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5.0 from 144 votes

Mini Bundt Cakes (3 Flavors!)

Enjoy these moist and buttery mini bundt cakes in three ways: lemon glazed, chocolate glazed, or vanilla glazed. They are fluffy, made with Greek yogurt, and baked to golden perfection in under 30 minutes!

Prep Time
10 mins
Cook Time
10 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 fresh lemon juice
  • 4 tablespoon unsalted butter room temperature
  • ½ cup granulated sugar
  • 1 large egg room temperature
  • 1 egg yolk room temperature
  • 2 teaspoon pure vanilla extract
  • 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
  • pinch of salt
  • 2 - 3 tablespoon hot milk (oat milk, cow’s milk, or almond milk) microwave for about 30 seconds until hot
  • 1 - 2 tablespoon fresh lemon juice
  • ½ teaspoon lemon zest plus more for garnish
  • 1 teaspoon pure vanilla extract
Vanilla Glaze:
  • 1 ½ cups powdered sugar
  • pinch of salt
  • 2 - 4 tablespoon hot milk (oat milk, cow’s milk, or almond milk) microwave for about 30 seconds until hot
  • 1 teaspoon pure vanilla extract
Chocolate Glaze:
  • 1 ½ cups powdered sugar
  • 3 tablespoon cocoa powder I love Hershey's
  • 2 - 4 tablespoon hot milk (oat milk, cow’s milk, or almond milk) microwave for about 30 seconds until hot
  • pinch of salt
  • 1 teaspoon pure vanilla extract

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. This is very important! Use room temperature butter, yogurt, and eggs. This ensures the bake time is correct and the mini bundt cakes won’t sink in the middle.
  • Butter: Unsalted butter is best. If you use butter with salt, do not add extra salt to the batter.
  • Milk: I used oat milk, but 2% cow's milk, whole milk, or almond milk will work. You can also use buttermilk, but do not add the lemon juice in that case.
  • Let the mini bundt cakes cool before glazing. If you don’t let them cool, the glaze will just melt right off.
  • Grease your bundt pan well. This guarantees that your mini bundt cakes won’t stick to the molds when you turn them out to cool.
  • Storing: For best results, cover the bundt cakes or store them in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Let the cakes come to room temperature before serving.
  • Freezing: You can freeze mini bundt cakes; however, don’t glaze the cakes if you do so. Wrap the mini cakes in plastic wrap and then add them to a freezer-safe bag or wrap them in tin foil. You can freeze them for up to 3 months.
  • Nutritional information is for 1 mini bundt cake (unglazed). This recipe makes 12.

Nutrition Information

Calories 132kcal (7%) Carbohydrates 19g (6%) Protein 3g (6%) Fat 5g (8%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.3g Monounsaturated Fat 1g 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: 12servings

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.