31 Mini Bundt Cake Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Chocolate Berry Bundt Cake

Chocolate Berry Bundt Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup milk (dairy or non-dairy)
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup mixed berries (blueberries, raspberries, blackberries)

Instructions

1. 1. Preheat oven to 350°F (175°C). Grease a small bundt pan.
2. 2. Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. 3. In another bowl, whisk eggs, milk, oil, and vanilla until smooth.
4. 4. Combine wet and dry ingredients; fold in berries gently.
5. 5. Pour into pan and bake 30–40 minutes, until a toothpick inserted comes out clean.
6. 6. Cool in pan briefly, then invert onto a rack; dust with powdered sugar if desired.

2. Strawberry

Mini Strawberry Bundt Cakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘6’, ‘6 mini Bundt cakes’]

These mini strawberry Bundt cakes are soft, moist and packed with berry flavor from strawberry gelatin and extract. A simple strawberry glaze and fresh berries make them a pretty little dessert for brunches, showers, parties and spring celebrations.

Ingredients

• 1 ¾ Cups granulated sugar
• 1 Cup unsalted butter (at room temperature)
• 4 eggs
• ½ Cup milk
• ⅓ Cup sour cream
• 1 Teaspoon strawberry extract
• 1 Teaspoon vanilla extract
• 2 ½ Cups all-purpose flour
• 2 Teaspoons baking powder
• ¾ Teaspoon salt
• 1 Box jello (3-Ounce, strawberry)
• food coloring (red or pink)
• 1 Cup icing sugar
• 2 Teaspoons milk
• 1 Teaspoon strawberry extract
• 12 strawberries (fresh, for garnish)

Instructions

1. Preheat the oven to 350°F. Thoroughly grease and flour a standard Bundt pan or a 6-cavity mini Bundt pan and set aside.

Make the Bundt Cakes

1. In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar and butter together on medium high speed for 2 minutes. Add in the eggs and continue beating. Next, add in the milk, sour cream, strawberry extract and vanilla extract.
2. In a medium sized bowl, whisk together the flour, baking powder and salt. Add the flour mixture and jello into the wet mixture and stir just until combined. Drop in a few drops of food coloring and mix until all of the batter is colored.
3. Pour batter into the prepared bundt pan and place into the oven to bake. If you are baking in a regular bundt pan, bake for 55 minutes or until a toothpick inserted comes out clean. If you are baking mini bundt cakes, bake for 30 minutes or until a toothpick inserted comes out clean or with moist crumbs.
4. Remove from the oven and place the pan on a cooling rack. Let the cakes cool in the pan for about 15 minutes before carefully turning them out onto the rack to cool completely.

Make the Glaze

1. While the cake is cooling, make the glaze by whisking all of the ingredients together in a small bowl.

Add the Glaze

1. Remove cake from bundt pan and place onto a plate or cake stand.
2. Once cakes are cooled completely to room temperature, pour glaze over top and let set for 5 minutes before topping with fresh strawberries and serving.

3. Blackberry

Blackberry Mini Bundt Cakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT18M · Total: PT28M · Yield: [‘8’, ‘8 cakes’]

These blackberry mini bundt cakes are pretty little cakes filled with an simple blackberry puree, delicious to share or to enjoy on a picnic this summer.

Ingredients

• 110 g butter
• 110 g caster sugar (superfine sugar)
• 2 medium eggs
• 110 g self-raising flour
• 100 g blackberries (plus 1 tsp caster sugar)
• zest of a lemon

Instructions

1. Cream the butter with the sugar and then beat in the eggs one by one.
2. Fold in the flour and mix until combined.
3. Add half the lemon zest and mix gently.
4. In a separate bowl, mash the blackberries with the back of a fork, add the other half of the lemon zest and a teaspoon of caster sugar to sweeten. Mix.
5. Lightly spray the cake moulds to prevent sticking then fill each hole about a third of the way up.
6. Using a teaspoon, add a little of the blackberry puree on top of the cake batter. You won’t use it all up and could drizzle the rest over the cakes after baking.
7. Add more cake batter on top of the blackberry puree, ensuring you don’t overfill the holes. They should only be approx two thirds full.
8. Bake at 180 degrees in a preheated oven for 15-18 minutes or until golden brown and a cake tester comes out clean.
9. Allow to cool in the tin and then remove gently and leave them to cool fully. Dust with icing sugar and serve.

4. Apple Spice

Mini Apple Bundt Cakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT22M · Total: PT42M · Yield: [‘6’, ‘6 Mini Bundt Cakes’]

Delicious, moist and light, these made from scratch Mini Apple Spice Bundt Cakes are made with fresh apples and spiced with cinnamon and nutmeg.

Ingredients

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat pastry flour
• 1-1/2 tsp. cinnamon
• 1/4 tsp. freshly grated nutmeg
• 1-1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 2 eggs
• 1/2 cup brown sugar (packed)
• 1/2 cup applesauce
• 1/3 cup maple syrup
• 1/3 cup light-tasting oil (I used grapeseed oil)
• 1 tsp. pure vanilla extract
• 1-1/2 cups grated peeled apples (packed)
• 3 tbsp powdered sugar
• 1 tbsp milk or cream (add more if using cream and to achieve a thinner consistency)
• 1 pinch cinnamon
• 1 pinch salt

Instructions

1. Place a rack in the centre of your oven and preheat oven to 325ºF (160ºC).
2. In a large bowl, whisk together both flours, cinnamon, nutmeg, baking powder, baking soda and salt.
3. In a second bowl, whisk together the eggs, brown sugar, apple purée,  maple syrup, oil and vanilla.
4. Add the wet mixture to the dry ingredients and mix until just combined.
5. Add in the grated apples and stir until just mixed.
6. Spoon batter into the greased and floured mini bundt cake pan until approximately 2/3 full.
7. Bake until a cake tester inserted in the centre of the cakes comes out clean about 20-22 minutes.
8. Let the cakes cool in the pan on a rack for 10 minutes. Invert the cakes onto a wire rack and let cool completely.

For the Glaze

1. Combine, the powdered sugar, cinnamon, salt and milk or cream in a small bowl, whisk until smooth.
2. Drizzle over cakes.

5. Apple

Gluten-Free Apple Mini Bundt Cakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT60M · Yield: [‘6’]

These tender gluten-free Mini Apple Bundt Cakes are lightly flavoured with cinnamon and a hint of nutmeg. Topped with Cream Cheese Cinnamon Glaze, these make a delicious dessert for any time of the year!

Ingredients

• 1/2 cup unsalted butter, (at room temperature)
• 3/4 cup coconut sugar (OR 1/2 cup granulated sugar plus 1/4 cup brown sugar OR 3/4 cup Golden Monkfruit sweetener)
• 1 cup Gluten-Free 1-1 Baking flour
• 1/2 cup almond flour
• 1 tbsp cornstarch
• 1 1/2 tsp baking powder, (gluten-free)
• 1 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/4 tsp nutmeg, (freshly grated, or ground nutmeg)
• 2 large eggs, (at room temperature)
• 1/3 cup Greek yogurt, (whole milk)
• 2 tsp pure vanilla extract
• 2 medium apples, (peeled, cored and grated (about 9 oz))
• 2 oz cream cheese, (from a block, not spreadable cream cheese)
• 2 tbsp butter, (melted)
• 1/2 cup confectioner’s sugar
• 1 – 4 tbsp cream or milk
• 1/4 tsp ground cinnamon

Instructions

1. Preheat oven to 350°F. Grease the pans generously with butter, (even if they are non-stick pans) dust with flour, tap out the excess, and set aside.
2. Place the butter and coconut sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes.
3. In a medium-sized bowl, whisk together the dry ingredients: the gluten-free flour, almond flour, cornstarch, baking powder, cinnamon, sea salt, and nutmeg.
4. In another medium-sized bowl, whisk the wet ingredients together: the eggs, yogurt, and vanilla. Add the grated apples.
5. Turn the mixer to low speed. Add 1/3 of the dry ingredients to the butter-sugar mixture, followed by 1/3 of the wet ingredients. Alternate with the remaining dry and wet ingredients until everything is incorporated. Stop the mixer occasionally and use a spatula to scrape the sides of the bowl. Be careful not to overmix.
6. Spoon the batter into the prepared mini bundt pans, filling each about 3/4 full. If you overfill them, they will develop rounded bases which won’t sit nicely on a serving plate.
7. Bake for 30-35 minutes until a skewer inserted in the center comes out clean.
8. Let the cakes cool for 5 minutes in the pans. Then unmold the cakes, placing them right side up on a cooling rack with a baking pan underneath.
9. In a small bowl, whisk together all the ingredients together until a thin glaze forms, adding the milk or cream one tablespoon at a time until it’s reached a thick but pourable consistency. Pour the glaze over the cakes once they are cool, letting the baking pan catch the extra glaze. Let the glaze set for 10-15 minutes before serving. As this glaze is made with cream cheese, be safe and refrigerate within 2 hours.

