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Christmas Mini Bundt Cake Recipe
These Mini Christmas Bundt Cakes are soft, sweet, and festive—perfect for gifting, parties, or adding holiday cheer to your dessert table.
Prep Time 10 minutes
Cook Time 24 minutes
Additional Time 10 minutes
Total Time 44 minutes
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
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Preheat oven to 350F.
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Grease and flour a mini bundt cake pan. Set aside.
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In a small bowl, Combine flour, baking powder and salt. Set aside.
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In a large bowl, cream together the vegetable oil and white sugar at medium speed until light-colored and creamy, about 2 minutes.
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Beat in the eggs and vanilla extract.
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Beat in half of the flour mixture, then 1 cup of the milk, then the remaining dry ingredients until just incorporated.
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Divide the cake batter into the prepared pans, filling each cavity about 2/3 of the way full.
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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.
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Transfer to a cooling rack.
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While the bundt cakes are baking, prepare the cream cheese frosting.
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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.
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Once the cakes have cooled, drizzle with cream cheese frosting and garnish with sprinkles.
Recipe Notes
Keep bundt cakes in an airtight container at room temperature for up to 3 days or refrigerate for 5 days. You can also freeze unfrosted cakes for up to 2 months.