Mini Red White and Blue Bundt Cakes are super easy to make but so festive and fun. These mini bundt cakes are bound to be the life of the party. They will liven up the dessert table and make for a tasty treat.
I have been on a mini dessert kick. I love being able to make individual-sized portions. I don’t know about you but having smaller-sized desserts helps stop me from wanting to eat an entire cake.
Even better is that because of mini bundt cakes, you don’t have to worry about making pretty cake slices. I have always found it a struggle to make my cake cuts look pretty. There must be an art to it, and I just don’t have the gift.
The cake still tastes amazing no matter how I cut it.
These mini bundt cakes are so festive, delicious, and easy to make. They make for a beautiful addition to your dessert table. It doesn’t have to be a holiday for you to enjoy these mini red, white and blue bundt cakes.
Should I use fresh or frozen berries
The great thing about this mini red, white and blue bundt cake is that it is flexible. You can use either fresh or frozen berries.
I used fresh for this recipe, but you can use whichever that you prefer. If you are using frozen berries, there is no need to thaw them before placing them on your bundt cakes.
How do I pick the best fresh berries
For these delicious mini red white and blue bundt cakes, you need blueberries and raspberries. If you are using fresh berries instead of frozen, I have some tips to help you pick the ripest and best-tasting berries.
When you are buying fresh blueberries, you want to look for blueberries that are firm, dry, plump, and smooth-skinned. Do not go by size because size does not indicate ripeness in blueberries.
Do be sure you look for a deep dark blue color for the best-tasting berry.
Can I use a different type of cake mix
Yes and no. At the same time, there is no reason that a different cake mix will not work for this recipe. It will change the look and feel of the recipe, so I don’t recommend using a different type of cake mix.
You can, however, use your own homemade yellow or white cake mix if you want to skip using a box mix. I used a box mix for this recipe because it’s easy and cheap, and I always have a box mix on hand when I want to make a delicious dessert.
Where can I buy a mini bundt cake pan
You can purchase a mini bundt cake pan at your local big box store. Look for them in the baking aisle. Do not look on the aisle with flour and sugar, but the aisle that has wedding cake decorations or birthday candles.
mini bundt cake pan
I have even seen them at my local craft supplies store on the baking aisle. If you don’t want to go out to the store, you can purchase the one that I have from Amazon.
Since you will be making 24 mini bundt cakes, I recommend measuring your own oven to see if the large full sheet size pan will fit into your oven. That way, you will need to refill the mini bundt cake pan less. A smaller pan will work fine also.
How do I decorate mini bundt cakes
To decorate these mini red white and blue bundt cakes, you will need your berries, either frozen or fresh, and the cream cheese frosting below.
Place a dollop of cream cheese frosting onto the center of your mini bundt cake. You can use a spoon to place the frost, or you can use a piping bag to pipe a small amount. Just a little note, you are not frosting the entire mini bundt cake.
You are using your cream cheese frosting to create a small nest to place your berries on.
Once you have piped or spread your small amount of cream cheese frosting into the middle of your bundt cake, you will want to place one or two blueberries onto your cream cheese frosting.
Make sure that you slightly press your berries into the frosting so that they stick. Then add one raspberry onto your cream cheese frosting beside your blueberries and slightly press the raspberry into the frosting.
Now your mini red white and blue bundt cakes are ready to serve. No need to fret if you do not have a piping bag on hand. Did you know that you can place your frosting into a storage or freezer bag and make your own piping bag?
It’s so simple.
All you need to do is carefully spoon your cream cheese frosting into one corner of your storage or freezer bag. Squeeze the bag gently once it is filled to compact the frosting down into the corner and remove air pockets.
Since you have removed the air pockets from your storage or freezer bag, snip off the very tip of the corner of the bag. Now, use the corner where you snipped off the tip as your very own homemade piping bag. It’s that simple.
Can I make Mini Red White and Blue Bundt Cakes ahead
Yes, you can absolutely make your mini bundt cakes ahead. These cakes will hold up well for up to about three days. I personally do not recommend making them more than 24 hours in advance, however.
The longer that your mini bundt cakes sit, the more likely they are to dry out. So, make them as close to your event, or when you plan to enjoy them as possible so you have the freshest tasting bundt cakes.
I typically make my mini bundt cake the night before I need them. This ensures they are fresh but also allows me to focus on the other dishes that I may need to make for my event.
Can I freeze Mini Red White and Blue Bundt Cakes
Cakes typically hold up well in the freezer. And these mini red white and blue bundt cakes are no different. You will want to freeze then unfrosted, as cream cheese frosting may change the texture or separate when it is thawed.
