Classic Mini Bundt Cakes
These mini bundt cakes are moist, flavorful, and perfect for any occasion. With a rich vanilla flavor and a soft, buttery texture, they’re easy to make and even easier to decorate.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a mini bundt pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- Alternate adding dry ingredients and buttermilk to the butter mixture, mixing just until combined.
- Pour batter into mini bundt pans, filling each about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool for 10 minutes before removing from the pan.
- Drizzle with glaze or dust with powdered sugar before serving.
Notes
- For extra flavor, add lemon zest or cinnamon to the batter.
- To prevent sticking, grease and flour the pan thoroughly.
- Experiment with different glazes like chocolate or caramel for variety.