Daisy Mini Bundt Cakes

These adorable daisy tiny bundt cakes are ideal for spring and summer. The buttercream daisies are simple to pipe; just follow the lesson below. The homemade mini bundt cake recipe is rich in vanilla flavor and sprinkled with shredded coconut. Simple and lovely!

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Hello there! Before you browse, there’s a lot of vital information in this article!includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!

Daisy cake, have you heard of it? I’ve seen recipes for a long time that are simply a pretty simple vanilla cake with brown sugar and a little of shredded coconut.

Normally, recipes ask for boiling milk, but I wanted to do my own thing here AND create small cakes. Who can say no to these tiny bundt cakes?

These were a lot of fun to build, and the best part is that you can use whatever colors you like or make them all the same hue. These would be ideal for a wedding, shower, or basically any occasion.

This article will be both a tutorial and a recipe. First, I’ll go through the recipe, and then I’ll walk you through how to pipe the buttercream daisies. I’ll conclude with some frequently asked questions regarding this instruction and dish.

First let’s talk about some of the ingredients in these mini daisy cakes:

This recipe is essentially based on my favorite vanilla bean cake recipe. I tweaked some ingredients here and there and altered the mixing procedure to give it more lift.

Unsalted Butter: Use unsalted, room-temperature butter.

Brown Sugar: Brown sugar will be used in this recipe. It adds a little depth and taste, which I appreciate. It makes no difference whatever sort of brown sugar you use (light or dark), but I chose light.

You didn’t think you’d get through this without sour cream, did you? No, it’s my favorite addition to cake batter. It adds flavor and moisture to the dish. (For further information about substitutes, see the FAQ section of this site.)

Shredded Coconut: For this cake, you’ll add some shredded coconut. It’s not overpoweringly flavored with coconut, but just enough to give you a touch of it. I also believe the coconut and brown sugar flavors complement each other well.

Cream cheese glaze: How could we forget about the cream cheese glaze? This one is made with cream cheese, butter, confectioners’ sugar, and a splash of cream or milk.

Mixing method for the mini cakes:

As I indicated before in this article, this recipe is based on my favorite vanilla bean cake recipe, but I adjusted some of the ingredients and the manner of mixing.

Instead of employing the reverse creaming approach, we’ll use the usual creaming procedure for this one. That’s what I did to make these little cakes a bit fluffier.

If you want more information on the various mixing procedures, you should read this page.

There are affiliate links in this post. I earn money as an Amazon Associate by making qualifying purchases.

Supplies needed for the daisy mini cakes

  • Mini bundt cakes baked (You may use the recipe in this article, your own recipe, or even a cake mix; the option is yours.) I used a tiny bundt pan with 6 cavities.
  • Buttercream (Be careful you use butter-based buttercream rather than shortening-based buttercream. Butter will harden in the fridge or freezer, but shortening will not, and you will need these to solidify.)
  • Food coloring gel (You may colour your buttercream whatever color you choose for your daisies, but for the daisy centers, tint part of the buttercream a dark yellow hue.)
  • Large flower nail
  • Piping bags
  • Wilton tip #81 for the daisy petals
  • Wilton tip #12 for the daisy centers
  • Squares of parchment or wax paper (You can purchase these, but it’s much cheaper to cut your own squares of parchment paper.)
  • Yellow sprinkles or colored sanding sugar (for the daisy centers.)

Steps to make the buttercream daisies:

(Be sure to watch the video in the recipe card down below to see how everything is done and put together.)

To begin, prepare your buttercream. You should aim for a semi-stiff consistency. It’s not overly stiff, but it’s necessary for good piping.

Once you’ve coloured all of your buttercream in the colors you wish, fill your piping bags with piping tips. I just piped one color at a time, then cleaned the tip and filled another piping bag with a different color.

If you don’t use a big flower nail, your daisies will be quite little.

In the middle, pipe some buttercream. (This will aid in the adhesion of the parchment or wax paper squares to the floral nail.)

Add a square of parchment paper or wax paper to your flower nail and then add another dot of buttercream in the center. This will serve as a guide for piping the flower petals.

Now, fill a piping bag with buttercream and fit it with your #81 piping tip, making that the curve on the tip faces up.

Daisy petals should be piped outward from the center of the flower. You’re guiding yourself with the yellow dot in the center. Simply squeeze the piping bag while pulling it away from the center. (The video will demonstrate this better.)

Simply pipe them around the center, noting that they do not need to be exactly spaced. It’s OK since you’ll be adding a couple layers.

