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Three different flavors of mini bundt cakes including chocolate, vanilla, and lemon on a serving platter
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Mini Bundt Cakes Trio

Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Servings: 12 servings
Calories: 320kcal

Ingredients

  • 2.5 cups all -purpose flour
  • 2 cups granulated sugar
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon sal t
  • 1 cup unsalted butter, softened
  • 3 large eggs , room temperature
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
  • 0.25 cup unsweetened cocoa powder (for chocolate variation)
  • 2 tablespoons lemon zest (for lemon variation)
  • 1 tablespoon fresh lemon juice (for lemon variation)

Instructions

  • Preheat oven to 350 degrees Fahrenheit and grease a 12-count mini bundt pan thoroughly with non-stick baking spray containing flour.
  • In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, approximately 3 to 5 minutes.
  • Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract.
  • In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients; mix until just combined.
  • Divide the base batter into three equal portions in separate bowls.
  • Maintain the first bowl as Vanilla; in the second bowl, fold in the cocoa powder to create Chocolate; in the third bowl, fold in the lemon zest and lemon juice for Lemon.
  • Fill the prepared mini bundt cavities approximately two-thirds full with the respective flavored batters.
  • Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a cake comes out clean.
  • Allow the cakes to cool in the pan for 10 minutes before inverting them onto a wire rack to cool completely before glazing.