These mini Bundt cakes bring all the charm of Nothing Bundt Cake’s famous Bundtinis but with fresh, homemade flavor in every bite. Pick your favorite or make them all: lemon, rich red velvet, sweet chocolate chip and the iconic white chocolate raspberry. They are ultra-moist, fluffy and topped with velvety cream cheese frosting—perfect for parties, gifting or treating yourself to a little bite-sized bliss. —Alex Bala, Longmont, Colorado
Ingredients
- white chocolate raspberry cakes:
- 1 pint fresh raspberries
- 2 tablespoons sugar
- 1 package white cake mix
- 1 package (3 ounces) instant white chocolate pudding mix
- 4 large eggs, room temperature
- 1 cup whole milk
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 4 ounces white baking chocolate, chopped
- lemon cakes:
- 1 package lemon cake mix
- 1 package (3 ounces) instant lemon pudding mix
- 4 large eggs, room temperature
- 1 cup whole milk
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/4 cup fresh lemon juice
- 1 tablespoon grated lemon zest
- 1 tablespoon vanilla extract
- chocolate chip cakes:
- 1 package butter recipe golden cake mix
- 1 package (3 ounces) instant vanilla pudding mix
- 4 large eggs, room temperature
- 1 cup whole milk
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 1-1/2 cups semisweet chocolate chips
- red velvet cakes:
- 1 package red velvet cake mix
- 1 package (3 ounces) instant chocolate pudding mix
- 4 large eggs, room temperature
- 1 cup whole milk
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 1 tablespoon butter plus 1/4 cup baking cocoa, for greasing
- cream cheese frosting:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 1 cup confectioners' sugar
- 2 tablespoons vanilla extract
- 2 teaspoons whole milk
Directions
- For white chocolate raspberry cakes: Preheat oven to 350°. In a small bowl, combine raspberries and sugar. Let stand 5 minutes; mash with a fork. In a large bowl, mix cake mix, pudding, eggs, milk, sour cream, oil and vanilla for 2 minutes or until thickened slightly. Fold in white chocolate. Place 1 tablespoon of raspberry mixture into the bottoms of 12 greased and floured 4-in. fluted tube pans. Top with batter; tap pans on counter lightly to remove air bubbles. Place pans on a large baking sheet. Bake until a toothpick inserted in center comes out clean, 20-23 minutes. Cool for 10 minutes before removing from tube pans to wire racks to cool completely.
- For lemon cakes: Preheat oven to 350°. In a large bowl, mix cake mix, pudding, eggs, milk, sour cream, oil, lemon juice, lemon zest and vanilla for 2 minutes or until thickened slightly. Scoop into 12 greased and floured 4-in. fluted tube pans. Tap pans on counter lightly to remove air bubbles. Place pans on a large baking sheet. Bake until a toothpick inserted in center comes out clean, 20-23 minutes. Cool for 10 minutes before removing from tube pans to wire racks to cool completely.
- For chocolate cakes: Preheat oven to 350°. In a large bowl, mix cake mix, pudding, eggs, milk, sour cream, oil and vanilla for 2 minutes or until thickened slightly. Fold in chocolate chips. Scoop into 12 greased and floured 4-in. fluted tube pans. Tap pans on counter lightly to remove air bubbles. Place pans on a large baking sheet. Bake until a toothpick inserted in center comes out clean, 20-23 minutes. Cool for 10 minutes before removing from tube pans to wire racks to cool completely.
- For red velvet cakes: Preheat oven to 350°. In a large bowl, mix cake mix, pudding, eggs, milk, sour cream, oil and vanilla for 2 minutes or until thickened slightly. Grease twelve 4-in. fluted tube pans with melted butter, then coat with baking cocoa. Tap out excess. Scoop batter into prepared pans. Tap pans on counter lightly to remove air bubbles. Place pans on a large baking sheet. Bake until a toothpick inserted in center comes out clean, 20-23 minutes. Cool for 10 minutes before removing from tube pans to wire racks to cool completely.
- For icing (will frost one batch of cakes): In a large bowl, beat cream cheese, butter, confectioners' sugar, vanilla and milk until smooth. Transfer to a large piping bag. Pipe icing up and down the sides of each mini cake.
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