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Classic Buttermilk Mini Bundt Cakes

Tender, buttery mini bundt cakes that stay moist for days thanks to a clever buttermilk trick. Perfect for parties or a sweet treat anytime.
Print Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Course Dessert, mini bundt cake recipes
Cuisine American
Servings 6 servings
Calories 310 kcal

Ingredients
  

  • 1 1/2 cups 180g cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup 113g unsalted butter, softened
  • 3/4 cup 150g granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup 120ml buttermilk, room temperature
  • Powdered sugar or vanilla glaze for serving

Instructions
 

  • Preheat your oven to 350°F (175°C). Generously grease a 6-cavity mini bundt pan with baking spray containing flour.
  • In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
  • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  • With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk. Begin and end with the flour mixture. Mix just until combined, do not overmix.
  • Divide the batter evenly among the prepared mini bundt cavities, filling each about two-thirds full.
  • Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  • Let the cakes cool in the pan for exactly 10 minutes, then invert onto a wire rack to cool completely.
  • Dust with powdered sugar or drizzle with a simple vanilla glaze before serving.

Notes

1. For a vanilla glaze: whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth.
2. To make a lemon version, add the zest of 1 lemon to the sugar before creaming with butter.
3. Store leftover cakes wrapped tightly in plastic wrap at room temperature for up to 4 days.
4. Freeze unglazed cakes for up to 3 months. Thaw overnight in the refrigerator before glazing.
5. If using all-purpose flour instead of cake flour, reduce the amount to 1 1/4 cups and increase the butter by 1 tablespoon.