This mini bundt cakes recipe makes moist, fluffy little cakes in under 30 minutes. Lightened up with Greek yogurt for less butter and extra protein, they taste rich and buttery while being about 130 calories each. With three easy glaze options-lemon, vanilla, and chocolate-these mini cakes are perfectly portioned, freezer-friendly, and great for birthdays, brunch, or holidays.
A Quick Look At The Recipe
- ✅ Recipe Name: Mini Bundt Cakes Recipe (3 Flavors!)
- 🕒 Ready In: 30 minutes
- 👪 Serves: 12 mini cakes
- 🍽 Calories: 130 per cake
- 🥣 Main Ingredients: Flour, Greek yogurt, butter, sugar, eggs, milk, lemon zest, cocoa powder (for variations)
- 📖 Dietary Info: Lightened-up, freezer-friendly, vegetarian, gluten-free option
- ⭐ Why You'll Love It: Moist, fluffy, and perfectly portioned with three easy glaze options-lemon, vanilla, and chocolate. A healthier twist on a classic that still tastes buttery and indulgent.
SUMMARIZE & SAVE THIS CONTENT ON
I tested these mini bundt cakes multiple times to make sure they're soft, fluffy, and release cleanly from the pan. Using Greek yogurt instead of half the butter keeps them moist and tender thanks to the protein and acidity, while still giving you that classic rich taste-just like my healthy vanilla cupcakes.
Each mini bundt is perfectly portioned at about 130 calories, freezer-friendly, and comes with three flavor variations-your choice of lemon, vanilla, or chocolate glaze. They're quick, lighter, and flexible-just like my healthy lemon pound cake or gluten-free banana bake with buttercream.
Jump to:
- A Quick Look At The Recipe
- Why You'll Love This Recipe
- Ingredients
- Need to substitute an ingredient?
- Substitutions & Variations
- Kitchen Equipment Needed
- How to Make Mini Bundt Cakes
- 1 Minute Video Tutorial
- Top Recipe Tips
- Mini Bundt Cake Flavor Variations
- Frequently Asked Questions
- Storage Tips
- More Cake Recipes You'll Love
- 📖 Recipe
- 💬 Comments
⭐️⭐️⭐️⭐️⭐️
I made your recipe with a super-mini pan, using about 2 teaspoons per cake. They're fabulous! They didn't even need to be iced. Just powdered sugar.
- Bob
Why You'll Love This Recipe
- Healthier twist: Made with Greek yogurt for moisture, extra protein, and less butter-still rich and fluffy.
- Quick & easy: Ready in just 30 minutes, perfect for new or busy bakers.
- Perfect portions: Each mini bundt is about 130 calories, freezer-friendly, and just the right size.
- Flavor variety: Three glaze options-lemon, vanilla, and chocolate-so you can mix and match.
- Foolproof results: Thoroughly tested for even baking, easy release, and tender crumb every time.
- Freezer-friendly: Bake ahead, freeze unglazed, and glaze later for stress-free entertaining.
Ingredients
- All-purpose flour: The base of these cakes. I like using unbleached flour for the best texture, but whole wheat pastry flour also works if you want a nuttier flavor.
- Greek yogurt: My secret to keeping these mini bundts moist with less butter. It adds a little protein too-something I use often in recipes like my healthy vanilla cupcakes.
- Unsalted butter: Just enough to give that classic, rich, buttery flavor without making the cakes heavy.
- Sugar: Regular granulated sugar keeps these cakes light and fluffy.
- Baking powder + soda: You need both to make these cakes rise!
- Eggs: Bind the batter and give structure. I use two whole eggs plus one yolk for richness-learned after a few test rounds that this combo gives the best crumb.
- Milk: Any milk works here. I usually grab oat milk since it's always in my fridge, but almond or 2% dairy milk are great too.
- Vanilla extract: For flavor and warmth-it ties everything together.
