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mini bundt cakes

Confetti Mini Bundt Cakes

Author: Madison Reid
Total Time: 34 minutes
Prep Time: 20 minutes
Cook Time: 14 minutes
Servings: 48
Delicious buttermilk confetti cake. The most perfect birthday cake!

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
US Customary - Metric

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

Calories: 155kcal Carbohydrates: 23g Protein: 2g Fat: 6g Saturated Fat: 3g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 0.2g Cholesterol: 21mg Sodium: 91mg Potassium: 31mg Fiber: 0.3g Sugar: 15g Vitamin A: 148IU Calcium: 29mg Iron: 0.2mg
Course: Dessert