These mini bundt cakes are the perfect bite-sized indulgence for any occasion. This recipe features a moist almond and orange cake drizzled with orange glaze and topped with orange zest. These little cakes are super easy to make and are incredibly versatile. It's the perfect excuse to break out that mini bundt cake pan.
I'm a fan of bite-sized desserts. They allow me to enjoy the decadence of a full-fat and sugar dessert with less guilt. These mini but cakes feature a decent batter full of all the butter and sugar. In addition, I love the citrus flavor of this cake—it's incredibly refreshing. These little cakes are very similar to my cranberry orange bundt cake, which is another favorite recipe of mine.
Why you'll love this recipe
A refreshing blast of citrus. I love how refreshing and invigorating citrus makes me feel. Even in the winter months! Packed with tons of orange zest, these bundt cakes are delightful.
A dessert that's easy to modify. I love the versatility of this recipe. By adjusting the flavors, you can create countless different versions. For example, by adding chocolate or vanilla, you can make a cake tailored to your taste.
The perfect bite-sized dessert. These cakes come out of the oven in individual-sized portions, ready to go. They're perfect for a party, and you could even have your guests decorate their own mini cake themselves! If you're a fan of miniature-sized desserts, be sure to check out these miniature bran muffins!
Key ingredients and why we use them
Butter: Quality butter is a must in this recipe. My favorite brands of butter are Grassland, Fall Creek, Lurpak, and Plugra.
All-Purpose Flour: Basic all-purpose flour is fine for this recipe. You can use bleached or unbleached—it won't make a difference. I typically buy unbleached because it provides a little more structure in baked goods.
Additional Flavorings: I chose to flavor this cake with almond extract and orange zest. This flavor combination gives the cake a nutty and refreshing citrus cake. The beauty of the recipe is that you can choose your own flavorings. See recipes variations below for more ideas on flavor combinations.
There are countless types of miniature bundt pans. Fun fact... these mini bundt pans are actually called bundlettes. So cute, am I right? The pan that I used is a Nordic Ware pan with a 4.5 cup capacity. This recipe makes 6 cups of batter, so you can use any pan with up to a six-cup capacity.
Frequently asked questions
For best results, fill each well three-quarters full. Then, tap on the countertop to release air bubbles. By not filling to the top, you will give your cakes room to rise in the pan.
Spray your pan with baking spray before adding batter to the pan. All baking sprays have flour and butter mixed together and are great for getting into all the nooks and crannies. I've used Baker's Joy and Pam and have been pleased with both.
You can print this entire recipe below and save it for later. But, before you get there, I'll share my most helpful hint and walk through the recipe step-by-step.
HEATHER'S HELPFUL HINT
Please do not use a regular cooking spray because it tends to leave a sticky residue on your pan. This residue can be difficult to clean thoroughly, making it more likely that your cakes will stick in the future.
Combine flour, sugar, baking powder, baking soda, and salt. Sift together into a medium bowl and set aside.
Combine sour cream, butter, eggs, vanilla extract, and almond extract in a large bowl. Using a whisk, mix until well blended, scraping bowl often. Add in orange zest.
Add the dry ingredients and mix well, scraping the bowl often. Mix batter until just combined, making sure not to overmix.
Spoon batter into prepared miniature bundt pan. Fill each well ⅔ to ¾ full. Tap the pan on the countertop to release air bubbles. If you have extra batter, set it aside for a second batch.
Bake in the oven for 22-27 minutes, until a toothpick inserted comes out clean. Leave the cakes in the pan to cool for 5 minutes and then invert onto a cooling rack to cool completely.
To glaze the mini cakes, whisk the confectioners' sugar, orange juice, and vanilla extract together. If the glaze is too thick, add more orange juice, one teaspoon at a time. Then, pour the glaze over the cooked bunt cakes.
If desired, garnish with fresh orange zest. Enjoy!
Make ahead and storage tips
Storage Instructions: You can store this cake in an airtight container at room temperature for 3-4 days. In the refrigerator, you can keep your cake for up to one week.
