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Square image of a mini christmas bundt cakes

Mini Christmas Bundt Cake

These festive and easy to make Christmas bundt cakes will be the centerpiece of your holiday table. They wow young and old alike.
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Servings: 12 Mini Bundt Cakes
Calories: 349kcal
Author: Wendy


  • 1 1/4 cups All-Purpose Flour
  • 1 1/2 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 1/2 cup Vegetable Oil
  • 1 1/2 cup White Sugar
  • 2 Eggs room temperature
  • 2 teaspoons Vanilla Extract
  • 1 cup Milk

Cream Cheese Frosting Ingredients

  • 8 ounces Cream Cheese softened at room temperature
  • 1/4 cup Butter softened at room temperature
  • 2 cups Powdered Icing Sugar or more as needed
  • 1 teaspoon Vanilla Extract
  • 3-4 Tablespoons Milk as needed
  • Christmas Sprinkles as desired


  • Preheat oven to 350F.
  • Grease and flour a mini bundt pan. Set aside.
  • In a small bowl, whisk together the flour, baking powder and salt. Set aside.
  • In a large bowl, cream together the vegetable oil and white sugar until light-colored and creamy, about 2 minutes.
  • Beat in the eggs and vanilla extract.
  • Beat in half of the dry ingredients, then 1 cup of the milk, then the remaining dry ingredients until just incorporated.
  • Portion out the batter into the prepared bundt pan, filling each cavity about 2/3 of the way full.
  • Bake for 20-24 minutes until lightly golden and an inserted toothpick or cake tester comes out clean.
  • While the bundt cakes are baking, prepare the cream cheese frosting.

Cream Cheese Frosting Directions

  • For the cream cheese frosting, beat together the cream cheese and butter until light and completely combined.
  • Beat in the powdered icing sugar for 2 minutes, then add the vanilla extract and milk. Adjust the consistency to your personal preferences with additional powdered sugar or milk.
  • Scoop the cream cheese frosting into a piping bag, then snip off the tip depending on how thick you want your cream cheese swirls to be.
  • Once the cakes have cooled, drizzle with cream cheese frosting and garnish with sprinkles.


Keep in mind that a bundt cake can be left out for up to 48 hours, BUT the room temperature has to be just right. It also needs to be in the proper type of storage, which is something that will cover the whole cake. To be left out at room temperatures, your bundt cake cannot have any perishable toppings.
To make sure that your mini bundt cakes remove from the pan easily I suggest either flouring the bundt cake pan or using baking cooking spray.
Be sure to the baking spray and not the regular cooking spray for best results.
If you do not want mini bundt cakes as I made, you can make this recipe into a large bundt cake pan in the oven. You will need to increase your baking time to 45 minutes to an hour.
For a smooth and moist bundt cake be sure that all your ingredients are at room temperature before your start mixing your bundt cake batter.


Serving: 1Mini Bundt Cake | Calories: 349kcal | Carbohydrates: 57g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 363mg | Potassium: 86mg | Fiber: 1g | Sugar: 47g | Vitamin A: 451IU | Calcium: 83mg | Iron: 1mg