These little cakes are buttery sweet and have a wonderfully soft band tender crumb. They are perfect as they are or even better when you put the vanilla glaze on top. Start by preheating your oven to 350 degrees Fahrenheit, 180 degrees Celcius. Then you will need a 6-cup bundt pan, then butter and flour them. To make the batter, if you have a stand mixer, use the paddle attachment or you can use a hand mixer, add all-purpose flour in a stand mixer bowl along with granulated white sugar.

You will also add baking powder and salt, then beat it quickly to get everything mixed up. Add in unsalted butter and you want your butter at room temperature with your mixer on low speed, mix it until it gets a consistency like wet sand. With your mixer still on low speed, add three room temperature eggs one at a time until all the eggs are mixed into the butter, then increase the speed to medium-high and beat for about a minute just until it lightens in colour and fluffy and does not overmix the butter mixture.

Add in milk, total or reduced fat, and a teaspoon of pure vanilla extract, then beat slowly until everything is mixed. Put the batter in a pastry bag, but if you don’t have one, you can use a spoon to fill the bundt pan about three-quarters full with batter, then smooth it out with a spoon. Everyone’s oven is a little different for baking, and the type of pan you use also matters. Bake for around 16 to 18 minutes; it does not take too long until a toothpick inserted at the centre comes out clean.

Once baked, place your pan on a wire rack and let it cool for about ten minutes. Then, place the wire rack on top, flip it over, and free the cakes from the pan. Let them cool completely. They are good as they are, or you can serve them with whipped cream or vanilla glaze. For the vanilla glaze, add confectioner sugar to a small bowl, then pure vanilla extract and enough cream to have a nice consistency.

Stir that together until you have a smooth consistency. You can also use lemon glaze by adding lemon juice instead of cream. Drizzle the vanilla glaze around the top of your mini bundt cake and serve. This cake will almost melt in your mouth; it’s buttery and sweet, and you have to try it out. They can be stored for up to four days.


  • 1 1/3 cups (175 grams) all-purpose flour
  • 3/4 cup plus two tablespoons (175 grams) granulated white sugar
  • One teaspoon (4 grams) baking powder
  • 1/4 teaspoon (1 gram) salt
  • 3/4 cup (170 grams) unsalted butter at room temperature (cut into chunks)
  • Three large eggs (165 grams) at room temperature
  • Three tablespoons (42 grams) of milk at room temperature
  • One teaspoon (4 grams) pure vanilla extract


  1. Preheat your oven to 350 degrees F (180 degrees C). Butter and flour (or spray with a flour-containing vegetable spray) in a six-cup (240 ml) bundt pan.
  2. Place the flour, sugar, baking powder, and salt in the bowl of your electric stand mixer fitted with the paddle attachment (or with a hand mixer).
  3. Mix on low speed until combined. Add the butter and mix slowly until the dry ingredients are moistened and have a mealy consistency, like wet sand.
  4. Add the eggs, one at a time, and mix slowly until the batter is smooth.
  5. Then, increase the mixer speed to medium-high and beat for about one minute to aerate and develop the cake’s structure. Scrape down the sides and bottom of the bowl as needed.
  6. Add the milk and vanilla extract and mix to combine. Place the batter in a pastry bag fitted with a 1/2-inch (1.25-cm) plain pastry tip. Pipe the batter evenly into the six bundt moulds (115 grams in each mould) and smooth the tops. Bake for about 16 – 18 minutes or until a toothpick inserted into the centre comes clean.
  7. Remove the cakes from the oven and place them on a wire rack to cool in the pan for about 10 minutes. Then, remove the cakes from the pan to finish cooling before frosting.

Vanilla Glaze;

  1. Place the confectioner’s sugar in a small bowl. Add the vanilla extract and about two tablespoons of the cream and whisk until you have a thick and smooth glaze.
  2. If needed, add more cream or powdered sugar to get the correct pouring consistency. Slowly pour the glaze over the tops of the cakes, allowing them to drip down the sides.
  3. Let the frosting dry before covering and storing. The cakes will be kept in the refrigerator for about four days at room temperature or 5 to 7 days.