6. Lemon Babkas

Lemon Mini Babkas (Babeczki) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘8’]

These delicate lemon mini babkas (babeczki) are an easy yeast-free take on the traditional Polish Easter cakes.

Ingredients

• cake release spray (for greasing)
• 1 cup (200g) caster sugar ((superfine))
• 4 eggs
• ¼ cup (50g) butter (at room temperature)
• 4 tablespoons vegetable oil
• grated zest of 1 lemon
• ½ cup (125g) plain yogurt
• 2 ¼ cups (275g) ‘00’ pasta flour or cake flour
• 1 teaspoon baking powder
• pinch of salt
• 1 tablespoon powdered icing sugar ((confectioner’s sugar))

Instructions

1. Preheat the oven to 180°C/350°F/Gas Mark 4. Spray the mini bundt trays with cake release oil.
2. Put the caster sugar, eggs, butter and oil into a large bowl and whisk together well for 5 minutes, until pale and fluffy. Add the lemon zest and yogurt and mix again.
3. Sift in the flour, baking powder and salt, and gently fold in, using a metal spoon, until all the flour is incorporated. Carefully pour the mixture into the mini bundt trays.
4. Bake for 20–30 minutes or until the cakes are a light golden colour and a cocktail stick inserted into the centre comes out clean. Leave the babkas to cool in the trays. Turn out when cool enough to handle.
5. When cool, lightly dust with the powdered icing sugar.

7. Fruits of the Forest

Fruits of the Forest is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups mixed forest berries (blueberries, blackberries, raspberries, currants)
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup
• 1/2 cup yogurt (dairy or coconut yogurt)
• 1/4 cup granola or chopped nuts
• Fresh mint for garnish

Instructions

1. 1. In a bowl, toss berries with lemon juice and maple syrup; let macerate 10–15 minutes.
2. 2. Layer yogurt in serving glasses; top with macerated berries.
3. 3. Sprinkle granola or nuts on top and garnish with mint.

8. Pumpkin Pie Spice

Pumpkin Mini Bundt Cakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘6’]

These adorable pumpkin mini Bundt cakes taste like fall are perfect moist! Made with lupin flour and topped with a simple cream cheese glaze, they are keto-friendly, high-protein and gluten-free.

Ingredients

• 1 cup lupin flour (plus more for dusting the pan)
• 1 teaspoon baking powder
• 1 tablespoon pumpkin pie spice ((or make your own, see Notes))
• 1/2 cup butter (add 1 pinch salt if using unsalted)
• 1/2 to 3/4 cup sugar substitute (add 3/4 if you prefer sweeter)
• 2 large eggs ((EU Medium) room temperature)
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract
• 3 ounces cream cheese (softened)
• 1/3 cup powdered sweetener
• 1 teaspoon vanilla extract
• 2 to 4 tablespoons milk of choice (or cream, add as needed to adjust consistency)

Instructions Pumpkin spice mini Bundt cakes

1. Preheat the oven to 350 °F (175 °C) . Butter and dust the mini pound cake pan molds with lupin flour.
2. Whisk together 1 cup lupin flour, 1 teaspoon baking powder and 1 tablespoon pumpkin pie spice. Set aside.
3. Cream the 1/2 cup butter for about 1 minute on medium speed, until pale and fluffy. Then add 1/2 to 3/4 cup sugar substitute and continue beating until nearly doubled in volume.
4. Add 2 large eggs one at a time, to the creamed butter and sweetener, mixing between each addition. Add 1 cup pumpkin puree, 1 teaspoon vanilla extract and mix until combined.
5. Add the reserved dry ingredients, and continue mixing until the batter is smooth.
6. Spoon the pumpkin cake batter evenly into the mini Bundt pans, and smooth out the tops.
7. Bake the mini cakes at 350 °F (175 °C) for about 20 minutes, or until the tops are golden and the edges have just turned golden brown. Turn the pumpkin cakes onto a cooling rack after 10 to 15 minutes, or when the pan is just warm to the touch. Wait until they are fully cooled before applying the glaze.

Cream cheese glaze

1. Add 3 ounces cream cheese (softened) , 1/3 cup powdered sweetener (or powdered sugar) and 1 teaspoon vanilla extract to a bowl and mix with a hand mixer or electric whisk until smooth.
2. Add 2 to 4 tablespoons milk of choice as needed, one tablespoon at a time, until you achieve the desired consistency to pour or drizzle over the cakes.

9. Mini Cranberry

Mini Cranberry Bundt Cakes with Lemon Glaze is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT13M · Total: PT23M · Yield: 32

These tiny little cranberry bundt cakes drizzled with a sweet tart lemon glaze are almost too cute to eat. Almost.

Ingredients

• 1 cup frozen cranberries
• 1 cup all-purpose flour
• 1 tbsp cornstarch
• 3/4 tsp baking powder
• 1 tsp ground nutmeg
• 3/4 tsp table salt (1 1/4 tsp kosher salt)
• 3 tbsp unsalted butter, melted and cooled to room temperature
• 1 tbsp vegetable oil
• 1/2 cup granulated sugar
• 2 tbsp brown sugar
• 1 large egg, at room temperature
• 1 tbsp lemon zest
• 1 tsp pure vanilla extract
• 2/3 cup full fat unsweetened, plain yogurt (preferably Greek yogurt)
• 2 cups powdered (confectioners) sugar
• ¼ cup freshly squeezed lemon juice
• 1 tsp lemon extract
• 1 tsp pure vanilla extract

Instructions

1. Preheat the oven to 375 and spray a mini-bundt pan with non-stick spray. (Even if your pan has a non-stick coating, spray it with baking spray.)
2. Add the frozen cranberries to a food processor and pulse until the berries are broken up into small pieces.
3. Add the flour, cornstarch, baking powder, nutmeg, and salt to a bowl. Stir with a wire whisk to combine.
4. In a separate bowl, add the butter, vegetable oil, granulated sugar, brown sugar, egg, and lemon zest. Whisk vigorously for 20-30 seconds to combine.
5. Stir the vanilla extract into the yogurt and add it to the butter-sugar mixture in two additions, alternating with the flour: flour, yogurt, flour, yogurt, flour.
6. Stir in the chopped cranberries.
7. Add a heaping teaspoon of cake batter to each cavity in your mini bundt pan, filling each cavity nearly to the top.
8. Bake in preheated oven for 13 minutes, until a toothpick inserted in one of the cake comes out with no evidence of raw batter.
9. Immediately upon removing the cakes from the oven, flip them out onto a wire rack. Allow to cool completely before drizzling with lemon glaze.
10. Add all the glaze ingredients to a bowl and whisk to combine. Whisk gently at first until all the powdered sugar is moistened, then whisk more vigorously until completely smooth. Keep covered until ready to use.

