Robin’s Egg Mini Bundt Cakes
These Robin’s Egg Mini Bundt Cakes are a delicious and pretty springtime treat. A moist vanilla cake is flavored with a hint of lemon and topped with a sweet glaze decorated to look like a robin’s egg!
Cute & Easy Spring Bundt Cakes
Add some fun, delicious flair to your Easter and springtime gatherings with Robin’s Egg Mini Bundt Cakes!
I’ve always loved Bundt cakes, and these spring mini Bundt cakes are an easy win.
This recipe starts with simple mini vanilla Bundt cakes flavored with a hint of lemon – and they’re topped with an easy-to-make icing and candy eggs. I love the robin’s egg blue color of the icing. And the black speckles add the final robins egg touch!
These would be perfect for any gathering when you’re wanting some delightful spring desserts. And, of course, they’d fit right in on an Easter desserts buffet, alongside carrot cake, bright and tangy lemon bars, or homemade angel food cake!
Why You’ll Love This Easy Dessert
Here are a few reasons to fall in love with these robin’s egg Bundt cakes.
- Perfect for Easter. While these little cakes can be enjoyed anytime, I think they’re especially sweet for Easter.
- Or any springtime gathering! Really, this dessert would fit right in for other spring gatherings as well – think baby showers, bridal showers, birthday parties, etc.
- They’re adorable. A pretty obvious reason, right? Who could resist one of these?!
- And super delicious! I’ve always liked lemon desserts, so I find these moist little vanilla & lemon cakes to be irresistible.
- Perfectly portioned. Baked in a mini Bundt cake pan, each 2.5″ spring Bundt cake is the perfect serving size for one.
- Easy to make. This impressive dessert looks very detailed and time-consuming, but they’re really quite easy. If you enjoy baking and creating, you’ll love making these!
What You Need
This mini Bundt cake recipe is made with pantry staples, plus a few other ingredients like lemon zest and Greek yogurt.
Go to the recipe card at the end of this post for the ingredients measurements and full instructions.
- All-purpose flour – Flour gives the cake substance and structure. Make sure to measure using the spoon and level method.
- Baking powder – Baking powder helps the cakes rise so they have a light texture.
- Lemon zest – Lemon zest adds just a hint of lemon flavor to the cakes.
- Sugar – Granulated sugar sweetens the Bundt cakes.
- Vegetable oil – Vegetable oil adds richness to the cakes and helps keep them moist.
- Greek yogurt – Greek yogurt adds moisture and a bit of tangy flavor to the cakes.
- Whole milk – Milk helps thin the batter so the cakes aren’t too thick or dry.
- Eggs – Eggs give the batter structure and help hold it all together, plus they add rich flavor.
- Vanilla extract – Vanilla enhances the sweetness and flavor of the Bundt cakes.
- Powdered sugar – Powdered sugar is the base for the icing. It adds sweetness and structure.
- Heavy cream – Heavy cream thins the icing to the perfect dippable consistency.
- Food coloring – I used AmeriColor robin’s egg gel food coloring to dye the icing and AmeriColor black gel food coloring for the speckles.
- Vodka – Vodka mixes with the black food coloring to create the perfect consistency for speckles. If you don’t want to use vodka, vanilla extract will also work. Water will not!
- Candy eggs – This adds the final touch, to get the full robin’s nest effect. I like to use Cadbury Mini Eggs because of their pretty pastel colors, plus they’re just the right size – but you can use any egg-shaped candy you like.
What Mini Bundt Pan Should I Use?
I created this recipe using a 2.5″ mini Bundt pan that I bought at HomeGoods. If your mini Bundt pan is a different size, you may end up with more or less than 15 cakes, and may need to bake them for more or less time.
How to Make Robin’s Egg Mini Bundt Cakes
Here’s how to make this cute – and easy – spring dessert:
- Make the cake batter. Whisk together the flour, baking powder, and lemon zest. In a separate bowl, whisk together the sugar, oil, and yogurt. Add the milk, eggs, and vanilla. Whisk to combine then slowly add the dry ingredients. Mix until just combined.
- Bake. Fill each mini Bundt cake well half-full with batter. Bake for 18 to 20 minutes.
- Cool. Allow the cakes to cool in the pan for a few minutes then transfer to a wire rack.
- Make the icing. Whisk together the powdered sugar, heavy cream, and robin’s egg food coloring.
