Mini Bundt Cakes

You guys! When my mom tasted these Mini Bundt Cakes she said… I think that is one of the best things you have ever baked and I have to admit they instantly made it to my list of top favorites and what started as a simple afternoon baking session quickly turned into a recipe I knew I would repeat again and again! They have that classic bakery style texture with soft centers and lightly crisp edges and they are made with everyday ingredients that come together so easily.

These Mini Bundt Cakes are rich with butter and cream cheese which gives them a tender crumb and a smooth flavor and I love how versatile they are because you can top them with chocolate glaze or pipe sweet cream on top or add fresh strawberries and lemon zest and each version feels like a new dessert! The recipe makes several small cakes which is perfect when you want individual servings and if you are baking for a gathering you can double the batch and create a full dessert spread in no time!

They can be dressed up for celebrations or kept simple for a weekend treat and they are also great for meal prep since you can store them and decorate just before serving and whether you enjoy them plain or fully topped these Mini Bundt Cakes always look impressive on the table!

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Cream cheese: Adds richness and gives the cakes a soft and velvety texture.
• Unsalted butter: Provides structure and enhances the overall flavor.
• Granulated sugar: Sweetens the batter and helps create a tender crumb.
• Eggs: Bind everything together and add moisture.
• All purpose flour: Forms the base structure of the cakes.
• Baking powder: Helps the cakes rise evenly in the mini bundt molds.
• Salt: Balances the sweetness and enhances flavor.
• Vanilla extract: Adds depth and warmth to the batter.
• Heavy cream: Loosens the batter slightly and keeps the texture soft.
• Chocolate: Used for glazing and creating a rich topping option.
• Powdered sugar: Perfect for making smooth frosting or glaze.
• Fresh strawberries: Add color and a fresh fruity topping.
• Lemon zest: Brightens the flavor and pairs beautifully with cream cheese.

Tools You’ll Need

• Mixing bowl: For combining and whipping the batter ingredients together.
• Hand mixer: Helps cream the butter and cream cheese until smooth and fluffy.
• Fine mesh sieve: Used to sift the flour for a lighter batter.
• Mini bundt pan: Shapes the cakes into their signature swirl design.
• Cooling rack: Allows the cakes to cool evenly after baking.
• Piping bag: Makes decorating with cream or frosting neat and easy.
• Whisk: Useful for blending dry ingredients together.

Instructions

Step 1: Prepare the Batter

I start by placing the softened cream cheese and butter into a large mixing bowl. I use my hand mixer to beat them together until the mixture becomes smooth and creamy. This step is important because it ensures the cakes will have a light texture. Then I gradually add the sugar and continue mixing until everything looks fluffy and well combined.

Step 2: Add the Eggs and Flavoring

Next I add the eggs one at a time, mixing well after each addition. I make sure to scrape down the sides of the bowl so everything blends evenly. After that I pour in the vanilla extract and a splash of heavy cream to keep the batter smooth.

Step 3: Combine the Dry Ingredients

In a separate bowl I whisk together the flour, baking powder, and salt. I like to sift the flour using a fine mesh sieve because it removes lumps and helps create a softer crumb in the finished cakes.

Step 4: Mix the Batter

I slowly add the dry ingredients into the wet mixture and mix on low speed just until combined. I avoid overmixing because that can make the cakes dense. The batter should look smooth and slightly thick.

Step 5: Fill the Mini Bundt Pan

I lightly grease the mini bundt pan to prevent sticking. Then I spoon or pipe the batter evenly into each cavity. I fill them about three quarters full to give the cakes space to rise.

Step 6: Bake the Cakes

I place the pan into a preheated oven at 350°F and bake for about 18 to 22 minutes. I check for doneness by inserting a toothpick into the center and if it comes out clean I know they are ready.

Step 7: Cool and Remove

Once baked I let the cakes cool in the pan for about 10 minutes. Then I gently invert them onto a cooling rack. I allow them to cool completely before decorating.

Step 8: Decorate

For decoration I sometimes melt chocolate and spoon it over the top. Other times I pipe sweetened cream in a circular pattern inside the center. I also love adding fresh strawberries or a light lemon glaze for variety.

Tips

I always make sure the butter and cream cheese are fully softened before mixing because this helps create a smooth batter without lumps. If I want a more citrus forward flavor I add extra lemon zest to the batter which gives a bright finish. For a chocolate version I sometimes mix mini chocolate chips into the batter before baking. When glazing with chocolate I let it cool slightly so it thickens and stays beautifully on top of the cakes. If I am preparing these for a party I bake them the night before and decorate them the next day so they look fresh and neat.

Ways to Serve

I love serving these Mini Bundt Cakes on a large platter with different toppings so guests can choose their favorite. Some are topped with glossy chocolate glaze and a sprinkle of chocolate bits while others are finished with piped cream and fresh strawberries. For a brunch setting I pair them with coffee and fresh fruit on the side. They also make a beautiful dessert for birthdays tea parties or holiday gatherings because each cake is individually portioned and easy to plate. Adding a small lemon slice and mint leaf on top makes them look elegant and festive.

Storage Instructions

I store undecorated Mini Bundt Cakes in an airtight container at room temperature for up to two days. If they are topped with cream or fresh fruit I keep them refrigerated and bring them to room temperature before serving. For longer storage I wrap each cake individually in plastic wrap and freeze them for up to two months. When I am ready to use them I let them thaw at room temperature and decorate just before serving to keep the texture fresh.

Frequently Asked Questions

Can I freeze Mini Bundt Cakes?

Yes you can freeze Mini Bundt Cakes without toppings by wrapping them tightly and storing them in an airtight container for up to two months.

How do I keep Mini Bundt Cakes from sticking to the pan?

I always grease the mini bundt pan thoroughly and sometimes lightly dust it with flour to ensure the Mini Bundt Cakes release easily.

Can I make Mini Bundt Cakes ahead of time?

Yes Mini Bundt Cakes can be baked a day in advance and stored properly then decorated just before serving.

What toppings work best for Mini Bundt Cakes?

Chocolate glaze whipped cream fresh strawberries and lemon drizzle are all excellent topping options for Mini Bundt Cakes.

See You in the Kitchen

I hope you give these Mini Bundt Cakes a try! They are one of my favorite small desserts to bake and decorate and I love how customizable they are. If you make them I would love to hear how you topped yours and which version you enjoyed most. Don’t forget to save this recipe so you can come back to it whenever you need a simple and impressive dessert idea.

Happy Cooking!

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