Holiday - Dessert

Mini Holiday Bundt Cakelets

These bite-sized treats are the perfect indulgence for any occasion.

Yields 6 Servings
Prep + Chill Time 25mins Cook Time 45mins Total Time 1hrs 10mins

Escape with Mini Bundt Cakes: The Perfect Bite-Sized Treat
Satisfy your sweet tooth with a delectable escape – Mini Bundt Cakes! These bite-sized treats are the perfect indulgence for any occasion.


  • ¾ cup unsalted butter, softened
  • 1½ cup granulated sugar
  • 3 large Dakota Layers eggs
  • 1½ cup cake flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup sour cream
  • 2 tsp vanilla extract, divided
  • 1 cup confectioners' sugar, sifted
  • 2-3 Tbsp. milk, divided
  • food coloring: green, red or other desired colors


  1. Preheat oven to 350°F. Prepare 6 mini Bundt pans with nonstick cooking spray.
  2. In the bowl of a stand mixer, beat together butter and sugar, until fluffy and pale in color. Add eggs, one at a time, beating well after each addition.
  3. In a separate bowl, sift together cake flour, baking soda and salt. On low speed, slowly add flour mixture to the butter mixture. Beat until just combined. Add sour cream and 1 teaspoon vanilla extract, beat until combined.
  4. Divide batter into 3 bowls. Add food coloring to 2 of the bowls, mixing until desired colors are achieved. Place each bowl of batter into separate piping bags.
  5. Pipe about 2 tablespoons of each color into the prepared Bundt pans in a desired pattern. Fill until pans are about 2/3 full.
  6. Bake 25-30 minutes, until a toothpick inserted in the center of a cake comes out clean. Allow to cool about 15 minutes, then invert pan onto a cooling rack. Allow to cool completely.
  7. In a medium bowl, add confectioners’ sugar, 2 tablespoons milk and 1 teaspoon vanilla extract. Stir until smooth and add remaining 1 tablespoon milk to attain desired consistency.
  8. Drizzle glaze over each cake and serve.
  9. Store leftovers in an airtight container up to 5 days.

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