This post may contain affiliate links. Please see disclosure policy here.
These Mini Orange Poppy Seed Bundt Cakes are moist and tender, with fresh orange flavor and a sweet orange glaze. An easy, pretty individual dessert.
Why You’ll Love This Recipe!
There’s just something extra fun about having a dessert that is all your own—no sharing required! These Mini Orange Poppy Seed Bundt Cakes are perfectly portioned individual cakes, which means everyone gets their very own little dessert.
Fresh Orange Flavor. Fresh orange zest and juice give these little cakes a bright, citrusy flavor that pairs perfectly with the poppy seeds. They’re sweet, fresh, and full of orange flavor in every bite.
Perfectly Individual. I’ve always believed things taste better in miniature form, and these individual bundt cakes are proof! They’re the perfect size for serving at a shower, brunch, luncheon, holiday gathering, or dinner party—and no one has to share.
Pretty Enough for a Party. The beautiful bundt shape makes these little cakes look impressive without requiring any fancy decorating skills. Add a drizzle of glaze and they’re instantly party-worthy.
Easy to Serve. There’s no slicing or cutting involved. Just place a mini orange bundt cake on each plate and dessert is served. They’re also easy to make ahead, which makes them especially nice for entertaining.
And perhaps my favorite reason to love them? You can tuck one away for later and know exactly which cake is yours. Just be sure your husband doesn’t find your hiding place!
Ingredients Needed
- All Purpose Flour
- Eggs
- Milk
- Butter, salted
- Canola Oil
- Sugar, granulated sugar and powdered sugar
- Oranges, juice and zest
- Poppy Seed
- Baking Powder
- Vanilla Extract
- Salt
How to Make Orange Poppy Seed Cake
- Mix together eggs and sugar and beat until fluffy
- Add oil, milk, juice, and vanilla. Mix until combined
- Add in flour, baking powder, salt, poppy seeds and orange zest
- Mix until incorporated.
- Pour batter into a greased bundt pan.
- Bake at 350 degrees F until a toothpick comes out clean. About 60 minutes for a full size bundt pan and 12-15 minutes for for small pans.
- Combine orange juice, sugar and butter in a small saucepan and heat until thickened, about 3-4 minutes.
- Remove cake from pan and prick all over with a skewer or toothpick.
- Brush glaze over top and sides of cake while it is still hot.
- Allow cake to cool
- Combine powdered sugar and OJ mixture until it becomes drizzling consistency. Be sure drizzle is stiff enough not to run all over.
- Drizzle mixture over cooled cake.
the pan while they are still hot and brush them with the orange glaze.
All that is left to do is put them on a pretty serving plate, garnish with a little mint and enjoy! They are the perfect addition to a baby or bridal shower buffet or a holiday brunch.
Tips from leigh Anne
- Choose the Right Bundt Pan. If you want to make individual cakes, you’ll need a mini or small Bundt pan. I have three different sizes—a mini Bundt pan that makes 12 cakes, a small Bundt pan that makes 6 cakes, and a traditional 12-cup Bundt pan. This recipe will work in any of them, so you can choose the size that works best for your occasion.
- Know How Many Cakes the Recipe Makes. Depending on the size of your pan, this recipe will make approximately 12 small Bundt cakes or 24 mini Bundt cakes. You can also bake the entire recipe as one full-size, 12-cup Bundt cake.
- Don’t Overfill the Pans. Fill each Bundt cavity about 2/3 full to give the cakes room to rise without overflowing. A cookie scoop or measuring cup makes it easy to divide the batter evenly so your cakes bake at the same rate.
- Grease the Pan Well. All those pretty ridges in a Bundt pan can also make cakes more likely to stick. Be generous with baking spray and make sure you get it into every little nook and cranny. I like to use a baking spray that contains flour for the easiest release.
- You know the cake is done when it begins pulling away from the edges of the pan. Do the toothpick test but also make sure the edges are pulling away also, this will help ensure a flawless removal from the pan
- Remove Them From the Pan While Warm. After removing the cakes from the oven, allow them to cool in the pan for about 5–10 minutes. Then gently loosen the edges if needed and turn them out onto a cooling rack. Don’t leave them in the pan until completely cool, as they may be more difficult to remove.
- Cool Before Glazing. Let the orange poppy seed Bundt cakes cool completely before adding the glaze. If the cakes are still warm, the glaze will melt and run right off. For a pretty finish, drizzle the glaze over the top and let it naturally run down the sides.
Frequently Asked Questions
Can I make this orange poppy seed cake in a regular size Bundt pan?
Yes! If you don’t have mini Bundt pans, you can bake the recipe in a standard 12-cup Bundt pan. The baking time will be longer, so begin checking the cake for doneness when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Can I make mini Bundt cakes without a mini Bundt pan?
A mini Bundt pan gives you the pretty shape, but you can also bake the batter in a muffin or cupcake pan. They won’t have the traditional Bundt cake shape, but they’ll still taste delicious. Be sure to adjust the baking time since smaller cakes bake more quickly.
How do I know when mini Bundt cakes are done?
The cakes are done when the tops spring back lightly when touched and a toothpick inserted into the center comes out clean or with a few moist crumbs. Be careful not to overbake them, as that can make the cakes dry.
Can I make bundt cake ahead of time?
