Mini Holiday Bundt Cakelets

Mini Holiday Bundt Cakelets
  • 1Hr 10M Total Time

  • 45M Prep Time

  • 11 Ingredients

  • 6 Servings

Ingredients and Directions


  1. Preheat oven to 350°F. Prepare 6 mini Bundt pans with nonstick cooking spray.

  2. In the bowl of a stand mixer, beat together butter and sugar, until fluffy and pale in color. Add eggs, one at a time, beating well after each addition.

  3. In a separate bowl, sift together cake flour, baking soda and salt. On low speed, slowly add flour mixture to the butter mixture. Beat until just combined. Add sour cream and 1 teaspoon vanilla extract, beat until combined.

  4. Divide batter into 3 bowls. Add food coloring to 2 of the bowls, mixing until desired colors are achieved. Place each bowl of batter into separate piping bags.

  5. Pipe about 2 tablespoons of each color into the prepared Bundt pans in a desired pattern. Fill until pans are about 2/3 full.

  6. Bake 25-30 minutes, until a toothpick inserted in the center of a cake comes out clean. Allow to cool about 15 minutes, then invert pan onto a cooling rack. Allow to cool completely.

  7. In a medium bowl, add confectioners’ sugar, 2 tablespoons milk and 1 teaspoon vanilla extract. Stir until smooth and add remaining 1 tablespoon milk to attain desired consistency.

  8. Drizzle glaze over each cake and serve.

  9. Store leftovers in an airtight container up to 5 days.


  • ¾ cup unsalted butter, softened
  • 1½ cup granulated sugar
  • 3 large eggs
  • 1½ cup cake flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup sour cream
  • 2 tsp vanilla extract, divided
  • 1 cup confectioners' sugar, sifted
  • 2-3 Tbsp. milk, divided
  • food coloring green, red or other desired colors

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.