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Home » Recipes » Cupcakes & Mini cakes

Easy Mini Bundt cakes in 25 flavor combinations (VIDEO)

Published: Jan 14, 2021 · Modified: Oct 7, 2021 by Kata · This post may contain affiliate links · This blog generates income via ads

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Mini Bundt cakes are extremely delicious and versatile, with one base recipe you will learn how to make 25 different flavor combinations! Whether you fancy something fruity, nutty, tangy, chocolatey, you will find your favorite among these. Mini Bundt cakes are the perfect tea cakes for any occasion with a melt-in-your-mouth texture, crazy delicious flavor pairings, colorful glazing, and super pretty decoration!

In this recipe, I will explain step-by-step how to make the mini Bundt cakes in raspberry, lemon-poppy seed, and chocolate flavors, and with the help of my ultimate flavor pairing Guide and tips on how to adjust the base recipes, you will be able to make all the other flavors by yourself

Mini bundt cake
In this recipe, I will explain step-by-step how to make the mini Bundt cakes in raspberry, lemon-poppy seed, and chocolate flavors, and with the help of my ultimate flavor pairing Guide and tips on how to adjust the base recipes, you will be able to make all the other flavors by yourself
Jump to:
  • Why this is the best Mini Bundt cake recipe
  • 25 Best Mini Bundt cake flavor pairings
  • Ingredient notes
  • 3 Expert tips regarding the technique
  • Equipment notes
  • More Bundt cake recipes
  • RECIPE CARD
  • Easy Mini Bundt cakes in 25 flavor combinations (VIDEO)

Why this is the best Mini Bundt cake recipe

  • It is extremely easy – You won´t need any fancy ingredients to make these desserts. The recipe comes together really easily, a totally doable from scratch. Both the mixing process of the batter as well as the baking process is very simple, even for beginners
  • It is super quick – I do not overcomplicate anything in this recipe! Making these mini bundt cakes is not just easy, but quick as well, all you need to do is mix a few ingredients, bake, and enjoy. The recipe is the perfect choice if you want something quick and impressive that is literally ready in an hour
  • It is crazy delicious – I never compromise on taste! I will teach you 25 wonderful flavor pairings that will blow your mind!
  • It is super versatile – Based on my Base Mini Bundt cake recipe and with the help of my ultimate flavor pairing Guide and tips on how to adjust the recipe, you will be able to make tons of different flavors by yourself
  • No special equipment is needed – All you need is a mini Bundt tin that you probably already have at home and you are good to go!
Mini bundt cake

25 Best Mini Bundt cake flavor pairings

With one good base recipe, we can literally make endless flavor pairings. You can use fruits, herbs, nuts, chocolate, almost anything really that is available in your kitchen. Here are the best Mini Bundt cake recipes

