perfect baking temperature from the get-go. Next, take your mini bundt pan and give it a generous spray of baking spray. This step is crucial — it guarantees that the cakes will release effortlessly once baked, preserving their charming shape.
Step 2: Cream Butter and Sugar
Pop the softened butter and sugar into your mixer bowl. Mix them on a low to medium speed for about two minutes until the mixture looks fluffy and pale. This creaming process is essential because it incorporates air, which helps your cakes rise beautifully.
Step 3: Add Oil and Eggs
Switch your mixer to low speed and slowly stream in the vegetable oil. Then add the eggs one by one, mixing lightly after each addition. The oil adds extra moisture, and the eggs provide the structure and richness all in one.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures an even distribution of your rising agents and salt, giving your cakes the perfect lift and balanced flavor.
Step 5: Mix Vanilla and Buttermilk
Measure out your vanilla extract into a cup, then add the buttermilk. This liquid blend is going to bring so much flavor and moisture into the batter, preventing dryness in every bite.
Step 6: Alternate Adding Dry and Wet Ingredients
With your mixer on low, start adding the dry and wet ingredients alternately in thirds — dry first, then wet, and finish with dry. This technique prevents overmixing, which can make cakes tough, while ensuring everything is incorporated smoothly.
Step 7: Fill the Mini Bundt Pan
Using a mini cookie scoop or a tablespoon, spoon the batter into your prepared pan. Aim to fill each cavity about three-quarters of the way full to leave room for the cakes to rise perfectly without spilling over.
Step 8: Bake to Perfection
Pop the pan into the oven and bake for 18 minutes. Your kitchen will fill with the most inviting aroma, and the tops of the cakes will turn a lovely golden brown, signaling they’re perfectly baked.
Step 9: Cool and Frost
Allow your mini bundt cakes to cool in the pan briefly before gently turning them out onto a wire rack. Once cooled, glaze them with a coffee or vanilla glaze to add a delightful finishing touch that makes these cakes truly shine.
How to Serve Easy and Moist Mini Bundt Cakes
Garnishes
A simple dusting of powdered sugar or a drizzle of your favorite glaze instantly elevates these mini bundt cakes. Fresh berries or edible flowers also make for an elegant, colorful garnish, perfect for special occasions or afternoon tea.
Side Dishes
Pair these delicate cakes with a scoop of vanilla ice cream or a dollop of whipped cream for a luscious dessert. A cup of strong coffee or a fragrant tea complements their moist texture and subtle sweetness beautifully.
Creative Ways to Present
Arrange the mini bundt cakes on a tiered cake stand for a charming display at parties or holidays. Wrap a few individually in clear cellophane with ribbon for thoughtful homemade gifts that everyone will rave about. The size and shape make them versatile for any presentation style.
Make Ahead and Storage
Storing Leftovers
Store any leftover cakes in an airtight container at room temperature for up to two days to preserve their delicate moisture and softness. Avoid the fridge as it can dry them out or make the texture less tender.
Freezing
If you want to keep these Easy and Moist Mini Bundt Cakes longer, freeze them by wrapping each cake individually in plastic wrap, then placing them in a freezer bag. They will stay fresh for up to three months and defrost quickly at room temperature.
Reheating
When you’re ready to enjoy frozen cakes, gently warm them in the microwave for about 15 seconds or in a low oven for 5 minutes. Heating them slightly brings back that freshly baked softness and flavor, as if they were just pulled from the oven.
FAQs
Can I use regular milk instead of buttermilk?
While regular milk will work, buttermilk adds acidity that reacts with baking soda for a tender crumb and slight tang. If you don’t have buttermilk, try mixing milk with a teaspoon of lemon juice or vinegar and let it sit for 5-10 minutes before using.
Why do these mini bundt cakes turn out moist?
The combination of butter, oil, and buttermilk ensures these cakes stay incredibly moist. The oil complements the butter’s richness, and buttermilk’s acidity tenderizes the gluten in the flour—creating that perfect melt-in-your-mouth texture.
