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Closeup of glazed mini honey bundt cakes topped generously with assorted fresh berries on a white plate
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Mini Bundt Cake Recipe

These mini Bundt cakes are made with real honey baked in and topped with an easy vanilla and honey glaze. Top with optional fresh berries.
Prep Time15 minutes
Cook Time20 minutes
Cool Time30 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 18 mini Bundt cakes
Calories: 178kcal
Author: Jocelyn Delk Adams

Equipment

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

Calories: 178kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 74mg | Potassium: 34mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 183IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 1mg