Mini Bundt Cakes

Sonia Mangla bakes for a fabulous imaginary party. The cakes are very real though.
Text And Photo By Sonia Mangla

It’s been a while since I made a bundt cake. So what better occassion than my son’s birthday & a pretend party organised by him for his imaginary friends. My contribution to his pot luck was these mini bundt cakes for his little friends.

The recipe was simple and quick

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Sonia Mangla
Total Time: 30 minutes
Yield: 6 mini bundt cakes 1x

Print Recipe

Description

These mini bundt cakes are a delightful treat, perfect for a child’s birthday party or an afternoon tea with friends.

Ingredients

Units Scale

1 cup (240 ml) all-purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 cup (60 ml) granulated sugar
1/4 cup (60 ml) milk
1/2 tsp vanilla extract
1 egg
1/3 cup (80 ml) sour cream
2 tsp vegetable oil

Instructions

Preheat your oven to 350 degrees F (175 degrees C).
In a large bowl, place the granulated sugar. Sift the all-purpose flour, baking soda, and baking powder over the sugar. Whisk these dry ingredients together until well combined. Set aside.
In a separate bowl, whisk together the milk, vanilla extract, egg, sour cream, and vegetable oil until smooth and well blended.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Lightly grease a mini bundt cake pan. Pour the batter evenly into the prepared pan, filling each mold about 2/3 full.
Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pan for about 5 minutes, then carefully remove them from the pan and transfer to a wire rack to cool completely.
Once cooled, glaze the mini bundt cakes with your choice of topping. Dulce de leche is a recommended option for a sweet finish.

Notes

These cakes pair wonderfully with a cup of hot chai or coffee.
You can customize the glaze to your liking, with dulce de leche being a popular choice.
Store any leftovers in an airtight container to keep them fresh.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini bundt cake
Calories: 180
Sugar: 10
Sodium: 100
Fat: 8
Carbohydrates: 24
Fiber: 1
Protein: 3
Cholesterol: 30

You can dress these with Glazing of your choice, my favorite is Dulce de leche.

These little cakelets are are a great with a cup of Hot Chai or Coffee, serve them as you like.

My Son loved these & hope you like them as well.

If You Liked This Recipe, You’ll Love These

Frequently Asked Questions

Why does the recipe include sour cream, and what does it do for the texture?

The 1/3 cup of sour cream adds fat and mild acidity to the batter, which keeps the crumb tender and moist. It reacts with the baking soda to give the cakes a light, even rise without making them dense.

What glaze does the author recommend, and are there other options?

The author’s favourite is dulce de leche, which she drizzles over the cooled cakes. The notes confirm the glaze is fully customisable — any topping of your choice works — and the cakes pair particularly well with a cup of hot chai or coffee.