17 Delicious Mini Bundt Cake Recipes Amazing

Ready to turn your baking game up a notch? Mini Bundt cakes are the perfect blend of elegance and ease, offering a bite-sized twist on the classic dessert we all adore. Whether you’re craving something fruity, chocolatey, or spiced, our roundup of 17 delicious recipes has something to satisfy every sweet tooth. Dive in and discover your next baking adventure!

Lemon Blueberry Mini Bundt Cakes

These lemon blueberry mini bundt cakes are the perfect little treats to brighten up your day. They’re moist, packed with flavor, and just the right size for a sweet snack.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1/2 cup buttermilk
• Zest of 1 lemon
• Juice of 1/2 lemon
• 1 cup fresh blueberries
• A pinch of salt
• 1 tsp baking powder
• A splash of vanilla extract

Instructions

1. Preheat your oven to 350°F and grease your mini bundt pan.
2. In a bowl, mix the flour, baking powder, and salt together.
3. In another bowl, cream the butter and sugar until fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
4. Beat in the egg, then add the lemon zest, lemon juice, and vanilla extract.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Tip: Don’t overmix to keep the cakes tender.
6. Gently fold in the blueberries. Tip: Toss the blueberries in a little flour to prevent them from sinking to the bottom.
7. Fill each mini bundt cavity about 2/3 full with batter.
8. Bake for 20-25 minutes, or until a toothpick comes out clean.
9. Let the cakes cool in the pan for 10 minutes before transferring to a wire rack.

Kick back and enjoy these mini bundt cakes with their burst of blueberries and zesty lemon flavor. They’re fantastic with a dollop of whipped cream or a drizzle of lemon glaze for an extra treat.

Chocolate Hazelnut Mini Bundt Cakes

Zesty and inviting, these Chocolate Hazelnut Mini Bundt Cakes are the perfect little treats to satisfy your sweet tooth. You’ll love how the rich chocolate and nutty hazelnut flavors come together in a bite-sized package.

Ingredients

• 1 cup of all-purpose flour
• 1/2 cup of cocoa powder
• 1 tsp of baking soda
• A pinch of salt
• 1/2 cup of sugar
• 1/4 cup of vegetable oil
• 1 egg
• A splash of vanilla extract
• 1/2 cup of buttermilk
• A couple of tablespoons of hazelnut spread
• Powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F and grease your mini Bundt cake pan.
2. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In another bowl, mix the sugar, oil, egg, and vanilla until smooth.
4. Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry. Tip: Don’t overmix to keep the cakes tender.
5. Spoon the batter into the prepared pan, filling each cavity about 2/3 full.
6. Drop small dollops of hazelnut spread into each cavity and swirl with a toothpick. Tip: This creates a marbled effect inside the cakes.
7. Bake for 15-18 minutes or until a toothpick comes out clean. Tip: The cakes should spring back when lightly touched.
8. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Dust with powdered sugar before serving.

Unbelievably moist and fluffy, these mini cakes pack a punch of chocolate hazelnut goodness in every bite. Try serving them with a dollop of whipped cream or a drizzle of melted chocolate for an extra decadent touch.

Vanilla Bean Mini Bundt Cakes

Got a sweet tooth craving something fancy but not fussy? These Vanilla Bean Mini Bundt Cakes are your answer. Perfect for when you want to impress without the stress, they’re little clouds of vanilla bliss.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• A splash of vanilla extract
• 1/2 cup whole milk
• 1/2 tsp baking powder
• A pinch of salt

Instructions

1. Preheat your oven to 350°F. Grab your mini Bundt pan and give it a light spray with cooking oil to prevent sticking.
2. In a bowl, mix the flour, baking powder, and salt. This is your dry team—set them aside for now.
3. In another bowl, beat the butter and sugar until fluffy. Tip: Room temp butter mixes better, so take it out ahead of time.
4. Crack in the egg and add the vanilla extract. Mix until just combined—don’t overdo it.
5. Alternately add the dry ingredients and milk to the butter mix, starting and ending with the dry. This keeps the batter smooth.
6. Spoon the batter into the pan, filling each cavity about 2/3 full. Tip: Use a piping bag for less mess and even cakes.
7. Bake for 15-18 minutes or until a toothpick comes out clean. Tip: Ovens vary, so start checking at 15 minutes.
8. Let them cool in the pan for 5 minutes, then flip onto a rack. Patience here means intact cakes.