10. Red Velvet

Red Velvet Mini Bundt Cakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Yield: [’18’, ’18 mini cakes’]

Pretty red velvet mini bundt cakes with delicious cream cheese frosting, a delightful dessert for Valentine’s Day. These beautiful mini desserts are ready in no time.

Ingredients

• 2⅔ cups all-purpose flour (325 g/ 11 oz, (Notes 1 and 2))
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 cup granulated sugar (200 g/ 7 oz)
• pinch of salt
• 1¼ cup buttermilk (300 ml/ 10 fl.oz)
• ¼ – ½ teaspoon red gel food coloring (Note 3)
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon vinegar
• ½ cup unsalted butter (125 g/4.5 oz,)
• ½ cup cream cheese (120 g/ 4 oz)
• 2½ cups icing sugar (250 g/ 9 oz)
• 4-5 tablespoons milk (Note 4, 5)

Instructions Mini bundt cakes:

1. Preheat the oven to 400°F/200°C.
2. Prepare pan: If using a regular mini bundt cake tin, grease the cavities with butter. Add a little flour into each hole and shake the tin to distribute the flour evenly. Turn it over the sink and pat it gently to remove the excess flour. Set aside.If using silicone mini bundt cake molds, you don’t have to prepare the cavities.
3. Melt butter in a small pan. Set aside while you weigh and combine the rest of the ingredients.½ cup unsalted butter / 125 g
4. Dry ingredients: Place flour, baking powder, baking soda, sugar, and a pinch of salt in a large bowl. Whisk to combine.2⅔ cups all-purpose flour / 325 g + 2 teaspoons baking powder + ½ teaspoon baking soda + 1 cup granulated sugar / 200 g +pinch of salt
5. Wet ingredients: In another bowl, whisk buttermilk, red gel food coloring, eggs, vanilla extract, vinegar, and melted butter.1¼ cup buttermilk / 300 ml + ¼ – ½ teaspoon red gel food coloring + 2 eggs + 1 teaspoon vanilla extract + 1 teaspoon vinegar
6. Combine: Pour the wet ingredients over the dry ingredients. Stir gently and shortly until just combined. Don’t over stir.
7. Bake: Scoop the batter into the mini bundt cake tin and bake for about 20 minutes or until a toothpick inserted in the middle of a cake comes out clean.
8. Rest for 5 minutes. Carefully remove the cakes from the molds and let them cool on a wire rack.

Frosting:

1. In the meantime, stir the cream cheese with the icing sugar with an electric mixer. Add 2 tablespoons of milk and mix well. Add more milk, a few drops at a time, until you reach the desired consistency. The mixture should be thick yet slightly runny.½ cup cream cheese / 120 g + 2½ cups icing sugar / 250 g + 4-5 tablespoons milk
2. Decorate: Place the rack with the mini bundt cakes on a piece of parchment paper or a baking tray. Use a teaspoon to decorate the red velvet cakes with cream cheese frosting. Let the frosting set shortly before serving.

11. Lemon Lime

Lemon Lime is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups water
• 3/4 cup granulated sugar
• 1 cup fresh lemon juice (about 4–5 lemons)
• 1/2 cup fresh lime juice (about 2–3 limes)
• 1 tablespoon lemon zest
• 1 tablespoon lime zest
• pinch of salt

Instructions

1. 1. Make a simple syrup by combining water and sugar in a small saucepan; heat gently until the sugar dissolves, then remove from heat and let cool completely.
2. 2. Stir in the lemon juice, lime juice, zest, and a pinch of salt; chill the mixture for at least 2 hours.
3. 3. Freeze in an ice cream maker according to the manufacturer’s instructions until thick and scoopable; if you do not have a machine, freeze in a shallow container and whisk every 30 minutes for 2–3 hours to break up ice crystals.
4. 4. Scoop into four serving dishes and, if desired, garnish with additional zest or fresh mint.

12. Chocolate Chip

Chocolate Chocolate Chip Bundt Cake (Copycat Nothing Bundt Cakes) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [’16’, ’16 servings’]

Easily make your own Nothing Bundt Cake with our moist and delicious recipe. This is the best copycat Cake Chocolate Chocolate Chip Bundt Cake recipe. Easy to make with a cake mix and can be easily made into mini cakes too. It’s guaranteed to impress a crowd.

Ingredients

• 15.25 ounce Devils food cake mix (or dark chocolate fudge cake mix*)
• 3.9 ounce instant chocolate pudding (like Godiva Dark or Milk Chocolate, or your favorite brand)
• 1 cup sour cream (or try plain Greek yogurt)
• 1-2 teaspoons vanilla extract
• 4 large eggs (room temperature (set in bowl of warm water for 5-7 minutes) )
• ½ cup Whole milk (may use other %, or substitute plant based milk or water, or ⅔ cup buttermilk)
• ½ cup avocado oil (or other vegetable oil)
• 1 ½ cups chocolate chips (try mini chocolate chips, chocolate chunks, semi-sweet, milk chocolate)
• 8 oz cream cheese (softened (can use Neufatchel))
• ½ cup butter (softened)
• ⅔ cup light brown sugar (packed)
• 1-2 teaspoons vanilla
• pinch of salt
• 3 cups powdered sugar

Instructions

1. Preheat oven to 350° F (175° C) At regular altitude 350 for light pans, 325° F (165° C) for dark pans. Butter and flour bundt pan well! I used Bak-Klene release spray. Or use soft butter and a paper towel or pastry brush to get in all of the crevices, then splash in a tablespoon or two of cocoa powder and toss around pan to coat (over sink or trash). Knock out any ecess.
2. Add all ingredients except chocolate chips to the bowl of a stand mixer or a large bowl with a hand mixer. Mix on low speed until just combined, then increase speed to medium for 2-3 minutes, scraping down sides of bowl occasionally. Stir in 1 ½ cups chocolate chips by hand.
3. Pour batter evenly into prepared bundt pan and smooth down top. Give the pan a couple of firm taps on a cutting board to settle any bubbles. Bake for 40-55 minutes until cake tester comes out mostly clean (if looks done and seems gooey, retest in another location, you might be hitting chocolate chips. If it springs back lightly when touched and is starting to look dry at edges and is not wobbly at all, those are good signs, remove from oven.

Bundtlets, Bundtinis or Cupcakes

1. Scoop batter into prepared pans (not quite 2/3 full, makes about 14 bundtlets, probably closer to 18 cupcakes or bundtinis. Bake as directed above; 20-25 minutes bundtlets, 18-22 minutes cupcakes. Done when cake springs back when lightly touched and no longer jiggly, don’t over bake.
2. Remove to cooling rack and allow to cool for 10 minutes, then invert cake onto wire rack and cool completely. Once completely cooled, frost as desired with below frosting.

Nothing Bundt Cakes Frosting

1. Using a paddle or whisk attachment, beat together cream cheese and butter until light and fluffy, about 1-2 minutes. Add brown sugar and mix on medium high speed for 2-3 minutes. IMPORTANT allow to sit for 10-15 minutes for the brown sugar to “melt” into the ingredients, thereby avoiding gritty frosting.
2. After 10-15 minutes, scrape sides down and mix on low speed, adding vanilla, salt and powdered sugar. Mix until combined on low, then increase speed to medium-high for 3-4 minutes until creamy (really, set a timer, it should be lighty, airy and no longer gritty).
3. Scoop into piping bag with or without tip and frost as desired. Frosting may also just be spread on top, you may have some frosting leftover, it freezes great and is delicious on top of cinnamon rolls, between graham crackers with strawberries and more!

13. Gluten-Free Chocolate Chip

Gluten-free Mini Bundt Cakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT18M · Total: PT38M · Yield: 36

Fun for parties, showers, and potlucks, these gluten-free chocolate chip mini bundt cakes are easy, delicious, and just the right amount of chocolate! These are also dairy-free and nut-free!

