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
- 3–4 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:
- Preheat oven to 350°F (175°C). Grease and flour a mini Bundt cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, beat butter and sugar until light and fluffy (about 2 minutes).
- Add eggs one at a time, mixing well after each. Stir in vanilla and almond extract.
- Mix in sour cream, then alternate adding dry ingredients and buttermilk, mixing until just combined.
- Divide batter evenly into the mini Bundt pan, filling each cavity about ¾ full.
- Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
2. Make the Glaze:
- In a bowl, whisk powdered sugar, milk, and vanilla extract until smooth.
- Divide into small bowls and tint each with pastel food coloring.
- Drizzle over the cooled mini Bundt cakes.
3. Decorate & Serve:
- While the glaze is still wet, sprinkle Easter sprinkles on top.
- Add mini chocolate eggs to the center of each Bundt cake.
- 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.