I LOVE these super delicious and moist Orange Yogurt Mini Bundt Cakes! The burst of orange flavor is refreshing and the Greek yogurt makes the cake extra moist.
I know…not just one bundt. But multiple mini bundts! I sometimes can’t help myself! The glaze is torture to look at again. I’ll keep this brief so I can go and bake some more!
Orange Yogurt Mini Bundt Cakes
Originally published March 14, 2012, updated on January 12, 2020.
Hi, everyone! I’m updating this oldie but goodie from back in 2012 (I’ve been on the internet that long?!?)! It’s the same photos and great recipe, just updated a little for the way my blog looks now and a printable recipe!
As we commenced our second year of our vintage recipe swap, our groups’ fabulous leader, Christianna from Burwell General Store, decided that due to our groups’ growth, it was a good time to divide us into two groups that post on different days of the month. The first group will still be the first Sunday of the month, and the second group will be two weeks later on a Wednesday.
The recipe redo is a sometimes a challenge for me. I look at some of the recipes and wonder in which direction I should go. Occasionally that direction is not clear to me until the day before I have to post. Talk about procrastinating! What’s been interesting is watching the group not taking the recipe literally and really enjoying the freedom to interpret the recipe to our own individual taste.
I love when my mom goes thrifting. She usually finds a little something for all of us and it’s usually brand new! Sometimes she really scores and finds baking things for us. That just puts me in the best mood.
Who doesn’t like someone showing up with cute mini Bundt pans? I LOVE Bundt cakes but have been too cheap to invest in the pans. I figured there’s nothing wrong with a full Bundt cake. Until mom brought me by the pans she got for steal: two pans for less than $3. Well, $2.19 to be exact! Thrifting takes determination and a good eye.;)
As soon as I said I was baking mini-bundts the requests started pouring in! Of course the kids wanted something with chocolate or chocolate chips. I settled on what I was craving and it had to be citrus based.
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Vintage Savoring Recipes-These lovely Mini Orange Yogurt Bundt Cakes are from the SI archives, first published in 2012 and all part of a series called Vintage Savoring Recipes. I will be showing some TLC to some amazing recipes you may have missed on the blog. Most of these recipes will have fresh photos and fresher notes.
I LOVE these delicious and moist mini bundts! The orange flavor is refreshing and the Greek yogurt makes the cake extra moist.
You can make these as 12 mini-bundts, if you don’t happen to have the mini-bundt pans, make one regular size bundt. If you’re a cupcake fan, this recipe will make you 24 fabulous cupcakes!
Orange Yogurt Mini-Bundt Cakes
slightly adapted from Jane’s Sweets and Baking Journal
2 and 2/3 cups All-Purpose flour (I used unbleached)
1/2 tsp. baking soda
1/4 tsp. salt
1 cup unsalted butter (2 sticks), softened
1 and 3/4 cups granulated sugar
2 Tbsp. grated orange zest
4 eggs, large
1 cup and 1 Tbsp. plain Greek style yogurt
3 Tbsp. milk
3 Tbsp. freshly squeezed orange juice
1 Tbsp. limoncello (if you do not have any on hand, add freshly squeezed orange juice or lemon juice)
icing:
1/4 cup orange juice
2 cups powdered sugar
1 teaspoon vanilla
Directions:
Preheat oven to 350 degrees. Liberally coat with baking spray, or grease and flour 12 mini-bundts (or one 9″ bundt pan or pans for 24 cupcakes).
With your mixer on low speed, add in the flour mixture alternately with the yogurt in three additions. Start and end with the flour mixture. Mix just until the batter is incorporated and then increase the speed to medium and mix until the entire mixture is smooth and light (about 2 minutes).
Mix in the orange juice and the limoncello on low speed for about a minute until blended.
Spoon the batter carefully into a pastry bag and pipe evenly into your pan(s); smooth the top of the batter.mixed, no more than 30 seconds
Bake about 15 minutes or until the center of a toothpick inserted in the center emerges clean.Do not wait for the exposed part of the mini-bundts to look golden brown). If you make cupcakes, the baking time should be about the same and at least an hour for one large bundt cake. Check the time on a large bundt at about 40
minutes. Every oven is different.
Allow the mini-bundt pans to cool about 10 minutes before inverting the pans onto a cooling racks to remove the cakes. For a large bundt cake, let it cool completely before inverting onto your serving plate.
In a small bowl, whisk together the orange juice and powdered sugar to make the icing. When the cakes have cooled, drizzle on the icing. ENJOY!
