Go Back
–+ servings
Mini Strawberry Bundt Cakes

Mini Strawberry Bundt Cakes for a Sweet Spring Celebration

Mini Strawberry Bundt Cakes are a delightful treat bursting with flavor, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Granulated Sugar can be replaced with coconut sugar
  • 1/2 cup Unsalted Butter substitute with margarine or vegan butter
  • 2 large Eggs replace with flaxseed meal for vegan version
  • 1/2 cup Milk plain almond milk can be substituted
  • 1/2 cup Sour Cream substitute with plain yogurt or dairy-free yogurt
  • 1 teaspoon Strawberry Extract vanilla extract can be used as alternative
  • 1 teaspoon Vanilla Extract almond extract for different flavor
  • 2 cups All-Purpose Flour gluten-free flour can be used
  • 1 tablespoon Baking Powder ensure it's fresh for best results
  • 1/4 teaspoon Salt use kosher or sea salt
  • 1 package Strawberry Gelatin can be omitted or replaced with unflavored gelatin
  • as needed Food Coloring optional, for vibrant color
For the Glaze
  • 1 cup Icing Sugar can be substituted with powdered erythritol
  • 2 tablespoons Milk adjust for desired consistency
  • 1 teaspoon Strawberry Extract can also use vanilla extract
For the Garnish
  • 1 cup Fresh Strawberries can use other berries for garnish

Equipment

  • Mini bundt pan
  • Mixing bowl
  • Stand mixer
  • Whisk
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions for Mini Strawberry Bundt Cakes
  1. Preheat your oven to 350°F (175°C). Grease and flour a mini bundt pan or standard bundt pan.
  2. In a stand mixer, cream together granulated sugar and unsalted butter until light and fluffy, about 3-5 minutes. Add in eggs, milk, sour cream, strawberry extract, and vanilla extract.
  3. Whisk together all-purpose flour, baking powder, salt, and strawberry gelatin in a separate bowl. Gradually add to the wet ingredients while mixing on low speed.
  4. If desired, add a few drops of food coloring to the batter and mix gently.
  5. Pour the prepared batter into the greased bundt pan(s), filling about two-thirds full. Bake for 30 minutes for mini cakes or 55 minutes for a full-sized bundt cake.
  6. Allow the cakes to cool in the pan for about 15 minutes before removing.
  7. Prepare the glaze by whisking together icing sugar, milk, and strawberry extract until smooth.
  8. Drizzle the glaze over the cooled cakes and garnish with fresh strawberries.

Nutrition

Serving: 1cakeCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 4mgCalcium: 20mgIron: 1mg

Notes

Ensure ingredients are at room temperature for best results. Avoid overmixing to keep cakes light and fluffy. Adjust glaze consistency to taste.

Tried this recipe?

Let us know how it was!