Mini Buttermilk Bundt Cakes
Soft and fluffy buttermilk bundt cakes. Buttermilk contributes to light and airy texture (not your regular dense pound cake). Massive bonus here is quick preparation time - 10 minutes. These bundt cakes always work and are not needy - you can use ingredients straight from the fridge, quickly whisk the batter together and leave all the shaping work to mini bundt cake baking tins.
There are endless opportunities to jazz these up (few mentioned below the recipe). One cup of sugar is recommended in the recipe but the quantity can be decreased to 2/3rd cup or mini cakes can be sweetened with natural honey (see Hints).
Mini Buttermilk Bundt Cakes Recipe
Yield: 18 mini bundt cakes
Time: 10 min prep + 18 minutes baking
Tins: mini bundt cake tins
- 1 and 1/2 cup (375ml) buttermilk
- 3 Tablespoons (45ml) clear lemon juice
- 3 large eggs
- 1 teaspoon vanilla bean paste or seeds from 1 vanilla pod
- 150g unsalted or salted butter, melted
- 3 cups (450g) all-purpose flour
- 3 flat teaspoons baking powder
- 1 cup (200g) caster sugar or white granulated sugar
- 1/4 teaspoon salt
*cup = 250ml cup
1. Preheat oven to 180C.
2. Prepare wet ingredients: Whisk buttermilk with clear lemon juice, 3 eggs, vanilla bean paste (or seeds) and melted butter until combined. Set aside.
3. Prepare dry ingredients: Sift flour with baking powder, sugar and salt.
4. Combine: Add wet ingredients (from Step 2) to dry ingredients (from Step 3) and mix on low speed until combined. Fill in mini bundt cake forms 4/5th high (2 Tbsps batter each).
5. Bake at 180C for 18-20 minutes until light golden. Once baked leave in the baking tins for 5 minutes then remove and cool completely on the cooling rack.
1. Kefir is a good substitute in this recipe for buttermilk. Don’t substitute with yogurt, milk or sour cream - the texture won’t be the same.
2. Honey - if you opt to sweeten with honey - melt honey (or use in liquid form) and mix with the rest of wet ingredients (semi-sweet version - 5 Tbsps, 8 Tbsps for sweet version).
3. Lemon - don’t skip lemon juice. It gives only slight zesty flavour but adds more vibrant and bright colour.
4. Baking tin - we are using silicone mini bundt cakes mould with firm handles for this bake.
Jazz it up:
1. Chocolate marble mini bundt: split batter in half. To one half add 2 Tablespoons Dutch cocoa and mix until combined. Fill bundt cake forms with 1 Tbsp vanilla batter and 1 Tbsp Cocoa batter. Make few swirls.
2. Fruit (apples, blueberries), jam, chocolate chips: add as a last step after batter is combined.
3. Zest - to magnify zesty flavour, you can decrease amount of buttermilk by 4 Tablespoons and increase lemon/orange/grapefruit/blood orange juice by the same amount. You may opt to add zest from 1 citrusy fruit you are using (mix with wet ingredients)
- Matcha (green icing): sift 1 teaspoon green matcha (or less if you want to go for pastel colours) with 1 cup (120g) confectioners' sugar, add 2-3 Tablespoons full-fat milk or water - mix until runny consistency achieved.
- Strawberry (red icing) : mill 1/2 cup freeze dried strawberries until fine powder is achieved, sift with 1 cup (120g) confectioners' sugar, add milk (4-5 Tbsps).
- Lemon (light white): mix 1 cup (120g) confectioners' sugar with 1 Tablespoon milk and 2 Tablespoons clear lemon juice.