Yes. These cakes are a great make-ahead dessert. Bake them a day ahead, allow them to cool completely, and store them in an airtight container at room temperature. For the prettiest presentation, add the orange glaze before serving.
Can I freeze orange poppy seed bundt cakes?
Yes. Allow the cakes to cool completely, then wrap them individually and place them in an airtight freezer container or freezer bag. Freeze for up to 2–3 months. For best results, freeze them without the glaze and add it after the cakes have thawed.
How should I store leftover bundt cake?
Store the cakes in an airtight container at room temperature for 2–3 days. If your kitchen is especially warm, you can refrigerate them, but bring them back to room temperature before serving for the best texture and flavor.
How do I keep bundt cake from sticking to the pan?
Thoroughly coat every ridge and crevice of the Bundt pan with baking spray that contains flour. After baking, let the cakes rest in the pan for about 5–10 minutes before carefully turning them out onto a cooling rack.
These Mini Orange Poppy Seed Bundt Cakes are a fun way to add a little something special to any occasion. The combination of fresh citrus flavor, tender cake, crunchy poppy seeds, and sweet orange glaze makes them just as delicious as they are pretty. Serve them for brunch, a bridal or baby shower, Easter, Mother’s Day, or whenever you need an easy individual dessert. And if you don’t have a mini Bundt pan, make one beautiful full-size cake instead—it will taste every bit as good!
Check our more of my favorite]desserts:
Be sure and follow me over on YouTube for weekly cooking demos.
Orange Poppy Seed Bundt Cake
Ingredients
- 1 tsp salt
- 3 cups flour
- 1 1/2 tsp baking powder
- 3 Tbsp poppy seeds
- 4 eggs
- 1 cups milk
- 1/2 cups orange juice fresh squeezed
- 1 Tbsp orange zest
- 1 cup oil
- 2 cups sugar
- 1 1/2 tsp vanilla
Glaze
- 1/4 cup fresh orange juice
- 1/4 cup sugar
- 2 Tbsp butter
Drizzle
- 1 cup powdered sugar
- 2 Tbsp orange juice
Instructions
- Preheat oven to 350 degrees
- Mix together eggs and sugar and beat until fluffy
- Add oil, milk, juice, and vanilla. Mix until combined
- Add in flour, baking powder, salt, poppy seeds and orange zest
- Mix until incorporated.
- Pour into a greased bundt pan or mini bundt pan (makes 12)
- Bake full size pan for about 60 minutes and small pans about 12-15 or until a toothpick comes out clean.
- While cake is baking combine glaze ingredients and place in a small saucepan and heat until thickened. About 3-4 minutes.
- After cake is done remove from pan and prick all over with a skewer or toothpick.
- Brush glaze over top and sides of cake while it is still hot.
- Allow cake to cool
- Drizzle with powdered sugar and OJ mixture. Be sure drizzle is stiff enough not to run all over.
Tips & Notes:
- Choose the Right Bundt Pan. If you want to make individual cakes, you’ll need a mini or small Bundt pan. I have three different sizes—a mini Bundt pan that makes 12 cakes, a small Bundt pan that makes 6 cakes, and a traditional 12-cup Bundt pan. This recipe will work in any of them, so you can choose the size that works best for your occasion.
- Know How Many Cakes the Recipe Makes. Depending on the size of your pan, this recipe will make approximately 12 small Bundt cakes or 24 mini Bundt cakes. You can also bake the entire recipe as one full-size, 12-cup Bundt cake.
- Don’t Overfill the Pans. Fill each Bundt cavity about 2/3 full to give the cakes room to rise without overflowing. A cookie scoop or measuring cup makes it easy to divide the batter evenly so your cakes bake at the same rate.
- Grease the Pan Well. All those pretty ridges in a Bundt pan can also make cakes more likely to stick. Be generous with baking spray and make sure you get it into every little nook and cranny. I like to use a baking spray that contains flour for the easiest release.
- You know the cake is done when it begins pulling away from the edges of the pan. Do the toothpick test but also make sure the edges are pulling away also, this will help ensure a flawless removal from the pan
- Remove Them From the Pan While Warm. After removing the cakes from the oven, allow them to cool in the pan for about 5–10 minutes. Then gently loosen the edges if needed and turn them out onto a cooling rack. Don’t leave them in the pan until completely cool, as they may be more difficult to remove.
- Cool Before Glazing. Let the orange poppy seed Bundt cakes cool completely before adding the glaze. If the cakes are still warm, the glaze will melt and run right off. For a pretty finish, drizzle the glaze over the top and let it naturally run down the sides.
Recommended Products
Nutrition Facts:
Robyn Neville says
Sounds yummy and a very pretty package!
Kim says
Where would I find the mini pans and what brand are they? Thanks.
Leigh Anne says
I bought them at Michaels. They are by Wilton
Deborah Vogts says
These look so cute! What a great idea to make mini sizes for gifts. Love it! Thanks for sharing.
Caren with a "C" says
I totally understand! We get tomato plants every year. I garden and already know or have what I want of tomato plants. We do have a wonderful brunch though every year that the men put on for the women during the 3rd hour. So I really shouldn’t complain.
I have just the pan to make these cute little cakes! Great idea!
Kris says
I want to be in your ward!