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Easy and Moist Mini Bundt Cakes Recipe

Easy and Moist Mini Bundt Cakes Recipe

★★★★★

4.9 from 22 reviews
  • Author: Noah
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Prepare Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and kosher salt. Lightly mix to combine.
  5. Combine Wet Ingredients: In a measuring cup, mix the vanilla extract with the buttermilk.
  6. 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.
  7. 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.
  8. Bake: Place the pan in the oven and bake for approximately 18 minutes, or until a toothpick inserted into the center comes out clean.
  9. 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

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Find it online: https://mealbynoah.com/easy-and-moist-mini-bundt-cakes-recipe/