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.
Read what others said about this recipe
"Beautiful, simple recipe. It was 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!" Herleen
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!
Katalin's Key Take on how to cake bundt cakes out of the pan
The age-old dilemma! Bundt cake pans often have deep, elaborate grooves and designs, making it challenging to get the sponge out. But don't worry, I have all the pro tips for you.
For beginner bakers, I recommend using a silicone mini bundt pan as it makes the cakes super easy to remove. However, aluminum and steel pans are more common and are also sturdy enough to handle heavier batters. Select a good quality, non-stick version.
To prepare a bundt pan, grease it thoroughly with softened butter, using a pastry brush or your fingers to ensure it is completely coated. Now, hold the pan over the sink and lightly dust it all over with flour. Shake the pan around to make sure all of the butter has a fine layer of flour on top of it, then tip the excess out. It can help to chill steel bundt pans in the freezer before filling and baking. Once your bundt cakes are out of the oven, let them cool for 10 minutes before flipping over and turning them out using a wire rack.
I have an in-depth article on this if you are still running into issues, so read my guide on getting bundt cake out of a pan if you need more help.
Ingredients
Mini bundt cakes
- 113 g (½ cup) Unsalted butter 82% fat, at room temperature
- 150 g (¾ cups) Granulated sugar
- ½ teaspoon Vanilla extract
- 2 Eggs at room temperature
- 80 g (⅓ cup) Greek yogurt at room temperature
- 190 g (1½ cup) All-purpose flour
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
Raspberry glaze
- 120 g (⅔ cup) White Chocolate use good quality white chocolate e.g. Lindt or Callebaut
- 60 g (¼ cup) Heavy Cream 36% fat
- 60 g (¼ cup) Raspberry puree measured without seeds
- 14 g (1 tablespoon) Unsalted butter 82% fat, at room temperature
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.
Expert tips
- 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.
- Not all white chocolate is created equal! Use white chocolate with at least 28% cocoa butter to get the best flavor in your glaze.
- Measure the raspberry puree once you have sieved out the seeds, not before.
- 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.
- 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!
And make sure you read my round-up of the best mini desserts if you like all things cute and dainty!
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