Salted Honey Mini Bundt Cakes

These miniature cakes might be small, but they’re big on honey flavor. Want to make them ahead? You can let them cool and sit for an hour before glazing and serving them.
Prep Time
Cook Time

Mini Bundt Cakes

  •  3 cups all-purpose flour
  •  ½ teaspoon baking powder
  •  ½ teaspoon baking soda
  •  ½ teaspoon kosher salt
  •  1 cup (2 sticks) Unsalted Danish Creamery Butter, softened
  •  1 cup granulated sugar
  •  ¼ cup honey
  •  4 large eggs, room temperature
  •  1 Tablespoon vanilla extract
  •  1 cup sour cream

Salted Honey Glaze

  •  ⅔ cup honey
  •  ¼ cup brown sugar
  •  ⅓ cup Unsalted Danish Creamery Butter
  •  2 teaspoons sea salt

Mini Bundt Cakes

  • Preheat oven to 350°F. Grease the nooks and crannies of two 6-well mini bundt pans, then dust with flour. Turn them upside down and tap out excess flour. Set aside.
  • Whisk together flour, baking powder, baking soda and salt in a medium bowl. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar until light and very fluffy, 5-7 minutes. Beat in honey, scraping down bowl as needed.
  • Add eggs, one at a time, beating well after each addition. Mix in vanilla.
  • With mixer running on low speed, add the flour mixture alternately with the sour cream, starting and ending with the flour. Mix until just combined.
  • Carefully spoon a scant ½ cup batter into each mold and smooth the surface with the back of a spoon.
  • Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center of a cake comes out clean. Let cool 10 minutes, then remove from pans and let cool in a wire rack.

Salted Honey Glaze

  • While cakes bake, make salted honey glaze. Combine honey, butter and salt in a small saucepan over medium heat. Cook, stirring often, until butter is melted and mixture comes to a simmer. Cook for 3 minutes. Set aside and let cool for 10 minutes to thicken.
  • Spoon salted honey glaze over cakes, then sprinkle with flaky salt.

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