Mini Bundt Cakes with Optional Citrus, Chocolate, and Nut Variations Recipe

Introduction

These Mini Bundt Cakes are a delightful treat perfect for any occasion. With a tender crumb and versatile flavors, you can customize them to suit your taste or mood. Whether you prefer classic vanilla or want to experiment with chocolate, citrus, or nuts, these little cakes are sure to impress.

Ingredients

• 2 1/2 cups all-purpose flour
• 2 cups granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 4 large eggs
• 1 cup whole milk
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract (optional)
• 1/2 cup sour cream
• Zest of 1 lemon or orange (optional, for citrus flavor)
• 1/2 cup cocoa powder (optional, for chocolate flavor)
• 1/2 cup mini chocolate chips (optional, for chocolate chip flavor)
• 1 teaspoon ground cinnamon (optional, for cinnamon flavor)
• 1/2 cup pureed fruit or jam (optional, for fruit flavor)
• 1/2 cup chopped nuts (optional, for nutty flavor)
• 1/2 cup dried fruit (optional, for dried fruit flavor)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour mini Bundt cake pans to prevent sticking.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, salt, and any dry optional ingredients like cocoa powder or cinnamon you are using.
3. Step 3: In a separate bowl, beat the softened butter, vegetable oil, eggs, sour cream, milk, vanilla extract, and almond extract (if using) until smooth and combined.
4. Step 4: Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Avoid overmixing to keep the cakes tender.
5. Step 5: Fold in any optional add-ins such as citrus zest, mini chocolate chips, pureed fruit or jam, chopped nuts, or dried fruit according to your desired flavor.
6. Step 6: Spoon the batter evenly into the prepared mini Bundt pans, filling about 2/3 full to allow room for rising.
7. Step 7: Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
8. Step 8: Allow the cakes to cool in the pans for 10 minutes, then gently remove and transfer to a wire rack to cool completely before serving or glazing.

Tips & Variations

• For a fruitier version, swirl in pureed berries or raspberry jam before baking for a sweet surprise.
• Add nuts or dried fruit for extra texture and flavor.
• Try dusting the cooled cakes with powdered sugar or drizzle with your favorite glaze or chocolate sauce.
• If using cocoa powder, reduce flour by the same amount to keep the batter balanced.
• Make sure your butter is softened, not melted, to keep the texture light and fluffy.

Storage

Store mini Bundt cakes in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. To reheat, warm briefly in the microwave or enjoy them at room temperature after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cakes dairy-free or vegan?

You can substitute the milk with a plant-based milk and use a dairy-free butter alternative. For eggs, use flax eggs or another egg replacer, but note the texture may differ slightly.

How do I prevent my mini Bundt cakes from sticking to the pans?

Make sure to thoroughly grease and flour your pans before adding batter. You can also use a non-stick baking spray designed for baking. Allow the cakes to cool slightly before removing them to help keep their shape intact.

Mini Bundt Cakes with Optional Citrus, Chocolate, and Nut Variations Recipe

Print Recipe

★★★★★

4.4 from 100 reviews

Delightfully moist and tender mini bundt cakes perfect for any occasion. These versatile cakes are packed with a rich buttery flavor, enhanced by vanilla and optional variations like citrus zest, cocoa, chocolate chips, or nuts. Easy to bake and perfect for individual servings, these mini bundt cakes offer a charming presentation and a delicious treat for family and friends.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 mini bundt cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/2 cups all-purpose flour
• 2 cups granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup cocoa powder (optional, for chocolate flavor)
• 1 teaspoon ground cinnamon (optional, for cinnamon flavor)

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 4 large eggs
• 1 cup whole milk
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract (optional)
• 1/2 cup sour cream

Flavor Variations

• Zest of 1 lemon or orange (optional, for citrus flavor)
• 1/2 cup mini chocolate chips (optional, for chocolate chip flavor)
• 1/2 cup pureed fruit or jam (optional, for fruit flavor)
• 1/2 cup chopped nuts (optional, for nutty flavor)
• 1/2 cup dried fruit (optional, for dried fruit flavor)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour mini bundt cake pans thoroughly to prevent sticking.
2. Combine Dry Ingredients: In a large bowl, sift together all-purpose flour, baking powder, salt, and any optional dry flavorings such as cocoa powder or cinnamon. Set aside.
3. Cream Butter and Sugar: In a separate large bowl, use an electric mixer to cream the softened unsalted butter, vegetable oil, and granulated sugar together until the mixture becomes light and fluffy. This process helps incorporate air for a tender crumb.
4. Add Eggs and Extracts: Beat in the eggs one at a time to ensure even mixing. Then stir in vanilla extract and almond extract if using, to infuse the batter with a fragrant sweetness.
5. Incorporate Sour Cream and Milk: Mix in the sour cream and milk alternately with the dry ingredients, beginning and ending with the dry ingredients. This alternation ensures the batter remains smooth and avoids overmixing which can make cakes tough.
6. Add Optional Ingredients: Fold in any additional ingredients like citrus zest, mini chocolate chips, pureed fruit or jam, chopped nuts, or dried fruit as desired to customize flavor and texture.
7. Fill Bundt Pans: Spoon the batter evenly into the prepared mini bundt cake pans, filling each about two-thirds full to allow space for rising.
8. Bake: Place pans on the middle rack of the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and cakes are golden brown on top.
9. Cool the Cakes: Remove the pans from the oven and allow the mini bundt cakes to cool in the pans for 10 minutes. Then carefully invert them onto a wire rack to cool completely to avoid sogginess and retain shape.
10. Serve and Enjoy: Once cooled, optionally dust with powdered sugar or drizzle with glaze. Serve these delightful mini bundt cakes as a charming dessert or snack that’s sure to impress.

Notes

• Ensure the butter is softened but not melted for optimal creaming.
• Greasing and flouring the mini bundt pans well is crucial to prevent sticking.
• Do not overmix the batter to keep cakes tender and light.
• Customize flavors by adding your choice of zest, cocoa, nuts, or fruit to suit your taste.
• Mini bundt pans vary in size; adjust baking time slightly if pans are larger or smaller.
• Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: mini bundt cakes, bundt cake, individual cakes, dessert, vanilla bundt cake, chocolate bundt cake, citrus cake