On top of this, pipe another layer of petals. Pipe these petals into the spaces left by the preceding layer.

Now pipe a third row of petals, although these will be shorter than the last row. Don’t be concerned about destroying the center of your daisy. That will take you less than a minute to correct.

Now your flower will look like this:

Now just pipe a small yellow dot in the center.

Remove the paper off the flower nail and place it on a cookie sheet or a cake board that may be placed in the fridge or freezer.

Add a little of sanding sugar or yellow sprinkles to the center of each flower.

Now is the time to thoroughly cool your buttercream daisies. You may do this in the refrigerator or freezer.It doesn’t matter, but freezing it will make things go faster.

Before you add the flowers to your small bundt cakes, allow them to set up completely.

Make sure your bundt cakes are room temperature before adding the glaze.

Remove the buttercream daisies from the fridge or freezer after they have firmed up.

Simply take a daisy, gently peel the paper off of it, and place it on your small bundt cake.

Depending on how warm your surroundings is, you may only be able to add two daisies before chilling them again.

If they start to shatter or bend when you remove the paper, just place them back in the freezer to cool again.

TIPS & FAQs for making the daisy mini bundt cakes:

Make sure to use a large flower nail.

There are standard flower nails and bigger flower nails. You may use a standard one, but your daisies will be rather little. In the supplies area of this post, there is a link to a bigger version.

Make sure to use an all butter buttercream…not a shortening based one.

These daisies need to firm up beautifully, and if you use a buttercream based on shortening, they won’t become hard enough to pull off the paper in one piece.

When using piping tip #81 to pipe the petals, make sure the icing tip curves up.

You want the flower petals to have a cup-like texture.

Make extra daisies.

When you attempt to remove them off the papers, some of them will shatter.

When piping the daisy petals, make sure to pipe several rows of petals on top of each other and one that’s shorter on the very top.

Your daisies will be quite scarce if you do not pipe multiple rows.

Make sure your buttercream daisies are very chilled and firm, before you try to peel them off of the papers.

If they begin to warm up as you add them to your cakes, just place them back in the fridge or freezer.

Make sure not to pack down your flour when you measure it.

With a spoon, scoop it into your measuring cup. Scooping it out of the flour bag compacts the flour and adds too much to the batter, resulting in a dry cake or texture issues.

I can’t get sour cream? Can I substitute it?

If you can’t get sour cream, you may use this: Replace 1 cup of sour cream with 1 cup sour milk or buttermilk combined with 1 cup melted butter. (To produce sour milk or buttermilk, measure out one cup of milk and set aside a tablespoon. Add a tablespoon of lemon juice or vinegar to taste.) You may also use yogurt for sour cream, but use full fat yogurt rather than low fat.

What type of butter should I use?

Use unsalted butter rather than salted butter or margarine.

Can I just microwave the butter to get it to room temperature?

Do not microwave it since it will heat unevenly and may not combine well with the other ingredients, causing difficulties with the texture of your cake. Simply chop up the butter and place it on a platter to warm up for approximately an hour and a half.

Which type of brown sugar should I use…light or dark?

It doesn’t really matter, although I like light brown, and most recipes do as well. All you need to do is pack it down while measuring it.

Make sure to watch the video if you need more help with the mixing process.

The video will assist in answering questions about how to build this cake and pipe the flowers.

Be very careful not to over-mix the cake batter.

Over-mixing cake batter can result in a denser cake that may become rubbery.

The batter will be thick when you add it to your pan.

Make careful to smooth the top and press it down into the small bundt cavities.

Make sure your mini bundt cakes are completely cooled before adding the glaze and daisies.

You don’t want the glaze to run off the cakes.

Do I have to make this recipe as mini cakes? Can I make a full sized cake like a bundt cake or a layer cake?

I haven’t tested these in a different size pan, but they should work nicely in two 8-inch round pans or a regular-sized bundt pan. Bake at the same temperature, but for a longer period of time, particularly if using a bundt pan. Check for doneness on layer cakes after approximately 30 minutes and on the giant bundt cake after 45-50 minutes. You’ll probably have to bake for a little longer. When a toothpick put into the middle comes out with just a few wet crumbs on it or clean, it is done.

There are affiliate links in this post. I earn money as an Amazon Associate by making qualifying purchases.