- Dip the cakes. Dip the cooled Bundt cakes into the icing to coat the top. Return to the cooling rack and allow the icing to set fully.
- Add the black speckles. Stir together the vodka and food coloring. Use a small fork to flick little black specks onto the bundt cakes.
- Enjoy. Top with candy eggs and enjoy!
Tips for The Best Mini Bundt Cakes
Here are a few helpful tips and suggestions to make perfectly moist and beautifully decorated spring Bundt cakes!
- Don’t overmix the batter. Once you add the dry ingredients, mix the batter just until all the ingredients are evenly combined.
- How do I know when Bundt cakes are ready? The easiest way to tell is to stick a toothpick in the center of one. If it comes out without any crumbs, the cakes are ready. (Take care to not over bake, so they’re delightfully moist.)
- Let the cakes cool completely. Before adding the icing, it’s important that the cakes have cooled to room temperature. You can even make them the night before and decorate them the next day.
- Be careful with the food coloring. As you’re flicking the black speckles on the mini Bundt cakes, do keep in mind that food coloring can stain – so take care to not splatter it onto the counter, walls, clothing, etc.
- What can I use instead of vodka? If you don’t want to use vodka with the food coloring, you can use vanilla extract instead. Water will not work to get you the consistency you need.
Proper Storage
- Counter. Store robin’s egg Bundt cakes in an airtight container at cool room temperature for up to 4 days, or keep them in the refrigerator.
- Freezer. Undecorated mini bundt cakes can be frozen for up to 3 months. Once they cool, wrap each one tightly in plastic wrap, and then place them in a freezer-safe container or baggie – to prevent freezer burn. Thaw on the counter and then decorate as desired. >>> Or you can decorate the cakes with the glaze and speckles and then freeze in a freezer-safe container. Thaw on the counter and then add the candy eggs.
More Easy Easter Desserts:
- Angel Food Cake
- Lemon Heaven Bars
- Banana Pudding Cheesecake
- Coconut Cupcakes with Coconut Buttercream
- Carrot Cake
- Lemon Bars
- Pineapple Upside-Down Cake
- Citrus-Poppy Seed Cookies
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Robin’s Egg Mini Bundt Cakes
Yield: 15 mini cakes
These Robin’s Egg Mini Bundt Cakes are a delicious and pretty springtime treat. A moist vanilla cake is flavored with a hint of lemon and topped with a sweet glaze decorated to look like a robin’s egg!
Print
Ingredients
For the Cakes
- 1½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon fresh lemon zest
- 1 cup granulated sugar
- ½ cup vegetable oil
- ¼ cup Greek yogurt
- ¼ cup whole milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
For the Icing
- 2 cups powdered sugar
- ¾ cup heavy cream
- 1 teaspoon AmeriColor robin’s egg gel food coloring
- 1 teaspoon vodka or substitute pure vanilla extract
- 1 teaspoon AmeriColor black gel food coloring
- Candy eggs – Cadbury Mini Eggs work great but feel free to use your own favorite candy
Instructions
- For the Cakes
- Preheat the oven to 350° F and lightly spray a mini Bundt pan with nonstick baking spray.
- In a medium bowl, whisk together the flour, baking powder, and lemon zest.
- In a large bowl, whisk together the granulated sugar, vegetable oil, and Greek yogurt. Next add the milk, eggs, and vanilla. Whisk to combine.
- Add the dry ingredients to the wet and mix just until combined – do not overmix.
- Fill each well half-full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the cake comes out clean.
- Allow the Bundt cakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- For the Frosting
- In a medium bowl, whisk together the powdered sugar, heavy cream, and robin’s egg food coloring. The icing should be smooth and pourable. If it is too thick, add an additional tablespoon of heavy cream and whisk to combine. If it is too thin, add an additional tablespoon of powdered sugar.
- Dip the cooled Bundt cakes in the icing and place them back on the wire rack. Allow the icing to set completely before adding the speckles.
- In a small bowl, stir together the vodka and black food coloring. Use a food-safe brush or a small fork to flick little black specks onto the bundt cakes. Be careful – food coloring will stain clothing, counter, walls, etc.
- To finish, top each Bundt cake with a few candy eggs.
Nutrition Information:
Serving: 1 Calories: 293kcal Carbohydrates: 40g Protein: 4g Fat: 13g Saturated Fat: 4g Polyunsaturated Fat: 9g Cholesterol: 53mg Sodium: 55mg Sugar: 30g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
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