Description
- These honey vanilla mini bundt cakes are soft, moist, and easy to make. Perfect for elegant dessert tables, brunches, or weekday treats.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¼ cup vegetable oil
- ⅓ cup honey
- ⅓ cup sour cream
- 2 large eggs
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease mini bundt pans well.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, cream butter and honey, then mix in oil, eggs, sour cream, and vanilla.
- Add dry ingredients gradually to wet, mixing until smooth.
- Divide batter into mini bundt pans, filling ⅔ full.
- Bake 18–22 minutes or until golden and springy.
- Let cool in pan for 10 minutes before turning out.
Notes
- Do not overfill pans to avoid overflow.
- Let glaze set before adding toppings or storing.
- Freeze unglazed cakes for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini bundt cake
- Calories: 290
- Sugar: 21g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg