Description
These adorable mini Easter Bundt cakes are the perfect spring dessert. Moist, fluffy, and beautifully shaped, they are easy to decorate and great for parties or gifts. From zesty lemon to rich chocolate ganache, each cake offers a unique bite-sized treat that’s simple to bake and share.
Ingredients
(Base recipe, vanilla lemon flavor as example)
-
1 ½ cups all-purpose flour
-
1 tsp baking powder
-
½ tsp salt
-
½ cup unsalted butter, softened
-
¾ cup granulated sugar
-
2 large eggs
-
1 tsp vanilla extract
-
1 tbsp lemon zest
-
½ cup milk
Glaze (optional):
-
1 cup powdered sugar
-
1–2 tbsp lemon juice or milk
-
Optional food coloring or sprinkles
Instructions
-
Preheat oven to 350°F (175°C). Grease mini Bundt pans well and dust with flour.
-
In a bowl, whisk flour, baking powder, and salt.
-
In another bowl, beat butter and sugar until light and fluffy.
-
Add eggs one at a time. Mix in vanilla and lemon zest.
-
Add dry mix in parts, alternating with milk. Mix until just combined.
-
Spoon or pipe batter into the molds (2/3 full).
-
Bake for 15–20 minutes, or until a toothpick comes out clean.
-
Let cakes cool in the pan for 10 minutes. Remove carefully.
-
Mix glaze ingredients and drizzle over cooled cakes. Decorate as desired.
Notes
You can swap lemon zest for orange or almond extract.
Try other toppings like cream cheese frosting or chocolate ganache.
Store unfrosted cakes at room temperature for 2 days or freeze for up to 2 months.
Makes about 6–8 mini Bundt cakes, depending on mold size.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American – Easter/Spring