Fall is a season filled with cozy flavors and the irresistible scent of warm spices, making it the perfect time to bake.
And what better way to celebrate the essence of autumn than with mini bundt cakes?
These small but elegant treats pack all the flavors of the season into perfect, individual servings.
From rich pumpkin spice to sweet caramel apple and nutty pecan, mini bundt cakes are an ideal addition to any fall gathering or quiet evening at home.
Whether you’re hosting a fall brunch, attending a Thanksgiving potluck, or simply craving a sweet treat, mini bundt cakes offer endless possibilities.
With their beautiful design and delightful flavors, they are sure to impress both in taste and presentation.
In this blog post, we’ve rounded up 25+ fall mini bundt cake recipes that will bring the warmth and flavor of the season right to your kitchen.
25+ Irresistible Fall Mini Bundt Cake Recipes to Try
There’s something magical about mini bundt cakes that makes them stand out among other desserts, especially in the fall.
Their intricate shapes, rich flavors, and individual portions make them a wonderful choice for entertaining or gifting.
Whether you’re a seasoned baker or just starting, these 25+ fall mini bundt cake recipes will inspire you to embrace the season’s best ingredients like apples, pumpkin, cinnamon, and maple syrup.
They’re perfect for everything from a simple weeknight dessert to a show-stopping treat for your Thanksgiving table.
So grab your bundt pans, fill your home with the warm aromas of fall, and enjoy these delicious mini cakes with friends and family.
Maple Pecan Mini Bundt Cakes
These Maple Pecan Mini Bundt Cakes bring the warmth of autumn flavors right to your table. The rich maple syrup and crunchy pecans come together to create a moist, flavorful cake that’s perfect for any fall occasion. Drizzled with a simple maple glaze, these little cakes are sure to impress with their delightful taste and beautiful presentation.
Ingredients:
- For the Cake:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- For the Maple Glaze:
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1-2 tablespoons milk (as needed for consistency)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a mini bundt cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy. Add the maple syrup, eggs, and vanilla, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Fold in the chopped pecans.
- Pour the batter into the prepared mini bundt cake pan, filling each cavity about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- For the glaze, mix the powdered sugar, maple syrup, and milk in a small bowl until smooth. Drizzle over the cooled bundt cakes.
These Maple Pecan Mini Bundt Cakes are a perfect blend of flavors and textures, making them a great addition to your fall dessert table. The sweet maple syrup pairs beautifully with the nutty crunch of pecans, creating a deliciously satisfying bite. Whether served at a holiday gathering or enjoyed as an afternoon snack, these cakes will surely become a cherished seasonal favorite.
Cinnamon Apple Mini Bundt Cakes
Celebrate the flavors of fall with these Cinnamon Apple Mini Bundt Cakes. Bursting with chunks of fresh apples and a warm cinnamon spice blend, these cakes are moist, fluffy, and packed with autumn goodness. Topped with a light dusting of powdered sugar, they are as beautiful as they are delicious, making them perfect for any occasion.
Ingredients:
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup peeled and diced apples (such as Granny Smith or Honeycrisp)
- For the Topping:
- Powdered sugar for dusting
Instructions:
- Preheat your oven to 350°F (175°C) and grease a mini bundt cake pan.
- In a bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a separate bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk until fully combined. Gently fold in the diced apples.
- Pour the batter into the prepared mini bundt cake pan, filling each cavity about two-thirds full.
- Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving.
These Cinnamon Apple Mini Bundt Cakes are an irresistible tribute to fall flavors, highlighting the delightful combination of fresh apples and warm spices. Their tender crumb and moist texture make them a perfect choice for any fall gathering. Serve them as a sweet treat at a brunch or enjoy them with a warm cup of cider for a cozy evening at home. Either way, these cakes are sure to be a hit!
Pumpkin Spice Mini Bundt Cakes
Indulge in the quintessential flavor of fall with these Pumpkin Spice Mini Bundt Cakes. Infused with pumpkin puree and a blend of warm spices, these cakes are moist and aromatic, embodying the spirit of the season. Topped with a cream cheese frosting, they are not only delicious but also visually stunning, making them an excellent centerpiece for your fall dessert spread.
Ingredients:
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (as needed for consistency)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a mini bundt cake pan.
