Mini Bundt Cakes (3 Flavors!) (2024)

5 from 47 votes

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Enjoy these moist and buttery mini bundt cakes in three ways: lemon glazed, chocolate glazed, or vanilla glazed. They are fluffy, made with Greek yogurt, and baked to golden perfection in under 30 minutes!

The ultimate moist mini bundt cake recipe

I love bite-sized desserts, like these viral mini cheesecakes and these delicious peanut butter truffles. Now, let me share a little secret with you—this mini bundt cake recipe takes the crown! Crafted in a 12-cavity bundt cake pan, each dainty cake is a single serving, almost bite-sized, super moist, and fluffy. Plus, you can pick from three flavor options: lemon, vanilla, and chocolate!

This recipe keeps things simple, utilizing everyday ingredients, and takes a healthier approach by cutting down on the usual butter content. Instead, it incorporates Greek yogurt, ensuring a rich, moist crumb without feeling overly heavy. I guarantee these mini bundt cakes will leave you satisfied and content. So yummy!

Among the flavors, my personal favorite is the lemon-glazed mini bundt cake. It strikes the perfect balance of sweetness, lightness, and that delightful tangy lemon zest. It’s challenging to describe just how delicious these mini cakes are, but I can attest that when I made them, my friends and I polished off the entire batch in under 30 minutes.

These mini cakes are a festive treat, ideal for holiday gatherings, especially when hosting family. Personally, I reserve them for special occasions like Mother’s Day and brunch events—they never fail to impress with their charming, individual-sized portions! I cannot wait to hear what you think.

Why you’ll love this recipe:

Softest Crumb: These mini bundt cakes are buttery, fluffy, and super moist.
Healthier Recipe: They are made healthier by adding Greek yogurt for protein and reduced fat!
Quick & Easy: These mini cakes are ready in under 30 minutes.
A Mini Dessert: Whether it’s a baby shower, party, brunch, or Mother’s Day, these mini bundt cakes elevate any occasion with their finger-food charm.
3 Variations: Choose from three flavor options: lemon, vanilla, or chocolate!
Try these Greek yogurt mini cheesecakes or these mini protein pumpkin cheesecakes next!

Ingredients needed:

These super moist mini bundt cakes only call for basic ingredients. You need butter, yogurt, sugar, flour, eggs, and a few others. Trust me when I say that this cake is the BEST recipe. Here is a list of everything you need with substitution suggestions so you are prepared:

Vanilla Mini Bundt Cake Base:

Greek Yogurt: Key for extra moisture and classic cake texture; Chobani vanilla is my pick, but plain Greek or yogurt works too.
Milk: Opt for oat milk, a perfect creamy, dairy-free substitute, or any milk variety you prefer—2%, whole, or almond milk.
Lemon Juice: Create DIY buttermilk by adding fresh lemon juice to milk—an essential baking hack.
Butter: A touch of unsalted butter for added softness; use dairy-free alternatives or salted butter (omit extra salt).
Sugar: Granulated white sugar for the perfect sweetness in these mini bundt cakes.
Eggs: You need 1 whole egg and 1 egg yolk. The yolk is my secret to achieving a creamy and slightly denser texture that everyone loves in a bundt cake.
Vanilla Extract: For the best taste!
Flour: Stick to all-purpose flour for optimal results; avoid substituting almond, oat, or coconut flour. Gluten-free 1:1 baking flour may work, though I have not tested it yet.
Baking Powder and Baking Soda: Both essential for a rise; no substitutions—use both for perfect mini bundt cake elevation.

Three Glaze Options:

Powdered Sugar: Powdered sugar is the foundation for all three glazes—lemon, vanilla, and chocolate!
Milk: Choose oat, cow’s, or almond milk to create a smooth glaze by thinning the powdered sugar.
Flavors: You’ll need a lemon, cocoa powder, or vanilla, depending on which glaze you pick to cover the mini bundt cakes.

Here is a list of the basic kitchen utensils you’ll need to make these mini bundt cakes:

Mini Bundt Cake Tin – mine had 12 cavities
Stand Mixer or Electric Hand Mixer
Mixing Bowl
Measuring Tools: 1/2 teaspoon, 1 teaspoon, 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup.

How to make mini bundt cakes

These homemade mini bundt cakes are super easy to make, but let’s walk through the process together. They come together in under 30 minutes, and you can pick from three flavor variations. Here are step-by-step directions with pictures for visual reference:

Step 1:

First, preheat the oven to 350°F, grease, and mini bundt cake tin. I used this one with 12 molds.

Step 2:

Then, mix the oat milk, yogurt, and lemon juice and let it sit for at least 5 minutes. This creates healthy buttermilk.

Next, whisk together the flour, baking powder, baking soda, and salt in a medium mixing bowl. Please make sure all the clumps are removed, and then set it to the side.

Step 3:

In a stand mixer with the paddle attachment or a large mixing bowl with an electric hand mixer, beat the butter and sugar on high for about 1 minute until smooth and creamy. Then, scrape down the sides of the bowl with a rubber spatula.