Ingredients

• 1 cup dairy-free milk alternative
• 1 tsp. pure vanilla extract
• 3 cups good quality gluten-free flour blend
• 1 tsp. xanthan gum (see note)
• 1 Tbsp. baking powder
• 3/4 tsp. salt
• 1 cup (2 sticks) butter alternative like Earth Balance sticks
• 1 1/2 cups sugar
• 1/2 cup brown sugar
• 4 eggs (size large)
• 1 cup Enjoy Life semi-sweet chocolate mini chips
• 1/2 cup (1 stick) butter alternative like Earth Balance sticks
• 1/2 cup cocoa powder (see note)
• 5 Tbsp. non-dairy milk alternative
• 3 2/3 cup powdered sugar
• 1 tsp. pure vanilla extract

Instructions

1. Preheat the oven to 350°. Spray the cavities of the mini bundt pan thoroughly with non-stick cooking spray. Set aside
2. In a glass measuring cup, measure one cup of your non-dairy milk alternative. I used flax milk. Add the teaspoon of pure vanilla extract to it and set aside.
3. In a medium bowl, whisk together the gluten-free flour, xanthan gum (if needed), baking powder, and salt. Set aside.
4. In the bowl of your stand mixer, cream the non-dairy butter alternative with the sugar and brown sugar for 3-5 minutes or until creamy and fluffy. Stop a few times to scrape sides of bowl.
5. With the mixer on low, add the eggs, one at a time, mixing well on low speed after each addition.
6. With the mixer on low, slowly add some of the flour mixture, then some of the milk mixture, alternating until all is mixed together.
7. Stir in the mini chocolate chips, scraping the bottom and sides of bowl to ensure all batter is mixed together well.
8. If using the same pan I recommended, scoop 2.5 Tbsp of batter into each cavity of the mini bundt pan.
9. Bake at 350° for 18 minutes. Remove from oven to cooling rack. Let cool in pan for 3-5 minutes, then flip over pan to roll baked cakes onto cooling rack.
10. This makes 36 mini bundt cakes. If you only have one pan, like I do, then you’ll want to make sure to wipe out the crumbs as best you can, and spray the cavities very well with non-stick cooking spray before adding the next batch of batter.
11. While cakes finish cooling, make frosting.
12. In a microwave safe bowl, microwave butter alternative for about 20-30 seconds.
13. Add cocoa powder, 1 Tbsp non-dairy milk alternative and beat with hand mixer or stand mixer for 30 seconds.
14. Alternate adding powdered sugar and remaining non-dairy milk alternative, beating well after each addition.
15. Use a spatula to scrape down the sides of the bowl. Add pure vanilla extract and beat until mixture is smooth and shiny.
16. Use a mounded teaspoon to scoop frosting into center of each mini cake.

14. Vanilla Cherry Swirl

Vanilla Cherry Swirl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups vanilla yogurt
• 2 tablespoons honey or maple syrup
• 1 cup cherries, pitted and halved
• 1 tablespoon lemon juice (for cherry compote)
• 2 tablespoons sugar (for cherry compote)

Instructions

1. 1. Make cherry compote: combine cherries, sugar, and lemon juice in a small saucepan; simmer 5–7 minutes until the cherries soften and juices thicken; cool completely.
2. 2. Whisk yogurt with honey and vanilla (if using) until smooth.
3. 3. In four serving cups, layer yogurt and cherry compote, swirling gently to create a ribbon pattern.
4. 4. Chill 1–2 hours to let flavors meld.

15. Sourdough Pumpkin

Sourdough Pumpkin Bundt Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT50M · Total: PT130M · Yield: [’16’, ’16 pieces’]

This Sourdough Pumpkin Bundt Cake is moist and warmly spiced, with plenty of chocolate chips and a sweet pumpkin spice glaze. The unfed sourdough discard goes straight into the quick cake batter with no extra sourdough steps needed, making this an easy Fall cake that’s pretty enough for the holiday table!

Ingredients

• 2 cups all-purpose flour
• ¾ teaspoon kosher salt
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg (see Recipe Notes)
• ½ teaspoon ground cloves (see Recipe Notes)
• ¼ teaspoon ground cardamom (see Recipe Notes)
• ½ 15-ounce can pumpkin purée (NOT pumpkin pie filling)
• ¾ cup sourdough starter discard (unfed)
• 2 large eggs
• ½ cup granulated sugar
• ½ cup dark brown sugar (packed)
• ⅓ cup canola oil
• 1 teaspoon pure vanilla extract
• 6 ounces chocolate chips ((1 cup))
• ¾ cup powdered sugar (sifted)
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground cloves
• ⅛ teaspoon ground nutmeg
• 1 to 2 tablespoons milk (to achieve desired consistency (adjust as necessary))

Instructions

1. Preheat the oven to 350 °F. Spray a small 6-cup Bundt pan with baking spray, making sure to get inside the decorative grooves. To be safe from overfilling the Bundt pan, spray a mini loaf pan with baking spray as well.
2. In a small bowl, whisk together the 2 cups all-purpose flour, ¾ teaspoon kosher salt, ½ teaspoon baking soda, ½ teaspoon baking powder, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, and ¼ teaspoon ground cardamom.
3. In a medium bowl, whisk together the ½ 15-ounce can pumpkin purée, ¾ cup sourdough starter discard 2 large eggs, ½ cup granulated sugar, ½ cup dark brown sugar, ⅓ cup canola oil, and 1 teaspoon pure vanilla extract. Add in the flour mixture and stir until just combined. Don’t overmix – a few small streaks of flour are fine at this point.Fold in 6 ounces chocolate chips.
4. Transfer the batter to the prepared pan, no more than ⅔ full. Use the remainder to make a small loaf in a mini loaf pan. Place the pans on a half sheet baking pan to ease the transfer to the oven.
5. Bake the cakes for 40 to 50 minutes (the small loaf will take 20 to 25 minutes), until a cake tester inserted in the center comes out clean.
6. Remove the cakes from the oven and cool them in the pan on a rack for 15 minutes before turning them out of the pan back onto the rack. Allow the cakes to finish cooling completely.
7. For the glaze: Sift ¾ cup powdered sugar into a small bowl (this helps prevent lumps in the finished glaze). Add the ½ teaspoon ground cinnamon, ⅛ teaspoon ground cloves, and ⅛ teaspoon ground nutmeg and whisk until combined. Add 1 to 2 tablespoons milk (starting with the lesser amount), and stir to combine. Adjust the consistency by adding 1 teaspoon of milk or more sifted powdered sugar as needed.
8. Drizzle the glaze onto the cakes. Allow the glaze to set before serving.
9. Storage instructions: This Sourdough Pumpkin Bundt Cake will keep on the counter at room temperature in an airtight container for up to 2 days and about 5 days when refrigerated.For longer storage, freeze the cake wrapped with plastic wrap and sealed in an airtight bag. Thaw overnight in the refrigerator before bringing it to room temperature to serve.

16. Banana Blueberry

Banana Blueberry Mini Bundt Cakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT40M · Total: PT1H10M · Yield: [‘4’, ‘4 servings’]

Moist Banana Blueberry Mini Bundt Cakes the perfect way to use leftover ripe bananas.