  1. Raspberry & Vanilla bean - vanilla bundt cakes, white chocolate-based raspberry ganache glaze, see detailed recipe below
  2. Lemon & Poppy seed - vanilla bundt cakes enhanced with poppy seed, white chocolate-based lemon ganache glaze, see detailed recipe below
  3. Chocolate & Hazelnut - chocolate bundt cakes, chocolate ganache glaze, see detailed recipe below
  4. Lemon & Blueberries - put lemon zest and blueberries into the vanilla mini bundt cakes, make the glaze as the raspberry glaze (no 1) replacing raspberry with blueberry
  5. Lemon & Rosemary - put lemon zest and finely chopped fresh rosemary into the vanilla mini bundt cakes, make the glaze as the lemon glaze (no 2)
  6. Lemon & Mint - put the lemon zest and finely chopped fresh mint into the vanilla mini bundt cakes, make the glaze as the lemon glaze (no 2)
  7. Lemon & Earl Grey tea - put the lemon zest and earl grey tea into the vanilla mini bundt cakes, make the glaze as the lemon glaze (no 2)
  8. Lemon & Honey - put the lemon zest and a small amount of honey into the vanilla mini bundt cakes (decrease sugar), make the glaze as the lemon glaze (no 2)
  9. Lemon & meringue - put lemon zest into the vanilla mini bundt cakes, make the meringue to decorate as explained in my Lemon meringue tart recipe
  10. Mojito - put the lime zest and finely chopped fresh mint into the vanilla mini bundt cakes, make the glaze as the lemon glaze (no 2) replacing lemon with lime and add a small amount of rum to it
  11. Raspberry & Rosewater - put raspberries into the vanilla mini bundt cakes, make the glaze as the raspberry glaze (no 1) and add a small amount of rosewater to it
  12. Raspberry & Pistachio - put raspberries into the vanilla mini bundt cakes and replace 20% of the flour with pistachio flour, make the glaze as the raspberry glaze (no 1)
  13. Raspberry & Coconut - put raspberries into the vanilla mini bundt cakes and replace 20% of the flour with coconut flour, make the glaze as the raspberry glaze (no 1)
  14. Raspberry & Matcha - put raspberries and a small amount of matcha powder into the vanilla mini bundt cakes, make the glaze as the raspberry glaze (no 1)
  15. Strawberry & Vanilla bean - put strawberries into the vanilla mini bundt cakes, make the glaze as the raspberry glaze (no 1) replacing raspberry with strawberry
  16. Strawberry & Cream - put strawberries into the vanilla mini bundt cakes, whip heavy cream to decorate
  17. Blackberry & Earl grey - put blackberries and earl grey tea into the vanilla mini bundt cakes, make the glaze as the as the raspberry glaze (no 1) replacing raspberry with blackberry
  18. Orange & Almond - put orange zest into the vanilla mini bundt cakes and replace 20% of the flour with almond flour, make the glaze as the lemon glaze (no 2) replacing lemon with orange
  19. Chocolate & Orange - put orange zest / candied orange zest into the chocolate mini bundt cakes, make the glaze as the chocolate glaze (no 3)
  20. Chocolate Chips - put chocolate chips into the vanilla mini bundt cakes, make the glaze as the chocolate glaze (no 3)
  21. Triple chocolate - put chocolate chips into the chocolate mini bundt cakes, make the glaze as the chocolate glaze (no 3)
  22. Chocolate & Coconut - replace 20% of the flour with coconut flour in the vanilla mini bundt cakes, make the glaze as the chocolate glaze (no 3)
  23. Chocolate & Raspberry - put raspberries into the chocolate mini bundt cakes, make the glaze as the raspberry glaze (no 1)
  24. Chocolate & Coffee - use the chocolate mini bundt cake batter, make the glaze as the chocolate glaze (3) with a small amount of coffee
  25. Marble - make half vanilla - half chocolate mini bundt cakes then mix before baking, make the glaze as the chocolate glaze (no 3)

Ingredient notes

For the Mini Bundt cake base

  1. Butter: Use always unsalted butter as you want to be in control of the quantity of the salt. I am using 82% fat content European-style butter in all my recipes. The 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
  2. Granulated sugar: I use simple white granulated sugar, nothing fancy or expensive, you might want to experiment with using half granulated half brown sugar. If you want to learn about the different types of sugar and how to use them in baking, please read my article in here
  3. Egg: Room temperature as always so the ingredients can properly emulsify
  4. Flour: If you have self-raising flour available in your country, feel free to use that. I am using pasty flour but AP (all-purpose flour) can work too. They are so-called “soft flour” which is low on protein resulting in a delicate, tender texture. 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
  5. Baking powder: If you are using self-raising flour, then no baking powder is needed. I will state the amount of baking powder in the recipes for those who use all-purpose flour
  6. Salt: You always need to add salt to your desserts, it wonderfully balanced the flavors
  7. Vanilla (optional): Please please avoid using artificial vanilla. There are several great brands for fine, pure vanilla, I use Nielsen massey

As you can see the ingredients are the classic Pound cake ingredients that provide a wonderfully moist texture and delicious crumbs.

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Exact ingredient quantities can be found in the RECIPE CARD, at the bottom of this page.

Mini bundt cake ingredients
Ingredients for the Lemon&Poppy seed, Raspberry and Chocolate Mini Bundt cakes