Step 4:

Then, beat in egg, egg yolk, and vanilla extract on medium until combined with butter and sugar (about 30 seconds). Scrape the sides of the bowl. After that, with the mixer on low speed, add the dry ingredients in two parts alternating with the oat milk mixture – mix until just incorporated, and do not overmix.

Step 5:

Finally, evenly fill the greased mini bundt cake molds ½ way full. If you overfill them, they will spill over! Bake for 15 – 18 minutes until puffed up and a toothpick comes out clean.

Step 6:

While they are cooling, decide whether to top them with powdered sugar or one of the glaze options. Make your preferred glaze by mixing all the ingredients. I recommend starting with 2 Tbsp of milk and then adding more until you reach your desired consistency.

Mini bundt cake flavor variations:

This recipe gives instructions for three different flavor variations for these moist mini bundt cakes. They are all super delicious.

Lemon-glazed mini bundt cakes

Lemon glazed bundt cakes are sweet with a little zing from the lemon zest! Perfect for spring and summer. These are a favorite on Mother’s Day or even a bridal or baby shower.

Chocolate glazed mini bundt cakes

For all the chocolate lovers! Chocolate glazed mini bundt cakes are rich and delicious. They are perfect for the holidays!

Vanilla glazed mini bundt cakes

Simple but delicious! You can glaze your mini bundt cakes with a simple vanilla glaze or serve them with a dusting of powdered sugar.

Expert recipe tips:

Grease your bundt pan well: This guarantees that your mini bundt cakes won’t stick to the molds when you turn them out to cool. Make sure to grease the molds with butter, even if the pan is non-stick. My secret trick is using non-stick baking spray because it gets into all the small parts and cracks of the bundt cake pan.
Use room temperature ingredients: This is very important! Use room-temperature butter, yogurt, and eggs. This ensures the bake time is correct and the mini bundt cakes won’t sink in the middle.
Spoon and level the flour: This ensures that you don’t add too much flour to the bundt cake batter. If you do, the little cakes will be dry.
Let the mini bundt cakes cool before glazing: If you don’t let them cool, the glaze will melt immediately.
Easily make ahead: One of the BEST parts about this recipe is that you can make it up to a day in advance to serve at a party! Store them in an airtight container at room temperature or in the fridge. I recommend serving them at room temperature.

Easy ingredient substitutions:

Here is a list of the best ingredient substitutions for this mini bundt cake recipe. I only recommend swapping 1 or 2 ingredients to the original recipe stays the same!

Greek Yogurt: Substitute with sour cream or plain yogurt.
Oat Milk: Any other milk (dairy or plant-based) will work here. I recommend Cow’s 2% or whole milk or almond milk.
Unsalted Butter: You can use salted butter, but remove the 1/4 tsp of salt called for in the cake recipe.
Butter: You can also use vegan butter sticks or coconut oil (solid) as a substitute for butter.
All-Purpose Flour: You can use cake flour or pastry flour, or try using a 1:1 gluten-free all-purpose flour blend. DO NOT use coconut flour, almond flour, or oat flour.

The taste and texture:

These mini bundt cakes are super moist, buttery, and fluffy. Most of the fall flavor comes from the added vanilla and the glaze. You can pick from three glaze options: lemon, chocolate, or vanilla! The lemon one is tangy, the chocolate one is rich, and the vanilla one is subtle and sweet.

Mini bundt cakes have the same texture as classic vanilla cakes or large bundt cakes. They are light and fluffy and very moist from Greek yogurt and butter. It is not as dense as a pound cake; every bite melts in your mouth!

Frequently Asked Questions

What is the best pan to bake mini bundt cakes?

I recommend a mini bundt cake pan that has 12 cavities. I use this one with the cavities measuring 1.5 in. dia. x 2.5 in. (3.8 cm dia. x 6.4 cm). If your pan is larger and has less than 12 cavities, you may need to increase the bake time. I give a range of 15 – 18 minutes for pans with 12 molds – larger mini bundt cakes will be 18 – 22 minutes. If your pan has smaller molds and more than 12 cavities, reduce your bake time to 12 – 15 minutes.

Which glaze option is the best?

I love all three glaze options. If I had to pick my favorite, I would say the lemon-glazed mini bundt cakes are my favorite!

What’s the best way to decorate mini Bundt cakes?

You can enjoy these mini vanilla bundt cakes dusted in powdered sugar or with vanilla, lemon, or chocolate glaze. You can even add sprinkles if you fancy! However, you must ensure your mini bundt cakes are completely cool before you glaze them.

Why are my mini bundt cakes sticking to the pan?

Since bundt cakes cake pans have grooves, it is easy for the cakes to get stuck. Make sure to grease the molds with butter, even if the pan is non-stick. My secret trick is using non-stick baking spray because it gets into all the small parts and cracks of the molds.

Can I make them ahead of time?

Yes, you can make these glazed mini bundt cakes ahead of time. Store them covered at room temperature for up to 2 days or in the fridge for up to 4 days. Let the cakes come to room temperature before serving.

