A high altitude small batch recipe for five mini vanilla bundt cakes that are soft, moist and fluffy. Drizzle them with vanilla icing, or just add a simple coating of cinnamon sugar.
You might also love these high altitude mini pumpkin bundt cakes, snickerdoodle bundt cake, and chocolate bundt cake.
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Why You’ll Love This Recipe
Versatile Decorating Options. To keep things simple, I just coated my cakes in a mixture of granulated sugar and cinnamon, which gives them a delicious snickerdoodle flavor. You could also let them cool completely and frost them with buttercream. Or drizzle them with a simple powdered sugar icing or glaze.
Easy to Make. You won’t even need a mixer to make the cake batter, just a bowl and whisk. The cakes bake quickly, and are ready to eat when they’re still warm from the oven.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Granulated Sugar
- Butter
- Eggs
- Vanilla Extract
- Sour Cream
- All Purpose Flour
- Baking Powder
- Salt
- Ground Cardamom
Instructions
- Preheat the oven to 350 F and position a rack in the center of the oven. Spray your mini bundt pans with non-stick baking spray. This recipe works well baked in five of these four-inch mini kugelhopf bundt pans. Set the pans on a rimmed baking sheet.
- In a bowl, whisk together the sugar, melted butter, eggs, vanilla and sour cream, until well combined.
- Separately, sift together the flour, baking powder, salt and cardamom. Add the dry ingredients to the wet and whisk until combined. The batter will be fairly thick.
- Divide the batter evenly between the prepared mini bundt pans. I used a 1/2 cup measuring cup to portion the batter between five pans.
- Bake the cakes for about 25 minutes, until a toothpick or cake tester inserted into the cake comes out clean.
- Set the pan on a cooling rack, let the cakes cool in the pans for 15 minutes, then turn the cakes out of the pans.
- Cool completely if adding buttercream or icing, or coat the cakes in cinnamon sugar while the cakes are warm. I coated the cakes in a mixture of 1/2 cup of granulated sugar and 1 tbsp ground cinnamon.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Recipe Variations
- Powdered Sugar. Instead of the cinnamon sugar, a simple dusting of powdered sugar would also be pretty on these mini pumpkin bundt cakes. The cakes are so moist that the sugar will quickly soak in, so dust them with powdered sugar right before serving.
- Vanilla Icing or Glaze. Make a simple powdered sugar glaze with 1 cup powdered sugar and approximately 2 tablespoons milk and 1/2 tsp vanilla extract. Whisk until smooth and drizzly, and spoon over the tops of the cakes.
- Buttercream. Use my perfect American buttercream recipe to frost your cakes all over with any flavor of buttercream. Be sure to let the cakes cool completely before frosting them.
Frequently Asked Questions
Store leftover cakes in an airtight container at room temperature for up to 3 days. The cinnamon sugar coating will get sticky from the moisture of the cakes.
I used these mini nonstick bundt pans with a classic kugelhopf shape. I still recommend spraying the pans with nonstick baking spray to ensure easy release.
You Might Also Like
Please check out my Amazon Shop for a curated collection of some of my favorite cake pans from trusted brands, baking tools, ingredients, pretty things and fashion finds. I recommend products that I buy and use every day!
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
High Altitude Mini Vanilla Bundt Cakes with Cinnamon Sugar
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 ¼ cups all-purpose flour, fluffed, spooned and leveled
- ¾ tsp baking powder
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp ground cardamom
Instructions
- Preheat the oven to 350 F and position a rack in the center of the oven. Spray your mini bundt pans with non-stick baking spray. This recipe works well baked in five of these four-inch mini kugelhopf bundt pans. Set the pans on a rimmed baking sheet.
- In a bowl, whisk together the sugar, melted butter, eggs, vanilla and sour cream, until well combined.
- Separately, sift together the flour, baking powder, salt and cardamom. Add the dry ingredients to the wet and whisk until combined. The batter will be fairly thick.
- Divide the batter evenly between the prepared mini bundt pans. I used a 1/2 cup measuring cup to portion the batter between five pans.
- Bake the cakes for about 25 minutes, until a toothpick or cake tester inserted into the cake comes out clean.
- Set the pan on a cooling rack, let the cakes cool in the pans for 15 minutes, then turn the cakes out of the pans.
- Cool completely if adding buttercream or icing, or coat the cakes in cinnamon sugar while the cakes are warm. I coated the cakes in a mixture of 1/2 cup of granulated sugar and 1 tbsp ground cinnamon.
Notes
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