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Mini Vanilla Bundt Cakes

These individual cakes make a great dessert. If you don't have mini bundt tins, you can use muffin tins instead.

6 Portions

Easy 60 Minutes



For the recipe  Mini Vanilla Bundt Cakes

For the Cakes:

125 ml Whole Milk (4 ½ fl.oz)
10 ml Lemon Juice (2 tsp) fresh
150 g Plain Flour (5 oz)
1 Dr. Oetker Bicarbonate of Soda Sachet (1 tsp)
125 g Caster Sugar (4 ½ oz)
75 g Unsalted butter (3 oz) melted
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
about 2 Medium Eggs

To Decorate:

175 g Icing Sugar (6 oz)
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)




Mini Vanilla Bundt Cakes

Preheat the oven to 170°C (150°C Fan Oven, Gas Mark 3). Arrange 6 x 10cm diameter mini non-stick bundt tins, ungreased, on a large baking tray. Mix the milk and lemon juice together and set aside.


Sift the flour and Bicarbonate of Soda into a bowl. Stir in the sugar and make a well in the centre. Mix the eggs, melted butter and Vanilla Extract together and pour into the well. Add the milk and stir until well blended and batter-like.


Divide the batter between the tins to half fill them and bake for about 15 minutes, until risen and golden. Stand for 5 minutes to firm up then turn on to a wire rack to cool.


To decorate, sift the icing sugar into a bowl. Add the Vanilla Extract and approx. 15ml (1 tbsp) warm water to form a thick, drizzling icing. Spoon the icing over the bundt cakes allowing the icing to drizzle down the sides. Leave for a few minutes to firm up the icing before serving.

Nutritional Information for the recipe Mini Vanilla Bundt Cakes

Per Serving Per 100 g / ml
Energy 1779 kJ
425 kcal
1361 kJ
325 kcal
Fat 13.19 g 10.07 g
Carbohydrate 70.26 g 53.63 g
Protein 5.59 g 4.26 g