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These Confetti Mini Bundt Cakes are the epitome of celebration, condensed into a delightful, bite-sized form. Perfect for birthdays, parties, or any occasion that calls for a sprinkle of joy, these mini cakes combine the lightness of buttermilk cake with the colorful whimsy of rainbow sprinkles, all topped with a sweet vanilla glaze. Prepare to dazzle your guests and your taste buds with these adorable and delicious treats.
Infused with the flavors of buttermilk and vanilla, and speckled with vibrant sprinkles, these mini bundt cakes are as delicious as they are charming. The recipe offers a perfect balance of sweetness and moistness, making each little cake a perfect bite. Topped with a simple yet irresistible vanilla glaze, they’re guaranteed to be a hit at any gathering.
The Chemistry of Confetti Mini Bundt Cakes
The secret to the moist and tender crumb of these cakes lies in the acidity of the buttermilk, which reacts with the baking powder to create a light and airy texture. The inclusion of both eggs and egg whites provides structure while maintaining a delicate crumb. Folding in the sprinkles without over mixing ensures they’re evenly distributed, adding pops of colors and sweetness throughout each cake.
How do I prevent the mini bundt cakes from sticking to the pan?
Grease the mini bundt cake pan thoroughly and consider using a baking spray that contains flour for extra non-stick assurance. Cooling the cakes for a few minutes before attempting to remove them also helps.
Can I make the batter ahead of time?
It’s best to bake the batter immediately after mixing to ensure the leavening agents are most effective. However, the cooled, unfrosted cakes can be made a day ahead and stored in an airtight container.
How can I achieve a smooth glaze?
Ensure that the powdered sugar is sifted to remove any lumps before whisking it with the milk and vanilla extract. Adjust the consistency with a little more milk or sugar if necessary.
What’s the best way to fill the mini bundt cake pans?
Using a piping bag or a spoon, carefully fill each mini bundt cavity about 2/3 full to allow room, for the cake to rise without overflowing.
What is in confetti mini bundt cakes?
Unsalted Butter
It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough or batter and it will result in an overly salted treat.
Butter adds fats to your dough or batter which helps with moistness, flavor and texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.
When baking with butter, the temperature is important. If the butter is too warm, your treat will melt too fast and overspread in the oven, leaving you with a greasy, flat mess. If your butter is too cold, it will have the opposite problem and not melt down enough, leaving your treat too thick.
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Vegetable Oil
100% fat, contains no water and has a higher melting point. This means it will not melt down in your oven, resulting in thicker cookies or brownies. It doesn’t help leaven your treat like butter can, so it can make your treat flatter and greasier.
Eggs
Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.
Egg Whites
Made up of protein and water, it will help leaven your baked good and add moisture.
Cake Flour
Has a lower amount of protein and is very fine. It gives your treat a specific flavor and makes them very white or light in color. It’s made of soft wheat so it should not be used in place of all-purpose or bread flour. Only use when your recipe specifically calls for it.
Baking Powder
Puffs up your batter or dough instead of spreading it out. Baking powder contains a little bit of baking soda, an acid & cornstarch. Because of this, it only needs a liquid to react. It also consists of two different acids, so it’s double reacting. It reacts as soon as it’s mixed with a moisture and then again when it’s heated up.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.
Buttermilk
Adds moisture and helps to tenderize the gluten, creating a soft crumb and tangy flavor. It also helps rise the pH level of your batter, increasing the rise from the baking powder.
Vanilla Extract
When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.
Powdered Sugar
Is just finely ground granulated sugar. It will absorb moisture in your batter or dough. It dissolves easily, ensuring a smooth texture without grittiness. Because it is so fine, it can melt quickly in the oven and spread cookies out more. Powdered sugar also stabilizes and thickens the frosting, thanks to the small amount of cornstarch it contains.
Milk
Adds moisture to the batter or dough. Milk adds protein and sugar (lactose) to your treat. It encourages browning and adds a bit more sweetness to your baked treat.
Storage Tips
Store the mini bundt cakes in an airtight container at room temperature for up to 3 days. This will ensure they remain moist and delicious.
Freezing Options
Freeze the unfrosted bundt cakes in the freezer for up to 3 months. Wrap each cake individually in plastic wrap and store in a freezer bag. Thaw at room temperature before glazing.
Making Ahead
Prepare and bake the mini bundt cakes a day in advance of your event. Store them in an airtight container overnight, and apply the glaze before serving to keep them fresh and moist.
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Why make confetti mini bundt cakes?
These confetti mini bundt cakes are a testament to the joy of baking, offering a visually appealing and mouthwatering delicious way to celebrate life’s special moments. Whether you’re a seasoned baker or new to the kitchen, these mini cakes are sure to impress and delight.
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Confetti Mini Bundt Cakes
Ingredients
Cake
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1/3 cup vegetable oil
- 3 eggs
- 3 egg whites
- 4 cups cake flour
- 1 tbsp baking powder
- 1 tsp fine sea salt
- 1 1/2 cup buttermilk
- 1 tbsp vanilla extract
- 1/2 cup rainbow sprinkles
Glaze
- 2 cups powdered sugar
- 1/4 cup milk
- 1 tsp vanilla extract
Instructions
Cake
- Preheat the oven to 325 degrees
- In a standing mixer combine butter, sugar and vegetable oil. Whip on medium high for about a minute until light in color and texture.
- Add the eggs and egg whites to the mixture, stir until combined.
- In a separate bowl, combine the cake flour, baking powder & salt
- Turn the standing mixer on low and slowly pour the the dry ingredients in.
- Quickly add the buttermilk into the mixture, being careful to not over mix the gluten.
- Add the vanilla extract and whip up the cake batter until smooth.
- Fold the rainbow sprinkles into the batter.
- Pour the cake evenly into greased mini bundt cake pans. This recipe should make 48 mini bundt cakes.
- Bake for 14 minutes. Remove and allow the cakes to cool before removing from the pan.
Glaze
- In a small bowl whisk the powdered sugar, milk and vanilla extract
Assemble
- Drizzle a bit of glaze over each mini bundt cake. Enjoy!
Nutrition
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