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Mini Strawberry Bundt Cake

Delicious Mini Strawberry Bundt Cake Recipes
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A delightful dessert combining the sweetness of strawberries with a fluffy, moist cake base. Perfect for parties or a sweet indulgence at home!

Ingredients

Scale

For the Cake:

  • 1 ¾ cups granulated sugar
  • 1 cup unsalted butter, room temperature
  • 4 eggs
  • ½ cup milk
  • ⅓ cup sour cream
  • 1 tsp strawberry flavoring extract
  • 1 tsp vanilla extract
  • 2 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ¾ tsp salt
  • 1 box (3 oz) strawberry-flavored gelatin (jello)
  • Pink food coloring (optional)

For the Glaze:

  • 1 cup confectioners’ sugar
  • 2 tsp milk
  • 1 tsp strawberry flavoring extract

Instructions

  1. Preheat & Prep Pans: Preheat your oven to 350°F (175°C). Grease and flour a mini bundt pan or regular bundt pan; set aside.
  2. Mix Wet Ingredients: In a stand mixer, beat sugar and butter on medium-high speed for 2 minutes until creamy. Add eggs one at a time, mixing well after each addition. Stir in milk, sour cream, strawberry flavoring, and vanilla extract until combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, salt, and strawberry gelatin. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Add a few drops of pink food coloring and stir until the batter is evenly colored.
  4. Fill & Bake: Spoon batter into prepared mini bundt molds, filling each about three-fourths full. Place molds on a baking sheet for stability and bake for 30 minutes (mini cakes) or 55 minutes (regular bundt pan). Check doneness with a toothpick—it should come out clean or with moist crumbs.
  5. Cool & Unmold: Let cakes cool in the pan for 10 minutes before carefully inverting onto a wire rack to cool completely.
  6. Make the Glaze: Whisk confectioners’ sugar, milk, and strawberry flavoring in a small bowl until smooth. Drizzle over cooled cakes using a piping bag or spoon. Let set for about 5 minutes before serving.

Notes

Serving Suggestions:

  • Garnish with fresh strawberry slices or sifted powdered sugar for an elegant touch.

Tips & Tricks:

  • Ensure all ingredients are at room temperature for smoother mixing.
  • Use gel food coloring for vibrant hues without altering the batter consistency.

Storage & Reheating:

  • Store cakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • To reheat, microwave individual cakes for 10–15 seconds to restore softness before serving.

Enjoy these charming Mini Strawberry Bundt Cakes—perfectly sweet, tangy, and irresistible!

Find it online: https://cakeshungry.com/mini-strawberry-bundt-cake/