Mini Vanilla Bundt Cake

Add in milk, total or reduced fat, and a teaspoon of pure vanilla extract, then beat slowly until everything is mixed. Put the batter in a pastry bag, but if you don’t have one, you can use a spoon to fill the bundt pan about three-quarters full with batter, then smooth it out with a spoon. Everyone’s oven is a little different for baking, and the type of pan you use also matters. Bake for around 16 to 18 minutes; it does not take too long until a toothpick inserted at the centre comes out clean.

Once baked, place your pan on a wire rack and let it cool for about ten minutes. Then, place the wire rack on top, flip it over, and free the cakes from the pan. Let them cool completely. They are good as they are, or you can serve them with whipped cream or vanilla glaze. For the vanilla glaze, add confectioner sugar to a small bowl, then pure vanilla extract and enough cream to have a nice consistency.

Stir that together until you have a smooth consistency. You can also use lemon glaze by adding lemon juice instead of cream. Drizzle the vanilla glaze around the top of your mini bundt cake and serve. This cake will almost melt in your mouth; it’s buttery and sweet, and you have to try it out. They can be stored for up to four days.

Ingredients;

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