Description
Mini bundt cakes are delightful, small versions of traditional bundt cakes, perfect for individual servings and customizable with various flavors.
Ingredients
- All-purpose flour: 2 cups (240 grams)
- Granulated sugar: 1 cup (200 grams)
- Eggs: 2 large
- Unsalted butter: 1/2 cup (113 grams), softened
- Baking powder: 2 teaspoons
- Milk: 1 cup (240 ml)
- Vanilla extract: 2 teaspoons
- Salt: 1/2 teaspoon
- Optional: Chocolate chips: 1 cup, Nuts: chopped walnuts or pecans, Dried fruit: raisins or cranberries, Citrus zest: lemon or orange, Spices: 1 teaspoon of cinnamon or nutmeg
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the mini bundt cake pans by greasing them.
- Mix the batter by whisking together flour, baking powder, and salt in a medium bowl. In a large bowl, cream butter and sugar, then add eggs and vanilla.
- Pour the batter into the pans, filling them about 2/3 full.
- Bake for 15-20 minutes, checking for doneness with a toothpick.
- Cool for 5 minutes before inverting the cakes onto a wire rack.
- Decorate with glaze, powdered sugar, or fresh fruit.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for longer storage or freeze for up to 3 months.
- Experiment with different flavors and toppings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini bundt cake
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: mini bundt cakes, dessert, baking, customizable cakes