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 all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup granulated sugar
- 1/4 cup milk
- 1/2 tsp vanilla extract
- 1 egg
- 1/3 cup 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: Dessert
- 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