Description

Looking for the best Mini Bundt Cakes recipe? These easy, quick, and simple cakes are soft, buttery, and perfect for any occasion. Whether you need healthy dessert ideas for brunch, birthdays, holidays, or tea parties, this recipe delivers every time. Great for meal prep and freezer friendly, these mini cakes can be topped with chocolate, fruit, or glaze for a beautiful and delicious treat everyone will love.

Ingredients

Scale

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
2 tbsp heavy cream
1/2 cup melted chocolate (optional topping)
1/2 cup powdered sugar (for glaze)
Fresh strawberries and lemon zest for garnish

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Instructions

Preheat oven to 350°F and grease a mini bundt pan thoroughly with butter or nonstick spray to prevent sticking.
In a large bowl beat 8 oz cream cheese and 1/2 cup butter until smooth and creamy about 2 minutes.
Add 1 cup sugar and mix until light and fluffy then add 2 eggs one at a time mixing well after each addition.
Stir in 1 tsp vanilla extract and 2 tbsp heavy cream until fully combined.
In a separate bowl whisk together 1 1/2 cups flour 1 tsp baking powder and 1/4 tsp salt then gradually add to wet mixture mixing on low speed just until combined do not overmix.
Fill each cavity three quarters full and smooth the tops gently.
Bake for 18 to 22 minutes or until a toothpick inserted comes out clean then cool in pan 10 minutes before transferring to a rack.
Decorate with melted chocolate glaze or mix 1/2 cup powdered sugar with 1 to 2 tbsp milk for a simple glaze then top with strawberries or lemon zest.

Notes

Ensure ingredients are at room temperature for smooth batter.
Do not overmix to keep cakes tender.
Cool completely before glazing.
Freeze undecorated cakes up to 2 months.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cake
Calories: 320
Sugar: 20g
Sodium: 150mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 5g
Cholesterol: 85mg