Description
A recipe for mini bundt cakes that combines rich flavors with a moist texture, ideal for any occasion.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour mini bundt pans.
- In a mixing bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
- Fold in chocolate chips if using.
- Pour the batter into the prepared pans, filling each about ¾ full.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Let cool in the pans for 10 minutes before transferring to a wire rack.
Notes
- For a citrus flavor, replace vanilla with lemon or orange extract.
- You can glaze the cakes with a simple icing made from powdered sugar and milk.
- Consider dusting with powdered sugar for presentation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini bundt cake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: mini bundt cake recipes, bundt cakes, dessert recipes