Mini Bundt Cakes

Mini Bundt Cakes are the perfect tea cakes for any occasion, with a melt-in-your-mouth texture and luxurious raspberry white chocolate glaze. But the best part is that once you've mastered the recipe, you can adapt it to suit you and make endless, dainty, delicious desserts.

This recipe has been on my blog since 2021, but I am constantly testing and updating my desserts to ensure they work for you. Recently, I added new photos, more helpful baking tips based on your questions, and several new flavor and ingredient substitution options.

Best Mini Bundt Cakes Recipe

You won't need any fancy ingredients or special equipment to make these desserts. The recipe comes together quickly and is totally doable from scratch. Both the mixing process of the batter and the baking process are very simple, even for beginners. The recipe is perfect if you want something quick and impressive that is ready in an hour.

I use yogurt in the cake batter to keep the sponge really moist and tender, which really helps when you're making small cakes. Trust me, this mini bundt sponge has the best texture!

It is super versatile, too, so once you master my reliable mini bundt cake recipe, you can use any number of flavor pairings for the sponge and the glaze, and I have given you plenty of suggestions below. Let's get baking!

The bundt cake batter comes together really easily

I do not overcomplicate anything in this recipe! It's super simple, but take care when incorporating the ingredients correctly to get the fluffiest mini bundt cakes ever. Here's what you need to do.

Preheat the oven to 175°C / 350°F (no fan) and prepare a mini bundt cake pan. If metal, grease it first using my tips above, or use a silicone mini bundt pan.

Use an electric hand whisk to cream the room-temperature butter and sugar together for a few minutes until light and fluffy. Slowly add the eggs one at a time, and finally, stir in the yogurt and vanilla extract.

Sift the dry ingredients (flour, baking powder, baking soda, and salt) together into a separate bowl to remove lumps, and then gently fold this dry mixture into the wet mixture. Don't overmix it.

Pour the mixture into the mini bundt cake pan, and bake the mini cakes for about 25 minutes or until a toothpick inserted into the center comes out clean.

Transfer the mini bundt cakes to a wire cooling rack to return to room temperature before glazing. Do not attempt to glaze them while they are still warm.

Make the glaze using real fruit

Chop the white chocolate into small pieces so that it melts evenly. Alternatively, use white chocolate chip callets. Semi-melt the chocolate in the microwave on low, stirring every 20 seconds. Avoid burning it! You can also use a double boiler.

Blend the raspberries into a puree and strain to remove the seeds. I simply mash them through a sieve with a fork or spoon to save time!

Add the strained fruit puree and cream to a saucepan and heat over medium until it just begins to simmer. Pour the warm mixture over the chopped chocolate and let it sit together for a minute as it melts. Then, stir or blend until you have a smooth, incorporated mixture.

Finally, add the butter and stir until fully incorporated, and you will have a delicious, glossy raspberry ganache glaze.

Let the glaze cool slightly so that the mixture is not too runny. Then dip the mini bundt cakes into it to glaze or drizzle the glaze over the top. Garnish with fresh fruit, freeze-dried fruit, fresh herbs, citrus zest, edible flowers, and more.

Do you have leftovers? This is how you store it

Store the mini bundt cakes in an airtight container at room temperature for up to 2 days, or keep them in the refrigerator for up to 5 days.

You can also freeze them before glazing. Wrap them in plastic food wrap to prevent freezer burn, and then transfer them to ziplock bags.

Try Different Flavor Variations

With one good base recipe, we can literally make endless flavor pairings. You can use fruits, herbs, nuts, chocolate, and almost anything that is available in your kitchen. Here are some recommendations:

Pistachio, almond, hazelnut, and coconut can bring a lovely nutty flavor to cakes. When using nut flour, I suggest reducing the all-purpose flour by 20% and replacing it with an equal amount of pistachio flour, coconut flour, etc.

To make chocolate mini bundt cakes, replace 20% of the flour with good quality Dutch process cocoa powder. You could also marble chocolate and vanilla batters to make a really pretty (and tasty) design! You could even add chocolate chips.

Press a few fresh or frozen fruits into the cake batter before baking for fruit-filled versions of this mini bundt cake recipe. I love adding fresh raspberries! Similarly, grate some citrus zest into the batter to add some zing, or stir in some poppy seeds for extra texture and flavor.

You can adapt the glaze in so many ways, too. Try adding other fruits instead of raspberries, like blueberries, strawberries, or blackberries. You could add some rosewater to add a fantastic fragrance or some dried herbs like rosemary or mint.

I like making a coffee glaze, too. Brew a strong espresso-like coffee and add it to the ganache, but reduce the cream by an equal amount.

For a very summery Mojito version of these mini bundts (just for grown-ups), prepare a citrus ganache with lime juice and add a small amount of rum before pouring the cream mixture onto the chocolate (do not boil rum). Garnish with some fresh lime zest!

I also love to use my cream cheese frosting on top of the bundt cakes! Especially if I've made a festive version using my homemade pumpkin spice.

Baking With Dietary Restrictions? Check these helpful substitute guides

Baking is a science, so leaving out ingredients or making substitutions will affect the taste and texture of your mini bundt cakes.

You can try one of these egg substitutes and use coconut yogurt or oat yogurt instead of plain yogurt, but this can impact taste.

If you are baking around other dietary restrictions or preferences, check out my baking guides first to make the best swaps and check your conversions.

Expert tips

1. The yogurt, eggs, and unsalted butter all need to be at room temperature before you begin so that they can properly emulsify. Don't use them straight from the fridge.
2. Not all white chocolate is created equal! Use white chocolate with at least 28% cocoa butter to get the best flavor in your glaze.
3. Measure the raspberry puree once you have sieved out the seeds, not before.
4. If the glaze runs down the bundt cake, either the bundt cake is too warm or the glaze is too hot. Ensure the cakes are at room temperature and the glaze is not too hot.
5. If the glaze is too thick and sets in a “wrinkled” way, the glaze is too cold (thick). Warm the glaze up slightly by waving a hairdryer over it. Do not put the ganache back on the stove or into the microwave.

Useful Equipment

Weigh the ingredients by the gram using a digital scale for accuracy and precision. Baking is a science!

All ovens vary, so I recommend purchasing an inexpensive digital oven thermometer to check that you are baking at the right temperature. 

To whip the wet ingredients, use an electric hand mixer but switch to a rubber spatula to incorporate the dry ingredients and avoid overmixing the batter. Overmixed cake batter can produce excess gluten, making it tough!

Try Some Of My Other Cake Recipes

If you love mini bundt cakes, try some of my other cake recipes next!

• Mini carrot cakes
• Almond strawberry cake
• Lemon sheet cake
• Strawberry icebox cake
• Apple crumb cake

And make sure you read my round-up of the best mini desserts if you like all things cute and dainty!

Have you tried this recipe?

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