Mini Oreo Bundt Cakes







A recipe allowed in a diet.

They say we eat with our eyes first, right? So when cooking something, it’s best for it to have a stunning look, that should excite you even before tasting it. These mini bundt caked kind of do that, having lots of colors, and also a delicious taste. How to make them? Simple, just follow the steps below!

Nutritional Chart

Calories: 518 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 50 g
  • 7 g
  • 35 g

Ingredients Needed for Mini Oreo Bundt Cakes

For the cakes:

5 ounces of oreo
½ cup sugar
1 cup flour
1 cup cocoa powder
1 teaspoon baking powder
7 ounces of butter, melted
2 eggs
1 cup milk
¼ cup olive oil
1 teaspoon vanilla extract

For the sugar glaze:

1 cup powdered sugar
4 tablespoons of milk
1 teaspoon red food coloring
1 teaspoon green food coloring
1 teaspoon yellow food coloring
1 teaspoon blue food coloring

How to Make Mini Oreo Bundt Cakes

  1. Preheat the oven to 340°F/170°C.
  2. In order to make the cakes, simply add all of the ingredients in a large bowl (the crushed Oreos, sugar, flour, cocoa powder, baking powder, melted butter, eggs, milk, olive oil, and vanilla extract).
  3. Mix with a spatula, making moves in a circular pattern, to combine all the ingredients into a smooth, creamy mixture.
  4. Add the mixture into a piping bag.
  5. Use an 8-cavity mini bundt pan and fill its empty slots with the mixture (you can use a 4-slots mini bundt pan as we did and cook the cakes in turns).
  6. Slide the pan into the oven for the next 15 minutes.
  7. Take the cakes out of the oven and leave them to cool completely.
  8. Meanwhile, take care of your icing sugar. Mix the powdered sugar with the milk, whisking vigorously, until you get a thick and glossy consistency.
  9. Divide the glazing into 4 smaller bowls. Add 1 teaspoon of food coloring into each of the bowls and mix well.
  10. Use the glazing to decorate the bundt cakes.

Did you like this recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 2

Be the first to rate this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to Top