If you’re looking to add a festive touch to your holiday gatherings, Christmas mini Bundt cakes are the perfect treat!
These adorable little cakes are not only delightful to look at but also packed with rich flavors that will have everyone coming back for seconds. Their individual servings make them perfect for sharing at parties or as gifts for friends and family.
Check out our collection of delicious Christmas Mini Bundt Cake Recipes to find inspiration and create desserts that are sure to spread holiday cheer!
How to Make Christmas Mini Bundt Cakes
Gather your ingredients:
Grease and flour your mini Bundt pans thoroughly, including all the nooks and crannies, to prevent the cakes from sticking. You can also use a baking spray with flour for an even coating.
Let your butter, eggs, and buttermilk come to room temperature before mixing. This helps the batter come together smoothly and results in a more tender crumb.
Mix the batter just until the ingredients are combined. Overmixing can result in dense, tough cakes. For the best texture, stop mixing as soon as there are no visible streaks of flour.
Experiment with flavors by adding spices like cinnamon or nutmeg, or incorporating citrus zest into the batter. For a richer taste, substitute some of the buttermilk with sour cream or Greek yogurt.
Fill the pans only about ⅔ full to allow room for the cakes to rise. Overfilling can cause the cakes to overflow and lose their shape.
Mini Bundt cakes bake faster than full-sized cakes, so check for doneness a few minutes before the recommended time. Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, they’re done.
Allow the cakes to cool in the pans for about 10 minutes before inverting them onto a wire rack. This short cooling period helps them firm up and release more easily from the pan.
How do you get mini bundt cakes out of the pan?
Start by thoroughly greasing all the crevices with baking spray or butter and flour. After baking, let the cakes cool in the pan for about 10 minutes to firm up. Use a small spatula or butter knife to gently loosen the edges, then place a cooling rack or plate over the pan and carefully invert it.
If any cakes stick, tap the pan firmly or let it rest upside down for a few more minutes to allow the steam to help release them.
If your mini Bundt cakes have domed tops after baking, level them off with a serrated knife while they’re still in the pan. This makes them sit flat and look more professional when serving.
Let the cakes cool completely before adding the cream cheese frosting.
For a holiday touch, add seasonal decorations.
How long will mini bundt cakes stay fresh?
Mini Bundt cakes will stay fresh for about 3 to 4 days when stored properly. Keep them in an airtight container at room temperature. Or you can refrigerate them for up to a week, but be sure to bring them to room temperature before serving for the best flavor and texture. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months.
How do you package mini bundt cakes?
To package mini Bundt cakes, start by wrapping each cake individually in plastic wrap to keep them moist and protect their shape. Next, place the wrapped cakes in small, sturdy boxes, or cupcake carriers with individual compartments to prevent shifting.
If you’re gifting them, consider using decorative boxes or tins, and add a layer of parchment or tissue paper for extra cushioning.
Mini Bundt Cake Supplies
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Be sure to check out these blog posts too: Discover more festive inspiration with Christmas Bundt Cake Ideas, delicious Christmas Dessert Recipes, and charming Old Fashioned Christmas Recipes. Don’t forget to grab your Christmas Baking Planner and Christmas Cookbook to make holiday baking even easier!
Christmas Mini Bundt Cake Recipe
Make this super cute and delicious Christmas Mini Bundt Cake Recipe for your holiday party or to give as gifts. Made with simple ingredients, these are easy to make in a mini bundt cake pan, festive and perfect for any holiday gathering!
Ingredients
- 1 1/4 cups All-Purpose Flour
- 1 1/2 teaspoon Baking Powder
- 1 teaspoon Salt
- 1/2 cup Vegetable Oil
- 1 1/2 cup White Sugar
- 2 Eggs, room temperature
- 2 teaspoons Vanilla Extract
- 1 cup Milk
- 8oz Cream Cheese, softened at room temperature
- 1/4 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 little cakes have cooled, drizzle with cream cheese frosting and garnish with sprinkles.
Notes
Make Ahead and Freezing Instructions
You can also freeze your cakes before icing them. Simply bake and cool the cakes. Wrap with plastic wrap and place into a large freezer bag or airtight container for up to 3 months in the freezer. Thaw at room temperature for a minimum of 1 hour.
Tina W
Saturday 6th of November 2021
These are adorable! Definitely adding a mini-bundt pan to my list.