Short Description
Vanilla bean mini Bundt cakes are soft, buttery, and bursting with rich vanilla flavor. These elegant little cakes are perfect for special occasions, afternoon tea, or a simple yet delicious dessert. Topped with a vanilla glaze or dusted with powdered sugar, they are a treat for any vanilla lover!
Why You’ll Love This Recipe
- Rich vanilla flavor – Made with real vanilla bean or vanilla bean paste.
- Moist and tender – Buttery, soft texture with a delicate crumb.
- Perfectly portioned – Individual-sized Bundt cakes for easy serving.
- Customizable – Add a glaze, fresh fruit, or even chocolate drizzle.
- Great for any occasion – Beautiful, elegant, and easy to make.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cakes:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Eggs
- Vanilla bean paste (or scraped vanilla bean)
- Milk or buttermilk
For the Vanilla Glaze (Optional):
- Powdered sugar
- Milk or heavy cream
- Vanilla extract
Directions
- Preheat the oven – Set to 350°F (175°C) and grease a mini Bundt cake pan.
- Prepare the dry ingredients – In a bowl, whisk together flour, baking powder, and salt.
- Cream the butter and sugar – Beat softened butter and sugar until light and fluffy.
- Add eggs and vanilla – Mix in eggs one at a time, then add vanilla bean paste.
- Incorporate dry ingredients – Alternate adding flour mixture and milk, mixing until just combined.
- Fill the Bundt pans – Pour batter into greased mini Bundt molds, filling each about ¾ full.
- Bake – Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
- Cool and glaze – Let cakes cool before drizzling with vanilla glaze or dusting with powdered sugar.
Servings and Timing
- Servings: 6-8 mini Bundt cakes
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
Variations
- Lemon vanilla – Add lemon zest to the batter for a citrus twist.
- Chocolate swirl – Swirl in a little melted chocolate for a marble effect.
- Almond flavor – Replace half the vanilla with almond extract.
- Fruit-filled – Add fresh berries or jam to the batter.
- Gluten-free option – Use a 1:1 gluten-free flour substitute.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze for up to 2 months and thaw before serving.
- Reheating: Enjoy at room temperature or microwave for 10 seconds for a warm treat.
FAQs
Can I use vanilla extract instead of vanilla bean paste?
Yes! Use 1 tablespoon of vanilla extract instead of vanilla bean paste.
How do I prevent my mini Bundt cakes from sticking?
Grease the pans well with butter or baking spray and dust with flour.
Can I make these in a regular Bundt pan?
Yes! Bake at 350°F for 40-45 minutes instead.
What’s the best way to glaze these cakes?
Drizzle glaze over cooled cakes or dip the tops for a thicker coating.
Can I make these dairy-free?
Yes! Use dairy-free butter and almond or oat milk.
How do I make them extra moist?
Use buttermilk instead of milk for a richer texture.
Can I add a crunchy topping?
Yes! Sprinkle with chopped nuts or coarse sugar before baking.
How do I get a stronger vanilla flavor?
Use both vanilla bean paste and vanilla extract for an intense flavor.
Can I use a silicone Bundt pan?
Yes! Just adjust baking time as needed.
What should I serve with these cakes?
Pair with whipped cream, fresh berries, or a warm cup of tea.
Conclusion
Vanilla bean mini Bundt cakes are a delightful, elegant treat with a rich, buttery flavor and soft texture. Whether topped with a glaze, dusted with powdered sugar, or served plain, these little cakes are perfect for any occasion. Try them today and enjoy a bite-sized vanilla indulgence!
PrintVanilla Bean Mini Bundt Cakes
These Vanilla Bean Mini Bundt Cakes are rich, buttery, and infused with real vanilla bean for a perfectly moist and flavorful treat. Topped with a light vanilla glaze, they’re perfect for tea time, parties, or special occasions!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6–8 mini Bundt cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla bean paste (or seeds from 1 vanilla bean)
- ½ cup whole milk (or buttermilk)
- ¼ cup sour cream
For the Vanilla Glaze:
- 1 cup powdered sugar
- 2 tbsp milk (or heavy cream)
- ½ tsp vanilla bean paste (or vanilla extract)
Instructions
Step 1: Preheat & Prepare the Pans
- Preheat oven to 350°F (175°C).
- Grease and flour a mini Bundt pan to prevent sticking.
Step 2: Make the Cake Batter
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy (2-3 minutes).
- Add eggs, one at a time, beating well after each addition.
- Mix in vanilla bean paste.
- Gradually mix in dry ingredients, alternating with milk and sour cream, until smooth.
Step 3: Bake the Mini Bundt Cakes
- Divide batter evenly among the mini Bundt molds, filling each about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes, then carefully remove from the pan and transfer to a wire rack.
Step 4: Make the Glaze & Drizzle
- In a small bowl, whisk together powdered sugar, milk, and vanilla bean paste until smooth.
- Drizzle over cooled cakes and let set for 10 minutes before serving.
Notes
- Extra Moist Cakes: Add 1 tbsp honey or ½ tsp almond extract for a flavor boost.
- No Vanilla Bean Paste? Use 2 tsp pure vanilla extract instead.
- Make It Dairy-Free: Swap butter for vegan butter and use almond milk.
- Storage: Keep at room temp for 3 days or refrigerate for up to 5 days.