- In a bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy. Add the eggs, pumpkin puree, and vanilla, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Pour the batter into the prepared mini bundt cake pan, filling each cavity about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until creamy. Add milk as needed for desired consistency.
- Once the cakes are cool, frost them with the cream cheese frosting.
These Pumpkin Spice Mini Bundt Cakes are the perfect way to embrace the flavors of fall. The rich pumpkin and spices create a comforting taste experience that pairs wonderfully with the creamy frosting. Ideal for holiday gatherings, potlucks, or a simple afternoon treat, these cakes will leave your guests raving about their deliciousness. Enjoy them warm or at room temperature—either way, they capture the essence of autumn in every bite!
Chocolate Pumpkin Mini Bundt Cakes
These Chocolate Pumpkin Mini Bundt Cakes offer a delicious twist on traditional pumpkin desserts. The combination of rich chocolate and spiced pumpkin creates a moist and flavorful cake that is sure to satisfy any sweet tooth. Topped with a luscious chocolate ganache, these cakes are not only delicious but also visually appealing, making them a great choice for any fall celebration.
Ingredients:
- For the Cake:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- For the Chocolate Ganache:
- 1/2 cup heavy cream
- 1 cup semisweet chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C) and grease a mini bundt cake pan.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy. Add the eggs, pumpkin puree, and vanilla, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Pour the batter into the prepared mini bundt cake pan, filling each cavity about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- For the ganache, heat the heavy cream in a small saucepan until just boiling. Pour over the chocolate chips in a bowl and let sit for 2-3 minutes. Stir until smooth and glossy.
- Drizzle the chocolate ganache over the cooled bundt cakes before serving.
These Chocolate Pumpkin Mini Bundt Cakes are a delightful fusion of flavors that are perfect for fall. The rich chocolate paired with the warm pumpkin spices creates a comforting dessert that will please both chocolate lovers and pumpkin enthusiasts. Whether enjoyed at a holiday gathering or as a cozy nightcap with a warm drink, these cakes are sure to be a hit. They not only taste amazing but also make for an elegant presentation that will impress your guests.
Caramel Apple Mini Bundt Cakes
Capture the essence of autumn with these Caramel Apple Mini Bundt Cakes. Bursting with tender apple pieces and drizzled with homemade caramel sauce, these cakes are a sweet homage to fall. The warm flavors of cinnamon and caramel combine to create a delightful dessert that is perfect for sharing at gatherings or enjoying with family.
Ingredients:
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup peeled and diced apples (such as Fuji or Gala)
- For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Preheat your oven to 350°F (175°C) and grease a mini bundt cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs and vanilla, mixing well.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the diced apples.
- Pour the batter into the prepared mini bundt cake pan, filling each cavity about two-thirds full.
- Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- For the caramel sauce, in a medium saucepan over medium heat, melt the sugar until it turns amber in color. Remove from heat and whisk in the butter. Gradually stir in the heavy cream, then add the vanilla and salt. Let cool slightly before drizzling over the cooled bundt cakes.
These Caramel Apple Mini Bundt Cakes are a true celebration of fall flavors, combining the sweetness of apples with the indulgence of caramel. They make for a delightful dessert that brings warmth and nostalgia, perfect for cozy gatherings with friends and family. Serve these cakes at your next fall party or as a special treat for your loved ones, and watch as they disappear in no time. The combination of flavors and textures will make these cakes a standout favorite for the season!
Chai-Spiced Mini Bundt Cakes
Embrace the comforting flavors of chai with these Chai-Spiced Mini Bundt Cakes. Infused with a blend of spices such as cardamom, cinnamon, and ginger, these cakes deliver a warm and aromatic experience that embodies the essence of fall. Topped with a simple glaze, they are a perfect companion to a cup of tea or coffee, making them an ideal treat for cozy gatherings.
Ingredients:
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- For the Glaze:
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and grease a mini bundt cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, and cloves. Set aside.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, buttermilk, and vanilla, mixing well.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared mini bundt cake pan, filling each cavity about two-thirds full.
- Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- For the glaze, mix powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle over the cooled bundt cakes.