Ingredients

• 2 ripe bananas, mashed
• 1 cup fresh/ frozen blueberries
• 4 tbsp butter, softened
• 1/2 cup sugar
• 2 medium eggs, at room temperature
• 1 tsp vanilla extract
• 1 cup all-purpose flour, divided
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• zest from 1 lemon
• no stick oil spray

Instructions

1. Preheat the oven to 325F/160C. Spray with a no stick oil mini bundt pans and set aside.
2. In a large mixing bowl, beat butter and sugar until smooth and creamy. Add eggs, one at the time, vanilla extract and the lemon zest and beat until well incorporated. Using a rubber spatula gently fold in mashed bananas and1/2 cup flour. Set aside.
3. In a separate medium bowl, whisk together the left dry ingredients: 1/2 cup flour, baking soda, baking powder. Fold flour combination into banana mixture until combined. Gently fold in the blueberries. Pour the batter into prepared pans.
4. Bake for 20 minutes or until a toothpick tests clean. Remove from oven and allow to cool for 15 minutes in the pans.
5. Serve them with whipped cream on top, blueberry puree drizzled and fresh blueberries.

17. Rum

Mini Rum Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT8M · Total: PT63M · Yield: [’36’]

With rum in the cake batter and a tasty rum sauce topping these mini cakes are rich and delicious.

Ingredients

• 1 box yellow cake mix (18.5 ounces)
• 1 box instant vanilla pudding (3.4 ounces)
• 4 eggs
• 1/2 cup vegetable oil
• 1/2 cup dark rum
• 1/2 cup water
• 2 teaspoons vanilla
• 1/2 cup butter
• 1 cup sugar
• 1/4 cup water
• 1/2 cup dark rum

Instructions Cake

1. Preheat the oven to 350 F. Spray a mini bundt pan with cooking spray and flour the pan and set aside.
2. In mixer combine the cake mix, dry pudding, eggs, rum, oil, water and vanilla. Mix on high until smooth.
3. Put the batter into the mini bundt pan, adding 2-3 Tablespoons of batter to each well. The cake rises a fair bit, so don’t overfill the pans.
4. Bake for about 8 minutes, until a toothpick inserted into the cake comes out clean. Put the cake pan on a wire rack to cool while you make the rum sauce. Keep the cakes in the pan.

Rum Sauce

1. The rum sauce is flammable and you need to give it your complete attention and stir constantly while you make it.
2. Put the butter in a medium size sauce pan and melt it over low heat.
3. Add the water and sugar and bring to a boil over medium heat, stirring constantly.
4. Once it reaches boiling stir it while it boils for 4 minutes. It will become white.
5. Take the pan off the heat and carefully stir in the rum. The sauce will foam up and bubble, so be careful to keep stirring so it doesn’t bubble over the pan.
6. Put the pan back on the burner and cook for 1 minute, still stirring.
7. Take the pan off the stove and let it cool slightly.

Soaking the Cake in Rum Sauce

1. Take the cake pan, with the cakes still in it, and poke holes all over the surface. These holes will allow the rum sauce to soak into the cake.
2. Carefully pour 1/3 of a cup of rum sauce into a glass measuring cup.
3. Gently drizzle the rum sauce from the measuring cup onto the cakes in the pan. Use 1/3 of a cup of the rum sauce.
4. Put the cakes aside to rest for half an hour.
5. Invert the cake pan onto a serving plate to remove the cakes from the pan. Gently loosen the cakes around the edges if necessary to remove them. Stab the cakes all over on the top and side with a fork to make more holes.
6. Put another 1/3 of a cup of rum sauce into the glass measuring cup. Slowly drizzle it over the cakes, allowing it to soak in.

Make More Cakes

1. If you only have one mini bundt cake pan you will need to make the cakes in batches. Wash the pan, dry it and prepare it with cooking and flour again.
2. Once the next batch of cakes are baked poke them with holes and drizzle them with sauce just like the first batch. If the rum sauce has crystallized during the wait heat it on low heat on the stove for a few minutes.
3. Repeat this until you are out of batter and rum sauce.

Serve the Rum Cake

1. The rum cakes need to rest at least 2 hours before serving and the flavor will continue to improve for 2-3 days after making.
2. When you are ready to serve dust the cakes with powdered sugar and top with maraschino cherries.

18. Chocolate with Strawberries

Chocolate with Strawberries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup dark chocolate chips (70% cacao)
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract
• 1 pound fresh strawberries, hulled and halved

Instructions

1. 1. Heat cream just until it simmers in a small pot; remove from heat and add chocolate, letting it sit 1–2 minutes before whisking until smooth. Stir in butter and vanilla.
2. 2. Keep warm in a fondue pot or over very low heat, stirring as needed.
3. 3. Dip strawberries into the warm chocolate or drizzle chocolate over them.
4. 4. Let the chocolate set briefly before serving.

19. Mini Bundt Cakes with Citrus

Mini Bundt Cakes with Citrus is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘6’, ‘6 mini cakes’]

These mini citrus bundt cakes have bright orange and lemon zest in every bite!

Ingredients

• nonstick cooking spray
• cake flour (just enough to dust the inside of your greased cake pan)
• 1 cup unsalted butter, at room temperature
• 1 1/4 cup granulated sugar
• 4 eggs
• 1 tsp vanilla extract
• 2 tbsp orange zest
• 2 tbsp lemon zest
• 1/4 cup orange juice
• 3 cups cake flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 cup whole milk OR non-dairy buttermilk (see notes for how to make non-dairy buttermilk)
• 1 1/2 cups powdered sugar (more as needed for your preferred thickness of glaze)
• 1 tsp orange juice
• 1/2 tsp lemon juice

Instructions

1. Preheat oven to 350 degrees F. Spray the inside of a bundt cake pan or mini bundt cake pan with nonstick spray. Lightly flour the greased pan, gently shaking and tapping the pan around to distribute the flour as evenly as you can around the inside of the cake pan(s). Gently tap out excess flour over a sink. 
2. Using a stand mixer or hand mixer, cream the butter on medium to high speed until smooth and creamy. Add sugar, then beat on high for 1-2 minutes, just until the sugar is nicely blended into the butter. 
3. Add eggs and vanilla, then beat on medium-high until ingredients are well combined. Use a rubber spatula to scrap down the sides and bottom of the bowl as needed.
4. Beat in the orange zest, lemon zest, and orange juice until combined. Turn off the mixer. 
5. In a large bowl, combine cake flour, salt, baking soda and baking powder. 
6. With the mixer on low, slowly add alternating batches of the dry flour mixture and the whole milk (or non-dairy buttermilk) until the dough is formed and all ingredients are incorporated. Batter will be thick; be careful not to over-mix it!
7. Spoon batter into the bundt pan (or mini bundt pan). If using a mini bundt pan, leave about 3/4 inch of space at the top for the dough to rise. You will also have enough batter for about 9-10 mini bundt cakes, so you’ll be baking these in two batches.
8. Bake for 40-50 minutes, or when an inserted toothpick into the cake comes out clean. Remove from the oven and allow to cool slightly at room temperature, about 10 minutes, before gently tapping out of the pan and adding the glaze.

Make the Glaze

1. In a large bowl, whisk together the powdered sugar, orange juice, and lemon juice until you get your desired consistency.
2. Drizzle glaze immediately over slightly cooled cake(s). Slice, serve, enjoy!

20. Pumpkin with Bourbon Glaze

Mini Pumpkin Bundt with Bourbon Glaze is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: 1

Mini pumpkin bundt cake with Bourbon glaze.

Ingredients

• 7 tablespoons flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1 large egg
• 1/2 cup pumpkin puree
• 1/4 cup brown sugar
• 3 tablespoons sugar
• 3 tablespoons vegetable oil
• 1/2 cup powdered sugar
• 1 teaspoon Bourbon whiskey
• 2 teaspoons milk

Instructions

1. Preheat the oven to 350 and spray a mini bundt pan very well with cooking spray. I repeat: spray very well.
2. In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
3. In a medium bowl, whisk together the egg, pumpkin puree, brown sugar, sugar and vegetable oil. Add the wet mixture to the flour mixture and stir until combined. Donâ??t overmix.
4. Pour the batter into the pan and bake for 30-32 minutes, or until a toothpick inserted comes out clean.
5. Let cool in the pan for 30 minutes, then try to dump it out onto a wire rack. The cake should slightly pull away from the edges of the pan. If the cake does not come out easily, let it cool further. Worst case scenario: refrigerate the cake for a few minutes.
6. Mix together all glaze ingredients, drizzle on cake, and serve.