- Salt: Just ½ teaspoon balances sweetness and makes the flavors pop.
- Powdered sugar: What you'll need for the glazes-quick to mix and always gives that pretty finish.
- Flavors: Pick your favorite! Fresh lemon juice + zest for a bright glaze, cocoa powder for a rich chocolate finish, or vanilla extract for a simple classic.
Scroll to the recipe card at the bottom of this page for exact quantities.
Need to substitute an ingredient?
Ask AI for suggestions on how to substitute the particular ingredient.
Substitutions & Variations
- Make it gluten-free: Use a 1:1 gluten-free blend of all-purpose flour to make these mini bundt cakes gluten-free.
- Make it dairy-free: Use vegan butter sticks or melted coconut oil in place of butter, and swap Greek yogurt for a dairy-free yogurt alternative. Almond or oat milk also works.
- Greek yogurt: Sour cream makes a great swap and will keep the cakes just as moist.
- Milk: Use whatever you have-oat, almond, or 2% dairy milk all work well.
- Sugar: You can use coconut sugar, but the cakes will be slightly darker and less fluffy.
- Flavor twists: Fold in blueberries for a lemon-blueberry version, swirl cocoa into half the batter for a marble effect, or add warm spices (cinnamon + nutmeg) for a cozy fall vibe.
Kitchen Equipment Needed
- Mini Bundt Cake Tin - mine had 12 cavities
- Stand Mixer or Electric Hand Mixer
- Mixing Bowl
- Measuring Cups
How to Make Mini Bundt Cakes
- Step 1: Make the batter. Beat together the butter and sugar, then mix in the eggs, vanilla, yogurt, and milk. Add the dry ingredients and mix until the batter looks smooth and fluffy-don't overmix or the cakes can turn dense.
- Step 2: Fill the pan. Grease a mini bundt pan really well, then spoon or pipe the batter into each mold until about halfway full.
- Step 3: Bake. Bake at 350°F for 15-18 minutes, until golden and a toothpick comes out clean with just a few crumbs.
- Step 4: Finish with glaze or sugar. Once cooled, drizzle with lemon, vanilla, or chocolate glaze-or keep it simple with a dusting of powdered sugar.
1 Minute Video Tutorial
Top Recipe Tips
- Grease your bundt pan really well: Mini pans have lots of grooves, so don't skip this step. Even non-stick pans can stick. I like using non-stick baking spray because it coats all the small ridges.
- Use room-temperature ingredients: Butter, yogurt, and eggs mix better at room temp and help the cakes bake evenly without sinking in the middle.
- Spoon & level your flour: Don't scoop directly from the bag, or you'll pack in too much and end up with dry cakes.
- Let them cool before glazing: If you glaze while warm, it will melt right off. Wait until the cakes are completely cool for that pretty finish.
Mini Bundt Cake Flavor Variations
One of the best things about mini bundt cakes is how versatile they are! You can keep them classic with a simple glaze like lemon, chocolate, or vanilla, or get creative with fun mix-ins.
- Lemon-Blueberry: Fold ½ cup of fresh blueberries into the batter, then top with a lemon glaze.
- Marble Swirl: Divide the batter in half, stir 2 tablespoons of cocoa into one half, and swirl the two together for a chocolate-vanilla marble effect.
- Cinnamon Spice: Add 1 teaspoon of cinnamon and ¼ teaspoon of nutmeg to the dry ingredients, then glaze with a vanilla or cream cheese glaze.
- Maple Pecan: Stir in ½ cup chopped pecans and glaze with a maple-powdered sugar glaze.
- Strawberries & Cream: Fold in ½ cup diced strawberries and top with vanilla glaze.
- Chocolate Mocha: Mix 1 teaspoon instant espresso powder into the batter, then glaze with chocolate for a mocha kick.
Frequently Asked Questions
Always grease your mini bundt pan thoroughly-even non-stick pans need it. Use butter + flour or a baking spray that reaches all the grooves. Let the cakes cool for 5 minutes before unmolding for the best results.