These Chai-Spiced Mini Bundt Cakes are a delightful way to enjoy the comforting flavors of chai tea in cake form. The aromatic spices create a warm, inviting scent and flavor that will have everyone coming back for seconds. Perfect for afternoon tea, holiday gatherings, or simply as a sweet indulgence on a chilly evening, these cakes are sure to become a beloved fall tradition. Their charming appearance and delectable taste make them an ideal treat for any occasion!
Maple Pecan Mini Bundt Cakes
These Maple Pecan Mini Bundt Cakes are the perfect tribute to the flavors of fall, combining the sweetness of pure maple syrup with the crunch of toasted pecans. The rich, moist cake is enhanced by warm spices, creating a comforting dessert that captures the essence of autumn. These mini bundt cakes are not only delicious but also beautifully presented, making them ideal for fall gatherings or as a delightful treat for yourself.
Ingredients:
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup maple syrup (preferably pure)
- 1 teaspoon vanilla extract
- 1 cup chopped pecans, toasted
- For the Maple Glaze:
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1-2 tablespoons milk (as needed for consistency)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a mini bundt cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the maple syrup and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the toasted pecans.
- Pour the batter into the prepared mini bundt cake pan, filling each cavity about two-thirds full.
- Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, maple syrup, and milk until smooth. Adjust the consistency as needed.
- Drizzle the maple glaze over the cooled bundt cakes before serving.
These Maple Pecan Mini Bundt Cakes are a delightful celebration of fall’s flavors, offering a perfect balance of sweetness and nuttiness. The warmth of maple syrup combined with toasted pecans creates a comforting dessert that is sure to please everyone at your table. Whether served at a festive gathering or enjoyed with a warm cup of coffee, these cakes are sure to be a favorite. They embody the spirit of autumn, making them a must-try during this beautiful season.
Cranberry Orange Mini Bundt Cakes
Brighten your fall festivities with these Cranberry Orange Mini Bundt Cakes, which combine the tartness of fresh cranberries with the zesty flavor of orange. The delightful combination of sweet and tart creates a refreshing dessert that’s perfect for any autumn gathering. These cakes are not only visually appealing but also bursting with flavor, making them a lovely addition to your fall dessert table.
Ingredients:
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup fresh orange juice
- Zest of 1 orange
- 1 cup fresh or frozen cranberries, chopped
- For the Orange Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh orange juice
- Zest of 1 orange (for garnish)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a mini bundt cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the orange juice and orange zest.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chopped cranberries.
- Pour the batter into the prepared mini bundt cake pan, filling each cavity about two-thirds full.
- Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar and orange juice until smooth. Drizzle over the cooled bundt cakes and garnish with orange zest.
These Cranberry Orange Mini Bundt Cakes offer a refreshing and vibrant dessert option for fall. The combination of tart cranberries and bright orange makes them a standout treat that can easily transition from a cozy family gathering to a festive holiday celebration. Their delightful flavor and beautiful presentation will impress your guests and leave them craving more. Serve these cakes alongside your favorite fall beverages for a truly festive experience!
Sweet Potato Spice Mini Bundt Cakes
These Sweet Potato Spice Mini Bundt Cakes are a delightful and unique addition to your fall dessert repertoire. Packed with the earthy sweetness of sweet potatoes and infused with warm spices like nutmeg and cinnamon, these cakes are moist and full of flavor. Perfect for enjoying on their own or paired with a dollop of whipped cream, they are sure to become a seasonal favorite.
Ingredients:
- For the Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 1 cup mashed sweet potatoes (about 1 medium sweet potato)
- 1 teaspoon vanilla extract
- For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (as needed for consistency)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a mini bundt cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Set aside.
- In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy. Add the eggs, mixing well after each addition. Stir in the mashed sweet potatoes and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared mini bundt cake pan, filling each cavity about two-thirds full.
- Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until well combined. Add milk as needed to achieve desired consistency.
- Frost the cooled bundt cakes with the cream cheese frosting before serving.
These Sweet Potato Spice Mini Bundt Cakes are a wonderful way to embrace the flavors of fall while showcasing the versatility of sweet potatoes. The warm spices and creamy frosting make for a comforting dessert that is both satisfying and indulgent. Whether you’re serving them at a holiday gathering or enjoying them as a sweet treat at home, these mini bundt cakes are sure to please everyone. Their delightful flavor and beautiful presentation will make them a memorable addition to your fall celebrations!
