This Raspberry Mini Bundt cake recipe is the perfect teacake for any occasion with literally zero effort! It is extremely versatile, can be made with almost any berries, citrus, nuts or chocolate according to your taste! These Mini Bundt cakes have the perfect individual serving sizes and the most amazing soft, melt in your mouth texture with lovely fruity and citrus flavour. Believe or not, the recipe comes together in half an hour from from cracking the eggs to finishing baking! Ready, steady, go!
My Top 5 Baking Tips for home bakers
- Read the recipe carefully including my tips and recommendations on how to avoid and fix typical issues during baking
- Avoid using substitutes and changing the recipe unless you are aware of how to fully reformulate the recipe in order to keep the balance in texture as well as flavour. Reducing sugar, replacing egg, using ingredients not on the right temperature etc. will all have an impact on your baking
- For consistent, happy baking experience always measure your ingredients with the help of a Digital scale. Cup measurement is provided as an indicative figure only and might be used for less complex and large batch recipes however it is not an appropriate method for more delicate, complex pastries
- Did you know that most home ovens can significantly under or oven run? Also, oven temperature hugely drops when opening the oven door therefore it is recommended to always pre-heat the oven above the required baking temperature.
- Temperature is so important when it comes to baking and accurate oven temperature is key, can make or break any recipe. Make sure you invest into an inexpensive Digital oven thermometer to avoid under baked, burnt, sad looking desserts
First let’s start with some important notes regarding the ingredients of this easy Mini Bundt cake recipe
- Butter: Use always unsalted as you want to be in control of the quantity of the salt. I am using 82% fat content butter in all my recipes. In this recipe butter needs to be at room temperature which technically means soft enough to be able to cream but not too soft or runny so avoid last minute microwaving
- Sugar: I am using simple white granulated sugar in this recipe. If you want to learn about the different types of sugar and how to use them in baking, please read my article in here
- Egg: Room temperature as always
- Flour: Pastry flour works very well here with low protein content resulting in delicate, tender texture. AP flour or even self raising can be used too. If you want to be a Pro when it comes to deciding what type of flour to use in your baking, please read my article in here
- Salt: Essential ingredient in all dessert recipes, its main function is to balance the sweetness of the cakes
- Baking powder: If you are using self raising flour, then no baking powder is needed, otherwise we use a small amount for the cake to rise
- Zest of lemon: Using lemon or lime zest is my favourite flavouring to spice up my recipes, it makes the desserts wonderfully flavourful and aromatic. Make sure you use organic lemon (or one which has no chemicals on the skin) and only grate the yellow part of the skin, but not the white
- Vanilla (optional): Please please avoid using artificial vanilla. There are several great brands for fine, pure vanilla, I use Nielsen massey which I love and really recommend. I use vanilla bean paste instead of vanilla extract which has lovely vanilla bits in there too
- Raspberry: Use fresh or frozen. Each Mini Bundt cake has 5-6 pieces of raspberry that make them wonderfully flavourful and also colourful after baking
- White chocolate: You will only need a small amount melted for the decorating the Mini Bundt cakes
Now let’s continue with my top 3 tips regarding the technique of making this delicious Raspberry Mini Bundt cake recipe
1. How to make moist mini Bundt cake
This Mini Bundt cake recipe comes together using 4 basic ingredients; butter, sugar, egg, flour and the volume will be supported by baking powder. It is extremely moist and flavourful and on top that can be made really easily and quickly. It is the perfect cake batter to make even if you are a beginner Baker!
- Prepare your mini Bundt tin, I am using a silicone version from Silikomart that is very flexible and require no greasing, you can check it out in here
- Baking temp will be 175 C / 347 F but preheat oven +20C / 68F as oven temp will drops when you open the door and place the baking tins in
- Use Digital oven thermometer to understand your real oven temp
- Ingredients must be all measures with a Digital scale
- All ingredients must be on room temperature, they won´t properly emulsify if eg. butter too cold, the batter might even break
- Cream room temp butter and sugar with an Electric hand mixer for 5 minutes until creamy and pale
- Add in egg, one at a time, mix with a hand whisk after each addition
- Fold in vanilla if using
- Sift in dry ingredients: flour, baking powder and salt
- Fold mixture with a rubber spatula just until fully combined, do not over mix
- Fold in lemon zest
- Pour batter into your mini Bundt tin. Do not fully fill the mould as the Bundt cakes will rise
- Press 5-6 raspberries into each mini Bundt cake batter
- Bake for 25 minutes or until a toothpick inserted into the cake comes out clean
- Let the mini cakes completely cool in the mini Bundt tin. They can be fragile while they are hot, do not risk
TIP: The cake can be made also in a Mini loaf tin or even in Cupcake tin. Make sure you adjust the cake batter quantity to the size of the tin you use
2. How to decorate Mini Bundt cakes
Decoration can really take your mini Bundt cakes to the next level! In general when decorating any cake, it is worth to use ingredients and flavours you anyway included into your cake batter, eg. I am using freezed dried raspberries. Lemon slices, lemon zest or candied lemon zest can be also great ideas to emphasize lemon.
Chocolate coating is another option, eg. you can coat the entire mini Bundt cake, check how to make it in this post. Or you can chocolate coat as I did in lovely stripes and use fresh or freezed dried raspberries to further decorate. Use your creativity and feel free to decorate according to your liking!
3. 20 variations of Mini Bundt cakes
Feel free to experiment with this base recipe and use fruits, herbs, nuts, chocolate, almost anything really that is available in your kitchen. I have collected 20 flavour pairing ideas for your next Bundt cake!
- lemon zest – blueberries
- lemon zest -rosemary leaves
- raspberry – rosewater
- almond flour – orange zest
- chocolate chips – hazelnut flour
- chocolate glaze – coconut flour
- chocolate glaze – candied orange zest
- mint leaves – lime zest + optionally a rum syrup
- tonka bean – apple
- early grey tea leaves – lemon zest
- vanilla bean – raspberry
- cocoa powder – butterscotch sauce
- matcha powder – raspberry
- honey – lemon zest
- pistachio flour – raspberry
- poppy seed – lemon zest
- lavender – honey
- pumpkin spice – apple
- coconut flour – raspberry
- blackberry – vanilla bean
Good luck with experimenting!
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Do you want to try some of my full size Bundt cakes?
Check my dreamy Chocolate & Coconut Bundt cake recipe or
my festive Chocolate & Orange Bundt cake recipe or
my delicious Pumpkin Butterscotch Bundt cake recipe
Now let´s see the recipe of this mini Bundt cake!
For the loaf
For the deocration
- 30 g White chocolate melted
- Freezed dried raspberry
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Make the mini Bundt
- Heat oven to 175 C / 347 F
- Prepare your mini Bundt tin
- Cream butter and sugar for 3-5 minutes until it becomes creamy and pale then add eggs, one at a time. Do not over beat. Fold in vanilla
- Sift in flour & salt & baking powder then add lemon zest and fold just until well combined with the help of a Rubber spatula
- Pour cake batter into the mini Bundt tin. Place 5-6 raspberries into each mini Bundt cake batter
- Bake for 25 min or until skewer inserted comes out clean
- Let the mini Bundts cool in the mini Bundt tin
- Gently melt white chocolate in the microwave stirring every 30 seconds
- Move melted white chocolate into a piping bag, make a very small hole on the piping bag and decorate each mini Bundt cake. Make sure chocolate is not too runny, neither too solid, try the decoration first on a plate
- Use freezed dried raspberry for further decoration