Mini Caramel Bundt Cakes
Some desserts just feel like a celebration, and these Mini Caramel Bundt Cakes have become a cherished treat in our home. I first made them on a whim for a birthday brunch, hoping to serve something sweet but not over-the-top—and they were an instant hit. Their adorable size makes them perfect for parties, baby showers, or just those days when you want a little something special to brighten things up. The rich caramel glaze drips into every crevice of the tender, buttery cake, making each bite absolutely dreamy.
What I love most is how elegant they look with minimal effort. As a mom juggling school runs, laundry mountains, and dinner prep, finding a recipe that delivers “wow” without hours in the kitchen feels like striking gold. These little cakes are easy to whip up but look like they came from a boutique bakery. Even my husband, who isn’t big on sweets, goes back for seconds.
There’s something magical about watching my kids’ eyes light up when they see these mini cakes on the table. Whether it’s a casual weekend dessert or a fancy tea with friends, they never fail to impress. And let’s be honest—anything that makes you feel like a baking queen without needing a culinary degree deserves a permanent spot in the recipe box!
Questions I Often Get Asked About This Recipe
Can I make these without a mini bundt pan?
Yes! You can use a muffin tin instead, just note that the shape will be different and baking times may vary slightly.
How do I store leftovers?
Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm them slightly before serving for the best texture.
Can I freeze these cakes?
Absolutely. Let them cool completely, skip the glaze, and freeze in a single layer. Once thawed, warm slightly and drizzle with caramel.
Is the caramel glaze homemade?
Yes, but it’s super simple and comes together quickly on the stovetop. You can also use store-bought caramel if you’re short on time.
Can I make them ahead for a party?
Yes! Bake them a day in advance and glaze right before serving to keep them looking their best.
What You Need to Make Mini Caramel Bundt Cakes
For the cakes:
1 cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup whole milk
For the caramel glaze:
½ cup unsalted butter
1 cup packed light brown sugar
¼ cup heavy cream
½ teaspoon vanilla extract
Pinch of sea salt (optional)
Special tools:
Mini bundt cake pan (preferably with 6–12 molds depending on size)
Hand or stand mixer
Saucepan
Wire rack for cooling
How to Make Mini Caramel Bundt Cakes
Preheat your oven to 350°F (175°C). Grease your mini bundt pans thoroughly, making sure to get into all the grooves.
Cream the butter and sugar together until light and fluffy (about 3–4 minutes).
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Alternate adding the dry ingredients and milk into the butter mixture, starting and ending with the dry ingredients. Mix just until combined.
Spoon the batter into your prepared mini bundt pans, filling each mold about 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted comes out clean. Let them cool in the pan for 10 minutes before turning out onto a wire rack.
Meanwhile, make the caramel glaze: In a saucepan over medium heat, melt the butter. Stir in brown sugar and cook for 2–3 minutes. Add cream and bring to a gentle simmer, then remove from heat and stir in vanilla and salt.
Drizzle the warm caramel glaze over cooled cakes and let it set before serving. Optional: sprinkle with sea salt flakes for a sweet-salty finish.
Tips for Making the Best Mini Caramel Bundt Cakes
Use room temperature ingredients to help the batter mix evenly and rise properly.
Grease your pan generously with baking spray or softened butter + flour to ensure the cakes release easily.
Don’t overfill the molds—about 2/3 full is perfect to prevent overflow.
Let the cakes cool slightly before glazing so the caramel doesn’t run right off.
Add a touch of sea salt to the glaze or on top for a bakery-style twist.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “These were an absolute hit at my daughter’s birthday tea party! Everyone asked for the recipe. I’ll be making them again soon!” – Jenna R.
⭐️⭐️⭐️⭐️ “The flavor was spot on, but I used a muffin tin and they stuck a bit. Next time I’ll get the mini bundt pan!” – Nicole M.
⭐️⭐️⭐️⭐️⭐️ “So easy and elegant. I made them ahead for a baby shower and they were perfect.” – Tara B.
⭐️⭐️⭐️⭐️ “Loved the cake, but my glaze was a little thick. I think I let it cook too long. Still delicious!” – Amy D.
⭐️⭐️⭐️⭐️⭐️ “My kids devoured these! I froze a few and they reheated beautifully. A keeper!” – Melissa P.
Printable Recipe
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Mini Caramel Bundt Cakes
These Mini Caramel Bundt Cakes are tender, buttery, and drizzled with a rich, homemade caramel glaze. Perfect for parties, brunches, or an elegant tea-time treat, these adorable little cakes are simple to make and guaranteed to impress. Whether you're baking for a special occasion or just to brighten your week, this easy recipe delivers big flavor in a bite-sized package.
Ingredients
- For the cakes:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup whole milk
- For the caramel glaze:
- ½ cup unsalted butter
- 1 cup packed light brown sugar
- ¼ cup heavy cream
- ½ teaspoon vanilla extract
- Pinch of sea salt (optional)
- Special tools:
- Mini bundt cake pan (preferably with 6–12 molds depending on size)
- Hand or stand mixer
- Saucepan
- Wire rack for cooling
Instructions
- Preheat your oven to 350°F (175°C). Grease your mini bundt pans thoroughly, making sure to get into all the grooves.
- Cream the butter and sugar together until light and fluffy (about 3–4 minutes).
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate adding the dry ingredients and milk into the butter mixture, starting and ending with the dry ingredients. Mix just until combined.
- Spoon the batter into your prepared mini bundt pans, filling each mold about 2/3 full.
- Bake for 18–22 minutes, or until a toothpick inserted comes out clean. Let them cool in the pan for 10 minutes before turning out onto a wire rack.
- Meanwhile, make the caramel glaze: In a saucepan over medium heat, melt the butter. Stir in brown sugar and cook for 2–3 minutes. Add cream and bring to a gentle simmer, then remove from heat and stir in vanilla and salt.
- Drizzle the warm caramel glaze over cooled cakes and let it set before serving. Optional: sprinkle with sea salt flakes for a sweet-salty finish.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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