Light, fluffy, and packed with vanilla flavor, these mini cakes are a dream. Try dusting them with powdered sugar or drizzling with a simple glaze for extra pizzazz.

Red Velvet Mini Bundt Cakes

Very few things say ‘special occasion’ quite like red velvet, and these mini Bundt cakes are no exception. Perfect for sharing (or not), they’re as fun to make as they are to eat.

Ingredients

• 1 1/2 cups of all-purpose flour
• 1 cup of sugar
• 1 tsp of baking soda
• 1 tsp of cocoa powder
• 1/2 tsp of salt
• 1 cup of buttermilk
• 1/2 cup of vegetable oil
• 2 eggs
• 1 tbsp of red food coloring
• 1 tsp of vanilla extract
• A splash of white vinegar
• 1/2 cup of cream cheese frosting (because why not?)

Instructions

1. Preheat your oven to 350°F. Grease your mini Bundt pans really well—these little guys like to stick.
2. In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt. Tip: Sifting the dry ingredients helps avoid lumps.
3. In another bowl, mix the buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and vinegar until smooth.
4. Pour the wet ingredients into the dry ones. Stir until just combined—overmixing is the enemy of fluffy cakes.
5. Divide the batter evenly among the prepared pans. They should be about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick comes out clean. Tip: Rotate the pans halfway through for even baking.
7. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
8. Once cool, drizzle with cream cheese frosting. Tip: Warm the frosting slightly for a smoother drizzle.

Out of the oven, these mini Bundt cakes are moist, tender, and just the right amount of sweet. Try serving them with a dusting of powdered sugar or a side of fresh berries for a pop of color and freshness.

Pumpkin Spice Mini Bundt Cakes

Every fall, you crave those warm, cozy flavors, right? These pumpkin spice mini bundt cakes are your answer—easy to make and perfect for sharing (or not).

Ingredients

• 1 1/2 cups of all-purpose flour
• 1 tsp of baking soda
• 1/2 tsp of salt
• 1 1/2 tsp of pumpkin pie spice
• 1/2 cup of unsalted butter, softened
• 1 cup of granulated sugar
• 2 large eggs
• 1 cup of pumpkin puree
• a splash of vanilla extract
• 1/2 cup of buttermilk

Instructions

1. Preheat your oven to 350°F and grease your mini bundt pan really well—nobody likes a stuck cake.
2. Whisk together the flour, baking soda, salt, and pumpkin pie spice in a bowl. Set aside.
3. In another bowl, beat the butter and sugar until fluffy. Tip: Scrape the sides of the bowl to get everything mixed evenly.
4. Add the eggs one at a time, then mix in the pumpkin puree and vanilla.
5. Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry. Mix just until combined—overmixing leads to tough cakes.
6. Spoon the batter into the prepared pan, filling each cavity about 2/3 full. Tip: Use a cookie scoop for less mess and even portions.
7. Bake for 18-20 minutes, or until a toothpick comes out clean. Let them cool in the pan for 10 minutes before flipping onto a rack.

Fluffy, moist, and packed with spice, these mini cakes are a fall delight. Try drizzling with caramel or a dusting of powdered sugar for extra wow.

Cinnamon Apple Mini Bundt Cakes

These cinnamon apple mini bundt cakes are the perfect little treats to whip up when you’re craving something sweet and cozy. They’re packed with warm spices and tender chunks of apple, making them irresistible.

Ingredients

• 1 1/2 cups of all-purpose flour
• 1/2 cup of granulated sugar
• 1/4 cup of brown sugar, packed
• 1 tsp of baking powder
• 1/2 tsp of baking soda
• 1 tsp of ground cinnamon
• 1/4 tsp of ground nutmeg
• A pinch of salt
• 1/2 cup of unsalted butter, melted
• 2 large eggs
• 1/2 cup of buttermilk
• 1 tsp of vanilla extract
• 1 cup of finely chopped apples

Instructions

1. Preheat your oven to 350°F and grease your mini bundt pan really well to prevent sticking.
2. In a large bowl, whisk together the flour, both sugars, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix the melted butter, eggs, buttermilk, and vanilla until smooth. Tip: Make sure your eggs are at room temperature to blend easier.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix to keep the cakes tender.
5. Fold in the chopped apples gently. Tip: Toss the apples in a little flour to help them distribute evenly in the batter.
6. Spoon the batter into the prepared pan, filling each cavity about 3/4 full. Tip: Use a cookie scoop for even portions and less mess.
7. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
8. Let the cakes cool in the pan for 5 minutes, then turn them out onto a wire rack to cool completely.

