Description
These vanilla mini bundt cakes are rich, buttery, and perfect for any occasion. Share delightful treats with family and friends that capture the sweet essence of joy.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Glaze of choice (e.g., powdered sugar, milk, and vanilla or chocolate glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease the mini bundt pans thoroughly.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually mix into the wet ingredients, alternating with the milk.
- Pour the batter into the prepared mini bundt pans, filling each cavity about two-thirds full.
- Bake for 15-20 minutes or until a toothpick inserted comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack.
- Once cool, glaze with your choice of icing and enjoy!
Notes
Use room temperature ingredients for better mixing. Store unglazed cakes in an airtight container for up to three days.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini bundt cake
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 40mg