21. Chocolate Chambord

Chocolate Chambord Mini Bundt Cakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [‘6’, ‘6 cakes’]

A scrumptious chocoatey mini bundt infused with the flavor of Chambord.

Ingredients

• 1 cup of sugar
• 1/3 cup butter (softened)
• 2 eggs
• 1 cup flour
• 1/2 cup cocoa powder
• 3/4 tsp. baking soda
• 3/4 tsp. baking powder
• 1/4 tsp. salt
• 1/4 cup + 2 Tbsp. half and half cream
• 2 Tbsp. Chambord
• 1/2 cup semi-sweet chocolate
• 2 Tbsp. butter
• 1 Tbsp. light corn syrup
• 1 Tbsp. Chambord
• Raspberries for garnish

Instructions

1. Generously spray a six-hole mini bundt pan with cooking spray. Preheat oven to 350F.
2. Whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. In a standup mixer with a paddle attachment, cream butter and sugar together. Add eggs one at a time and mix well after each. Alternatively, add in the flour and Chambord and cream. Beat well.
4. Divide the batter evenly between the mini bundt molds. Bake for 22-25 min. or until a toothpick comes out clean and cakes are bouncing back when touched. Let the cakes cool in the pan and then turn out. They can be made a day ahead and stored in a tight container.
5. When ready to serve to make the glaze, this is enough glaze to lightly glaze each cake, if you would like extra glaze as shown in the pictures. Double the recipe.
6. Melt the butter in a small saucepan. Remove from heat and add in chocolate chips and stir to melt. Add the corn syrup and Chambord. Immediately pour over cakes. Decorate with fresh raspberries and serve.

22. Lemon Glazed

Copycat Nothing Bundt Lemon Cakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Yield: [’16’, ’16 mini bundt cakes’]

Do you love the Hostess lemon glazed baby bundt cakes? You’ve got to give this recipe a try at home – using a boxed cake mix!

Ingredients

• 1 box Pillsbury white cake mix
• 1 3.4oz Jello vanilla pudding
• 1 c sour cream
• 1/2 c vegetable oil
• 4 eggs
• 1/2 c lemon juice
• 1/4 c water
• 1 zest of lemon
• 2 c powdered sugar
• 1 tbs milk (whole milk, preferred)
• 1/2 juice of 1/2 lemon

Instructions Lemon Bundt Cakes

1. preheat oven to 350°F
2. add white cake mix in a large mixing bowl
3. add dry pudding mix
4. add sour cream
5. add vegetable oil
6. add eggs
7. add lemon juice
8. add water
9. add grated lemon rind using a microplane
10. mix thoroughly
11. pour into greased mini bunt pan. Don’t overfill
12. bake according to the cake box time for cupcakes (usually around 15-18 minutes). Stick a toothpick in the center of a cake, if it comes out clean, they are done baking. Remove cooled cakes from the silicone pan. Set on a wired cooling rack to decorate
13. Set on a wired cooling rack to decorate

Lemon Glaze Frosting

1. cream powdered sugar and milk together in a mixing bowl with an electric hand whisk
2. mix until a runny consistency is reached
3. add lemon juice and mix again to incorporate
4. dunk mini bundt cakes into glaze and place on a wired rack to allow excess glaze to drip off

23. Lemon Spring

Mini Lemon Spring Bundts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [’12’]

A scrumptious springtime bundt full of lemon flavor!!

Ingredients

• 1/2 cup butter (softened)
• 1 1/4 cups sugar
• 3 eggs
• 2 1/4 cup flour
• 2 tsp. baking soda
• Pinch of salt
• 1-153 gm. pkg. instant lemon pudding (4 serving size)
• 1/2 cup sour cream
• 1 cup milk
• 1 tsp. lemon extract
• 1 tsp. lemon zest (optional)
• 1 cup icing sugar
• 2-2 1/2 Tbsp. lemon juice

Instructions

1. Preheat oven to 350F. Spray a six mini bundt pan and flour and line a 6 muffin pan with liners.
2. Mix together the sugar and butter until light and fluffy in a standup mixer with a paddle attachment. Add the eggs one at a time and mix well. Add in the lemon extract and lemon zest if using. Mix in the pudding mix. Mix the flour and baking soda together with a pinch of salt. Alternatively mix in the milk, flour and sour cream, ending with the flour. Beat well for 2 min. Pour the batter into the mini bundt pan and the liners. Bake for 20-30 min. or until light golden brown and they spring back easily. Let cool and remove from pan. Mix glaze together and drizzle before serving.

24. Chocolate with Mint Frosting

Gluten-free Mini Bundt Cakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT18M · Total: PT38M · Yield: 36

Fun for parties, showers, and potlucks, these gluten-free chocolate chip mini bundt cakes are easy, delicious, and just the right amount of chocolate! These are also dairy-free and nut-free!

Ingredients

• 1 cup dairy-free milk alternative
• 1 tsp. pure vanilla extract
• 3 cups good quality gluten-free flour blend
• 1 tsp. xanthan gum (see note)
• 1 Tbsp. baking powder
• 3/4 tsp. salt
• 1 cup (2 sticks) butter alternative like Earth Balance sticks
• 1 1/2 cups sugar
• 1/2 cup brown sugar
• 4 eggs (size large)
• 1 cup Enjoy Life semi-sweet chocolate mini chips
• 1/2 cup (1 stick) butter alternative like Earth Balance sticks
• 1/2 cup cocoa powder (see note)
• 5 Tbsp. non-dairy milk alternative
• 3 2/3 cup powdered sugar
• 1 tsp. pure vanilla extract

Instructions

1. Preheat the oven to 350°. Spray the cavities of the mini bundt pan thoroughly with non-stick cooking spray. Set aside
2. In a glass measuring cup, measure one cup of your non-dairy milk alternative. I used flax milk. Add the teaspoon of pure vanilla extract to it and set aside.
3. In a medium bowl, whisk together the gluten-free flour, xanthan gum (if needed), baking powder, and salt. Set aside.
4. In the bowl of your stand mixer, cream the non-dairy butter alternative with the sugar and brown sugar for 3-5 minutes or until creamy and fluffy. Stop a few times to scrape sides of bowl.
5. With the mixer on low, add the eggs, one at a time, mixing well on low speed after each addition.
6. With the mixer on low, slowly add some of the flour mixture, then some of the milk mixture, alternating until all is mixed together.
7. Stir in the mini chocolate chips, scraping the bottom and sides of bowl to ensure all batter is mixed together well.
8. If using the same pan I recommended, scoop 2.5 Tbsp of batter into each cavity of the mini bundt pan.
9. Bake at 350° for 18 minutes. Remove from oven to cooling rack. Let cool in pan for 3-5 minutes, then flip over pan to roll baked cakes onto cooling rack.
10. This makes 36 mini bundt cakes. If you only have one pan, like I do, then you’ll want to make sure to wipe out the crumbs as best you can, and spray the cavities very well with non-stick cooking spray before adding the next batch of batter.
11. While cakes finish cooling, make frosting.
12. In a microwave safe bowl, microwave butter alternative for about 20-30 seconds.
13. Add cocoa powder, 1 Tbsp non-dairy milk alternative and beat with hand mixer or stand mixer for 30 seconds.
14. Alternate adding powdered sugar and remaining non-dairy milk alternative, beating well after each addition.
15. Use a spatula to scrape down the sides of the bowl. Add pure vanilla extract and beat until mixture is smooth and shiny.
16. Use a mounded teaspoon to scoop frosting into center of each mini cake.