Additional ingredients for the different bundt cake variations

  1. Cocoa powder: For the chocolate-based Mini bundt cakes recipes you will need to use some good quality cocoa powder. Generally, always use unsweetened, 100% dark cocoa powder in baking. I use dutch-process cocoa powder, it has a lovely dark color and is lower in acidity. Cocoa powder counts as "dry ingredients" so you should reduce the amount of flour with the same volume
  2. Poppy seed: Poppy seeds will bring beautiful color and nutty flavor and pair wonderfully with lemon
  3. Citrus zest: Citrus zest / candied citrus zest is a wonderful flavoring in Bundt cakes, feel free to use lime, lemon, orange zest or a combination of these
  4. Fruits: Fruits like raspberry, blackberry, blueberry can be added easily to your base Bundt cake batter either fresh or frozen
  5. Nuts: Pistachio, almond, hazelnut, coconut can bring a lovely nutty flavor to cakes. When using nut flour, I suggest reducing the flour by 20% and replacing it with an equal amount of pistachio flour, coconut flour, etc.
  6. Herbs: Herb is hugely underutilized in baking, however, I strongly recommend experimenting with them, eg. mint, rosemary, etc. pair wonderfully with fruits like raspberry, lemon
  7. Tea: Tea eg. matcha or Early grey can be a wonderfully aromatic addition to your Bundt cakes. Mix it into your cake batter and you won´t be disappointed

For the chocolate ganache glaze base

  1. Chocolate: I recommend glazing the mini bundt cakes with chocolate ganache-based glaze for the mini Bundt cakes. Since white chocolate has a close to neutral flavor and color, it can be made into all sorts of ganache: raspberry, blueberry, coffee ganache, etc. The ganache will be as delicious as the quality of the chocolate you are using so always try to use the highest quality you can access. I am using Callebaut WhiteChocolate (callets) and  Callebaut Dark Chocolate (callets) (for dark chocolate)
  2. Cream: Also known as whipping cream or heavy cream, has a fat content of between 36% and 40%, the one I am using has 36% fat content. Avoid substitutes like vegetable-based “whipping cream”
  3. Butter: Soft, room temperature good quality butter is what makes the glaze shiny. Use 82% fat content European-style butter

Exact ingredient quantities can be found in the RECIPE CARD, at the bottom of this page.

Mini bundt cake ingredients

Additional ingredients for the different glaze variations

  1. Fruit: Fruits like raspberry, strawberry, blueberry, blackberry give a beautiful natural color and flavor to your white chocolate-based glaze. I suggest hand blending the fruit into a puree, then getting rid of the seeds. Feel free to use it fresh or frozen
  2. Citrus juice: Similarly to the fruits above it gives a lovely flavor to your white chocolate-based glaze, however, you will only need to use a very small amount
  3. Coffee: You can flavor your glaze with coffee as well. Brew a strong espresso-like coffee and when using, reduce the cream by an equal amount

3 Expert tips regarding the technique

1. How to make moist mini Bundt cakes

The Base 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 super moist and flavorful and can be made really easily and quickly.

  1. Prepare your mini Bundt tin, I am using a silicone version from Silikomart that is very flexible and requires no greasing. The recipe makes 6 mini Bundt cakes
  2. The baking temp will be 175 C / 347 F but preheat the oven +20C / 68F as the oven temp will drop when you open the door and place the baking tins in. Use Digital oven thermometer to understand your real oven temp
  3. Ingredients must be all measured with a Digital scale
  4. Bring all ingredients to room temperature. They won´t properly emulsify unless at room temperature if eg. the butter is too cold, the batter might even break
  5. Cream room temp butter and sugar with an Electric hand mixer for 5 minutes until creamy and pale
  6. Whisk the eggs and slowly add into the mixture while the mixer is on, then fold in vanilla
  7. Sift in dry ingredients: flour, baking powder, and salt
  8. Fold dry ingredients into the mixture with a rubber spatula just until fully combined, do not over mix
  9. Pipe cake batter into the Mini Bundt pan. Do not fully fill the mold as the Bundt cakes will rise
  10. Bake for 25 minutes or until a toothpick inserted into the cake comes out clean
  11. Let the mini cakes cool for 10 minutes in the Bundt pan. They can be fragile while they are hot, do not risk
  12. Let them completely cool completely before glazing
Mini bundt cake process
Lemon&Poppy seed, Raspberry and Chocolate Mini Bundt cakes before baking
Mini bundt cake process
Lemon&Poppy seed, Raspberry and Chocolate Mini Bundt cakes after baking

Adjustments for the flavor variations

For the Lemon & Honey version, add 1-2 tablespoons of honey at step 6. Do not forget to reduce sugar

For the Chocolate, Poppy seed, Earl grey, Pistachio, Almond, Matcha, etc. versions, add these dry ingredients at step 7

For the Citrus version, add citrus zest at step 8, before piping into the tin

For the Rosemary, Mint versions, add these herbs at step 8 before piping into the tin

For the Chocolate Chips and Triple chocolate versions, add chocolate chips at step 8 before piping them into the tin

