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Mini Vanilla Bundt Cakes

6 Portions
Easy
60 minutes
They’re mini. They’re packed with vanilla. And they’re delicious. Discover our recipe for Mini Vanilla Bundt Cakes for a real taste sensation.
With a stylish shape and a delicious taste, you can’t beat our Mini Vanilla Bundt Cakes. Don’t have a bundt tin? You can use a muffin tin instead. Enjoy delicious vanilla and lemon flavours.
Recipe Ingredients
How to Prepare
Tips
If you don't have specialist mini bundt tins, simply divide the mixture between lightly greased muffin tins, half fill them and bake for 15 -20 minutes until risen and firm to the touch.
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Recipe Ingredients

For the Cakes
125 mlWhole Milk (4 ½ fl.oz)
10 mlLemon Juice (2 tsp) fresh
150 gPlain Flour (5 oz)
1Dr. Oetker Bicarbonate of Soda Sachet (1 tsp)
125 gCaster Sugar (4 ½ oz)
75 gUnsalted butter (3 oz) melted
5 mlDr. Oetker Madagascan Vanilla Extract (1 tsp)
about 2Medium Eggs
To Decorate
175 gIcing Sugar (6 oz)
5 mlDr. Oetker Madagascan Vanilla Extract (1 tsp)

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Picture - Dr. Oetker Bicarbonate of Soda Sachet (1 tsp)
Picture - Dr. Oetker Madagascan Vanilla Extract (1 tsp)
Picture - Dr. Oetker Madagascan Vanilla Extract (1 tsp)
1

Mini Vanilla Bundt Cakes

Preheat the oven to 170°C (150°C Fan Oven, Gas Mark 3). Arrange 6 x 10cm diameter mini non-stick bundt tins, ungreased, on a large baking tray. Mix the milk and lemon juice together and set aside.

2

Sift the flour and Bicarbonate of Soda into a bowl. Stir in the sugar and make a well in the centre. Mix the eggs, melted butter and Vanilla Extract together and pour into the well. Add the milk and stir until well blended and batter-like.

3

Divide the batter between the tins to half fill them and bake for about 15 minutes, until risen and golden. Stand for 5 minutes to firm up then turn on to a wire rack to cool.

4

To decorate, sift the icing sugar into a bowl. Add the Vanilla Extract and approx. 15ml (1 tbsp) warm water to form a thick, drizzling icing. Spoon the icing over the bundt cakes allowing the icing to drizzle down the sides. Leave for a few minutes to firm up the icing before serving.

Tips

  • If you don't have specialist mini bundt tins, simply divide the mixture between lightly greased muffin tins, half fill them and bake for 15 -20 minutes until risen and firm to the touch.