Strawberry Mini Bundt Cake

Strawberry Mini Bundt Cake

This mini strawberry dessert is perfect after any meal. It is great for a Tea Time sweet because of it's size.
Servings 6 cakes
Calories 806 kcal
Author Cynthia



  • 1/2 cup salted butter softened
  • 1 1/4 cups sugar
  • 1/4 firmly packed brown sugar
  • 2 teaspoons strawberry extract
  • 3 large eggs
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup buttermilk
  • Paste food coloring such as Wilton
  • 1 recipe Strawberry Glaze recipe follows
  • Garnish: finely chopped strawberries


  • 4 1/2 cups confectioners' sugar
  • 1/3 plus 1 tablespoon whole milk
  • 2 1/4 teaspoons strawberry extract


  1. Preheat oven to 325ยบ
  2. Spray 6 wells of a mini Bundt cake pan with non-stick floured baking spray. Set aside
  3. In a large mixing bowl, beat butter at thigh speed with an electric mixer until cream. Add sugars, brown sugars and strawberry extract. Beat until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Set aside
  4. In a medium bowl, combine flour, salt, and baking soda, whiting well. Add flour mixture to butter mixture in thirds, alternately with buttermilk and beginning and ending with four mixture.
  5. Add food color until desired shade if pink is achieved.
  6. Divide batter evenly among 5 wells of prepared pans. Tap pan firmly on countertop to level batter and revue air bubbles.

  7. Bake until wooden pick inserted in the centers of ames some out clean, approximately 23 minutes.
  8. Let cakes cook in pans for 10 minutes. Remove from pans and transfer to wire cooking racks. Let cool completely. Place wire rack over a rimmed baking sheet.
  9. Spoon Strawberry Glaze over cakes, and let dry completely.
  10. Store at room temperature in an airtight container.