For the Raspberry, Blueberry, etc. filled versions, press a few fresh or frozen fruits into the cake batter at step 9, before baking

Mini bundt cake process
poppy seed mini bundts ready to be glazed

2. How to make chocolate ganache for the glaze

There are several glaze recipes out there, my preference is chocolate ganache for 3 reasons:

1. I find the texture easy to control therefore easy to glaze the bundt cakes without making a mess. Please read the next section regarding tips on how to glaze like a pro

2. It is super versatile, with different kinds of fruit puree or other ingredients you can make several different kinds of ganache eg. strawberry ganache, coffee ganache, matcha ganache, etc.

3. No need to add tons of powdered sugar, in fact, no sugar is added to this glaze, the sweetness will come from the chocolate, while the creaminess is from the heavy cream, butter as well as chocolate of course

How to make fruit ganache glaze for the mini bundt cakes, eg. raspberry ganache, blueberry ganache etc.

  1. Place finely chopped high-quality white chocolate into a bowl, or use Callebaut WhiteChocolate (callets)
  2. Hand blend fruit into a puree, then gets rid of the seeds. Frozen or fresh both work
  3. Mix fruit puree and cream
  4. Semi-melt chocolate in the microwave
  5. Heat cream & fruit puree mixture until just simmering, then pour warm cream mixture over chocolate
  6. Let the two sit for a minute then stir and/or hand blend together
  7. Adjust color with a very small amount of food coloring, if needed
  8. Add in room temp butter, stir again, and/or hand blend

How to make citrus ganache glaze, eg. lemon glaze

  1. Place finely chopped high-quality white chocolate into a bowl, or use Callebaut WhiteChocolate (callets)
  2. Semi-melt chocolate in the microwave
  3. Heat cream & until just simmering, then mix in freshly squeezed citrus juice and pour warm cream mixture over chocolate
  4. Let the two sit for a minute then stir and/or hand blend together
  5. Adjust color with a very small amount of food coloring, if needed
  6. Add in room temp butter, stir again, and/or hand blend

How to make chocolate ganache glaze

  1. Place finely chopped high-quality dark, semi-sweet chocolate into a bowl, or use Callebaut Dark Chocolate (callets)
  2. Semi-melt chocolate in the microwave
  3. Heat cream until just simmering, then pour warm cream over chocolate
  4. Let the two sit for a minute then stir and/or hand blend together
  5. Add in room temp butter, stir again and/or hand blend
Mini bundt cake glaze
Glaze for the mini bundt cakes

Adjustments for the flavor variations

For the Mojito version, prepare a citrus ganache with lime juice and add a small amount of rum at step 3 before pouring the cream mixture onto the chocolate (do not boil rum)

For the Raspberry & Rosewater version, prepare a raspberry ganache and add a small amount of rosewater at step 5 (do not boil rosewater)

For the Chocolate & Coffee version, prepare a chocolate ganache and replace half of the cream with freshly brewed coffee at step 3

3. How to glaze

Please make sure that your mini Bundt cakes are at room temperature or even chilled before piping the glaze on top! 

I suggest applying the glaze from a pastry bag, it is simply much neater than any other method. The glaze will set in a few minutes and you can move on to decoration.

Possible glazing mistakes:

Glaze runs through the bundt cake – either the bundt cake was too warm or the glaze was too hot therefore too runny to set. Wait until the glaze further cools

Glaze is too thick and sets it a “wrinkled” way – the glaze was too cold (thick) therefore it sets too quickly. Warm the glaze up with a hairdryer (do not put the ganache on the stove or into the microwave)

Mini bundt cake decoration

4. How to decorate

Decoration can really take your mini Bundt cakes to the next level! In general, when decorating any cake, it is worth using ingredients and flavors you anyway included in your cake batter, eg. freezed dried raspberries, poppy seed, candied lemon zest, etc. I also like to use edible flowers, but since it is winter in Sweden I decided to use herbs and sprinkles this time.

Use your creativity and feel free to decorate your desserts according to your liking!

a simpler version of a decoration I made a few years ago
Mini bundt cake

Equipment notes

First and foremost make sure you measure the ingredients with the help of a Digital scale. Cup measurement in this recipe is an indicative figure only. Baking cups are not just inaccurate, but also make way too many dirty dishes, it is just not worth it.

