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White Russian Mini Bundt Cakes for #BundtBakers

White Russian Mini Bundt Cakes | Magnolia Days

You can have your drink and eat it too. Wait, isn’t it supposed to be: you can have your cake and eat it too? Actually both are correct this month because of Bundt Bakers. The theme is simply “Beverages”. Simple, yes, yet unbelievable amount of possibilities. It took me quite a while to narrow down what I would bake. I finally settled on White Russian Mini Bundt Cakes.

Why did I pick that cocktail? Because I adore the combination of coffee and cream. However, it wasn’t my first choice. My first inkling was something spooky because Halloween is around the corner. I envisioned using red wine for bloody red cakes. Then I remembered struggling with the color when I made Merlot Cherry Cupcakes with Sweet White Frosting. Red wine + cake batter = ugly grey. I didn’t want to go through using large amounts of food coloring to get a blood red color after baking.

White Russian Mini Bundt Cakes | Magnolia Days

Next decision was which pan to use. I thought about holiday cocktail parties with a spread of small bites. Mini cakes would work nicely. Last part was coming up with a recipe. I found several on the internet to use as a guide. I took parts of several and reduced amounts to make batter as if I was baking 12 cupcakes. It was full on recipe development and gets tricky when finagling recipes for baked goods. Too much or too little of something can mess up the whole thing. I was delighted with how they turned out.

White Russian Mini Bundt Cakes | Magnolia Days

How are White Russian Mini Bundt Cakes? They are moist little cakes with the cocktail’s classic flavors. It’s because the ingredients of the cocktail are in and on the cakes. The trio of Kahlúa, vodka, and cream are in both the cake and glaze. These mini bundts are for adults only. Be sure to make another dessert for the kids.

White Russian Mini Bundt Cakes | Magnolia Days

What beverage would you want as cake? There is a good chance you will find a recipe for it in the list below. Bundt Bakers have so many beverages covered. I was thrilled to see such a variety of bundts. Thanks to Laura of Baking in Pyjamas for hosting and setting such a fun and inspiring theme. Also take a look at Citrus Cocktail Mini Bundt Cakes, Pina Colada Bundt Cake, and Madeira Pound Bundt Cake for more beverage inspired bundts.

White Russian Mini Bundt Cakes | Magnolia Days
4.5 from 12 votes

White Russian Mini Bundt Cakes

White Russian Mini Bundt Cakes have the cocktail's classic flavors of Kahlúa, vodka, and cream. They are marvelous for holiday entertaining.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 servings
Author Renee


For the mini bundt cakes:

  • 3/4 cup granulated sugar
  • 1/3 cup unsalted butter at room temperature
  • 1 egg plus 1 egg white at room temperature
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Pinch of salt
  • 1/3 cup heavy whipping cream at room temperature
  • 1/4 cup Kahlúa
  • 1 tablespoon plus 1 teaspoon vodka

For the glaze:

  • 1 cup confectioners sugar sifted
  • 1 1/2 teaspoon unsalted butter melted
  • 2 teaspoons Kahlúa
  • 1/2 teaspoon vodka
  • 3 teaspoons heavy whipping cream plus more if needed


For the mini bundt cakes:

  1. Preheat oven to 350°F. Lightly grease a mini bundt cake pan (12 cakes).
  2. Beat sugar and butter in a large bowl until creamy.
  3. Add egg and egg white, one at a time, beating well after each addition.
  4. Whisk together flour, baking powder, baking soda, and salt in a small bowl.
  5. Stir together cream, Kahlúa, and vodka.
  6. Add flour mixture to creamed mixture in three additions, alternately with Kahlúa mixture in two additions, mixing on low speed until just combined. Do not over-mix.
  7. Spoon batter into bundt cake cups.
  8. Bake the mini bundts for 15 minutes, or until the tops spring back when lightly touched or a toothpick or cake tester inserted in the center comes out clean.
  9. Cool cakes in the pan for 5 minutes. Remove cakes from pan and cool completely on a wire rack. Drizzle glaze on cakes.

For the glaze:

  1. Stir together confectioners sugar, butter, Kahlúa, and vodka. Add cream, 1 teaspoon at a time, until desired consistency is reached.
  2. Place glaze in a plastic zip top bag and cut a small corner from the bag. Squeeze glaze through the opening to drizzle on cakes. Alternately, you can use a pastry bag with a small round tip.

Recipe Notes

White Russian Mini Bundt Cakes have the cocktail's classic flavors of Kahlúa, vodka, and cream. They are marvelous for holiday entertaining.

Bundt Bakers can turn beverages into cakes. Yes, it’s true. Take a look at these beverage inspired bundt cake recipes and you will see their creativity:

Bundt Bakers LogoWhat is Bundt Bakers? It’s a group of Bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. Follow our Bundt Bakers Pinterest board for incredible bundt cake recipes and inspiration. Stacy of Food Lust People Love heads up our group and has a #BundtBakers page where you can find information and links to the recipes for each month.

How is the monthly theme determined? We take turns hosting each month and choosing the theme/ingredient. Links for all of our past events and more information about BundtBakers can be found on our homepage.

Recipe Rating

Susie C

Friday 10th of November 2023

Hi, I want to make this sooo bad but I have a question. Are the mini bundts the Nordic Ware type heavy pans or do you use a cupcake type mini bundt?? Thank You, Susie

Susie C

Sunday 12th of November 2023

@Susie C, Thank you so much.

Katie Moseman

Saturday 11th of November 2023

Any single pan with 12 mini-bundt spaces should be fine! :)


Friday 10th of February 2023

Can these be frozen? I would like to make these for my daughter's wedding dessert bar. Can they be frozen with the glaze and thawed the day of the wedding?

Katie Moseman

Friday 10th of February 2023

Cake can usually be safely frozen. The tricky part would be not cracking the glaze. I would do a test batch first. Also, you might consider freezing the cakes and then adding the glaze after they're defrosted. Hope this helps!


Tuesday 11th of October 2016

So, I dont have thjese mini bundt cake pans available here in Mexico; however, I do have a silicone 6 mini loaf mold that I could use--would that work ok? And how much time difference should I allow to bake? Help appreciated please!!


Wednesday 12th of October 2016

I do not have experience with baking using silicone pans. I can only suggest using the same about of time you have used for similar cakes - or - start with increasing the time by 10 minutes and just keep a close watch. Continue baking until they test done.


Tuesday 20th of October 2015

Well hello!! :D These look fantastic! Another fabulous bundt, Renee :)

Laura@ Baking in Pyjamas

Tuesday 20th of October 2015

I've never heard of a White Russian Cocktail before, it sounds like something worth trying. These mini bundts look so dinky and delicious.