Yes! You can bake the batter in a standard muffin tin. The cakes will resemble cupcakes, but their flavor and texture will remain the same. Bake at 350°F for 15-18 minutes.
Sinking often happens if the butter, yogurt, or eggs weren't at room temperature, if the oven door was opened too soon, or if the batter was overmixed.
This mini bundt cakes recipe includes lemon, vanilla, and chocolate glaze options. You can also try lemon-blueberry, marble swirl, cinnamon spice, maple pecan, strawberries & cream, or chocolate mocha for more variations.
Storage Tips
Store mini bundt cakes in an airtight container for 2 days at room temperature or up to 4 days in the fridge. Freeze unglazed cakes for up to 3 months, then thaw and glaze before serving. This makes them the perfect make-ahead dessert for holidays or parties.
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📖 Recipe
Mini Bundt Cakes Recipe (3 Flavors!)
Ingredients
Cake Base:
- ¼ cup greek yogurt, I used Chobani vanilla
- ⅓ cup oat milk, I love Oatly
- 1 tablespoon fresh lemon juice
- 4 tablespoon unsalted butter, room temperature
- ½ cup granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 teaspoon pure vanilla extract
- 1 ¼ cup all-purpose flour, spooned & leveled (I love King Arthur)
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Lemon Glaze:
- 1 ½ cups powdered sugar
- Pinch of salt
- 2 - 3 tablespoon hot milk (oat milk, cow's milk, or almond milk), microwave for about 30 seconds until hot
- 1 - 2 tablespoon fresh lemon juice
- ½ teaspoon lemon zest, plus more for garnish
- 1 teaspoon pure vanilla extract
Vanilla Glaze:
- 1 ½ cups powdered sugar
- Pinch of salt
- 2 - 4 tablespoon hot milk (oat milk, cow's milk, or almond milk), microwave for about 30 seconds until hot
- 1 teaspoon pure vanilla extract
Chocolate Glaze:
- 1 ½ cups powdered sugar
- 3 tablespoon cocoa powder, I love Hershey's
- 2 - 4 tablespoon hot milk (oat milk, cow's milk, or almond milk), microwave for about 30 seconds until hot
- Pinch of salt
- 1 teaspoon 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 tablespoon 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.
Sara Wilson says
I can't wait to make these cake donut mini bundts! Thank you for sharing your recipe! Can you help me know how to apply the glaze? I love how yours turned out. Did you dip the bundts into glaze or did you pour or drizzle the glaze on? Thanks for you help on this!!
Bob says
Made your recipe with a super-mini pan, about 2 teaspoons per cake. They're fabulous! May not even ice them. Just powdered sugar.
Heidi says
Delicious 😋. Great recipe. Thank you for sharing.
Linda says
What I substitute the oat milk with?
Tati Chermayeff says
Hi! You can use whole milk or 2% milk too.
Darlene says
When viewing the photo, it's difficult to estimate the capacity of your mini bundt pan. It would be helpful if you let us know how much each cavity held. Perhaps you could fill one mini bundt cavity with water and measure how much water it held. I have a Nordic Ware 6-bundt pan, so I'm not sure if they're the same size.
Diane says
Darlene, I have two Bundt pans that make 6 cakes. One is marked "3 cups" and the other is marked "3.75 Cups". I used the larger capacity pan and this recipe was perfect for it. Perhaps you can chwck to see if your pan has the capacity marked. If not, the Nirdicware website provides the capacity in the description.
Diane says
Sorry for typos. Trying again: Darlene, I have two Bundt pans that make 6 cakes. One is marked “3 cups” and the other is marked “3.75 Cups”. I used the larger capacity pan and this recipe was perfect for it. Perhaps you can check to see if your pan has the capacity marked. If not, the Nordicware website provides the capacity in the description.