25. Mini Neapolitan

Mini Neapolitan Bundt Cakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT18M · Total: PT38M · Yield: [’10’, ’10-12 cakes’]

These Mini Neapolitan Bundt Cakes are a blend of vanilla, chocolate and strawberry cake baked together to create the most delicious mini cakes.

Ingredients

• ¾ C (1 ½ sticks) Unsalted butter, room temperature
• 1 ½ C Granulated sugar
• 3 Large eggs, room temperature
• 1 ½ C Cake flour, sifted
• ½ tsp Salt
• ¼ tsp Baking soda
• ½ C Sour cream, room temperature
• 1 tsp Vanilla extract
• 2 tbsp Unsweetened cocoa powder
• 2 tbsp Strawberry jam, melted
• ½ tsp Strawberry extract
• 2-3 drops Red food colors

Instructions

1. Pre heat oven to 325°F. Grease mini budnt pans with Crisco vegetable spread.
2. In your stand mixer, beat butter on medium- high speed for 1-2 minutes. Add graduated sugar and cream together on medium speed for 5 minutes until mixture is pale in color.
3. Add eggs, one at a time, beating well with each addition of egg. Scrape down the bowl as needed.
4. Sift cake flour in a separate bowl. Add salt and baking soda and whisk into flour. Slowly add flour into mixing bowl and mix just until combined.
5. Add sour cream and vanilla and blend until well combined.
6. Evenly divide batter into 3 bowls. One bowl will be the vanilla batter, so set that aside.
7. In a second bowl, gently whisk 2 tablespoons cocoa powder into the batter until well combined.
8. In a microwave-safe dish, melt 2 tablespoons of strawberry jam for 10 seconds to thin out. Add melted jam and strawberry extract to your third bowl and whisk until well combined. Add a drop or two of red food coloring if desired. Note this batter will be thinner than the others, but it’s fine!
9. Fill Ziploc bag or piping bag each with one flavor of the batter. Use the piping bags to filled your greased bundt pans. Start by adding one tablespoon of each flavor to each bundt. Then begin layering the bundt, alternating the different batter until it is 2/3 full.
10. Bake at 325° for 18-25 minutes (note baking times will vary by pan size).
11. Allow to cool in the pan for at least 15 minutes. Gently run a tooth pick around the edge if needed. Invert the bundt pan on to a cooling rack, and give your pan a gentle tap if needed. Allow to cool completely. To serve, sprinkle with powdered sugar.

26. Peach Upside Oatmeal

Mini Peach Bundt Cakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT-497082H30M17S · Cook: PT-497082H30M17S · Total: PT-497082H30M17S · Yield: [’12’, ‘Makes 12 mini cakes’]

Mini bundt upside-down cakes made with oats and yogurt and peach brown sugar topping.

Ingredients

• ¼ cup melted butter
• ¼ cup oil
• ¼ cup brown sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 2 cups old-fashioned rolled oats
• 1 cup flour*
• 2 tablespoons ground flax seed
• ½ teaspoon baking soda
• ¼ teaspoon coarse salt
• ⅔ cup vanilla or plain Greek yogurt
• ⅓ cup milk
• 3 tablespoons melted butter
• 3 tablespoons brown sugar
• 2 medium peaches, thinly sliced

Instructions

1. Preheat oven to 350 degrees.
2. In the bowl of a stand mixer, whisk together melted butter, oil and brown sugar until fluffy. Add eggs, one at a time, then vanilla extract and mix until incorporated.
3. In a separate mixing bowl, whisk together oats, flour, flax seed, baking soda and salt. In a measuring cup, whisk together yogurt and milk.
4. Turn the stand mixer on low and add a third of the dry mixture, then half of the yogurt/milk, then repeat, finishing with the dry mixture, just until incorporated.
5. Coat a 12-cup mini bundt pan with cooking spray.
6. In a bowl, stir together melted butter, brown sugar and peach slices. Layer 3 peach slices in the bottom of each well, then fill ¾ of the way full with cake batter. Set aside remaining butter/brown sugar mixture.
7. Bake mini cakes for 15 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool, then remove cakes from the pan. Microwave butter/brown sugar mixture for 30 seconds, or until melted. Pour over each mini bundt cake and top with chopped walnuts (if desired). Serve.

27. Mini Lemon

Mini Lemon Bundt Cakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT12M · Total: PT37M · Yield: [’30’]

Make these cute lemon bundt cakes from scratch and decorate them with lemon glaze topped with blueberries and raspberries for a delicious summer dessert or topped with coconut and chocolate eggs for a spring dessert.

Ingredients

• 2 lemons (to get 4 T lemon juice and 2 T lemon zest)
• 1 cup butter
• 2 1/4 cup sugar
• 3 eggs
• 1 cup buttermilk
• 3 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 lemon (to get 2 T lemon juice and zest)
• 1 cup powdered sugar
• 1 teaspoon butter (melted)
• blueberries and raspberries
• toasted coconut and chocolate eggs
• sprinkles

Instructions Lemon Bundt Cake Instructions

1. Preheat the oven to 325. Spray the bundt cake pans with cooking spray, even if they say they are non-stick.
2. Zest and juice the two lemons. You should end up with 3-4 Tablespoons of lemon juice and 2 T of zest.
3. In a mixer cream the butter and sugar for about 3 minutes until they are well combined.
4. Add the eggs one at a time, beating well after each egg and scraping the mixer bowl as necessary.
5. Combine the 4 T of lemon juice and 2 T of zest with the buttermilk in a measuring cup. Set aside.
6. Put the flour in a bowl and stir in the baking soda and salt.
7. Add the flour mixture and buttermilk mixture alternately to the mixer bowl about 1/3 at a time. Mix well after each addition until all the ingredients are mixed.
8. Pour the batter into the bundt cake pan, filling each about 2/3 of the way full. Bake until the cakes are lightly browned on top and spring back when touched, about 12 minutes.
9. Let the cakes cool in the pan for 5 minutes, then turn the pan upside down and gently shake the cakes out. Use a knife if necessary to loosen the edges of the cake.
10. Let the cakes cool completely before glazing.

Glaze for Lemon Bundt Cakes

1. Zest and juice the lemon. You should end up with about 2 Tablespoons of lemon juice and 1 Tablespoon of zest. If you get less than 2 T of lemon juice add water to make the total liquid 2 Tablespoons.
2. Mix the powdered sugar with the lemon juice, melted butter and lemon zest.
3. Mix the glaze until it is smooth and drizzle over the cakes.

Decorate

1. Top with raspberries and blueberries for a red, white and blue summer treat.
2. Top with toasted coconut flakes and chocolate eggs for a spring birds nest dessert.
3. Top with sprinkles for any occasion.

28. Vegan Red Velvet

Easy Vegan Red Velvet Bundt Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT42M · Total: PT52M · Yield: 16

This super moist and tender red velvet bundt cake is so easy to make and naturally vegan and dairy free, yet you’d never know it! Topped with a dairy free cream cheese glaze, you’ll just love this twist on a classic red velvet cake!

Ingredients

• 1/2 cup vegan butter, room temperature
• 1/2 cup vegan sour cream, room temperature*
• 1/2 cup unsweetened applesauce
• 1 1/2 cups sugar
• 1 cup vegan buttermilk
• 3 cups cake flour, sifted*
• 2 tbsp cacao powder
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp vegan red food coloring*
• 4 ounces vegan cream cheese, softened to room temperature
• 1 cup powdered sugar, sifted
• 2-3 tbsp dairy free milk.

