Description
Mini Bundt Cakes with Greek Yogurt are delicious treats that are moist and flavorful, topped with a raspberry white chocolate glaze.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1/2 cup Greek yogurt
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup white chocolate, chopped (for glaze)
- 2 tbsp heavy cream (for glaze)
- 2 tbsp raspberry puree (strained for smoothness, for glaze)
- 1 tbsp unsalted butter (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a mini bundt pan thoroughly with butter or nonstick spray.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each. Mix in the vanilla extract and Greek yogurt until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet, mixing until just combined—don’t overmix.
- Spoon the batter evenly into the mini bundt cavities, filling each about 2/3 full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then gently invert onto a wire rack to cool completely.
- In a heatproof bowl, combine the chopped white chocolate, heavy cream, raspberry puree, and butter for the glaze.
- Microwave in 20-second intervals, stirring each time, until smooth and glossy. Let cool slightly to thicken.
- Once the cakes are completely cool, drizzle the raspberry glaze generously over each mini bundt cake.
- Optional: Garnish with fresh raspberries, edible flowers, or a dusting of powdered sugar for a pretty finish.
Notes
- Ensure the butter is softened for easy creaming with sugar.
- Do not overmix the batter to keep the cakes light and fluffy.
- Adjust the baking time based on your oven’s performance.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini bundt cake
- Calories: 280–330