Mini Almond Bundt Cakes

You know those days when you just need a little cake? Not a huge one, just something small and sweet. That’s where these Mini Almond Bundt Cakes come in.

They’re soft, buttery, and full of nutty almond flavor. Plus, they’re the perfect size—just right for a snack or a treat with coffee. And honestly, they look super fancy without much effort.

The best part? You don’t need any special skills to make them. Just mix, bake, and maybe add a little glaze if you’re feeling extra. Trust me, you’re gonna love how easy and tasty these are.

So, grab your mini bundt pan and let’s get baking. I’ll walk you through every step. You’ll have cute, delicious cakes in no time!

Why You’ll Love This Recipe

• Perfectly Sized: No massive bundt pan needed—just adorable individual cakes.
• Delicately Nutty Flavor: Almond extract and chopped almonds create a rich, deep taste.
• Moist and Tender: Thanks to sour cream, these cakes stay soft and delicious.
• Versatile for Any Occasion: Dress them up with a drizzle of icing or enjoy them plain.
• Make-Ahead Friendly: They store beautifully for a few days, making them great for planning ahead.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Bake Time: 25-30 minutes
• Total Time: About 1 hour (including cooling)

Servings:

• Makes 6 mini bundt cakes, but you can easily double the recipe.

Difficulty Level:
Easy—no special skills required, just some patience while they bake.

Required Kitchen Tools

• Mini bundt cake pan (6-cavity)
• Mixing bowls
• Hand or stand mixer
• Whisk
• Measuring cups and spoons
• Rubber spatula
• Wire cooling rack

Ingredients for Mini Almond Bundt Cakes

(Exact measurements in the recipe card below)

• Unsalted butter – For richness and moisture.
• Granulated sugar – Sweetness and structure.
• Light-brown sugar – Adds depth and slight caramel flavor.
• Large egg – For binding and texture.
• Pure vanilla extract – Enhances flavor.
• Almond extract – Key to that delicious almond taste.
• Sour cream – Keeps the cakes tender.
• All-purpose flour – The base of the cake.
• Baking powder & baking soda – Helps with rise.
• Ground cinnamon & nutmeg – Adds warmth.
• Salt – Balances flavors.
• Sliced almonds & chopped almonds – For texture and a nutty crunch.

Variations for Mini Almond Bundt Cakes

• Add a Citrus Twist: Mix in some lemon or orange zest to brighten up the almond flavor.
• Chocolate Lovers’ Version: Toss in mini chocolate chips for a sweet surprise in every bite.
• Glaze It Up: Drizzle with a simple almond glaze or even a lemon glaze for extra zing.
• Go Fruity: Add a handful of fresh raspberries or blueberries to the batter for a juicy pop.
• Spice It Up: Increase the cinnamon and nutmeg or add a pinch of cardamom for a spicier kick.

How to Make Mini Almond Bundt Cakes: Step-by-Step Instructions

1. Prep the Pan and Oven

Preheat your oven to 350°F (175°C). Grease your mini bundt cake pan thoroughly with butter or non-stick spray. Make sure to get into all the crevices—nobody wants a stuck cake!

2. Cream the Butter and Sugars

In a large mixing bowl, beat unsalted butter, granulated sugar, and light-brown sugar together until light and fluffy. This should take about 2-3 minutes. The fluffier it is, the lighter your cakes will be.

3. Add the Wet Ingredients

Mix in the egg, vanilla extract, and almond extract. Beat until everything is smooth. Then, stir in the sour cream until fully combined. Your batter should look creamy and thick.

4. Combine the Dry Ingredients

In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt. Slowly add this dry mix to your wet ingredients, stirring just until combined. Don’t overmix—this keeps the cakes tender.

5. Fold in the Almonds

Gently fold in the chopped almonds. They’ll add a nice crunch to each bite.

6. Fill the Bundt Pans

Spoon the batter evenly into your prepared mini bundt pans, filling each about two-thirds full. Tap the pan lightly on the counter to release any air bubbles.

7. Bake the Cakes

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown and slightly springy to the touch.

8. Cool and Release

Let the cakes cool in the pan for 10 minutes before carefully turning them out onto a wire rack. Allow them to cool completely before adding any glaze or icing.

Serving and Decoration

How to Serve Mini Almond Bundt Cakes

These little cakes are charming enough on their own but can easily be dressed up for any occasion:

• Simple and Sweet: Dust with a light sprinkle of confectioners’ sugar for a classic, elegant finish.
• Glazed Perfection: Drizzle with a simple almond glaze made from confectioners’ sugar, milk, and a dash of almond extract.
• Fruit Topping: Add fresh berries or a spoonful of fruit compote for a pop of color and flavor.
• With Ice Cream: Pair with a scoop of vanilla or almond ice cream for an indulgent dessert.
• Festive Touch: Add a sprinkle of sliced almonds on top of the glaze for extra crunch and a pretty finish.

Storing Mini Almond Bundt Cakes

• Room Temperature: Store the cakes in an airtight container at room temperature for up to 3 days. They’ll stay moist and flavorful.
• Refrigeration: If you’ve added a dairy-based glaze, store them in the fridge. Just bring them to room temperature before serving for the best texture.
• Freezing: These cakes freeze beautifully! Wrap them tightly in plastic wrap and place them in a freezer-safe container. They’ll keep for up to 2 months. Thaw at room temperature when you’re ready to enjoy.

Nutrition Information

Here’s a general idea of what you’re getting in each mini almond bundt cake:

Nutrient	Amount per Cake
Calories	320 kcal
Total Fat	18g
Saturated Fat	8g
Cholesterol	55mg
Sodium	150mg
Total Carbohydrates	34g
Sugars	20g
Protein	5g
Fiber	2g

Note: Nutrition values may vary depending on specific ingredients used.

Mini Almond Bundt Cakes FAQs

Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt is a great substitute and will keep the cakes moist with a slight tang.

Can I make these in a regular bundt pan?
Absolutely! Just adjust the baking time to about 40-45 minutes and keep an eye on the doneness.

How do I prevent the cakes from sticking to the pan?
Make sure to thoroughly grease the pan, getting into all the crevices. You can also dust with a bit of flour after greasing for extra insurance.

Conclusion

Mini Almond Bundt Cakes are the perfect little treat when you’re craving something nutty, sweet, and just the right size. They’re simple to make, easy to customize, and impossible to resist. Whether you’re sharing with friends or keeping them all to yourself (no judgment), these cakes are sure to become a favorite in your baking rotation. Enjoy!