Fresh Berry Mini Bundt Cakes Recipe

These fresh berry mini bundt cakes are one of my favorite desserts to bake when I want something pretty, moist, and full of fruity flavor. I love how the tartness of the berries blends with the sweet, tender cake, and the mini size makes them just right for individual servings. They look elegant on the table and taste just as delightful as they look.

Why You’ll Love This Recipe

I like this recipe because it’s simple to make yet feels special. The fresh berries add bursts of flavor and color, while the buttermilk keeps the cakes soft and moist. I also enjoy how versatile this recipe is—I can use whatever berries I have on hand. These little bundt cakes make a perfect dessert for guests, but they’re also wonderful with a cup of tea or coffee as an afternoon treat.

Ingredients

▢1 ½ cups all-purpose flour divided
▢1 teaspoons baking soda
▢1/2 teaspoon salt
▢1/2 teaspoon cinnamon
▢1 cup fresh berries
▢6 tablespoons butter softened to room temperature
▢1/2 cup sugar
▢1/4 cup light brown sugar
▢1 large egg
▢1 teaspoon vanilla
▢3/4 cup buttermilk

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by preheating the oven to 350°F (175°C) and lightly greasing my mini bundt pans.
2. In a bowl, I mix 1 cup of flour, baking soda, salt, and cinnamon together.
3. In a separate small bowl, I toss the fresh berries with the remaining ½ cup of flour to keep them from sinking in the batter.
4. In another large bowl, I cream the softened butter, sugar, and brown sugar until light and fluffy.
5. I beat in the egg and vanilla until well combined.
6. I add the dry ingredients alternately with the buttermilk, mixing just until everything is blended.
7. Finally, I gently fold in the floured berries.
8. I spoon the batter into the prepared mini bundt pans, filling each about two-thirds full.
9. I bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
10. After letting them cool in the pans for 10 minutes, I carefully remove them and let them finish cooling on a wire rack.

Servings and Timing

This recipe makes about 6–8 mini bundt cakes, depending on the size of the pans. It takes me around 20 minutes to prepare the batter and about 20 minutes to bake, so the total time is roughly 40 minutes.

Variations

I sometimes switch up the fruit and use cherries, peaches, or diced apples instead of berries. If I want a little extra sweetness, I drizzle a simple glaze made of powdered sugar and milk over the cooled cakes. For a nutty touch, I fold in some chopped pecans or almonds along with the berries.

Storage/Reheating

I store the mini bundt cakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To keep them longer, I freeze them individually wrapped for up to 2 months. When I want to enjoy one, I thaw it at room temperature or give it a quick warm-up in the microwave for about 10–15 seconds.

FAQs

Can I use frozen berries instead of fresh?

Yes, I can use frozen berries, but I make sure not to thaw them first to avoid excess moisture.

How do I keep the berries from sinking?

I toss them with a little flour before folding them into the batter, which helps them stay evenly distributed.

Can I make this recipe into one large bundt cake?

Yes, I can bake it in a standard bundt pan, but I increase the baking time to about 40–45 minutes.

What other spices can I use besides cinnamon?

I sometimes use nutmeg or cardamom for a different warm flavor.

Can I make these cakes dairy-free?

Yes, I swap the butter for a dairy-free alternative and use almond or soy milk with a little vinegar as a buttermilk substitute.

How do I prevent the cakes from sticking to the pans?

I grease the pans very well and sometimes dust them with flour to ensure the cakes release easily.

Can I make them ahead of time?

Yes, I often bake them a day in advance and store them in the fridge, then bring them to room temperature before serving.

Can I add a glaze or frosting?

Yes, I love topping them with a powdered sugar glaze, cream cheese frosting, or even a drizzle of melted chocolate.

What size mini bundt pans should I use?

I usually use pans with a 1-cup capacity for each cake, but smaller ones also work—just adjust the baking time.

Can I reduce the sugar?

Yes, I sometimes cut the sugar slightly, especially if my berries are very sweet.

Conclusion

I love how these fresh berry mini bundt cakes turn out every time—light, moist, and bursting with fruit. They’re easy enough for everyday baking but elegant enough to serve at a party or gathering. With their charming shape and delicious flavor, these little cakes never fail to impress, and I always enjoy experimenting with different variations to make them my own.

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