Instructions

1. Preheat the oven to 350F and grease a 10-cup bundt cake pan with olive or coconut oil.
2. In a medium bowl, whisk together the flour, cacao powder, baking powder, and baking soda. Set aside.
3. In a stand mixer or a large bowl with a hand mixer, cream together the vegan butter and sour cream until fluffy (about 2-3 minutes). Add in the applesauce, sugar, and vanilla extract, and cream together until the sugar is slightly dissolved into the mixture (about 2-3 minutes).
4. Sift in about 1/3 of the flour mixture, along with half of the buttermilk mixture. Beat together until flour begins to incorporate into the batter. Add in the remaining flour and buttermilk mixture, and mix until it’s a smooth and drippy batter (about 2-3 minutes).
5. Add in the vegan red food coloring (depending on the brand and its color saturation, you may need more or less), and mix together until the color is incorporated throughout.
6. Pour the batter into the bundt cake pan, and bake the bundt cake for 40-42 minutes, or until a toothpick comes out clean.
7. Remove from the oven, and allow the bundt cake to cool in the pan for 10 minutes. Then carefully wedge a knife around the cake to release it from the edges. Place a serving plate on top of the bundt cake pan (top of the plate facing the cake), and flip the cake onto plate.
8. To make the vegan cream cheese glaze, use a stand mixer or hand mixer to beat together the cream cheese and powdered sugar. Add in the dairy free milk to make the cream cheese glaze more drippy. Drizzle the glaze over the bundt cake and serve!

29. Lemon Olive Oil

Lemon Olive Oil Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT27M · Total: PT42M · Yield: [‘6’, ‘6 mini cakes’]

Individual Lemon Olive Oil Cakes are easy to make and packed with flavor due to lemon zest, lemon juice, and the enhancement of lemon olive oil. Easy and sunny!

Ingredients

• ½ cup lemon olive oil
• 2 eggs
• ¾ cup milk
• 1 Tablespoon fresh lemon juice
• 1 Tablespoon lemon zest
• 1 cup plus 3 tablespoons sugar
• 1 cup plus 4 tablespoons flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 cup powdered sugar
• 1 ½ Tablespoon fresh lemon juice (equals 1 Tablespoon, 1/2 teaspoons)
• 1 Tablespoon melted butter

Instructions Instructions for cakes

1. In large mixing bowl combine olive oil, eggs, milk, lemon juice, lemon zest. Cream for 2 to 3 minutes.
2. In large bowl combine sugar, flour, baking powder, baking soda, salt. Stir into egg mixture and fold.
3. Spray cake tins with non stick baking spray. Makes 6 cakelets or one 9-inch baking pan.
4. Bake at 350° degrees for 25 – 30 minutes.

Instructions for Lemon Glaze

1. In medium bowl, mix together powdered sugar, lemon juice, and melted butter. Blend thoroughly.
2. With a spoon or pastry icing bag drizzle icing evenly over cakes.
3. Garnish with lemon zest, blackberries, blueberries or lemon slice. You”re the boss, so you decide.

30. Easter Bundt Cake

Mini Easter Bundt Cakes (Gluten-Free Option) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT12M · Total: PT62M · Yield: [’12’, ’12 cakes’]

Delight your guests with these Gluten-free Mini Easter Bundt Cakes. These moist, tender cakes are easily made and will add a cheerful note to your celebration. We use a simple vanilla cake recipe and include some almond flour for a lovely texture and extra flavour. We have kept their topping simple but effective, no difficult decoration, just simple frosting and pretty Easter eggs. They are fun to make and suitable for all who are young at heart!

Ingredients

• 2 tsp unsalted butter – very soft
• 2 tsp gluten-free plain/all-purpose flour
• 125 g unsalted butter – at room temperature
• 125 g caster/superfine sugar
• 1 tsp vanilla extract
• 2 large large eggs – at room temperature
• 50 g almond flour (See Note 1)
• 75 g gluten-free plain/all-purpose flour (See Note 2)
• 1 tsp baking powder
• 150 pure icing/powdered sugar – sifted (See Note 3)
• 30 g unsalted butter – very soft
• 60 g cream cheese – at room temperature
• 1/2 tsp vanilla extract
• 1-2 tsp water – to get desired texture
• 5 tsp shredded coconut
• 36 mini eggs – or other Easter eggs of your choice

Instructions

1. Preheat your oven to 180 Degrees C (355 F).
2. Prepare your bundt tins. To maintain the intricate pattern of your tin on the cakes, they need to be carefully prepared. Using a pastry brush, thoroughly coat the bundt tin with very soft butter, being particular about getting into the grooves. Add some flour to a small, fine sieve, and dust each cake tin. Hold the bundt tin over your sink and lightly tap it to remove excess flour.
3. Cream the butter and sugar in a stand mixer or bowl with hand-held beaters for about 3 minutes until the mixture is pale and creamy, and the sugar has dissolved.
4. Add the vanilla, and the eggs, one egg at a time, beating well after each addition.
5. Add the almond flour, plain flour and baking powder. Beat until just combined, scraping down the sides of the bowl as necessary.
6. Divide the mixture between the 12 moulds. A teaspoon works fine, but for ease, you could use a piping bag. Each bundt mould will take 6–7 teaspoons of the cake mixture.
7. Bake in your preheated oven for approximately 12 minutes, or until a skewer inserted into a cake comes out clean.Allow the cakes to cool in the tin for 2 minutes. Holding the bundt tin slightly above a cooling rack, tap gently to remove the cakes. Tap again if necessary. They should come out easily. Allow the cakes to cool completely before decorating.
8. To make the frosting, in a medium bowl, combine cream cheese and butter and beat with an electric beater until thoroughly combined and creamy. Add icing sugar and vanilla and beat well on a lower speed. Gradually add a small amount of water until the desired consistency is reached.
9. Decorate with the Cream Cheese Frosting, a sprinkle of shredded coconut and some Mini Eggs or Easter eggs of your choice.

31. Pumpkin Cream Cheese

Mini Pumpkin Cream Cheese Bundt Cakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Yield: [‘6’, ‘6 cakes’]

Mini pumpkin bundt cakes with a layer of cream cheese baked in! Combining a spiced pumpkin cake with a touch of cream cheese, these super easy mini bundt cakes make for a fun teatime treat.

Ingredients

• 1⅓ cup all purpose flour (or plain flour)
• 1 tsp baking soda
• ¼ tsp salt
• 1½ tsp ground cinnamon
• 1 tsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp ground nutmeg
• 2 eggs
• ½ cup light brown sugar (also known as muscovado)
• ⅓ cup superfine granulate sugar (or caster sugar)
• ½ cup flavorless oil (such as canola oil or sunflower oil)
• ½ tsp vanilla extract
• ¾ cup pumpkin purée
• 1 cup spreadable cream cheese (or softened block cream cheese)
• 1 egg
• 3 tbsp superfine granulated sugar (or caster sugar)
• ½ tsp vanilla extract

Instructions Instructions for Pumpkin Cake Batter

1. Preheat your oven to 350°F (175C/155C Fan) and prepare your baking tin by greasing and flouring this well.
2. In a medium bowl or jug, whisk together eggs, oil, sugar and vanilla. Add the pumpkin purée and whisk until smooth. Set this aside.
3. Sift the flour, baking soda, salt and spices over a large bowl.
4. Slowly pour the pumpkin mixture into the flour and whisk together until just combined. Set aside to prepare the cream cheese layer.

Instructions for Cream Cheese Layer

1. In a medium bowl, beat together the cream cheese, vanilla and egg.
2. Add the sugar and beat until smooth.

Instructions for Assembly and Baking

1. Fill the prepared cake moulds, using about ⅓ of the batter, to create the first layer of pumpkin cake.
2. Evenly distribute the cream cheese into the moulds and carefully spread this on top of the pumpkin layer to create the cream cheese layer.
3. Distribute the remaining cake batter evenly amongst the pans to cover the cream cheese layer.
4. Bake in the middle of the pre-heated oven for about 20 minutes. Once a toothpick inserted in the thickest part of the central bundts comes out clean, these are done.
5. Remove from the oven and allow to cool for a few minutes in the tin before flipping out onto a wire rack to continue cooling.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.