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Mini Easter Bundt Cakes

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Yield: 6-8 mini Bundt cakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American, Easter

Description

These Mini Easter Bundt Cakes are light, moist, and beautifully decorated with pastel-colored glazes and festive sprinkles. Made with a buttery vanilla cake base, they’re the perfect bite-sized treat for Easter brunch, dessert tables, or gifting!


Ingredients

Units Scale

For the Bundt Cakes:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract (optional, for extra flavor)
  • 1/2 cup buttermilk
  • 1/4 cup sour cream

For the Glaze:

  • 1 1/2 cups powdered sugar
  • 34 tbsp milk (adjust for consistency)
  • 1/2 tsp vanilla extract
  • Food coloring (pastel shades like pink, yellow, and green)

For Decoration:

 

  • Easter sprinkles
  • Mini chocolate eggs
  • Shredded coconut (optional, for a “grass” effect)

Instructions

 Make the Mini Bundt Cakes:

  1. Preheat oven to 350°F (175°C). Grease and flour a mini Bundt cake pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, beat butter and sugar until light and fluffy (about 2 minutes).
  4. Add eggs one at a time, mixing well after each. Stir in vanilla and almond extract.
  5. Mix in sour cream, then alternate adding dry ingredients and buttermilk, mixing until just combined.
  6. Divide batter evenly into the mini Bundt pan, filling each cavity about ¾ full.
  7. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Glaze:

  1. In a bowl, whisk powdered sugar, milk, and vanilla extract until smooth.
  2. Divide into small bowls and tint each with pastel food coloring.
  3. Drizzle over the cooled mini Bundt cakes.

3. Decorate & Serve:

 

  1. While the glaze is still wet, sprinkle Easter sprinkles on top.
  2. Add mini chocolate eggs to the center of each Bundt cake.
  3. For a fun effect, sprinkle shredded coconut dyed green (with food coloring) around the cakes to resemble grass.

Notes

  • No buttermilk? Use ½ cup milk + ½ tbsp vinegar or lemon juice.
  • Prefer citrus flavor? Add 1 tsp lemon or orange zest to the batter.

 

  • Store leftovers in an airtight container at room temperature for up to 3 days.