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, or 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!

Jump to:

• 🌟 Why this is the best Mini Bundt cake recipe
• 📚 25 Best Mini Bundt cake flavor pairings
• 📝 Ingredient notes
• 👩‍🍳 How to make this recipe
• 🥣  Equipment notes
• 🍰 More Bundt Cake recipes
• Easy Mini Bundt cakes in 25 flavor combinations (VIDEO)

🌟 Why this is the best Mini Bundt cake recipe

1. It is extremely easy – You won´t need any fancy ingredients to make these desserts. The recipe comes together really easily, totally doable from scratch. Both the mixing process of the batter as well as the baking process is very simple, even for beginners
2. 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
3. It is crazy delicious – I never compromise on taste! I will teach you 25 wonderful flavor pairings that will blow your mind!
4. 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
5. 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!

📚 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.
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 flour guide
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

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

Additional ingredients for the different bundt cake variations

1. Cocoa powder: For the Mini Chocolate bundt cakes, 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 Mini Lemon Bundt cakes, feel free to use lime, lemon, orange zest or a combination of these
4. Fruits: Fruits like raspberry, blackberry, and blueberry can be added easily to your base Bundt cake batter either fresh or frozen
5. Nuts: Pistachio, almond, hazelnut, and 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. 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

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

Additional ingredients for the different glaze variations

1. Fruit: Fruits like raspberry, strawberry, blueberry, and 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

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

👩‍🍳 How to make this recipe

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. Ingredients must be all measured with a Digital scale
3. 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
4. Cream room temp butter and sugar with an Electric hand mixer for 5 minutes until creamy and pale
5. Whisk the eggs and slowly add into the mixture while the mixer is on, then fold in vanilla
6. Sift in dry ingredients: flour, baking powder, and salt
7. Fold dry ingredients into the mixture with a rubber spatula just until fully combined, do not over mix
8. Pipe cake batter into the Mini Bundt pan. Do not fully fill the mold as the Bundt cakes will rise
9. Bake for 25 minutes at 175 C / 347 F (no fan) or until a toothpick inserted into the cake comes out clean
10. Let the mini cakes cool for 10 minutes in the Bundt pan. They can be fragile while they are hot, do not risk
11. Let them completely cool completely before glazing

💡 Top Tip: The baking temp will be 175 C / 347 F (no fan) 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

Adjustments for the flavor variations

For the Lemon & Honey version, add 1-2 tablespoons of honey at step 5. 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 it 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

2. How to make a chocolate ganache glaze

There are several glaze recipes out there, but 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 the 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

💡 Top Tip: For all 3 types of glaze make sure that chocolate is well blended with the warm ingredients. Stir it vigorously or use a hand blender

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

Alternatively, if you are not making a glaze, try my cream cheese frosting on top of your bundt cakes!

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! 

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)

💡 Top Tip: 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.

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.

💡 Top Tip: Use your creativity and feel free to decorate your desserts according to your liking!

🥣  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 Mini Bundt pans, 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.

🍰 More Bundt Cake recipes