Here’s a Mini Caramel Bundt Cakes recipe — moist, buttery cakes with rich caramel flavor, perfect for individual servings or impressing guests!
🧁 Mini Caramel Bundt Cakes
Makes: 6–8 mini bundt cakes (depending on pan size)
🍰 Cake Ingredients:
-
1½ cups (190 g) all-purpose flour
-
1 tsp baking powder
-
¼ tsp baking soda
-
¼ tsp salt
-
½ cup (115 g) unsalted butter, softened
-
¾ cup (150 g) brown sugar (light or dark)
-
2 large eggs
-
1 tsp vanilla extract
-
½ cup (120 ml) sour cream or plain yogurt
-
¼ cup (60 ml) milk
-
Optional: a handful of chopped pecans or a sprinkle of sea salt for topping
🍯 Caramel Glaze:
-
½ cup (100 g) brown sugar
-
¼ cup (60 g) unsalted butter
-
2 tbsp milk or heavy cream
-
Pinch of salt
-
½ tsp vanilla extract
🔪 Instructions:
1. Preheat & Prepare:
-
Preheat oven to 175°C (350°F).
-
Grease and flour your mini bundt pans very well (caramel glaze can stick).
2. Make the Cake Batter:
-
In a bowl, whisk flour, baking powder, baking soda, and salt.
-
In a large bowl, cream butter and brown sugar until fluffy.
-
Beat in eggs one at a time, then add vanilla.
-
Mix in sour cream.
-
Alternately add the flour mixture and milk, starting and ending with the dry ingredients.
-
Spoon batter into mini bundt pans, filling each about ⅔ full.
3. Bake:
-
Bake for 18–24 minutes, or until a toothpick comes out clean.
-
Cool in pan for 10 minutes, then invert onto a wire rack.
4. Make the Caramel Glaze:
-
In a small saucepan, melt butter and brown sugar over medium heat.
-
Stir constantly for 2–3 minutes.
-
Add milk/cream and a pinch of salt; bring to a gentle boil for 1 minute.
-
Remove from heat and stir in vanilla.
-
Let cool slightly before drizzling.
5. Glaze & Serve:
-
Drizzle glaze over cooled cakes.
-
Top with sea salt or chopped nuts if desired.
✅ Tips:
-
Store in an airtight container for up to 3 days.
-
Warm slightly before serving for gooey caramel deliciousness.
-
Use a squeeze bottle or spoon to control glaze drizzle.