Spiced Pumpkin Mini Bundt Cakes
Embrace the spirit of fall with these Spiced Pumpkin Mini Bundt Cakes, which are rich, moist, and bursting with the warm flavors of pumpkin and spices. The combination of pumpkin puree, cinnamon, nutmeg, and cloves creates a comforting dessert that embodies everything we love about autumn. These mini bundt cakes are simple to prepare and make a stunning addition to any fall gathering, offering a delicious taste of the season in each bite.
Ingredients:
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 cup pumpkin puree (canned or fresh)
- 1 teaspoon vanilla extract
- For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (as needed for consistency)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a mini bundt cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared mini bundt cake pan, filling each cavity about two-thirds full.
- Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until well combined. Add milk as needed to achieve desired consistency.
- Frost the cooled bundt cakes with the cream cheese frosting before serving.
These Spiced Pumpkin Mini Bundt Cakes are a quintessential fall dessert that captures the essence of the season. The aromatic blend of spices and rich pumpkin flavor makes each bite a warm embrace. Perfect for sharing at holiday gatherings or enjoying as an afternoon treat, these cakes are sure to be a hit with everyone. Pair them with a cup of hot cider or your favorite fall beverage for a truly cozy experience!
Chai Tea Mini Bundt Cakes
Indulge in the warming spices of fall with these Chai Tea Mini Bundt Cakes. Infused with traditional chai spices like cardamom, ginger, and cinnamon, these cakes offer a delightful twist on classic bundt cakes. The moist texture and aromatic flavors create a comforting dessert that’s perfect for enjoying during chilly autumn days. Each mini bundt cake serves as a delicious reminder of the comforting allure of a warm cup of chai tea.
Ingredients:
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup brewed chai tea (cooled)
- 1 teaspoon vanilla extract
- For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons brewed chai tea (cooled)
- Pinch of ground cinnamon (for garnish)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a mini bundt cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, and cloves. Set aside.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the cooled chai tea and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared mini bundt cake pan, filling each cavity about two-thirds full.
- Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar and brewed chai tea until smooth. Drizzle over the cooled bundt cakes and sprinkle with a pinch of ground cinnamon.
These Chai Tea Mini Bundt Cakes are a delightful way to savor the comforting flavors of chai in a cake form. With their rich spices and moist texture, they are perfect for any fall occasion. Whether served at a tea party, autumn gathering, or simply enjoyed at home, these mini bundt cakes are sure to impress. Pair them with your favorite chai or coffee for a delightful treat that embodies the warmth and coziness of the season!
Apple Cider Mini Bundt Cakes
Capture the essence of fall with these Apple Cider Mini Bundt Cakes, which are infused with the sweet and tangy flavors of fresh apple cider. The addition of grated apples and warm spices creates a moist, flavorful cake that celebrates the harvest season. Topped with a sweet apple cider glaze, these mini bundt cakes are a delightful way to enjoy the flavors of fall and are sure to become a family favorite.
Ingredients:
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup apple cider
- 1 cup grated apple (about 1 medium apple)
- 1 teaspoon vanilla extract
- For the Apple Cider Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons apple cider (to taste)
- 1/4 teaspoon cinnamon (for garnish)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a mini bundt cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the apple cider, grated apple, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared mini bundt cake pan, filling each cavity about two-thirds full.
- Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar and apple cider until smooth. Drizzle over the cooled bundt cakes and sprinkle with a pinch of cinnamon.
These Apple Cider Mini Bundt Cakes are a wonderful celebration of fall’s bounty, combining the rich flavors of apple cider with warm spices. Each cake is moist, flavorful, and topped with a sweet glaze, making them an irresistible treat. Perfect for holiday gatherings or as a sweet afternoon snack, these mini bundt cakes are sure to bring a smile to everyone’s face. Serve them warm or at room temperature, and enjoy the delightful taste of autumn in every bite!
Maple Pecan Mini Bundt Cakes
These Maple Pecan Mini Bundt Cakes are a delectable celebration of fall flavors, combining the rich sweetness of maple syrup with the crunch of toasted pecans. The cakes are moist, fluffy, and packed with the comforting taste of autumn. Topped with a maple glaze and additional chopped pecans, these mini bundt cakes make for a delightful treat that’s perfect for Thanksgiving or any autumn gathering.
