Christmas Mini Bundt Cakes
Mini Christmas Bundt cakes are soft vanilla cakes topped with cream cheese frosting and holiday sprinkles.
They’re easy to serve at Christmas parties, add to a dessert tray, or package individually for homemade gifts.
This recipe uses a simple homemade batter with vegetable oil and milk. The mini Bundt pan gives each cake its shape, so a few swirls of frosting and red-and-green sprinkles are all you need to finish them.
Add them to your Christmas dessert lineup for a small cake guests can grab without cutting slices.
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Why You’ll Like These Mini Christmas Bundt Cakes
- Simple decorating: White frosting and Christmas sprinkles give each cake a finished look with very little work.
- Individual servings: Arrange them on a platter for parties or serve one with coffee after Christmas dinner.
- Make-ahead option: Bake the cakes ahead, then frost and decorate once they’ve cooled.
- Easy to customize: Change the sprinkles or piping style to match your holiday table
Ingredients You’ll Need
The vanilla cake batter uses all-purpose flour, baking powder, salt, vegetable oil, granulated sugar, eggs, vanilla extract, and milk.
For the cream cheese frosting, you’ll need softened cream cheese, softened butter, confectioners’ sugar, vanilla extract, and a little milk to adjust the consistency. Finish with Christmas sprinkles or edible holly decorations.
How to Make Mini Christmas Bundt Cakes
- Start by greasing and flouring your mini Bundt pans well so the cakes release cleanly.
- Let your butter, eggs, and buttermilk come to room temperature, then mix the batter just until combined. Add a pinch of cinnamon, nutmeg, or orange zest for a festive twist.
- Fill each pan about ⅔ full to allow room for rising and bake until a toothpick comes out clean.
- After baking, let the cakes cool for 10 minutes in the pan before inverting onto a wire rack.
- If they stick, gently loosen the edges with a spatula or tap the pan to help release them.
- Once cooled, it’s time to decorate! Pipe frosting over each cake and finish with Christmas sprinkles.
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
- Check out my Kitchen Essentials for the pans, mixing bowls, and baking tools I use to make this recipe a breeze.
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Christmas Decorating and Serving Ideas
- Pipe short lines of white frosting around each cake, then add red-and-green sprinkles or edible holly leaves and berries.
- For a simpler finish, drizzle the frosting over the tops and let it run slightly down the sides.
- Serve these mini cakes on a Christmas dessert tray or alongside your favorite Christmas brunch recipes.
- If you’re giving them as gifts, choose containers that leave room for the frosting and keep the cakes refrigerated until gifting.
Prepare the boxed cake mix with the ingredients and amounts listed on its package. Grease and flour your mini Bundt pan, fill each cavity about two-thirds full, and bake at the temperature recommended for your mix and pan. Mini cakes usually bake faster than a full-size cake, so begin checking early.
Not necessarily. Some mini Bundt cakes are close to cupcake size, while others are larger individual cakes or small cake bites. The size depends on the pan’s cavity capacity, so don’t assume a mini Bundt pan and a cupcake pan hold the same amount of batter.
The number depends on the cake mix and the size of your pan. As one example, a boxed yellow cake mix can make about 12 mini cakes in certain 4-inch mini fluted pans. Larger cavities will make fewer cakes, while smaller cakelet pans will make more.
Grease and flour the entire inside of each cavity, paying attention to the grooves and center post. Let the baked cakes cool in the pan for about 10 minutes before gently turning them out. Avoid using a knife or metal tool that could damage a nonstick coating.
Yes. Bake them a day ahead, let them cool completely, and store the unfrosted cakes in an airtight container. Frost them closer to serving, or refrigerate them once you’ve added the cream cheese frosting. You can also wrap and freeze the unfrosted cakes for up to two months. Thaw them while wrapped, then decorate after thawing.
LoveDeal 4 Inch Nonstick Mini Bundt Cake Pan, Set of 4 for Baking, Carbon Steel Fluted Cake Pans, Metal Round Pumpkin Shaped Cake Mould for Cupcake, Muffin, Brownie, Pudding – BlackNordic Ware Classic Bundtlette
Nordic Ware 43343 Oven Safe Nonstick Baking & Cooling Grid (1/2 Sheet), One Size, Steel
Holly Berries and Leaves Sprinkles/Quins, 2.5 Ounces
More Christmas Cakes to Bake
Looking for other flavors to add to your dessert tray? Browse these Christmas mini Bundt cake recipes or try chocolate peppermint mini Bundt cakes.
For larger cakes to slice and share, check out these Christmas Bundt cake recipes.
Get Your Holiday Baking Organized
Planning cakes for Christmas parties or homemade gifts? Use my Christmas Baking Planner to organize your recipes, ingredient lists, baking days, and gift plans before the holiday rush.
Christmas Mini Bundt Cake Recipe
Ingredients
- 1 ¼ cups All-Purpose Flour
- 1 ½ teaspoon Baking Powder
- 1 teaspoon Salt
- ½ cup Vegetable Oil
- 1 ½ cup White Sugar
- 2 Eggs room temperature
- 2 teaspoons Vanilla Extract
- 1 cup Milk
- 8 oz Cream Cheese softened at room temperature
- ¼ cup Butter softened at room temperature
- 2 cups Confectioners’ sugar or more as needed
- 1 teaspoon Vanilla Extract
- 3-4 Tablespoons Milk as needed
- Christmas Sprinkles as desired
Instructions
- Preheat oven to 350F.
- Grease and flour a mini bundt cake pan. Set aside.
- In a small bowl, Combine flour, baking powder and salt. Set aside.
- In a large bowl, cream together the vegetable oil and white sugar at medium speed until light-colored and creamy, about 2 minutes.
- Beat in the eggs and vanilla extract.
- Beat in half of the flour mixture, then 1 cup of the milk, then the remaining dry ingredients until just incorporated.
- Divide the cake batter into the prepared pans, filling each cavity about 2/3 of the way full.
- Put your cakes into the oven for a baking time of 20-24 minutes until lightly golden and an inserted toothpick or cake tester comes out clean.
- Transfer to a cooling rack.
- While the bundt cakes are baking, prepare the cream cheese frosting.
- Scoop the cream cheese frosting into a piping bag, then snip off the tip depending on how thick you want your cream cheese swirls to be.
- Once the cakes have cooled, drizzle with cream cheese frosting and garnish with sprinkles.
These are adorable! Definitely adding a mini-bundt pan to my list.