Vanilla White Bundt Cakes
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These Vanilla White Bundt Cakes are so moist and delicious! The smell of freshly-baked cakes wafting through the kitchen is the ultimate comfort food. This is why mini vanilla white bundt cakes are the perfect indulgence for any occasion.
With their sweet and creamy flavor, their perfectly-sized portions, and the ease with which you can make them, this delightful treat is sure to be a hit. You may want to serve it one of these 12 No Churn Ice Cream Recipes on the side!
About Our Vanilla White Bundt Cakes
Made from scratch, this recipe is the best and perfect vanilla white cake recipe for all of your mini bundt cakes, cupcakes, wedding and birthday cake celebrations!
White cake is one of our most classic, favorite cake flavors! By enhancing the cake batter with some vanilla and almond extract, these mini desserts taste and smell incredible! Plus, we added sour cream to give them an amazing soft, yet dense texture.
It’s amazing with a variety of frostings and glazes, and when it’s loaded with lots of pretty sprinkles to make the cake (s) complete!
Ingredients You Need
Mini Vanilla White Bundt Cake Recipe
- all-purpose flour
- granulated sugar
- baking soda
- baking powder
- salt
- shortening
- unsalted butter, room temperature
- sour cream, full fat (can also use Greek Yogurt)
- milk of choice whole milk if you can get it
- vanilla extract
- almond extract
- egg whites, room temperature
Vanilla Glaze Recipe
- confectioners sugar
- vanilla extract
- milk of choice or heavy cream
- Optional, rainbow sprinkles
How to Make Mini Bundt Cake Recipe
Mini Vanilla White Bundt Cake
- Preheat the oven to 325 degrees.
- In a medium-sized bowl, mix together the sour cream, milk, vanilla extract, almond extract and egg whites together. Whisk until smooth and set aside.
- In a large mixing bowl, add the flour, sugar, baking soda, baking powder and salt.
- Whisk together.
- Add the shortening and butter in chunks or cubes to the flour mixture and use mixer to mix until the flour is coated with the shortening and butter. The mixture will be crumbly.
- Add in half the liquid mixture and mix just until combined.
- Add in the last half of the liquid mixture and mix just until combined.
- Scrape down the sides of the bowl and then mix again, only for 10-15 seconds.
- You want to be careful not to over-beat the cake batter.
- Pour into the greased and floured cake bundt pans (I like using Baker’s Joy) and bake at 325 degrees for 18-25 minutes
- Remove the cakes from the oven and place on a wire rack to cool, in the pan, for about 10 minutes. Then remove the cakes from the pan to finish cooling before frosting
- Cover with glaze or buttercream & sprinkles!
Vanilla Glaze
- Place the confectioners sugar in a small bowl. Add the vanilla extract and about 2 tablespoons of the cream and whisk until you have a thick and smooth glaze. Add more cream or powdered sugar, if needed, to get the correct pouring consistency.
- Slowly pour the glaze over the tops of the cakes, allowing it to drip down the sides, add sprinkles if desired. Let the frosting dry before covering and storing.
Storing Mini Vanilla Bundt Cakes
- The cakes will keep about 4 days at room temperature or about 5 to 7 days in the refrigerator in an airtight container. Can also be frozen 2-3 months.
Tips for Our Moist Vanilla White Bundt Cake Recipe
- The recipe is fairly easy. The most important thing about making these is to follow the mixing instructions!
- For the shortening and butter, I took a paper plate and used a knife to cut through them for cubes/bits to make the mixture crumbly when mixing it. Don’t drop big clumps of it into the flour mixture for best results.
- Use room temperature ingredients for best results, such as the egg whites, butter, shortening.
- Don’t over whip the batter as this will cause the cake to rise too much during baking and then collapse while cooling, producing a gummy layer.
- The cakes are baked in these mini bundt cake pans. It is important to generously butter and flour each cavity or use Baker’s Joy. Baker’s Joy
is the best product I’ve found to use and I never have issues with cake sticking in the patterned depressions. Try it and see how you like it!!