If you are baking regularly and often struggle with your oven, also recommend purchasing an inexpensive Digital oven thermometer. Most home ovens are over or underrun and inaccurate oven temperature can cause several issues during baking and wasting time and ingredients.

For whipping the wet ingredients you won´t need a stand mixer however an Electric hand mixer is super handy. Then, once you proceed with the dry ingredients, make sure to don´t use your mixer but a Rubber spatula instead, as we do not want to over mix this cake batter.

Regarding the Mini Bundt pan, I am using this one: mini Bundt tin, it is a silicone version from Silikomart that is very flexible and requires no greasing. The recipe makes 6 mini Bundt cakes per flavor.

silicone mini bundt cake tin

More Bundt cake recipes

Chocolate & Coconut Bundt cake - This Coconut Chocolate Bundt cake recipe is a super moist and flavourful cake that can be a star any time of the year. It features a melt-in-your-mouth chocolate cake and a coconut filling, topped with a super easy coconut glaze

Lemonade Bundt cake - Lemonade Bundt cake bursting in lemon flavor is one of the bests cakes of all with a melt-in-your-mouth velvety texture and a simple yet very lemonade-like decoration!

Chocolate & Orange Bundt cake - This Chocolate Orange Bundt cake can be a star on your Christmas table. It features a melt-in-your-mouth orange bundt cake loaded with candied orange zest, topped with a super easy chocolate glaze

Pumpkin Butterscotch Bundt cake - This pumpkin bund cake recipe consists of an airy and super moist pumpkin cake loaded with pumpkin and your favorite fall spices. Topped with the most delicious butterscotch

Coconut chocolate bundt cake
Lemonade bundt cake
Chocolate Orange Bundt cake
Pumpkin bundt cake

RECIPE CARD

Mini bundt cake.

Easy Mini Bundt cakes in 25 flavor combinations (VIDEO)

Mini Bundt cakes are extremely delicious and versatile, with one base recipe you will learn how to make 25 different flavor combinations! Whether you fancy something fruity, nutty, tangy, chocolatey, you will find your favorite among these.
5 from 21 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6 per flavor
Calories: 740kcal
Author: Kata

Equipment

  • Digital scale
  • Digital oven thermometer
  • Electric hand mixer
  • Rubber spatula
  • Silicone mini Bundt tin

Ingredients

Bundt cake for the Raspberry version

  • 80 g Unsalted butter 82% fat, room temperature
  • 80 g Granulated sugar
  • ½ teaspoon Vanilla extract pure
  • 2 Eggs room temperature
  • 80 g Pastry flour can be replaced with All purpose flour
  • ½ teaspoon Baking powder
  • Pinch of salt
  • 4-5 raspberries in each fresh or frozen

Bundt cake for Lemon Poppy seed version

  • 80 g Unsalted butter 82% fat, room temperature
  • 80 Granulated sugar
  • 2 Eggs room temperature
  • 65 g Pastry flour can be replaced with All-purpose flour
  • 15 g Poppy seed
  • ½ teaspoon Baking powder
  • Pinch of salt
  • Lemon zest zest of 1-2 lemons

Bundt cake for Chocolate version

  • 80 g Unsalted butter 82% fat, room temperature
  • 80 g Granulated sugar
  • 2 Eggs room temperature
  • 65 g Pastry flour can be replaced with All-purpose flour
  • 15 g Cocoa powder unsweetened
  • ½ teaspoon Baking powder
  • Pinch of salt

Glaze for the Raspberry version

  • 75 g Callebaut WhiteChocolate (callets) use good quality white chocolate
  • 20 g Raspberry puree measure without seeds
  • 20 g Heavy Cream 36% fat
  • 8 g Unsalted butter room temperature
  • a small amount of gel pink food coloring optional

Glaze for the Lemon Poppy seed version

  • 75 g Callebaut WhiteChocolate (callets) use good quality white chocolate
  • 40 g Heavy Cream 36% fat
  • 2 teaspoon fresh lemon juice
  • 8 g Unsalted butter room temperature
  • small amount of gel yellow food coloring optional

Glaze for the chocolate version

  • 75 g Callebaut Dark Chocolate (callets) use good quality semi-sweet chocolate
  • 50 g Heavy Cream 36% fat
  • 8 g Unsalted butter room temperature
Metric - US Customary

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.

