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!
The ultimate moist mini bundt cakes
This is the best mini bundt cake recipe! Each little cake is single-serve, almost bite-sized, super moist, and fluffy. There are three flavor options to pick from, too: lemon, vanilla, and chocolate!
This recipe only calls for simple ingredients and is made healthier by reducing the amount of butter used in most recipes and replacing it with Greek yogurt to ensure the moistest crumb. Trust me when I say these mini bundt cakes are rich and moist without being heavy. You will feel food after enjoying them.
The lemon glazed mini bundt cake is defiantly my favorite. It is sweet, light, and has that delicious tangy lemon zing. It’s hard to describe how good they are – but I will say when I made them, my friends and I devoured them in less than 30 minutes.
These mini cakes are perfect for the holidays, especially when family is visiting. Personally, I make these every year on Mother’s day and special brunch events – everyone loves these dainty, individual-sized bundt cakes!
Why you’ll love this recipe
- These mini bundt cakes are buttery, fluffy, and super moist.
- They are made healthier by adding greek yogurt for protein and reduced fat!
- They are quick and easy to make in under 30 minutes.
- The perfect finger food for baby showers, parties, and brunches. I love them for Mother’s Day!
- This recipe has three flavor options: lemon, vanilla, or chocolate!
- Try these vanilla cupcakes next!
Taste & 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, and every bite melts in your mouth!
Ingredients & substitutions
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 cakes base:
- Greek Yogurt: This is key to making these mini bundt cakes extra moist and have the same texture as a classic vanilla cake. I used Chobani vanilla, but you can use plain greek yogurt or plain yogurt too.
- Milk: I love using oat milk. It is the perfect dairy-free substitute for regular milk. But don’t worry, any type of milk works for this recipe! You can use 2%, whole, or even almond milk.
- Lemon Juice: We make our own buttermilk by adding fresh lemon juice to the milk. The best baking hack.
- Butter: Just a little unsalted butter to make the mini cakes extra soft and buttery. You can also use dairy-free butter, coconut oil, or salted butter. If you use salted butter, don’t add extra salt to the batter.
- Sugar: Use granulated white sugar. This adds the perfect amount of sweetness to these little 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: Use all-purpose flour for best results. Do not substitute with almond flour, oat flour, or coconut flour. You can probably use gluten-free 1:1 baking flour, but I have not tested it.
- Baking Powder & Baking Soda: To help these mini cakes rise. You need both, don’t substitute them.
Three glaze options:
- Powdered Sugar: The base of all three glazes – lemon, vanilla, and chocolate – is powdered sugar!
- Milk: You can use oat milk, cow’s milk, or almond milk to thin out the powdered sugar and turn it into a glaze.
- Flavors: You’ll need a lemon, cocoa powder, or vanilla, depending on which glaze you pick to cover the mini bundt cakes.
Kitchen tools required
This easy cake recipe doesn’t need any fancy or special kitchen utensils. Here is a list:
- 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. Here are step-by-step directions with pictures for visual reference:
Step 1:
First, preheat the oven to 350°F and grease and mini bundt cake tin. I used this one with 12 molds.
Step 2:
Then, mix the oat milk, yogurt, and lemon juice together and let it sit for at least 5 minutes. This creates healthy buttermilk.
Next, 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.
Step 3:
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.
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, until puffed up and a toothpick comes out clean.
Step 6:
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.
Flavor variations
This recipe gives instructions for three different flavor variations for these moist mini bundt cakes.
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.
Pro baking 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 just melt right off.
- 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.
Frequently Asked Questions
What is the best pan to bake mini bundt cakes?
I recommend a mini bundt cake pan that has 12 cavities. This one is the best. 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 need to make sure 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. Simply 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.
What’s the best temperature to bake mini bundt cake?
You should bake mini bundt cakes at 350 degrees Fahrenheit for between 15 – 18 minutes, depending on the size of your cake pan.
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 them?
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.
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 love this recipe, try these next!
- Best Apple Cake
- Pumpkin Carrot Cake
- Starbucks Blueberry Scones
- Monkey Bread
- Healthy Vanilla Cupcakes
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 on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Mini Bundt Cakes (3 Flavors!)
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
Nutrition
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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.
Linda says
What I substitute the oat milk with?
Tati Chermayeff says
Hi! You can use whole milk or 2% milk too.