Mini Strawberry Bundt Cakes
These mini strawberry Bundt cakes are soft, moist and packed with berry flavor from strawberry gelatin and extract. A simple strawberry glaze and fresh berries make them a pretty little dessert for brunches, showers, parties and spring celebrations.
Servings: 6 mini Bundt cakes
Equipment
- Bundt Pan 6-Cavity Mini Bundt Pan or Standard Bundt Pan
- Stand Mixer with Paddle Attachments
Ingredients
For the Cakes
- 1 ¾ Cups granulated sugar
- 1 Cup unsalted butter at room temperature
- 4 eggs
- ½ Cup milk
- ⅓ Cup sour cream
- 1 Teaspoon strawberry extract
- 1 Teaspoon vanilla extract
- 2 ½ Cups all-purpose flour
- 2 Teaspoons baking powder
- ¾ Teaspoon salt
- 1 Box jello 3-Ounce, strawberry
- food coloring red or pink
For the Glaze
- 1 Cup icing sugar
- 2 Teaspoons milk
- 1 Teaspoon strawberry extract
- 12 strawberries fresh, for garnish
Instructions
- Preheat the oven to 350°F. Thoroughly grease and flour a standard Bundt pan or a 6-cavity mini Bundt pan and set aside.
Make the Bundt Cakes
- In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar and butter together on medium high speed for 2 minutes. Add in the eggs and continue beating. Next, add in the milk, sour cream, strawberry extract and vanilla extract.
- In a medium sized bowl, whisk together the flour, baking powder and salt. Add the flour mixture and jello into the wet mixture and stir just until combined. Drop in a few drops of food coloring and mix until all of the batter is colored.
- Pour batter into the prepared bundt pan and place into the oven to bake. If you are baking in a regular bundt pan, bake for 55 minutes or until a toothpick inserted comes out clean. If you are baking mini bundt cakes, bake for 30 minutes or until a toothpick inserted comes out clean or with moist crumbs.
- Remove from the oven and place the pan on a cooling rack. Let the cakes cool in the pan for about 15 minutes before carefully turning them out onto the rack to cool completely.
Make the Glaze
- While the cake is cooling, make the glaze by whisking all of the ingredients together in a small bowl.
Add the Glaze
- Remove cake from bundt pan and place onto a plate or cake stand.
- Once cakes are cooled completely to room temperature, pour glaze over top and let set for 5 minutes before topping with fresh strawberries and serving.
Yield: This recipe makes about 6 cups of batter, enough for six 1-cup mini Bundt cakes or one standard Bundt cake. If making a full-size cake, it can be sliced into 6 to 12 servings.
Notes
Use the right pan: I use a mini Bundt pan with six 1-cup cavities for these cakes. If yours are smaller, you’ll get more cakes and they’ll bake faster, so keep an eye on them.
Don’t overfill them: Leave a little room at the top of each cavity for the cakes to rise. It’s tempting to squeeze in extra batter, but you’ll get much prettier little Bundt cakes if you don’t.
Grease all those little grooves: Be generous when greasing and flouring the pan, especially around the center and in all the detailed edges. There’s nothing worse than making a beautiful Bundt cake and leaving half of it stuck in the pan!
Give them time before flipping: Let the cakes cool in the pan for about 15 minutes before turning them out. They’re more likely to release cleanly and hold their shape.
Wait to glaze: Make sure the cakes are completely cool before adding the glaze or it will melt right off. I also like to add the fresh strawberries close to serving time so they look their best.
Make them party-ready: Fresh strawberries are my favorite topping, but sprinkles or edible flowers are an easy way to dress these up for showers, birthdays or Mother’s Day.
Don’t overfill them: Leave a little room at the top of each cavity for the cakes to rise. It’s tempting to squeeze in extra batter, but you’ll get much prettier little Bundt cakes if you don’t.
Grease all those little grooves: Be generous when greasing and flouring the pan, especially around the center and in all the detailed edges. There’s nothing worse than making a beautiful Bundt cake and leaving half of it stuck in the pan!
Give them time before flipping: Let the cakes cool in the pan for about 15 minutes before turning them out. They’re more likely to release cleanly and hold their shape.
Wait to glaze: Make sure the cakes are completely cool before adding the glaze or it will melt right off. I also like to add the fresh strawberries close to serving time so they look their best.
Make them party-ready: Fresh strawberries are my favorite topping, but sprinkles or edible flowers are an easy way to dress these up for showers, birthdays or Mother’s Day.
Nutrition
Calories: 908kcal | Carbohydrates: 135g | Protein: 12g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 201mg | Sodium: 558mg | Potassium: 195mg | Fiber: 2g | Sugar: 93g | Vitamin A: 1222IU | Vitamin C: 14mg | Calcium: 157mg | Iron: 3mg
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