top of page
  • Serena Di Sabatino Di Diodoro

Rainbow mini bundt cakes

Last Weekend was Pride Weekend in Milan! 🏳️‍🌈

Unfortunately I was not able to attend the parade but I can still show my support sharing one last rainbow recipe.

So here it is: Rainbow mini bundt cakes!! 🤩

These treats are garnished with white chocolate and Fruity Pebbles, they are fluffy, colourful and super easy to make.

Check out the recipe below this picture and give it a try 🤗


  • 3 eggs (room temperature)

  • 250g all purpose flour

  • 180g granulated sugar

  • 16g baking powder

  • 250g heavy cream*

  • 1/2 teaspoon vanilla extract*

  • pinch of salt

--- TOPPINGS ---


  1. Preheat oven to 350°F (180°C) and prepare your mini bundt cake pans (with this batter you're going to make 24-30 mini bundt cakes).

  2. In a bowl add all purpose flour, baking powder and salt; mix with a hand whisk and leave it aside.

  3. In another bowl whisk together eggs and sugar with the electric mixer until light and foamy (about 3 minutes).

  4. Add heavy cream and keep whisking until creamy.

  5. Add gradually the flour mixture (sifted) and keep beating at low speed until combined.

  6. Pour the batter in the prepared tins and bake for about 18 minutes or until a toothpick inserted into the center of the cakes comes out clean.

  7. Let them cool completely and then remove from the moulds VERY CAREFULLY otherwise they might crumble a bit and loose their cute shape.

  8. Melt white chocolate on a double boiler or in the microwave and garnish the sides with Fruity Pebbles (divided by rainbow colours).

  9. Enjoy :)


  • You can use vanillina (vanilla powder) if you can't find vanilla extract.

  • In this recipe there is no oil or butter, the heavy cream is the "fat" part of these muffins! I suggest to use room temperature heavy cream.

  • The cake pans I used to make this tiny bundt cakes are these ones and their size is 8cm x 3.5cm.


f you make it let me know! :)

Related Posts

See All
bottom of page