Can I make these Mini Easter Bundt Cakes ahead of time?

Yes! These cakes stay moist and delicious for up to 3 days when stored in an airtight container at room temperature. If you’re making them ahead, wait to glaze and decorate until just before serving for the freshest look.

How do I prevent my mini Bundt cakes from sticking?

The key is to grease every nook and cranny of the Bundt pan. Use butter or nonstick spray, then dust with a light coating of flour. Let the cakes cool for a few minutes before flipping them out—this helps them release more easily.

Can I change the flavor of these cakes?

Absolutely! Swap the vanilla for almond, lemon, or orange extract for a fresh twist. You can also add lemon zest, cinnamon, or even a bit of cocoa powder to customize the flavor.

What’s the best way to glaze the cakes?

For a smooth, picture-perfect glaze, make sure the cakes are completely cool before drizzling. If the glaze is too thick, add a tiny bit of milk; if it’s too thin, mix in more powdered sugar. For an extra festive touch, divide the glaze into bowls and add pastel food coloring.

Can I bake these in a regular Bundt pan instead of mini pans?

Yes! You can use a standard Bundt pan instead of mini molds. Just increase the baking time to 40–45 minutes and check with a toothpick—if it comes out clean, the cake is ready!

Surprise Inside Mini Easter Bundt Cakes

Description

These Mini Easter Bundt Cakes are soft, buttery, and topped with a pastel-colored glaze and festive decorations. Their individually sized portions make them perfect for Easter brunch, spring gatherings, or as adorable edible gifts. The cakes are light and fluffy, with a hint of vanilla or almond, and pair beautifully with tea or coffee. Easy to make and even more fun to decorate, they’re a must-have for your Easter dessert table!

Ingredients

Scale

For the Mini Bundt Cakes:

1 cup unsalted butter, softened

1 cup granulated sugar

3 large eggs, at room temperature

2 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 cup whole milk

1 tablespoon vanilla or almond extract

For the Glaze & Decorations:

2 cups powdered sugar

3–4 tablespoons milk

½ teaspoon vanilla extract

Food coloring (pastel pink, yellow, blue, or green)

Mini chocolate eggs, pastel sprinkles, or edible flowers for garnish

1 cup of mini chocolate eggs (or any small colorful candies for the filling)

Instructions

A fun Easter treat—Mini Bundt Cakes with a surprise chocolate egg filling.

1. Prep the Mini Bundt Pans

Preheat your oven to 350°F (175°C). Grease your mini Bundt pans thoroughly with butter or nonstick spray, making sure to coat every crevice. Dust lightly with flour to prevent sticking.

2. Make the Cake Batter

In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla (or almond) extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined—don’t overmix!

3. Fill and Bake the Cakes

Spoon the batter into the mini Bundt pans, filling each about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

4. Cool and Release the Cakes

Let the cakes cool in the pans for 5–10 minutes, then gently flip them onto a wire rack to cool completely. If needed, tap the pan lightly to help release them.

5. Make the Glaze

In a bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable. If using multiple colors, divide the glaze into separate bowls and add a drop of pastel food coloring to each.

6. Decorate and Serve

Drizzle the glaze over the cakes, letting it naturally flow down the sides. Be careful to partially cover the center to keep the surprise hidden. Before the glaze sets, top each cake with extra mini eggs, pastel sprinkles, or edible flowers for a festive touch.

When ready to serve, slice into a cake and watch as the colorful chocolate eggs spill out—a fun surprise for any Easter celebration!

Notes

For a citrusy twist, add lemon or orange zest to the batter.
To make ahead, bake the cakes a day in advance and glaze them just before serving.
No mini Bundt pan? Use a muffin tin instead and adjust baking time to 15–18 minutes.
For a richer flavor, swap out ½ cup of the milk for buttermilk.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Calories: 290kcal
Sugar: 28g
Sodium: 120mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Carbohydrates: 40g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg

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