Easy Tutti Frutti Mini Bundt Cake Recipe – Olive Oil & Vanilla

Last Updated on 2 months by Neha Deshmukh

Easy Tutti Frutti Mini Bundt Cake Recipe – Olive Oil & Vanilla

Hey everyone! If you’re anything like me, you’re always on the lookout for a simple yet delightful treat to brighten your day. These mini bundt cakes are exactly that. They’re bursting with the cheerful colors and sweet flavor of tutti frutti, and the olive oil keeps them wonderfully moist. I first made these for a friend’s birthday, and they were a huge hit – so I just had to share the recipe with you all! Let’s get baking!

Why You’ll Love This Recipe

These aren’t your average cakes. They’re perfectly portioned, making them ideal for parties or just a little self-care. Plus, the combination of vanilla and olive oil is surprisingly delicious – it adds a subtle sophistication you won’t find in other recipes. And honestly, who can resist those adorable little bundt shapes? They just scream “celebration!”

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• ½ cup maida (all-purpose flour) – about 60g
• ¼ cup tutti frutti – about 30g
• ¼ teaspoon baking soda – about 1g
• A pinch of salt
• ¼ cup + ⅛ cup warm water – about 60ml + 30ml
• ¼ cup granulated white sugar – about 50g
• ¼ tablespoon vinegar – about 5ml
• ½ teaspoon vanilla essence – about 2.5ml
• 2 tablespoons olive oil – about 30ml

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Maida (All-Purpose Flour) – Types and Substitutions

Maida is the standard flour for a light and airy texture. If you’re avoiding gluten, I’ve included a gluten-free adaptation further down. You can also experiment with a 50/50 blend of maida and whole wheat flour for a slightly nuttier flavor.

Tutti Frutti – Regional Variations & Flavor Profile

Tutti frutti in India is a colorful mix of candied fruits. You can find it easily in most grocery stores. The flavor is sweet and slightly tangy – it really adds a lovely chewiness to the cake. If you can’t find it, you can substitute with mixed candied peel, though the color won’t be quite as vibrant.

Olive Oil – Choosing the Right Type for Baking

Don’t be scared to use olive oil in baking! It adds a lovely moistness. I recommend a mild or light olive oil – you don’t want a super strong olive flavor overpowering the vanilla.

Vanilla Essence – Real vs. Artificial

Real vanilla essence will always give you the best flavor, but a good quality artificial vanilla extract works well too. It’s all about what you have on hand!

Baking Soda – Ensuring Freshness & Proper Use

Make sure your baking soda is fresh! It loses its potency over time. To test it, drop a little into vinegar – if it fizzes, it’s good to go. Baking soda is crucial for that lovely rise, so don’t skip it.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, sift together the maida, salt, and baking soda in a bowl. This helps to aerate the flour and get rid of any lumps. Set this aside for now.
2. In a separate mixing bowl, combine the warm water, sugar, vanilla essence, and olive oil. Give it a good whisk!
3. Now, add the vinegar and whisk again until the sugar is completely dissolved. Don’t worry about the fizzing – that’s a good sign!
4. Gradually add the dry ingredients to the wet mixture, whisking gently until you have a smooth batter. Be careful not to overmix – we want a tender cake, not a tough one.
5. Toss the tutti frutti with a teaspoon of flour. This prevents it from sinking to the bottom of the cakes. Then, gently fold the tutti frutti into the batter.
6. Preheat your oven to 180°C (350°F) for about 10 minutes. While it’s heating, grease your mini bundt molds really well.
7. Pour the batter into the greased molds, filling them about ¾ full.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cakes cool in the molds for about 10 minutes before carefully unmolding them. Serve and enjoy!

Expert Tips

• Don’t overfill the molds – they’ll overflow while baking!
• Greasing the molds really well is key to easy unmolding.
• A toothpick is your best friend – it’s the most reliable way to check for doneness.

Variations

This recipe is a great base for experimentation!

Vegan Adaptation

Swap the olive oil for a vegan alternative like coconut oil. Use plant-based milk instead of water, and ensure your vanilla essence is vegan-friendly.

Gluten-Free Adaptation (Using Alternative Flours)

Use a gluten-free all-purpose flour blend. You might need to add a little extra liquid to achieve the right consistency.

Spice Level – Adding a Hint of Warmth (Cardamom, Nutmeg)

A pinch of cardamom or nutmeg adds a lovely warmth. My grandmother always added a tiny bit of nutmeg to hers – it’s a lovely touch!

Festival Adaptations (Christmas, New Year)

Add a sprinkle of edible glitter or a drizzle of white chocolate for a festive touch. These are perfect for holiday gatherings!

Serving Suggestions

These mini bundt cakes are delicious on their own, but they’re even better with a cup of chai or a glass of cold milk. They also make a lovely addition to a dessert platter.

Storage Instructions

Store the cooled cakes in an airtight container at room temperature for up to 3 days. They can also be frozen for up to a month.

FAQs

Let’s answer some common questions!

What is the best way to prevent the bundt cakes from sticking to the molds?

Greasing the molds thoroughly is the most important thing. You can also dust them with flour after greasing.

Can I use a different type of oil instead of olive oil?

Yes, you can! Vegetable oil or melted coconut oil are good substitutes.

Can I make this recipe with whole wheat flour?

You can, but the texture will be slightly denser. I recommend using a 50/50 blend of maida and whole wheat flour.

How can I enhance the tutti frutti flavor in the cake?

Soaking the tutti frutti in a little orange juice or rum for a few hours before adding it to the batter will intensify the flavor.

What is the shelf life of these mini bundt cakes?

They’re best enjoyed within 3 days, but can be frozen for up to a month.