The cake will freeze fine alone but be sure to not freeze your frosting.
To freeze your mini red white and blue bundt cakes, bake your cakes according to the directions I have listed below and then allow them to cool completely to room temperature.
Once you have completely cooled your dessert, place them on a flat baking sheet or freezer-safe plate. Place that plate or baking sheet into the freezer and allow your cakes to harden slightly. Leave them in the freezer on the plate or baking sheet for at least one hour.
Once your cakes are slightly or completely frozen, you can remove them from the baking sheet or plate and place them in a freezer-safe container such as a freezer bag.
Mini bundt cakes can be stored in your freezer for up to three months. To thaw, simply remove it from the freezer and place it into your fridge overnight. Frost and decorate your mini bundt cakes and then serve.
Once your cakes have thawed, you need to be sure that you keep your bundt cakes chilled until they are served.
Just a note about freezing your bundt cakes; I personally find cakes to slightly change their texture once they have been frozen, so I still recommend serving your mini bundt cakes freshly baked if possible.
How do I store Mini Red White and Blue Bundt Cakes
If you have not frosted your mini red white and blue bundt cakes, you can store them at room temperature for up to three days.
If you are storing them, you will need to ensure that they are kept away from the heat source, and they stay covered in a sealed container. They can be stored in a glass or plastic cake plate or even in a storage bag.
No matter which container you are storing them in, be sure to keep them away from heat sources as heat will cause them to dry out quickly.
Have you already frosted your mini bundt cakes? No worries, I have a way for you to store frosted mini bundt cakes also.
Since you are using cream cheese frosting to top your mini red white and blue bundt cakes, you will need to keep them cool. Place your frosted mini bundt cakes in an airtight container and keep them in the fridge for up to three days.
Since your cakes are frosted, you do not want to stack them on top of one another while storing them. So, make sure that your container or containers are large enough to store them in a flat layer.
Ingredients for Mini Red White and Blue Bundt Cakes
- vanilla cake mix
- vegetable oil
- cream cheese
- powdered sugar
- mixed fresh raspberries & blueberries.
Instructions for Mini Red White and Blue Bundt Cake
Step 1 Preheat the oven to 350 degrees and spray a mini bundt baking sheet with non-stick cooking spray. Be sure to spray your mini bundt pans well so that your cakes do not stick.
Step 2. In a medium mixing bowl, combine cake mix, milk, vegetable oil, and eggs. Beat until thoroughly combined. Do not overbeat your cake mix. Over beating will lead to a tough mini bundt cake.
You want to mix until Pour cake mixture into the hole of the mini bundt cookie sheet, filling each cake hole ⅔ full.
how long to bake mini bundt cakes
Place in the preheated 350 degree oven and bake for 18 minutes or until the tops of the cakes are golden brown.
In a separate mixing bowl, beat together the cream cheese, powdered sugar, and milk. Mix until well combined. This mixture should be thick and smooth.
When cakes have completed cooking time, remove them from the oven and allow them to cool on a cooling rack.
When your cakes have cooled completely, top with cream cheese frosting, raspberries, and blueberries and serve.
Notes for Mini Red White and Blue Bundt Cake
- You can serve these cakes individually or on a party platter.
- The cream cheese frosting should top your cakes and allow your fresh fruit to nest.
- Store leftovers in the refrigerator up to 4 days after preparing, covered completely.
More Delicious Cake Recipes
Mini Bundt Cakes - Red White & Blue
- Mini Bundt Cake Baking Sheet
- 1 box vanilla cake mix
- 1 cup milk
- ½ cup vegetable oil
- 3 large eggs
- 1 brick (8 oz) cream cheese, softened to room temperature
- 1 tablespoon butter
- 1 ½ cups powdered sugar
- 3 tablespoons milk
- 1 cup mixed raspberries and blueberries.
- Get out and measure your ingredients.
- Preheat the oven to 350 degrees.
- Prepare a mini bundt cake pan with cooking spray.
- In a medium mixing bowl, combine cake mix, milk vegetable oil and eggs.
- Beat until smooth.
- Pour cake mixture into the hole of the bundt cookie sheet, filling each cake hole ⅔ full.
- Place in the oven and bake for 18 minutes or until the tops of the cakes are golden brown.
- In a separate mixing bowl, beat together the cream cheese, powdered sugar and milk.
- Mix until well combined. This mixture should be thick and smooth.
- When cakes have completed cooking time, remove from the oven and allow them to cool on a cooling rack.
- When cakes have cooled completely,
- top with cream cheese frosting.
- Add raspberries and blueberries.
- Enjoy every bite!