Warm from the oven, these mini bundt cakes are wonderfully moist with a tender crumb and bursts of apple in every bite. Serve them dusted with powdered sugar or drizzled with caramel for an extra special touch.

Carrot Cake Mini Bundt Cakes

Delightful little treats that pack all the cozy flavors of classic carrot cake into adorable mini bundt cakes. Perfect for when you’re craving something sweet but don’t want to commit to a whole cake.

Ingredients

• 2 cups of all-purpose flour
• 1 tsp of baking soda
• 1/2 tsp of salt
• 1 tsp of cinnamon
• 1/2 cup of vegetable oil
• 3/4 cup of granulated sugar
• 3/4 cup of brown sugar
• 3 eggs
• 1 tsp of vanilla extract
• 2 cups of grated carrots
• 1/2 cup of crushed pineapple, drained
• 1/2 cup of chopped walnuts
• a splash of buttermilk

Instructions

1. Preheat your oven to 350°F and grease your mini bundt pans really well.
2. Whisk together the flour, baking soda, salt, and cinnamon in a bowl. Tip: Sifting the dry ingredients helps avoid lumps.
3. In another bowl, beat the oil, granulated sugar, and brown sugar until smooth.
4. Add the eggs one at a time, then stir in the vanilla.
5. Fold in the dry ingredients gently, then mix in the carrots, pineapple, and walnuts. Tip: Don’t overmix to keep the cakes tender.
6. Add a splash of buttermilk to loosen the batter if it’s too thick.
7. Divide the batter evenly among the prepared pans. Tip: A cookie scoop makes this mess-free.
8. Bake for 20-25 minutes, or until a toothpick comes out clean.
9. Let them cool in the pans for 10 minutes, then turn out onto a rack.

Fluffy, moist, and just the right amount of spice, these mini bundts are a hit. Try drizzling with cream cheese glaze or serving with a dollop of whipped cream for extra indulgence.

Banana Nut Mini Bundt Cakes

Craving something sweet, nutty, and perfectly portioned? These banana nut mini bundt cakes are your answer, combining the cozy flavors of banana bread with the fun, individual size of mini cakes.

Ingredients

• 2 ripe bananas, mashed
• 1/2 cup of sugar
• 1/4 cup of melted butter
• 1 egg
• a splash of vanilla extract
• 1 cup of all-purpose flour
• 1/2 tsp of baking soda
• a pinch of salt
• 1/2 cup of chopped walnuts
• a couple of tbsp of milk, if needed

Instructions

1. Preheat your oven to 350°F and grease your mini bundt pan.
2. In a bowl, mix the mashed bananas, sugar, melted butter, egg, and vanilla until smooth.
3. Tip: Make sure your bananas are really ripe for the best flavor.
4. Add the flour, baking soda, and salt to the wet ingredients, stirring just until combined.
5. Fold in the chopped walnuts gently.
6. Tip: If the batter seems too thick, add a tablespoon or two of milk to loosen it up.
7. Spoon the batter into the prepared pan, filling each cavity about 2/3 full.
8. Bake for 20-25 minutes, or until a toothpick comes out clean.
9. Tip: Let them cool in the pan for 5 minutes before turning out to avoid breaking.
10. Transfer to a wire rack to cool completely.

You’ll love how moist and flavorful these mini cakes are, with the crunch of walnuts in every bite. Try drizzling them with a little caramel or serving with a scoop of vanilla ice cream for an extra treat.

Strawberry Shortcake Mini Bundt Cakes

These Strawberry Shortcake Mini Bundt Cakes are the perfect bite-sized treat for any occasion. They’re sweet, fluffy, and packed with fresh strawberry flavor. You’ll love how easy they are to make!

