Can I make these festive mini Bundt cakes without bourbon?

Yes, you can leave the bourbon out entirely if you prefer. It’s mainly there to enhance the vanilla flavor, not to make the cakes taste boozy. If you skip it, you can add a little extra vanilla extract or just use the vanilla bean on its own.

Why did my mini Bundt cakes stick to the pan?

This usually happens when the pan isn’t greased thoroughly enough. Mini Bundt pans have lots of curves, so it’s important to butter and flour every nook, even if the pan is nonstick. Letting the cakes cool for about 10 minutes before turning them out also helps them release more cleanly.

How do I know when mini Bundt cakes are fully baked?

The tops should spring back lightly when you touch them, and a tester inserted near the center should come out clean. You’ll also notice the edges pulling just slightly away from the pan. If they still look pale or feel soft in the middle, give them a few more minutes.

Can these festive mini Bundt cakes be made ahead of time?

Yes, they’re a great make-ahead dessert. You can bake the cakes a day or two in advance and store them in an airtight container in the refrigerator. For the best texture, let them come to room temperature before serving, and add the glaze the day you plan to serve them if possible.

Festive Mini Bundt Cakes – A Simple Holiday Dessert

Name: Festive Mini Bundt Cakes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 cakes
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/4 cup cornstarch; 2 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 3/4 cup sour cream, room temperature; 1/4 cup whole milk, room temperature; 1 cup salted butter, room temperature; 1 1/2 cups granulated sugar; 2 large eggs, room temperature; 1 large egg yolk, room temperature; 2 teaspoons bourbon; Seeds from 1 vanilla bean; 1/4 cup unsweetened cocoa powder; 2 tablespoons milk; 3/4 cup semisweet chocolate; 3 tablespoons heavy cream; 1 cup confectioners’ sugar; 2 tablespoons milk

Description

Festive Mini Easter Bundt Cakes are soft, moist, and beautifully decorated spring desserts made with simple pantry ingredients, bright lemon flavor, and pastel icing—perfect for Easter brunch, parties, and gifting.

Ingredients

Scale

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup Greek yogurt
1/4 cup milk
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup powdered sugar
2–3 tablespoons heavy cream
Gel food coloring
Candy-coated chocolate eggs

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Instructions

Preheat the oven to 350°F and generously coat a mini Bundt pan with nonstick spray.
In a bowl, whisk together flour, baking powder, and salt.
In a separate bowl, beat sugar and eggs until pale and smooth.
Add oil, Greek yogurt, milk, lemon zest, and vanilla; mix until combined.
Gradually fold the dry ingredients into the wet batter until just mixed.
Fill each Bundt cavity about two-thirds full with batter.
Bake for 18–22 minutes, until a toothpick inserted comes out clean.
Cool cakes in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Mix powdered sugar with heavy cream and food coloring to make icing.
Dip or drizzle icing over cooled cakes and decorate with speckles and candy eggs.

Notes

Do not overmix the batter to keep the cakes tender.
Allow cakes to cool completely before icing to prevent melting.
Store unfrosted cakes tightly covered at room temperature.
Decorate just before serving for the best appearance.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cake
Calories: 260
Sugar: 18g
Sodium: 180mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg