Homemade Mini Bundt Cakes
These mini bundt cakes are as cute as they are delicious. Swirled with rich chocolate and topped with a sweet icing drizzle, they’re impossible to resist and guaranteed to impress!
Mini bundt cakes are one of my favorite ways to serve dessert! They’re everything I love about a classic bundt cake, just in a more charming, shareable form. Each bite is soft and tender with a hint of cocoa and vanilla in every swirl, and the icing on top adds just the right touch of sweetness.
Perfect for birthdays, baby showers, holidays, or any time you want to make a unique sweet treat! These mini cakes are easy to serve and always a crowd favorite.
Why You’ll Love This Recipe
- So much flavor in every bite. Chocolate and vanilla come together in a soft, moist cake that melts in your mouth.
- Made from scratch, no fuss. You won’t need a cake mix or to hunt down any unusual ingredients—just simple, everyday staples you probably already have in your kitchen.
- Perfect for any celebration. From birthdays to brunches, these little cakes are always party-ready.
- Adorably impressive. Mini bundt pans give these cakes a beautiful shape, just add a drizzle of icing for a picture-worthy treat.
Ingredient Notes
- All-purpose flour: Gives structure to the cakes. For the best texture, spoon and level the flour instead of scooping directly from the bag.
- Baking powder & baking soda: These leaveners help the mini bundts rise beautifully and stay light and fluffy.
- Salt: Enhances the overall flavor and balances the sweetness.
- Unsalted butter: Adds richness and moisture. Make sure it’s softened to room temperature for easy creaming.
- Granulated sugar: Sweetens the cakes and helps with browning.
- Eggs: These bind the batter and contribute to the soft, tender crumb. Use room temperature eggs for better mixing.
- Vanilla extract: Adds warm, sweet flavor. Use pure vanilla for the best taste.
- Milk: Keeps the cakes moist and tender. I recommend whole milk for best results.
- Unsweetened cocoa powder: Combined with milk for the chocolate swirl.
- Powdered sugar: Used for the icing drizzle. Sift it first if it looks clumpy for a smooth finish.
- Milk (for icing): Helps thin out the powdered sugar to the perfect drizzle consistency.
Refer to the recipe card for detailed information on ingredients and quantities.
Recipe Variations
Citrus glaze. Change the flavor of the icing by using either lemon juice or orange juice mixed with the powdered sugar for a zesty twist.
Chocolate chips. Stir mini chocolate chips into the batter for extra bursts of chocolate goodness.
Nutty swirl. Add chopped pecans or walnuts to the batter for a little crunch.
How to Make Mini Bundt Cakes from Scratch
- In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In a stand mixer, cream the butter and sugar until light and fluffy, then beat in the eggs one at a time, followed by the vanilla.
- With the mixer on the lowest speed, add half the flour mixture and mix just until combined.
- Then, add the milk in a steady stream. Finish with the remaining flour mixture and mix just until combined.
- Transfer about half the batter to a separate bowl. Stir in the cocoa powder and milk.
- Use a spoon to transfer some of the vanilla batter to the prepared mini bundt pan. Fill each cup about one-third of the way.
- Repeat the process with the chocolate batter, add a final dollop of vanilla, then swirl gently with a toothpick. Fill each cup about ¾ full.
- Bake at 325°F for 20–25 minutes, or until a toothpick comes out clean. Cool in the pan for 10 minutes, then invert onto a rack. Whisk the icing ingredients together and drizzle over the cooled cakes before serving.
Expert Tips
Weigh the ingredients. Use a kitchen scale to weigh your ingredients for the most accurate results. If you’re using measuring cups, gently spoon the flour into the cup and level it off with a knife—never pack it down.
Don’t overfill. Fill each bundt cavity about ¾ full to prevent overflow and ensure even baking.
Swirl with care. When marbling, don’t overdo it—just a few gentle swirls with a skewer or toothpick create a beautiful pattern without blending the batters too much.
Let them cool properly. Allow cakes to cool in the pan for about 10 minutes before turning out. If they stick, run a thin knife along the edges to help release.
Make Ahead and Storage Tips
Make ahead: These mini bundt cakes can be baked a day in advance. Just store them covered at room temp and glaze before serving for the freshest taste and look.
Storage: Mini bundt cakes will keep in an airtight container at room temperature for up to 3 days or in the refrigerator for 5 days.
Freezing: Wrap the cakes with plastic wrap and aluminum foil to prevent freezer burn. Alternatively you can place the wrapped cakes in a freezer bag. Freeze for up to 3 months. Defrost in the refrigerator before bringing to room temperature.
Recipe FAQ
Grease your pans thoroughly. I like to use my go-to magic cake pan release! It easily coats every nook and cranny, so the cakes pop out cleanly without leaving a single crumb behind! Also, be sure to let the cakes cool for about 10 minutes before removing them.
Even a few extra minutes in the oven can dry out mini bundt cakes. Start checking for doneness early and remove them as soon as a toothpick comes out with just a few crumbs. Overmixing the batter could be another reason you end up with dense, dry cakes. Mix just until the ingredients are combined.
I haven’t tried this, so I can’t say for sure but I think it would work. However, you may need to adjust cook time.
Related Recipes
More bundt cake recipes to try!
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Get the Recipe: Homemade Mini Bundt Cakes
Ingredients
Cake
- 2 ½ cups (300 g) cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, room temperature
- 1 ½ cups (300 g) granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (236 ml) whole milk, room temperature
Chocolate Marble
- ¼ cup (25 g) unsweetened cocoa powder
- 2 Tablespoons milk
Icing
- 1 ½ cups (180 g) confectioners' sugar, sifted
- 1 teaspoon pure vanilla extract
- 2 Tablespoons milk
Instructions
- Preheat oven to 325℉. Grease the mini bundt pan. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer, beat the butter and sugar together until light and creamy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla.
- With the mixer on the lowest speed, add half the flour mixture and mix just until combined. Then, add the milk in a steady stream. Finish with the remaining flour mixture and mix just until combined.
- Transfer about half the batter to a separate bowl. Stir in the cocoa powder and milk.
- Use a spoon to transfer some of the vanilla batter to the prepared mini bundt pan. Fill each cup about one-third of the way. Repeat with the chocolate batter. Finish with one or two dollops of vanilla batter. Use a skewer or toothpick to swirl the two together slightly. Each cup should be about ¾ full. (see notes)
- Bake the cakes at 325ºF for 20 to 25 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Cool in the pan for about 10 minutes, then invert the cakes onto a wire rack to cool completely.
- For the icing, whisk together the confectioners’ sugar, vanilla and milk. Spoon over the tops of the cooled cakes and serve.
