Creating mini Bundt cakes can be a delightful venture!

Mini Bundt Cake tin recipe

Enjoy these delightful mini Bundt cakes as a sweet treat for any occasion or as a lovely addition to your dessert table!

Prep Time 10

Course Dessert

Cuisine international

Preheat your oven to 350°F (175°C).Grease the mini Bundt cake tin thoroughly with butter or non-stick cooking spray to ensure easy removal of the cakes.
In a bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a separate mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer or a whisk.
Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk or yogurt. Begin and end with the dry ingredients. Mix until just combined. Avoid overmixing to prevent a dense texture.
Spoon or pipe the batter evenly into the greased mini Bundt cake tin, filling each mold about 2/3 to 3/4 full. Smooth the tops of the batter with a spatula if needed.
Place the filled mini Bundt cake tin in the preheated oven and bake for approximately 15-20 minutes, or until a toothpick inserted into the cakes comes out clean.
Once baked, remove the cakes from the oven and allow them to cool in the tin for about 5-10 minutes .Carefully invert the tin onto a wire rack and gently tap or wiggle it to release the mini Bundt cakes. Let them cool completely on the wire rack.
Once cooled, you can dust the mini Bundt cakes with powdered sugar, drizzle them with glaze, or decorate as desired.

Enjoy these delightful mini Bundt cakes as a sweet treat for any occasion or as a lovely addition to your dessert table!

Serving: 400g

Keyword Mini Bundt Cake tin recipe

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