Thanks for stopping by to say HELLO:)Happy Weekend to you all:)
Orange Yogurt Mini-Bundt Cakes
Ingredients
- CAKE
- 2 and 2/3 cups All-Purpose flour I used unbleached
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup unsalted butter 2 sticks, softened
- 1 and 3/4 cups granulated sugar
- 2 Tbsp. grated orange zest
- 4 eggs large
- 1 cup and 1 Tbsp. plain Greek style yogurt
- 3 Tbsp. milk
- 3 Tbsp. freshly squeezed orange juice
- 1 Tbsp. limoncello (if you do not have any on hand, add freshly squeezed orange juice or lemon juice)
- ICING
- 1/4 cup orange juice
- 2 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees. Liberally coat with baking spray, or grease and flour 12 mini-bundts (or one 9″ bundt pan or pans for 24 cupcakes).
- In a medium bowl, sift together the flour, baking soda, and salt. Set aside. In another small bowl, stir together the yogurt and the milk just until smooth.
- Beat together the butter, sugar, and lemon zest for about 5 minutes, until smooth and light. Be sure to scrape the sides of the bowl periodically.
- Add in the eggs one a time, still at medium speed, scraping down the bowl between each addition. Mix well after each egg.
- With your mixer on low speed, add in the flour mixture alternately with the yogurt in three additions. Start and end with the flour mixture. Mix just until the batter is incorporated and then increase the speed to medium and mix until the entire mixture is smooth and light (about 2 minutes).
- Mix in the orange juice and the limoncello on low speed for about a minute until blended.
- Spoon the batter carefully into a pastry bag and pipe evenly into your pan(s); smooth the top of the batter.mixed, no more than 30 seconds
- Bake about 15 minutes or until the center of a toothpick inserted in the center emerges clean.Do not wait for the exposed part of the mini-bundts to look golden brown). If you make cupcakes, the baking time should be about the same and at least an hour for one large bundt cake. Check the time on a large bundt at about 40
- minutes. Every oven is different.
- Allow the mini-bundt pans to cool about 10 minutes before inverting the pans onto a cooling racks to remove the cakes. For a large bundt cake, let it cool completely before inverting onto your serving plate.
- In a small bowl, whisk together the orange juice and powdered sugar to make the icing. When the cakes have cooled, drizzle on the icing.
These do look good and so cute! I have kids as well, and they always seem to want something chocolate! Have you tried these with any other "kid" flavors?
These are precious! fabulous photos as well 🙂
I love to use Greek yogurt in my baking, so this sounds like a perfect recipe for me 🙂 Looks really delicious!
They are so cute!! Everything about these sounds so wonderful, can't wait to try them.
I love baking things in smaller portions. With just two of us in the house, we don't need large cakes. These would be perfect to set a few aside and freeze! The citrus flavors sound refreshing, especially with the Greek yogurt. Thanks for sharing this recipe. 🙂
I love my mini bundt pan! The cakes are super cute!
The mini bundts are so cute! And the orange flavor so refreshing and delectable ! I love that you think "cake" all the time! xoxo
I love that original salad recipe. Hysterical and so 1960s! And I love your cake rendition of it! Fabulous! And oooh I love mini Bundtlets and have my own pan. Love the orange cakes and I so want to make these now! Adorable. And that glaze adds to the yumminess. Perfect, Lora, perfect!
The bundts look so pretty! I love citrus in cakes and this looks so perfect! I recently made an orange cake and drenced it in orange simple syrup, I can do that with this recipe too!!
I love mini bundt pans! I just received some for Christmas and they are the cutest things ever! Great idea adding the Greek yogurt!
Sinfully Adorable!!!
These are so so cute, fabulous pics!!!
I can't stop looking at the pictures! They are wonderful…the mini-bundt cakes look stunning (and delicious)! Must must must make these!
http://adventuresofdutchandme.blogspot.com/
Hi..new reader here . This is similar to a recipe I have for an orange tea bread, and instead of a traditional glaze..while the bread is still warm I use orange marmalade that is warmed in the mircowave..give it a try.
Waving from Houston
Hi,,me again…may I repost this with proper credits in my blog ? BTW..Thrifting Rocks !
Waving from Houston
Mini bundt cakes are about the best idea in the world! What a score that your mom found them for $2.19 too 🙂 Such a great spin on the original recipe and I am sure everyone around you liked the idea too!
I just made my cakes. Thank you very very much, delicious!!! GREAT tip to spoon the batter into a pastry bag and then pipe it into pans. I cut the sugar a bit. Great taste!!! thanks 🙂
These look deliciously donut-like!
i am so glad i found your blog, i have recently (mothers day) acquired my first bundt cake. i think they are so gorgeous and entirely underrated. I mean really ! With weight conscious society these are a perfect mix as they are not loaded with lots of icing. I can't wait to look all over your blog.
Happy Baking!
ANg
PS i hate jello also!