Mini Bundt Cakes (3 Flavors!)

mini bundt cakes recipe (lemon, vanilla, and chocolate)

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!

5 from 47 votes

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Prep Time 10

Cook Time 20

Total Time 30

Serving 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

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!