Ingredients:
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans, toasted
- For the Maple Glaze:
- 1 cup powdered sugar
- 3-4 tablespoons maple syrup
- 1-2 tablespoons milk (as needed for consistency)
- Chopped pecans for garnish
Instructions:
- Preheat your oven to 350°F (175°C) and grease a mini bundt cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy. Add the maple syrup, eggs, and vanilla extract, mixing well to combine.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the toasted pecans.
- Pour the batter into the prepared mini bundt cake pan, filling each cavity about two-thirds full.
- Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar and maple syrup until smooth. Add milk as needed to achieve the desired consistency. Drizzle over the cooled bundt cakes and sprinkle with additional chopped pecans.
These Maple Pecan Mini Bundt Cakes are the perfect way to enjoy the sweet, nutty flavors of fall. The combination of maple syrup and pecans creates a rich and satisfying dessert that pairs beautifully with a warm cup of coffee or tea. Whether you’re celebrating a special occasion or simply enjoying a cozy evening at home, these mini bundt cakes are sure to impress your family and friends. Their delightful flavors and charming presentation make them a must-have for your fall baking repertoire!
Caramel Apple Mini Bundt Cakes
Indulge in the flavors of autumn with these Caramel Apple Mini Bundt Cakes. Combining tender cake with fresh apples and rich caramel, these treats capture the essence of fall. Each bite is filled with the sweetness of caramel and the tartness of apples, making them a perfect dessert for any fall gathering or cozy evening at home. With a simple caramel drizzle on top, these mini bundt cakes are as beautiful as they are delicious.
Ingredients:
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup apple cider
- 1 cup peeled and diced apples (such as Granny Smith)
- 1 teaspoon vanilla extract
- For the Caramel Drizzle:
- 1 cup caramel sauce (store-bought or homemade)
- Optional: chopped nuts for garnish
Instructions:
- Preheat your oven to 350°F (175°C) and grease a mini bundt cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the apple cider and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the diced apples.
- Pour the batter into the prepared mini bundt cake pan, filling each cavity about two-thirds full.
- Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, drizzle the caramel sauce over the top of each bundt cake and sprinkle with chopped nuts if desired.
These Caramel Apple Mini Bundt Cakes beautifully encapsulate the comforting flavors of fall. The combination of sweet caramel and fresh apples makes for a delightful dessert that’s perfect for any occasion, from casual get-togethers to festive celebrations. They are easy to make and can be prepared ahead of time, allowing you to enjoy more time with your guests. Serve these cakes warm or at room temperature for a sweet treat that is sure to bring smiles to everyone’s faces!
Cinnamon Roll Mini Bundt Cakes
Transform your favorite breakfast treat into a delightful dessert with these Cinnamon Roll Mini Bundt Cakes. These cakes capture the warm, sweet flavors of cinnamon rolls in a fun, bite-sized form. Topped with a creamy icing and a sprinkle of cinnamon, they’re perfect for brunch or as an indulgent afternoon snack. These mini bundt cakes will have you savoring every delicious bite and are sure to become a fall favorite.
Ingredients:
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar (for the filling)
- 2 teaspoons ground cinnamon (for the filling)
- For the Cream Cheese Icing:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (as needed for consistency)
- Ground cinnamon for sprinkling
Instructions:
- Preheat your oven to 350°F (175°C) and grease a mini bundt cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the buttermilk and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- In a small bowl, mix the brown sugar and ground cinnamon for the filling.
- Pour half of the batter into the prepared mini bundt cake pan. Sprinkle the cinnamon-sugar filling over the batter, then top with the remaining batter, ensuring the filling is well-covered.
- Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- For the icing, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until well combined. Add milk as needed to achieve the desired consistency.
- Drizzle the cream cheese icing over the cooled bundt cakes and sprinkle with ground cinnamon.
These Cinnamon Roll Mini Bundt Cakes offer a delightful twist on a classic favorite, bringing the warm, comforting flavors of cinnamon rolls into a fun and shareable format. Perfect for brunch, dessert, or an afternoon treat, these cakes are sure to become a go-to recipe during the fall season. With their rich flavor and beautiful presentation, they’ll impress your family and friends. Enjoy them with a hot cup of coffee or tea for a truly cozy experience!
Note: More recipes are coming soon!
