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Robin's Egg Mini Bundt Cakes

These Robin’s Egg Mini Bundt Cakes are a delicious and pretty springtime treat. A moist vanilla cake is flavored with a hint of lemon and topped with a sweet glaze decorated to look like a robin’s egg!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr 5 mins
Servings: 15 mini cakes
Calories: 293 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cakes
  • 1½ cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon fresh lemon zest
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • ¼ cup Greek yogurt
  • ¼ cup whole milk
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
For the Icing
  • 2 cups powdered sugar
  • ¾ cup heavy cream
  • 1 teaspoon AmeriColor robin’s egg gel food coloring
  • 1 teaspoon vodka or substitute pure vanilla extract
  • 1 teaspoon AmeriColor black gel food coloring
  • Candy eggs - Cadbury Mini Eggs work great but feel free to use your own favorite candy

Instructions

    Cup of Yum
  1. For the Cakes
  2. Preheat the oven to 350° F and lightly spray a mini Bundt pan with nonstick baking spray.
  3. In a medium bowl, whisk together the flour, baking powder, and lemon zest.
  4. In a large bowl, whisk together the granulated sugar, vegetable oil, and Greek yogurt. Next add the milk, eggs, and vanilla. Whisk to combine.
  5. Add the dry ingredients to the wet and mix just until combined - do not overmix.
  6. Fill each well half-full with batter.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the cake comes out clean.
  8. Allow the Bundt cakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. For the Frosting
  10. In a medium bowl, whisk together the powdered sugar, heavy cream, and robin’s egg food coloring. The icing should be smooth and pourable. If it is too thick, add an additional tablespoon of heavy cream and whisk to combine. If it is too thin, add an additional tablespoon of powdered sugar.
  11. Dip the cooled Bundt cakes in the icing and place them back on the wire rack. Allow the icing to set completely before adding the speckles.
  12. In a small bowl, stir together the vodka and black food coloring. Use a food-safe brush or a small fork to flick little black specks onto the bundt cakes. Be careful – food coloring will stain clothing, counter, walls, etc.
  13. To finish, top each Bundt cake with a few candy eggs.

Nutrition Information

Serving 1 Calories 293kcal (15%) Carbohydrates 40g (13%) Protein 4g (8%) Fat 13g (20%) Saturated Fat 4g (20%) Polyunsaturated Fat 9g Cholesterol 53mg (18%) Sodium 55mg (2%) Sugar 30g (60%)

Nutrition Facts

Serving: 15mini cakes

Amount Per Serving

Calories 293

% Daily Value*

Serving 1
Calories 293kcal 15%
Carbohydrates 40g 13%
Protein 4g 8%
Fat 13g 20%
Saturated Fat 4g 20%
Polyunsaturated Fat 9g 53%
Cholesterol 53mg 18%
Sodium 55mg 2%
Sugar 30g 60%

* Percent Daily Values are based on a 2,000 calorie diet.