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup fresh strawberries, diced
• A splash of heavy cream (for serving)
• A couple of mint leaves (for garnish)

Instructions

1. Preheat your oven to 350°F and grease a mini Bundt cake pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the softened butter, egg, milk, and vanilla extract to the dry ingredients. Mix until just combined.
4. Gently fold in the diced strawberries. Tip: Don’t overmix to keep the cakes fluffy.
5. Divide the batter evenly among the prepared mini Bundt cake molds.
6. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Tip: Check at 20 minutes to avoid overbaking.
7. Let the cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. Serve with a splash of heavy cream and garnish with mint leaves. Tip: For extra flavor, drizzle with a little strawberry syrup.

Very moist and tender, these mini Bundt cakes have a delightful strawberry burst in every bite. Try serving them at your next brunch or as a sweet afternoon pick-me-up!

Peanut Butter Chocolate Mini Bundt Cakes

Unbelievably easy and irresistibly delicious, these Peanut Butter Chocolate Mini Bundt Cakes are your next baking project. Perfect for when you’re craving something sweet but don’t want to spend hours in the kitchen.

Ingredients

• 1 cup of all-purpose flour
• 1/2 cup of granulated sugar
• 1/4 cup of cocoa powder
• 1/2 tsp of baking soda
• A pinch of salt
• 1/2 cup of peanut butter
• 1/4 cup of vegetable oil
• 1 large egg
• A splash of vanilla extract
• 1/2 cup of hot water
• A couple of chocolate chips for topping

Instructions

1. Preheat your oven to 350°F and grease your mini Bundt cake pan.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. Add the peanut butter, vegetable oil, egg, and vanilla extract to the dry ingredients. Mix until just combined.
4. Slowly pour in the hot water, stirring until the batter is smooth. Tip: The batter will be thin, but that’s okay!
5. Divide the batter evenly among the prepared Bundt cake molds.
6. Bake for 15-18 minutes, or until a toothpick inserted comes out clean. Tip: Don’t overbake to keep them moist.
7. Let the cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. Sprinkle chocolate chips on top while still warm so they melt slightly. Tip: For extra flair, drizzle with melted peanut butter.

Heavenly moist with a rich peanut butter and chocolate flavor, these mini cakes are perfect with a scoop of vanilla ice cream. Or, for a morning treat, pair with your coffee—no judgment here.

Coconut Lime Mini Bundt Cakes

Alright, let’s dive into making these zesty little delights that are perfect for any occasion. You’re going to love how the tropical flavors of coconut and lime come together in these mini bundt cakes.

Ingredients

• 1 1/2 cups of all-purpose flour
• 1/2 cup of shredded coconut
• 1/2 cup of unsalted butter, softened
• 3/4 cup of granulated sugar
• 2 large eggs
• 1/2 cup of coconut milk
• Zest of 1 lime
• Juice of 1 lime
• 1 tsp of baking powder
• A pinch of salt

Instructions

1. Preheat your oven to 350°F and grease your mini bundt cake pan.
2. In a bowl, whisk together the flour, baking powder, salt, and shredded coconut.
3. In another bowl, cream the butter and sugar until light and fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
4. Beat in the eggs one at a time, then stir in the lime zest and juice.
5. Alternately add the dry ingredients and coconut milk to the butter mixture, starting and ending with the dry ingredients. Tip: Don’t overmix to keep the cakes tender.
6. Spoon the batter into the prepared pan, filling each mold about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Tip: Rotate the pan halfway through for even baking.
8. Let the cakes cool in the pan for 10 minutes before transferring to a wire rack.

Fresh out of the oven, these mini bundt cakes are moist with a delightful crunch from the shredded coconut. The lime adds a refreshing zing that pairs perfectly with the sweetness. Try serving them with a dollop of whipped cream and a sprinkle of lime zest for an extra special touch.