Can I make these cakes in a regular bundt pan?
Yes! Just increase the baking time to 35-40 minutes and check with a toothpick for doneness. Keep in mind, the texture is equally luscious, though smaller mini bundt cakes bake faster and make charming individual servings.
How do I prevent the cakes from sticking to the pan?
Be sure to heavily spray your mini bundt pan with baking spray, getting into all the crevices. Let the cakes cool briefly before attempting to remove them, as they release best when slightly warm, not piping hot or completely cold.
What glaze options work best on these mini bundt cakes?
Classic vanilla glaze and coffee glaze are perfect companions, but feel free to get creative with lemon glaze, chocolate ganache, or even a simple dusting of cinnamon sugar. Each adds a delightful finishing touch to these already delightful cakes.
Final Thoughts
I truly can’t recommend making these Easy and Moist Mini Bundt Cakes enough. They are straightforward to prepare, incredibly rewarding to eat, and impressive to serve. Whether you’re a beginner baker or seasoned pro, these little cakes bring joy in every bite and make your kitchen smell like pure happiness. Give this recipe a try—you’ll be so glad you did!
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Easy and Moist Mini Bundt Cakes Recipe
- Total Time: 33 minutes
- Yield: 12 mini bundt cakes 1x
- Diet: Vegetarian
Description
These Easy and Moist Mini Bundt Cakes are perfect for any occasion, offering a tender crumb and rich vanilla flavor. Made with simple ingredients and baked to perfection in a mini bundt pan, these cakes are effortlessly delicious and ideal for serving as delightful bite-sized treats. Moist and fluffy with a subtle sweetness, they pair beautifully with a coffee or vanilla glaze for an extra special touch.
Ingredients
Cake Ingredients
- 1/2 cup butter (113g), softened
- 1 cup sugar (200g)
- 2 tbsp vegetable oil
- 2 large eggs, room temperature
- 1 1/3 cups all-purpose flour (165g)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 tbsp vanilla extract
- 1/2 cup buttermilk, room temperature
Optional Glaze
- Coffee glaze or vanilla glaze, for frosting
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Generously spray your mini bundt pan with baking spray to ensure the cakes release easily after baking.
- Cream Butter and Sugar: In a mixing bowl fitted with a paddle attachment, beat together the softened butter and sugar on low to medium speed for about 2 minutes until creamy and smooth.
- Add Oil and Eggs: With the mixer running on low, slowly add the vegetable oil and then the eggs one at a time. Mix well after each addition to fully incorporate.
- Prepare Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and kosher salt. Lightly mix to combine.
- Combine Wet Ingredients: In a measuring cup, mix the vanilla extract with the buttermilk.
- Alternate Adding Ingredients: Gradually add the dry and wet ingredients to the butter mixture in thirds, beginning and ending with the dry ingredients. Mix just until combined to keep the batter light and fluffy.
- Fill the Pan: Using a mini cookie scoop or tablespoon, fill each cavity of the prepared mini bundt pan about 3/4 full with batter.
- Bake: Place the pan in the oven and bake for approximately 18 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Frost: Allow the cakes to cool in the pan for a few minutes before transferring them to a wire rack. Once completely cooled, frost with your choice of coffee glaze or vanilla glaze for a delicious finish.
Notes
- Ensure butter, eggs, and buttermilk are at room temperature for optimal blending and texture.
- Do not overmix the batter after adding the dry ingredients to maintain a tender crumb.
- Filling the bundt pan 3/4 full prevents overflow and creates nicely shaped cakes.
- Use baking spray with flour to prevent sticking, especially for intricate bundt pans.
- Cooling the cakes before frosting prevents glaze from melting and sliding off.
- These mini bundt cakes can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini bundt cake
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
Keywords: mini bundt cakes, moist bundt cake, easy bundt cake recipe, vanilla mini cakes, dessert recipes, miniature cakes