How do I know when the mini bundt cakes are done baking?

Use a toothpick inserted into the center of a cake; if it comes out clean or with a few crumbs (not wet batter), they’re done. Baking time may vary, so start checking around 15 minutes.

What’s the difference between bundt cake and pound cake?

Besides the different-sized pans the cakes are baked in, pound cake tends to be denser than bundt cake. Bundt cakes are typically lighter with a softer crumb – they are very similar to a classic vanilla cake.

Can I freeze the mini bundt cakes?

You can freeze mini bundt cakes; however, don’t glaze the cakes if you do so. Wrap the mini cakes in plastic wrap, then add them to a freezer-safe bag or wrap them in tin foil. You can freeze them for up to 3 months.

How to store leftover mini bundt cakes:

For best results, cover the bundt cakes or store them in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Let the cakes come to room temperature before serving.

If you loved this recipe, try these next!

Peach Cobbler Pound Cake
Apple Cake
Pumpkin Carrot Cake
Starbucks Blueberry Scones
Monkey Bread
Healthy Vanilla Cupcakes
Mini Cheesecakes

Did you make this recipe?

If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie onInstagram and use the hashtag#healthfulblondieso I can see your delicious creation and share it with my followers!

Mini Bundt Cakes (3 Flavors!)

5 from 47 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Serving 12 servings

Ingredients

Cake Base:

¼ cup greek yogurt, I used Chobani vanilla
⅓ cup oat milk, I love Oatly
1 tbsp fresh lemon juice
4 tbsp unsalted butter, room temperature
½ cup granulated sugar
1 large egg, room temperature
1 egg yolk, room temperature
2 tsp pure vanilla extract
1 ¼ cup all-purpose flour, spooned & leveled (I love King Arthur)
¾ tsp baking powder
¼ tsp baking soda
¼ tsp salt

Lemon Glaze:

1 ½ cups powdered sugar
Pinch of salt
2 – 3 tbsp hot milk (oat milk, cow’s milk, or almond milk), microwave for about 30 seconds until hot
1 – 2 tbsp fresh lemon juice
½ tsp lemon zest, plus more for garnish
1 tsp pure vanilla extract

Vanilla Glaze:

1 ½ cups powdered sugar
Pinch of salt
2 – 4 tbsp hot milk (oat milk, cow’s milk, or almond milk), microwave for about 30 seconds until hot
1 tsp pure vanilla extract

Chocolate Glaze:

1 ½ cups powdered sugar
3 tbsp cocoa powder, I love Hershey's
2 – 4 tbsp hot milk (oat milk, cow’s milk, or almond milk), microwave for about 30 seconds until hot
Pinch of salt
1 tsp pure vanilla extract

Instructions

Preheat the oven to 350°F and grease and mini bundt cake tin. I used this one with 12 molds.
Mix the oat milk, yogurt, and lemon juice together and let it sit for at least 5 minutes.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure all the clumps are removed, and then set it to the side.
In a stand mixer with the paddle attachment or in a large mixing bowl with an electric hand mixer, beat the butter and sugar on high for about 1 minute until smooth and creamy. Then, scrape down the sides of the bowl with a rubber spatula.
Beat in egg, egg yolk, and vanilla extract on medium until combined with butter and sugar (about 30 seconds). Scrape the sides of the bowl.
With the mixer on low speed, add the dry ingredients in two parts alternating with the oat milk mixture – mix until just incorporated, and do not overmix.
Evenly fill the greased mini bundt cake molds ½ way full. If you overfill them, they will spill over!
Bake for 15 – 18, until puffed up and a toothpick comes out clean.
While they are cooling, decide if you want to top them with powdered sugar or one of the glaze options. Make your preferred glaze by mixing all the ingredients together. I recommend starting with 2 Tbsp of milk and then adding more until you reach the desired consistency you want. Dust with powdered sugar or garnish with lemon zest if you make the lemon glazed ones.

Notes

Use room temperature ingredients. This is very important! Use room temperature butter, yogurt, and eggs. This ensures the bake time is correct and the mini bundt cakes won’t sink in the middle.

Butter: Unsalted butter is best. If you use butter with salt, do not add extra salt to the batter.

Milk: I used oat milk, but 2% cow’s milk, whole milk, or almond milk will work. You can also use buttermilk, but do not add the lemon juice in that case.

Let the mini bundt cakes cool before glazing. If you don’t let them cool, the glaze will just melt right off.

Grease your bundt pan well. This guarantees that your mini bundt cakes won’t stick to the molds when you turn them out to cool.

Storing: For best results, cover the bundt cakes or store them in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Let the cakes come to room temperature before serving.

Freezing: You can freeze mini bundt cakes; however, don’t glaze the cakes if you do so. Wrap the mini cakes in plastic wrap and then add them to a freezer-safe bag or wrap them in tin foil. You can freeze them for up to 3 months.

Nutritional information is for 1 mini bundt cake (unglazed). This recipe makes 12.

Nutrition

Course Breakfast, Brunch, Dessert

Cuisine American

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