Mini Bundt Cakes Recipe (3 Flavors!)

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

Mini Bundt Cakes Recipe (3 Flavors!)

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.

5 from 48 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 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 and prep: Heat your oven to 350°F. Grease a mini bundt cake tin well. I used this one with 12 molds.
Make the quick buttermilk: Stir the oat milk, yogurt, and lemon juice together. Let it sit for at least 5 minutes.
Whisk the dry ingredients: In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Break up any clumps, then set the bowl aside.
Cream the butter and sugar: In a stand mixer with the paddle attachment, or a large bowl with a hand mixer, beat the butter and sugar on high for about 1 minute until smooth and creamy. Scrape down the sides with a rubber spatula.
Add the eggs and vanilla: Beat in the egg, egg yolk, and vanilla on medium until combined, about 30 seconds. Scrape the bowl again.
Combine wet and dry: With the mixer on low, add the dry ingredients in two parts, alternating with the oat milk mixture. Mix until just incorporated. Do not overmix.
Fill the molds: Fill each greased mold halfway. Overfilling makes them spill over.
Bake: Bake for 15 to 18 minutes, until puffed and a toothpick comes out clean.
Cool, then glaze: Let the cakes cool while you pick your topping. For any glaze, whisk all the ingredients together. Start with 2 tablespoon milk and add more until you reach the consistency you want. Dust with powdered sugar, or garnish the lemon glaze with extra zest.

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!