Mini Bundt Cakes (3 Flavors!)
User Reviews
5
Mini Bundt Cakes (3 Flavors!)
Description
The cake base combines tangy Greek yogurt and oat milk mixed with lemon juice to create a slight acidity that tenderizes the batter. Butter and sugar are creamed until smooth, then eggs and vanilla are incorporated. Dry ingredients including flour, baking powder, baking soda, and salt are folded in alternately with the milk mixture to avoid overmixing, resulting in a delicate crumb and tender texture.
Baked in mini Bundt pans until just done, these cakes have a light but moist crumb ideal for glazing. Three glaze recipes are provided: a bright lemon glaze with fresh lemon juice and zest, a classic vanilla glaze, and a chocolate glaze with cocoa powder, each adding finishing sweetness and enhancing the cake flavor.
Allowing cakes to cool before glazing prevents the glaze from melting off. The mini size is convenient for portion control or sharing. The recipe suggests greasing pans thoroughly for easy release and recommends room temperature ingredients for consistent baking results.
Storage notes indicate cakes keep well at room temperature or refrigerated and can be frozen unglazed for up to three months, allowing flexibility for preparing in advance.
Ingredients
Cake Base:
- ¼ cup Greek yogurt I used Chobani vanilla
- ⅓ cup oat milk I love Oatly
- 1 tablespoon lemon juice fresh
- 4 tablespoon butter room temperature, unsalted
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 egg room temperature, yolk
- 2 teaspoon vanilla extract pure
- 1 ¼ cup all-purpose flour spooned & leveled (I love King Arthur)
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Lemon Glaze:
- 1 ½ cups powdered sugar
- salt pinch
- 2 - 3 tablespoon milk microwave for about 30 seconds until hot, hot; oat milk, cow’s milk, or almond milk
- 1 - 2 tablespoon lemon juice fresh
- ½ teaspoon lemon plus more for garnish, zest
- 1 teaspoon vanilla extract pure
Vanilla Glaze:
- 1 ½ cups powdered sugar
- salt pinch
- 2 - 4 tablespoon milk microwave for about 30 seconds until hot, hot; oat milk, cow’s milk, or almond milk
- 1 teaspoon vanilla extract pure
Chocolate Glaze:
- 1 ½ cups powdered sugar
- 3 tablespoon cocoa powder I love Hershey's
- 2 - 4 tablespoon milk microwave for about 30 seconds until hot, hot; oat milk, cow’s milk, or almond milk
- salt pinch
- 1 teaspoon vanilla extract pure
Instructions
- Preheat the oven to 350°F and grease and mini bundt cake tin. I used this one with 12 molds.
- Mix the oat milk, yogurt, and lemon juice together and let it sit for at least 5 minutes.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure all the clumps are removed, and then set it to the side.
- In a stand mixer with the paddle attachment or in a large mixing bowl with an electric hand mixer, beat the butter and sugar on high for about 1 minute until smooth and creamy. Then, scrape down the sides of the bowl with a rubber spatula.
- Beat in egg, egg yolk, and vanilla extract on medium until combined with butter and sugar (about 30 seconds). Scrape the sides of the bowl.
- With the mixer on low speed, add the dry ingredients in two parts alternating with the oat milk mixture - mix until just incorporated, and do not overmix.
- Evenly fill the greased mini bundt cake molds ½ way full. If you overfill them, they will spill over!
- Bake for 15 - 18, until puffed up and a toothpick comes out clean.
- While they are cooling, decide if you want to top them with powdered sugar or one of the glaze options. Make your preferred glaze by mixing all the ingredients together. I recommend starting with 2 tablespoon of milk and then adding more until you reach the desired consistency you want. Dust with powdered sugar or garnish with lemon zest if you make the lemon glazed ones.
Notes
- Use room temperature ingredients (butter, yogurt, eggs) to ensure reliable baking and prevent sinking centers.
- Unsalted butter is preferred; if using salted, omit added salt from the recipe.
- Oat milk is used here, but 2%, whole, or almond milk can be substituted. For buttermilk, omit the lemon juice in the recipe.
- Cool cakes completely before glazing to prevent melting of the glaze.
- Grease the mini Bundt pans well to avoid sticking.
- Store cakes covered at room temperature for up to 2 days or refrigerated for up to 4 days; bring to room temperature before serving.
- Cakes freeze well unglazed, wrapped tightly for up to 3 months; glaze after thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Calories | 132kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 42mg | 14% |
| Sodium | 110mg | 5% |
| Potassium | 34mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 9g | 18% |
| Vitamin A | 175IU | 4% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