Freezing Instructions: The mini bundt cakes freeze beautifully. If you are going to freeze your cakes, do this on the same day you bake them. It's a great way to prepare for a party in advance. First, make sure cakes are completely cooled. Then wrap each cake in plastic wrap and then foil. Finally, place each cake in a freezer bag labeled with name and date. You can store the cakes for up to three months.
- There are several different ways to switch up this recipe according to your taste! Use your favorite types of extract in this recipe. I've used orange, vanilla, almond, and peppermint extract with success.
- Feel free to omit the orange zest if you do not want a citrus-flavored cake. You could use chopped nuts or chocolate chips in place of the orange zest.
- These mini bundt cakes can be served with or without glaze. The recipe calls for a citrus glaze, but you can also get creative here. You can't go wrong with this chocolate ganache glaze if you are a chocolate lover.
Try these other cake recipes
Did you make this recipe? First, let me say THANK YOU for giving it a try! Please leave us a rating and leave any feedback in the comments section at the bottom of this post. I love to hear your thoughts and ideas on what went OK — and what didn't — with a recipe! Also, be sure to check out some of our other recipes linked below!
Almond Mini Bundt Cakes with Orange Glaze
- miniature bundt pan with up to six-cup capacity
- 2¼ cups all-purpose flour
- 1¾ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoons salt
- 1 cup sour cream room temperature
- 1 cup unsalted butter melted
- 4 eggs large, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 tablespoon orange zest
- 1 cup confectioners' sugar
- 2 tablespoons orange juice
- ½ teaspoon vanilla extract
- 1 tablespoon orange zest optional for garnish
Baking the Mini Cakes
- Place a rack in the center of your oven. Preheat the oven to 350 degrees Fahrenheit 20 minutes before baking your cakes. Spray your mini bundt pan with baking spray and set it aside.
- Combine flour, sugar, baking powder, baking soda, and salt. Sift together into a medium bowl and set aside.
- In a large bowl, combine sour cream, butter, eggs, and vanilla extract, and almond extract. Using a whisk, mix until well blended, scraping bowl often. Add in orange zest.
- Add the dry ingredients and mix well, scraping the bowl often. Mix batter until just combined, making sure not to overmix.
- Spoon batter into prepared miniature bundt pan. Fill each well ⅔ to ¾ full. Tap the pan on the countertop to release air bubbles. If you have extra batter, set it aside for a second batch.
- Bake in the oven for 22-27 minutes, until a toothpick inserted comes out clean. Leave the cakes in the pan to cool for 5 minutes and then invert onto a cooling rack to cool completely.
- If you have batter remaining, wash and dry the pan. Prepare the pan as previously instructed. Repeat the filling and baking procedures with the remaining batter.
Glazing the Mini Cakes
- Whisk the confectioners' sugar, orange juice, and vanilla extract together. If the glaze is too thick, add more orange juice, one teaspoon at a time. Pour the glaze over the cooked bundt cakes. If desired, garnish with fresh orange zest.
Notes and Tips
- Sour Cream: You can substitute 1 cup of sour cream with 1 cup of plain yogurt.
- Pan substitutions: This recipe makes six cups of batter. Depending on the capacity of your miniature bundt pan you may have a little more (or less) batter.
- Leveling Cakes: If your bundt cakes are domed on the bottom, wait until they are completely cool, and then use a serrated knife to cut off the bottom to level the cake.
- Extract and Flavorings: Feel free to use any combinations of extracts in this recipe. In addition, you can omit or replace the orange zest with nuts, chocolate chips, etc.
- Glaze: These cakes can be served with or without glaze.
Such a great recipe! We used this for our daughter's birthday party. Each kid got their own cake and decorated it on their own. We stuck with the orange and almond flavors you used and they didn't disappoint. Saving this recipe—it worth repeating!
Can you recommend a wrapper to put these in to display them. I know a cupcake wrapper isn't big enough. Thanks!
Hi Cheri, you're right; a cupcake wrapper wouldn't quite be big enough. Typically, I just display these on a platter. If it's for a party, a mini cake holder like this might be fun!