Espresso Chocolate Chip Mini Bundt Cakes

Just imagine biting into a mini bundt cake that perfectly blends the rich, bold flavors of espresso with the sweet, melty goodness of chocolate chips. These little treats are not only adorable but pack a punch of flavor that’ll have you reaching for seconds.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup whole milk
• 1 tbsp espresso powder
• 1 tsp vanilla extract
• 3/4 cup mini chocolate chips

Instructions

1. Preheat your oven to 350°F and grease a mini bundt cake pan.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
3. In another bowl, mix the melted butter, eggs, milk, espresso powder, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can make the cakes tough.
5. Fold in the mini chocolate chips gently. Tip: Tossing the chips in a bit of flour helps prevent them from sinking to the bottom.
6. Spoon the batter into the prepared pan, filling each cavity about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Tip: The cakes should spring back when lightly touched.
8. Let the cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Unbelievably moist and fluffy, these mini bundt cakes are a coffee lover’s dream. Serve them with a dusting of powdered sugar or a drizzle of chocolate ganache for an extra special touch.

Almond Poppy Seed Mini Bundt Cakes

Ever find yourself craving something sweet but not overly indulgent? These almond poppy seed mini bundt cakes are the perfect treat—light, flavorful, and just the right size for a little pick-me-up.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup almond flour
• 2 tbsp poppy seeds
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup buttermilk
• 1 tsp almond extract
• A splash of vanilla extract

Instructions

1. Preheat your oven to 350°F and grease your mini bundt pan. A little tip: use baking spray with flour for the best release.
2. In a bowl, whisk together the all-purpose flour, almond flour, poppy seeds, baking powder, baking soda, and salt. This ensures your dry ingredients are evenly distributed.
3. In another bowl, beat the butter and sugar until fluffy. This takes about 3 minutes—don’t rush it for the best texture.
4. Add the eggs one at a time, beating well after each. Then mix in the almond and vanilla extracts.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry. Mix just until combined to keep the cakes tender.
6. Spoon the batter into the prepared pan, filling each mold about 2/3 full. A small cookie scoop works great here for even portions.
7. Bake for 18-20 minutes, or until a toothpick comes out clean. Let them cool in the pan for 5 minutes, then turn out onto a rack.

Ready to enjoy? These mini cakes are wonderfully moist with a delicate crunch from the poppy seeds. Try drizzling them with a simple glaze or serving alongside fresh berries for an extra special touch.

Black Forest Mini Bundt Cakes

Zesty and rich, these Black Forest Mini Bundt Cakes are your next go-to dessert. Perfect for sharing or keeping all to yourself, they’re a mini version of the classic with all the flavor.

Ingredients

• 1 1/2 cups of all-purpose flour
• 3/4 cup of cocoa powder
• 1 tsp of baking soda
• 1/2 tsp of salt
• 1 cup of sugar
• 1/2 cup of vegetable oil
• 2 eggs
• 1 tsp of vanilla extract
• 1/2 cup of buttermilk
• 1/2 cup of hot coffee
• 1 cup of cherry pie filling
• A splash of heavy cream
• A couple of dark chocolate shavings for topping

Instructions

1. Preheat your oven to 350°F and grease your mini Bundt pans.
2. Whisk together flour, cocoa powder, baking soda, and salt in a bowl.
3. In another bowl, beat sugar, oil, eggs, and vanilla until smooth.
4. Alternately add the dry ingredients and buttermilk to the wet mix, starting and ending with dry.
5. Stir in the hot coffee until the batter is smooth. Tip: The coffee enhances the chocolate flavor without making it taste like coffee.
6. Fill each Bundt pan halfway, add a spoonful of cherry pie filling, then cover with more batter.
7. Bake for 20-25 minutes or until a toothpick comes out clean. Tip: Don’t overbake to keep them moist.
8. Let cool in the pans for 10 minutes, then transfer to a wire rack.
9. Whip the heavy cream until stiff peaks form and dollop on top of each cake.
10. Sprinkle with dark chocolate shavings. Tip: Use a vegetable peeler for easy shaving.

Kind of magical how these mini cakes pack such a punch. The moist chocolate base with bursts of cherry and creamy topping is a dream. Try serving them with a drizzle of chocolate sauce for extra decadence.

Salted Caramel Mini Bundt Cakes

Baking these salted caramel mini Bundt cakes is like giving your kitchen a warm hug. You’ll love how the sweet caramel and a hint of salt come together in every bite.