Instructions

Make the mini Bundt cakes

  • Heat oven to 175 C / 347 F and 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 and mix
  • For the Raspberry version: Sift dry ingredients (flour, salt, baking powder), fold just until well combined with the help of a Rubber spatula, pipe it into the tin, then place 4 raspberries into each
  • For the Lemon Poppy seed version: Sift dry ingredients (flour, baking powder, salt), fold just until well combined with the help of a Rubber spatula, then mix in the lemon zest and pipe it into the tin
  • For the Chocolate version: Sift dry ingredients (flour, cocoa powder, baking powder, salt), fold just until well combined with the help of a Rubber spatula, then pipe it into the tin
  • Bake them for 25 min or until skewer inserted comes out clean
  • Let them cool in the tin for a few minutes, then move them onto a cooling rack and let them completely cool before glazing

Make the glaze

  • Chop chocolate into small pieces, or use Callebaut chocolate chip callets. Semi melt chocolate in the microwave
  • For the Raspberry version: Hand blend raspberry into puree and get rid of the seeds. Heat cream and fruit mixture in a saucepan over medium heat just until simmering. Pour warm cream mixture over chocolate, let them set for a minute until chocolate gently melts then stir or blend together. Stir in butter until fully incorporated. Adjust color with a small amount of pink gel food coloring, if needed
  • For the Lemon Poppy seed version: Heat cream in a saucepan over medium heat just until simmering. Mix in lemon juice, then pour warm cream mixture over chocolate, let them set for a minute until chocolate gently melts then stir or blend together. Stir in butter until fully incorporated. Adjust color with a small amount of yellow gel food coloring, if needed
  • For the Chocolate version: Heat cream in a saucepan over medium heat just until simmering. Pour warm cream mixture over chocolate, let them set for a minute until chocolate gently melts then stir or blend together. Stir in butter until fully incorporated

Decorate

  • Move melted chocolate into a piping bag, make a very small hole on the piping bag, and decorate each mini Bundt cake. Make sure glaze is not too runny, nor too solid, try the decoration first on a plate
  • Decorate with freezed dried raspberries, poppy seed, lemon slices, roasted hazelnut, etc. according to your taste
  • Store in fridge

Notes

The 3 recipes above are 3 examples of how to make Mini Bundt cakes with one base recipe. Read my "25 flavor variations" above to be able to adjust this base recipe and make your own flavors!
INGREDIENT NOTES:
  1. Measure your ingredients with a Digital scale for accuracy
  2. Ingredients should be all at room temperature to properly emulsify
  3.  For the glaze use high-quality chocolate, high-fat heavy cream (36%), and European style 82% fat  content butter
 
TECHNIQUE NOTES:
  1. Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking.
  2. Mixing the Bundt cake batter is super quick and simple however please follow the recipe in regards to 1. every ingredient should be at room temperature 2. whisk butter and sugar until fluffy then slowly add the egg into the mixture 3. remaining wet ingredients should be added to the mixture using a spatula. Do not use a mixer at that point
  3. Always pre-heat your oven and consider using a digital oven thermometer for the best results
  4. While baking the cake, focus on the texture, not the time, and apply the toothpick check (it should come out clean) to avoid raw cake
  5. While glazing, make sure that Bundt cakes are at room temperature and the glaze is not too thin, nor too thick. See tips in the recipe

Nutrition

Calories: 740kcal | Carbohydrates: 69g | Protein: 12g | Fat: 49g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 283mg | Sodium: 183mg | Potassium: 282mg | Fiber: 6g | Sugar: 41g | Vitamin A: 1613IU | Vitamin C: 2mg | Calcium: 159mg | Iron: 3mg
Tried this recipe?Mention @spatuladesserts or tag #spatuladesserts would love to see your creation on Instagram!
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  1. Will

    March 19, 2022 at 2:30 pm

    5 stars
    This is amazing, the most well written recipe with so many flavor combinations! Tried the lemon poppy seed and chocolate chips already! Loved that it is so moist and flavorful, it was gone the same day.

    Reply
  2. Harleen Gokaldas

    March 22, 2021 at 5:35 pm

    5 stars
    Beautiful, simple recipe.
    So easy to follow and the taste was just impeccable!
    Loved the raspberry and lemon combination, and can’t wait to try more flavour combinations!

    Reply
  3. Katjas Torten

    January 17, 2021 at 9:17 am

    5 stars
    Perfect recipe for a Sunday morning treat. I reduced the sugar to 60 grams and it just worked fine. Thank you and love from Germany

    Reply

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