- If you are using a dark colored pan, reduce the oven temperature 25 degrees. The reason we do this is because a dark colored pan absorbs more of the energy coming from the oven walls so it becomes hotter and transmits heat faster than a light colored pan. Reducing the oven temperature slightly will help compensate for this.
- This recipe is great for all your vanilla cake dreams! Double the recipe to make 24 cupcakes, 12 bundt cakes or 1 bundt cake pan, or a layered cake with 2 – 8 inch round (2 inch deep) cake pans.
Whether it’s for a special occasion or just to satisfy a sweet tooth, nothing beats a mini classic vanilla white bundt cake. With its moist, fluffy texture and creamy vanilla flavor, it’s no wonder this timeless dessert is a crowd-pleaser.
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More Bundt Cake Love!
- Pumpkin Bundt Cake
- Mini Decadent Chocolate Ganache Bundt Cakes
- Chocolate Chip Mini Bundt Cakes
- Lemon Blueberry Bundt Cake
- Chocolate Kahlua & Cream Bundt Cake
- Orange Cream Glazed Pound Cakes
- Easy Cinnamon Roll Bundt Cake
- Caramel Apple Bundt Cake
- Mini Lemon Bundt Cakes
White Cake Bundt Cakes
These moist Vanilla White Bundt Cakes are so pretty and delicious! They are made with sour cream to give them an amazing soft, yet dense texture. Made from scratch, it's the perfect white cake recipe for all of your mini bundt cakes, cupcakes, wedding and birthday cake celebrations!
Ingredients
Vanilla White Cake
- 1 ¼ cups all-purpose flour
- 1 cup granulated sugar
- ¼ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup shortening
- ⅛ cup unsalted butter room temperature
- ½ cup sour cream full fat
- ¼ cup milk of choice whole milk if you can get it
- 1 ½ teaspoons vanilla extract
- ⅛ teaspoon almond extract
- 3 egg whites large eggs
Vanilla Glaze
- 1 cup confectioners sugar
- ½ teaspoon vanilla extract
- 2-3 tablespoons milk of choice or heavy cream
- Optional sprinkles
Instructions
Vanilla White Cake
- Preheat the oven to 325 degrees.
- In a bowl, mix together the sour cream, milk, vanilla extract, almond extract and egg whites together. Whisk until smooth and set aside.
- In a large mixing bowl, add the flour, sugar, baking soda, baking powder and salt. Whisk together.
- Add the shortening and butter in chunks or cubes to the flour mixture and use mixer to mix until the flour is coated with the shortening and butter. The mixture will be crumbly.
- Add in half the liquid mixture and mix just until combined.
- Add in the last half of the liquid mixture and mix just until combined.
- Scrape down the sides of the bowl and then mix again, only for 10-15 seconds.
- You want to be careful not to over-beat the batter.
- Pour into the greased and floured cake pans and bake at 325 degrees for 18-25 minutes
- Cover with glaze or buttercream & sprinkles!
Vanilla Glaze
- Place the confectioners sugar in a small bowl. Add the vanilla extract and about 2 tablespoons of the cream and whisk until you have a thick and smooth glaze. Add more cream or powdered sugar, if needed, to get the correct pouring consistency. Slowly pour the glaze over the tops of the cakes, allowing it to drip down the sides, add sprinkles if desired. Let the frosting dry before covering and storing. The cakes will keep about 4 days at room temperature or about 5 to 7 days in the refrigerator. Can also be frozen.
Notes
Double the recipe to makes 24 cupcakes, bundt cakes or 1 bundt cake pan, 2 - 8 inch round (2 inch deep) cake pans.
Tried This Recipe?Let us know how it was by commenting below!
Hi Claudia, you could all butter, I used it for the color of the batter basically. Enjoy!
why the shortening? do I have to use it? Can i just use all butter instead?
Loooooove these vanilla bites !!!!!! Thank you and I wish you have healthy and happy 2022. !