Good morning friends! Today I want to share with you a super easy recipe for mini patriotic bundt cakes. A few months ago, we had back to back company staying with us and I know during the summer season a lot of you have overnight guests staying with you too. We like to keep things really relaxed around here whether we’re hosting events or not and that includes sleeping in on the weekends. I’m by nature a morning person but I completely appreciate people that are not morning people because believe me about 8 or 830 every night this Granny is ready to go to bed ha ha.
Given relaxed mornings usually lead to a relaxed day it makes me even more aware of creating easy recipes and menu ideas that can be eaten at leisure and made in advance. These mini patriotic bunt cakes are a basic take on a sour cream pound cake recipe. They can be easily customized with a variety of toppings which makes them perfect to serve for breakfast, as a late afternoon snack or even as a dessert after dinner. Here’s a look at how you can make these fabulous cakes too… Affiliate links have been provided for your convenience. You can read our full disclosure policy here)
2 ½ cups of all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
2 cups of sugar
2 sticks of butter
2 teaspoons vanilla
8 oz sour cream
Preheat oven to 325 degrees F.
Grease a mini or standard bundt cake pan. My pan is a vintage one my Granny gave me years ago when I first started learning how to bake but this fluted pan would be cute to use too. Also, I’ve been using Bake Easy spray as opposed to cooking spray since my mom and I took a cake decorating class and it seem to make a big difference. You can find it at most craft supply stores or here as well.
In a medium sized bowl whisk together flour, baking soda and salt. Set aside.
Next, cream together sugar and butter in large mixing bowl. I’ve used a stand mixer for the longest time which you can find here.
Then add eggs one at a time mixing well between each egg.
Add flour, baking soda and salt mixture.
Finally, add in vanilla and then sour cream making sure all ingredients have been fully incorporated.
Once everything is mixed together, scoop cake batter into greased pan. Using caution and care place pan into preheated oven for 20-25 minutes until cake tests done.
Cool in pan for about 15 minutes then place on wire cooling rack to cool completely. I use these.
If you’re serving this or having it for breakfast (no judging at all), consider adding a bit of vanilla yogurt or clotted cream and fresh berries to the top.
So pretty and seriously so easy too!
If you want to dress it up a bit you can warm blueberries in the microwave (about 15 seconds), mash berries with the back of a large spoon
then drizzle berries on top of the bunt cake.
Sprinkle powder sugar on top if desired.
For a patriotic touch, you may want to also try raspberries, cherries or strawberries and place on blue and white plates or cake stands. You can find out how to make your own milk glass inspired cake stands here. We use these all the time!
I’m using Nikko Ironstone (pattern Blue Bonnet) plates for this post but you can find a similar pattern here. You can also find out how to make several easy last minute centerpieces for the 4th of July here.
The best part about these simple mini patriotic cakes is they can be customized with a variety of different fruits or toppings to fit whatever time of day you choose to serve them. They can also be easily packed in a picnic basket and taken to the beach, the lake, on a hike or a 4th of July picnic.