MINI BUNDT CAKE RECIPES VANILLA RECIPES

Steps:

• Preheat the oven to 350°F (180°C). Brush the Mini Fluted Cake Pan with oil using the Chef’s Silicone Basting Brush.Combine the flour, baking powder, and baking soda in a medium mixing bowl. Set aside.Combine the butter, sugar, and salt in a large mixing bowl. Beat with an electric mixer on medium speed until it’s smooth and light in color.Add the egg and beat until fully combined. Add the Greek yogurt, milk, and vanilla, and beat until smooth, scraping down the sides of the bowl as needed.Add the flour mixture and beat until the ingredients are just combined and there are no lumps.Use a Large Scoop to divide the batter evenly into the wells of the prepared pan. Lightly tap the pan on the counter to even out the batter.Bake for 20–25 minutes, or until the Cake Tester & Releaser inserted in the centers comes out clean.Let the cakes cool in the pan for 5 minutes before releasing. Carefully invert the pan onto a cooling rack. Let the cakes cool completely before glazing.

Steps:

• Preheat oven to 350°. Generously spray two 12-well mini bundt pans with baking spray.
• Beat together cake mix, 1 cup water, eggs, egg yolk and oil in a large bowl using handheld mixer on low speed for 1 minute. Do not overmix. Portion batter into pans (about 2 tablespoons in each well) and bake 17 to 21 minutes or until cakes are golden and toothpicks inserted into centers of cake come out clean. Remove and cool in pans for 15 minutes, then turn pans over and allow cakes to cool completely in pans.
• In a medium bowl, stir together powdered sugar and remaining 3 tablespoons water until a thick icing forms. Once cakes are cooled completely, gently remove from pans and place on serving platter. Spoon about 1 1/2 tablespoons icing onto center of each cake, allowing icing to drip down sides. Top each cake with fresh berries. Serve.