One batter, four flavors! These moist Moroccan orange, almond chocolate chip, lemon blueberry, and maple butter-pecan mini bundt cakes are super easy to make! Not only do they taste DELICIOUS, but they also make GORGEOUS statement pieces on your dessert table. Are you hosting a shower, brunch, or tea party? Look no more; these are the perfect cakes for your event!
A Luxurious Pan
For this recipe, I used NordicWare USA Bundt® Quartet Pan. It is one of my favorite pans, as the cakes come out easily, and the quality is just excellent. Another favorite is the swirl pan I use for my Almond Marble Cake recipe. There are so many molds, with several options for each occasion. You may use the cake mold you desire if you’re comfortable and familiar with the brand and the total capacity does not exceed 9 cups.
Mini Bundt Cakes – The Batter
My batter recipe is straightforward to make. However, some tips are too essential to skip:
- If the batter is too runny, add a bit of flour/starch; if it’s too thick, add some almond milk.
- Be careful not to add too much flour; otherwise, the cakes may be spongy.
- You may substitute sour cream or buttermilk for yogurt. But don’t skip this step, or the cake will taste dry.
- The vanilla extract is essential before evenly dividing your batter into four bowls. Then, you may experiment with different flavors and extracts.
- Berries add a beautiful fruity flavor. However, be careful not to add too much; the mini cake may not cook as fast as the others.
Unique Yummy Flavors
You may pick any flavors you like. I chose Moroccan orange, almond chocolate, lemon blueberry, and maple butter-pecan because they are my fave! But I’ve also used plain vanilla, dark chocolate, lemon, and white chocolate raspberry, which turned fantastic! Whichever flavor you pick, choose something you love because you must keep at least one for yourself! After all, they are so small and cute, and you may snack on them with less guilt!
Baking the Mini Bundt Cakes
Another reason I love these cakes is that they take less time to bake! However, non-stick sprays will still stick if not grease and flour your pan well. For a good result, spray and brush your pan with baking spray – not to be confused with cooking spray.
Allow your cakes to cool for 10 minutes before inverting them onto a cooling rack. This will allow them to continue to cook and acclimate to room temperature simultaneously.
Finally, let your cakes cool to room temperature before pouring in your favorite glaze. I know it’s hard to wait, but it’s so worth it!
Let’s Decorate!
These mini cakes are lovely without any icing. However, you may experiment with your favorite glaze, ganache, icing, or powdered sugar to decorate your cakes.
I love chocolate ganache because it’s so decadent and quick to make; melt some dark or semi-sweet chocolate with butter (or coconut oil) in a saucepan, then add powdered sugar and milk (or hot water) until you reach the desired consistency. Replace the milk and butter with heavy cream for a more decadent treat!
My second favorite is the apricot glaze. Mix a tablespoon of apricot jam with hot water and brush the top of your cake! The flavor is to die for!
Another favorite is the lemon glaze. Combine a few tablespoons of lemon juice, milk, and powdered sugar. Mix for a few minutes, and you get a very yummy glaze!
There are hundreds of glazes you may use for these cakes. You may also use cute toppings such as sprinkles, chocolate chips, shaved chocolate, shredded coconuts, or berries! So, be creative and have some fun before indulging in these beauties!
Mini Bundt Cakes with Different Flavors
Equipment
- Bundt® Quartet Pan (9 cup capacity)
Ingredients
Batter Recipe
- 2 – 1/2 cups cake flour (or 2 cups all-purpose flour + 1/2 cup corn starch)
- 1 – 1/2 cups granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup Greek yogurt
- 1 cup vegetable oil (or canola oil)
- 4 eggs
Almond Chocolate Chip
- 1/2 tsp almond extract
- 2 Tbsp Mini semi-sweet chocolate chips
Moroccan Orange
- 1 tsp orange zest
- 1 Tbsp orange juice (freshly squeezed)
Lemon Blueberry
- 1 Tbsp fresh lemon juice
- 1 tsp lemon zest
- 3 Tbsp blueberries
Maple Butter-Pecan
- 1 Tbsp maple syrup
- 2 Tbsp crushed pecans
Instructions
- Preheat oven to 350 degrees F (180 C). Use a baking spray (not cooking spray) to grease the quartet bundt pan.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set flour mix aside.
- In a large bowl, beat eggs and sugar with an electric mixer on medium speed for 5 min or until fluffy. As you continue beating, slowly add oil, followed by Greek yogurt. Pause, and stir in the vanilla extract. Gradually add the flour mix to the wet ingredients, beating well with each addition.
- Divide your batter evenly into four different bowls. Then, you may experiment with different flavors and extracts. Please see the ingredients above for each flavor. As a side note, if the batter is too runny, add some flour/starch; if it's too thick, add some milk. Be careful not to add too much flour; otherwise, the cakes may be spongy.
- Pour your batter into the prepared quartet pan. Next, smooth the batters' surfaces and tap the pan before putting it in the oven. Bake on the middle level for 20-25 minutes or until a toothpick comes out clean.
- Allow your cakes to cool for 10 minutes before inverting them onto a cooling rack. Finally, allow an additional 20 minutes before pouring your favorite glazes. Enjoy!
Notes
Berry Additions
Raspberries add a beautiful fruity flavor. However, be careful not to add too much; the mini cake may not cook as fast as the other mini cakes.Unique Yummy Flavors
You may pick any flavors you like. l chose almond chocolate, maple butter-pecan, lemon blueberry, and Moroccan orange because they are my fave! But I’ve also used plain vanilla, dark chocolate, lemon, and white chocolate raspberry, which turned fantastic! Whichever flavor you pick, choose something you love because you must keep at least one for yourself! After all, they are so small and cute, and you may snack on them with less guilt! Here are the other flavors I’ve used before:- White Chocolate Raspberry Cake
Five chopped raspberries
1 – 1/2 cubes chopped white chocolate - Plain Vanilla Cake:
1 tsp Vanilla extract
1 Tbsp milk (whole, almond, or coconut) - Dark Chocolate Cake:
1 Tbsp melted dark chocolate (approx. one cube)
1 Tbsp mini chocolate chips
Icing and Decorating the Cakes
These mini cakes are lovely without any icing. However, you may experiment with your favorite glaze, ganache, icing, or powdered sugar to decorate your cakes. You may also use cute toppings such as sprinkles, chocolate chips, shaved chocolate, shredded coconuts, or berries! So, be creative and have some fun before indulging in these beauties!Would you rather make a full bundt cake? Here’s the fluffiest, softest, and most moist bundt cake recipe!
Do you love cake? Me, too!! Let’s get social!
Hi, I’m planning on making these beautiful cakes… could you please tell me what egg size you’ve used? Thank you
Hi Ruth,
Apologies for the late response. You may use medium to large sized eggs.
Is one cube = one ounce in the chocolate recipes?
Hello Ann,
One cube is approximately one tablespoon. I hope you enjoy this recipe as much as we do!
Where are the baking instructions
Hello, Shirley! Please see the baking instructions right under the ingredient section when you “jump to recipe”. I hope you like this recipe!