Mini Easter Bundt Cakes are adorable, individual-sized treats perfect for celebrating the spring season. These moist and tender cakes are decorated with pastel-colored glazes, festive sprinkles, and candy decorations, making them a delightful addition to any Easter dessert table. With a light and fluffy cake base and a sweet, colorful finish, these mini cakes are as fun to make as they are to eat!
Why You’ll Love This Recipe
- Perfect for Easter: The pastel glazes and cute decorations make these cakes festive and fun.
- Individual servings: Easy to serve at parties or family gatherings.
- Versatile: Use your favorite cake flavors and customize the decorations.
- Fun to make: A great baking project for kids and adults alike.
- Make-ahead friendly: Can be baked in advance and decorated later.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cakes
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
For the Glaze
- 2 cups powdered sugar
- 3-4 tablespoons milk
- 1 teaspoon vanilla extract
- Food coloring (pastel shades)
Decorations (Optional)
- Easter sprinkles
- Mini chocolate eggs
- Shredded coconut (dyed green for “grass”)
- Edible flowers
- Marshmallow bunnies or chicks
Directions
Make the Mini Bundt Cakes
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a mini bundt pan or use non-stick spray.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the butter and sugar together until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually mix in the dry ingredients, alternating with milk, until the batter is smooth.
- Fill the Pan: Spoon the batter into the prepared mini bundt pan, filling each mold about ⅔ full.
- Bake: Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Glaze
- Make the Glaze: In a bowl, whisk together powdered sugar, vanilla extract, and milk until smooth. Divide into separate bowls and add a few drops of different pastel food colors to each bowl.
- Glaze the Cakes: Drizzle or dip the cooled cakes in the colored glaze. Allow excess glaze to drip off before placing them back on the wire rack.
Decorate the Cakes
- Add Decorations: While the glaze is still wet, sprinkle with Easter-themed sprinkles, candy eggs, or coconut grass.
- Set and Serve: Let the glaze set for about 20 minutes before serving.
Servings and Timing
- Servings: 12 mini bundt cakes
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
- Total Time: 40 minutes
Variations
- Lemon Mini Bundt Cakes: Add lemon zest and replace vanilla with lemon extract.
- Chocolate Cakes: Use a chocolate cake mix or add cocoa powder to the batter.
- Carrot Cake Version: Incorporate grated carrots, cinnamon, and nutmeg for a spring twist.
- Coconut Flavor: Add coconut extract to the glaze and sprinkle with shredded coconut.
- Funfetti Cakes: Mix pastel sprinkles into the cake batter for a fun surprise.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freezing: Freeze undecorated cakes for up to 2 months. Thaw and glaze when ready to serve.
- Reheating: These cakes are best served fresh. If needed, warm slightly in the microwave for a few seconds.
FAQs
Can I use a regular bundt pan instead of a mini bundt pan?
Yes, you can use a standard bundt pan, but you will need to adjust the baking time to 40-45 minutes.
How do I prevent the cakes from sticking to the pan?
Make sure to thoroughly grease and flour the pan, or use a non-stick spray with flour.
Can I make these cakes with a box cake mix?
Yes, using a box mix is a great time-saver. Follow the package instructions for baking mini cakes.
What type of food coloring should I use?
Gel food coloring works best as it gives vibrant colors without thinning the glaze too much.
How do I dye shredded coconut for decoration?
Mix a few drops of green food coloring with shredded coconut in a zip-top bag and shake until evenly colored.
Can I use cream cheese frosting instead of glaze?
Yes, a light cream cheese frosting would be delicious. Pipe or spread it on once the cakes are cool.
How do I make the glaze thicker or thinner?
Add more powdered sugar to thicken the glaze or more milk to thin it out.
Can I use different flavors of glaze?
Absolutely! You can add lemon juice, almond extract, or other flavorings to the glaze for variety.
How do I keep the glaze from running off the cakes?
Let the cakes cool completely before glazing. You can also let the glaze thicken slightly before applying.
What other toppings can I use?
Fresh fruit, crushed cookies, or edible glitter would also make lovely decorations.
Conclusion
Mini Easter Bundt Cakes are a charming and festive dessert that’s perfect for celebrating the Easter season. These cute and colorful cakes are not only delicious but also provide a fun opportunity to get creative with decorations. Whether you’re hosting an Easter brunch, looking for a sweet treat for the kids, or wanting to add a festive touch to your dessert table, these mini bundt cakes are sure to impress. Give them a try and enjoy a delightful, spring-inspired dessert!
Print
Mini Easter Bundt Cakes
- Prep Time: 18 minutes
- Cook Time: 20 minutes
- Total Time: 38 minutes
- Yield: 12 mini bundt cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Easter Bundt Cakes are adorable, moist, and perfect for spring celebrations! Each mini cake is topped with a colorful glaze and festive sprinkles, making them a delightful treat for Easter brunch or dessert.
Ingredients
For the Cakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or substitute with milk + 1/2 tablespoon lemon juice)
- 1/4 cup sour cream (for extra moisture)
For the Glaze:
- 1 1/2 cups powdered sugar
- 2–3 tablespoons milk
- 1 teaspoon vanilla extract
- Food coloring (pastel shades like pink, yellow, green, blue)
For Decoration:
- Easter-themed sprinkles
- Mini chocolate eggs (optional)
Instructions
-
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a mini bundt cake pan or use a non-stick spray. -
Mix the Dry Ingredients:
In a bowl, combine flour, baking powder, baking soda, and salt. Set aside. -
Prepare the Batter:
In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in vanilla extract. -
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, alternating with buttermilk and sour cream. Begin and end with the dry ingredients, mixing until just combined. -
Bake the Mini Bundt Cakes:
Fill each mini bundt cavity about 2/3 full with batter. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. -
Prepare the Glaze:
In a bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Divide glaze into separate bowls and add a few drops of food coloring to create different pastel shades. -
Decorate the Cakes:
Drizzle or dip the tops of the mini bundt cakes in the colored glaze. Sprinkle immediately with Easter-themed sprinkles. Optionally, top with mini chocolate eggs for an extra festive touch. -
Serve:
Let the glaze set for about 15 minutes before serving. Arrange on a festive platter and enjoy!
Notes
- You can add a tablespoon of lemon or orange zest to the batter for a citrusy twist.
- For a richer flavor, substitute half of the buttermilk with orange juice.
- Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.