Ingredients

• 1 1/2 cups of all-purpose flour
• 1/2 cup of unsalted butter, softened
• 3/4 cup of granulated sugar
• 2 large eggs
• A splash of vanilla extract
• 1/2 cup of milk
• 1 tsp of baking powder
• A pinch of salt
• 1/2 cup of caramel sauce, plus extra for drizzling
• A couple of pinches of sea salt for topping

Instructions

1. Preheat your oven to 350°F and grease your mini Bundt pans.
2. In a bowl, cream together the butter and sugar until fluffy. Tip: Make sure your butter is at room temperature for the best texture.
3. Beat in the eggs one at a time, then stir in the vanilla.
4. Alternately add the flour, baking powder, and salt with the milk, starting and ending with the dry ingredients. Mix until just combined.
5. Fold in the caramel sauce gently. Tip: Don’t overmix to keep the cakes tender.
6. Divide the batter evenly among the prepared pans. Tip: A cookie scoop makes this step mess-free and quick.
7. Bake for 20-25 minutes, or until a toothpick comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack.
9. Drizzle with extra caramel sauce and sprinkle with sea salt while still warm.

Enjoy the moist, buttery cakes with their gooey caramel centers. They’re perfect with a cup of coffee or as a sweet ending to any meal.

Raspberry White Chocolate Mini Bundt Cakes

So, you’re looking for a dessert that’s as delightful to look at as it is to eat? These raspberry white chocolate mini bundt cakes are just the ticket. Perfect for when you want something a little fancy but totally doable.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1/2 cup white chocolate chips
• 1 cup fresh raspberries
• A splash of vegetable oil for greasing

Instructions

1. Preheat your oven to 350°F. Lightly grease your mini bundt pans with a splash of vegetable oil.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
3. Add the melted butter, eggs, milk, and vanilla extract to the dry ingredients. Mix until just combined—don’t overmix!
4. Gently fold in the white chocolate chips and fresh raspberries. The batter will be thick, but that’s perfect.
5. Spoon the batter into the prepared pans, filling each about 2/3 full. This ensures they rise just right without overflowing.
6. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let them cool in the pans for 10 minutes before transferring to a wire rack.
7. Once cooled, drizzle with melted white chocolate for an extra touch of sweetness, if you like.

Absolutely irresistible, these mini cakes are moist, with bursts of tart raspberry and sweet white chocolate in every bite. Try serving them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Orange Cranberry Mini Bundt Cakes

Zesty and bright, these Orange Cranberry Mini Bundt Cakes are the perfect little treats to brighten up your day. You’ll love the tangy cranberries paired with the sweet orange glaze—it’s a match made in heaven.

Ingredients

• 2 cups of all-purpose flour
• 1 cup of sugar
• 1/2 cup of unsalted butter, softened
• 2 eggs
• 1/2 cup of buttermilk
• 1 tbsp of orange zest
• 1/4 cup of fresh orange juice
• 1 tsp of vanilla extract
• 1/2 tsp of baking soda
• 1/2 tsp of baking powder
• 1/4 tsp of salt
• 1 cup of dried cranberries
• A splash of milk for the glaze
• 1 cup of powdered sugar for the glaze

Instructions

1. Preheat your oven to 350°F and grease your mini Bundt cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Mix in the orange zest and juice.
5. In another bowl, whisk together the flour, baking soda, baking powder, and salt.
6. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients.
7. Fold in the dried cranberries gently.
8. Pour the batter into the prepared pan, filling each cavity about 2/3 full.
9. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
10. Let the cakes cool in the pan for 10 minutes, then transfer to a wire rack.
11. For the glaze, whisk together powdered sugar and a splash of milk until smooth. Drizzle over the cooled cakes.

Enjoy these mini Bundt cakes with their moist crumb and bursts of cranberry in every bite. They’re perfect for a brunch spread or as a sweet afternoon pick-me-up.

Conclusion

Delightful doesn’t even begin to cover it! This roundup of 17 mini Bundt cake recipes is your ticket to baking bliss. Whether you’re craving something classic or adventurous, there’s a recipe here to satisfy every sweet tooth. We’d love to hear which one stole your heart—drop a comment below! And if you found this collection as tempting as we did, don’t forget to share the love on Pinterest. Happy baking!