There’s something special about these mini Bundt cakes, boos. I’m not sure if it’s the vanilla honey glaze, the way they stay moist for days, or that they’re pretty hard to mess up. Probably all three. I just knew I had to share this mini Bundt recipe with y’all! I started making these for birthdays and baby showers, and now I can’t show up to a party without them. They look almost too cute to eat! Almost.
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How to Make Mini Bundt Cakes
Step 1: Whisk together the flour, baking powder, baking soda, and salt in a bowl, then set aside.
Step 2: Beat the oil, butter, sugar, and honey in a stand mixer until pale and fluffy, then add the eggs and mix well, scraping the bowl as needed. Reduce the speed, add the dry ingredients, and mix in the sour cream, milk, and vanilla just until combined.
PRO TIP: It’s really important to use good-quality honey here. Wildflower honey is perfect for this mini Bundt cakes recipe.
Step 3: Use a heaping #40 scoop or scant ¼ cup measure to portion the batter. Evenly divide the batter among the prepared molds and fill about 2/3 of the way. You will have about 6 servings leftover to bake in a second batch.
Step 4: Bake the cakes until the edges are lightly browned and a toothpick comes out mostly clean. Let them cool briefly in the pan, then invert onto a wire rack to cool completely. Re-grease the molds and repeat with the remaining batter.
Glaze Them Up!
Step 5: Whisk together the powdered sugar, salt, honey, milk, and vanilla in a medium bowl until smooth.
Step 6: Carefully dip the tops of the cooled cakes into the vanilla honey glaze, then place right side up onto the wire rack and let the glaze drip down the cakes’ sides. Before the glaze sets, garnish with diced berries. Let the glaze set, then serve!
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Mini Bundt Cake Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
- 12-count mini Bundt mold
Ingredients
For the Cake
- 1 1/3 cup all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt heaping
- 1/3 cup vegetable oil
- 5 tablespoons unsalted butter room temperature
- ½ cup granulated sugar
- 2 tablespoons honey
- 1 large egg room temperature
- 1 yolk room temperature
- 2/3 cup sour cream room temperature
- 3 tablespoons milk room temperature
- 2 teaspoons vanilla extract
For the Honey Vanilla Glaze
- ¾ cup powdered sugar sifted
- Pinch kosher salt
- 1 ½ tablespoon honey
- 1-2 tablespoons milk
- 1 teaspoon vanilla extract
- Assorted berries diced small, for garnish
Instructions
For the Cake
- Preheat the oven to 325°F and place the rack in the middle position. Prepare a 12-count mini Bundt mold by spraying generously with nonstick baking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of your stand mixer fitted with a whisk attachment, add oil, butter, sugar, and honey, and mix for 2 minutes on high speed until pale and fluffy.
- Add the eggs and mix well, scraping down the sides and bottom of the bowl.
- Reduce the speed of the mixer to low and add dry ingredients. Then add sour cream, milk, and vanilla until just combined. Do not overmix.
- To portion the batter evenly, you can use a heaping #40 scoop or scant ¼ cup measure. Evenly divide the batter among the prepared molds and fill about 2/3 of the way. You will have about 6 servings leftover to bake in a second batch.
- Place cakes in the oven and bake for 20-22 minutes, until an inserted toothpick comes out mostly clean and the edges of the cake have browned lightly and begun to pull away from the sides of the mold.
- Remove from the oven and cool in the pan for 10 minutes. Then invert onto a wire rack to cool completely, about 20 minutes. Once the first batch is cooling on the wire rack, spray the molds again with nonstick spray and repeat filling, baking, and cooling with the remaining batter.
For the Glaze
- In a medium bowl, whisk together the powdered sugar, salt, honey, milk, and vanilla until smooth.
- Carefully dip the tops of the cooled cakes into the glaze, then place right side up onto the wire rack and let the glaze drip down the cakes’ sides. Before the glaze sets, garnish with diced berries. Let the glaze set, about 10 minutes, then serve!
Notes
How to Store
- Room Temp: Keep your mini honey Bundt cakes covered in an airtight container on the counter for up to 3 days. Honey is a natural moisturizer, so these baby cakes stay soft and moist longer than most other cakes.
- Fridge: If you want them to last a bit longer, store them in the fridge for up to a week. Just let them come to room temp before serving.
- Freezer: Wrap each mini cake tightly in plastic wrap, then foil, and freeze for up to 3 months. I highly suggest you don’t glaze them until you’re ready to eat. Thaw overnight in the fridge, then glaze and enjoy.
Nutrition
Recipe Tips
- Don’t overmix the batter. This is my #1 tip for making any type of cake. Once the ingredients are incorporated, stop mixing.
- Grease that pan good. Bundt cakes need a serious coat of nonstick spray (or my homemade cake release!) to pop out clean.
- Don’t overfill. Each cavity should ONLY be about 2/3 full. Any higher and you’ll be cleaning overflow off the pan.
- Dip, don’t pour. Flip those mini pound cakes upside down and dip them right into the glaze. You’ll get that pretty finish and can control exactly how much glaze you want.
Recipe Help
You can bake a single honey Bundt cake using a regular Bundt pan or (and this is my favorite) use a muffin pan. The baking time will vary a bit, so keep an eye on them.
Carefully run a butter knife or small spatula around the edges to loosen them. Flip the pan onto a cooling rack or plate, give it a gentle tap, and your cakes should slide right out.
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