VANILLA BEAN MINI BUNDT CAKES
Vanilla bean mini Bundt cakes are soft, moist, and filled with rich vanilla flavor. Perfect for parties, gifts, or dessert, these bite-sized cakes are easy to make and sure to delight family and friends.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla bean paste or extract
- ½ cup sour cream or plain Greek yogurt
- ¼ cup milk
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease mini Bundt pans and lightly flour them.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla bean paste.
- Combine: Alternately add dry ingredients and sour cream/milk mixture to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
- Fill Pans: Spoon batter into prepared mini Bundt pans, filling about ¾ full.
- Bake: Bake 20–25 minutes, or until a toothpick inserted comes out clean. Cool in pans 5 minutes, then invert onto a wire rack to cool completely.
Notes
- Make Ahead: Mini Bundt cakes can be baked a day ahead and stored in an airtight container at room temperature.
- Flavor Variations: Drizzle with chocolate, glaze with vanilla icing, or sprinkle powdered sugar for extra flair.
- Serving Suggestions: Serve as dessert, with coffee or tea, or as party favors.
- Storage Tips: Store in an airtight container at room temperature for up to 2 days; refrigerate for longer storage.