Servings
Font
Back
Mini Bundt Cakes (3 Flavors!)
5 from 96 votes

Mini Bundt Cakes (3 Flavors!)

Mini Bundt Cakes have a versatile base made with Greek yogurt, oat milk, lemon juice, butter, sugar, eggs, and all-purpose flour, producing moist, tender crumb cakes. The recipe includes three glaze options—lemon, vanilla, and chocolate—each adding distinct sweetness and flavor. Careful mixing and room temperature ingredients help achieve an even texture, making these small cakes attractive for individual servings or gatherings.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 12 servings
Calories: 132 kcal
Course: Dessert, Breakfast, Brunch
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350°F and grease and mini bundt cake tin. I used this one with 12 molds.
  2. Mix the oat milk, yogurt, and lemon juice together and let it sit for at least 5 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Evenly fill the greased mini bundt cake molds ½ way full. If you overfill them, they will spill over!
  8. Bake for 15 - 18, until puffed up and a toothpick comes out clean.
  9. 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

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%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 132

% 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.