Tools Used to Make the Cakes:

  • Mixing bowls
  • Whisks
  • Hand Mixer or Stand Mixer
  • 6 Cavity Mini Bundt Cake Pan
  • Cooling Racks

Ok, lets get to the recipe:

***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.

Daisy Mini Bundt Cakes

Super cute daisy mini bundt cakes that are perfect for spring or summer. The buttercream daisies are easy to pipe. Just follow the tutorial. This from scratch cake recipe is full of vanilla flavor with a bit of shredded coconut. Easy and so pretty.



Course: Dessert
Cuisine: American
Keyword: Daisy Mini Bundt Cake
Prep Time: 1hour30minutes
Cook Time: 20minutes
Servings: 12servings
Calories: 667kcal
Author: Sweet-crush.com @Sweet-crush.com


For the cakes:

  • 1cupbutter(room temperature)
  • 1cupgranulated sugar
  • 1cuppacked light brown sugar
  • 3eggs
  • 2 cupall purpose flour
  • 2 tspsbaking powder
  • teaspoonsalt
  • 1cupsour cream
  • cupwhole milk
  • 1tablespoonoil
  • 2teaspoonvanilla extract
  • 1 cupsshredded coconut(sweetened or unsweetened)

For the cream cheese glaze:

  • 4ozcream cheese(room temp)
  • cupbutter(room temp)
  • 2cupsconfectioners sugar
  • 1teaspoonclear vanilla extract
  • 3 tablespoonmilk


For the cake:

  • Preheat the oven to 325 degrees.
  • Set aside a 6 cavity mini bundt pan that has been sprayed or greased.
  • Combine the flour, baking powder, and salt in a medium mixing basin. Set away the whisk.
  • In a separate dish, combine the sour cream, milk, oil, and extract. Set away after thoroughly whisking.
  • Mix on high for many minutes.

    Combine the room temperature butter, granulated sugar, and brown sugar in a large mixing basin. Mix with an electric mixer on medium until thoroughly combined, then turn to low.

  • Add the eggs one at a time, mixing after each one just until combined. Don’t overmix here.
  • Alternately combine the dry and liquid components, beginning and finishing with the dry. (Add the dry ingredients and mix on medium until mixed. Mix in the liquid on medium just until incorporated. Mix in another tablespoon of the dry ingredients on medium until mixed. Add the last liquid component and mix on medium only until incorporated, then the final dry ingredient and blend just until thoroughly combined.)
  • Mix in the shredded coconut using a spoon or a rubber spatula.
  • Fill each cavity of the tiny bundt pan halfway with batter. You will have leftover batter. Place the bowl in the refrigerator until the first batch is done.
  • Bake for 20 minutes at 325 degrees F in a preheated oven. A toothpick inserted into a tiny cake should come out clean or with a few moist crumbs.
  • Remove from the oven and cool for 7 minutes on a cooling rack before turning the cakes out of the pan and onto the rack to cool fully.
  • Bake round two of the bundt pans in the same manner as you did the first. If there is any leftover batter, just repeat the procedure. It is advisable to utilize any remaining batter as quickly as possible.
  • A few air bubbles may burst on the top of your little cakes. This is mostly due to the thickness of the batter. It’s fine. The coating will hide it.
  • Allow the cakes to cool fully before adding the glaze and buttercream daisies.

For the glaze:

  • Combine the room temperature butter and cream cheese in a mixing bowl. Using an electric mixer, combine all ingredients until creamy. Combine the confectioners’ sugar, vanilla essence, and milk in a mixing bowl. Combine thoroughly. Examine the consistency. You want it to be thick enough to ooze over the cake but not too thick. If the mixture is too runny, add a little more confectioners sugar. Add another teaspoon of milk if it’s too thick. Check the consistency again after thoroughly mixing.
  • Drizzle the glaze over the cooled mini bundt cakes and store wrapped in a cake saver or cake box in the fridge. Make certain that they are completely covered. Because they are little, they will dry out faster than bigger cakes.
  • To make the daisies:
  • This is optional, but it adds a nice touch to the small bundt cakes.
  • To pipe the daisies, you’ll need roughly a batch of buttercream. In the notes, you’ll find my recipe for it.
  • (Whichever buttercream you choose to use, make sure it is an all butter buttercream with no shortening. Your daisies must be frozen to harden up. A buttercream made with shortening will not firm up as well.)
  • Pipe a dot in the middle of a square of parchment or wax paper fastened to the top of a flower nail. Pipe daisy petals onto parchment or wax paper using an icing tip #81. Pipe three rows of petals, ensuring that your #81 tip is curled upward and that the top row is slightly shorter than the bottom two. Pipe the center of the daisy using an icing tip #12.
  • Remove the piece of parchment or wax paper from the flower nail and place it on a cake board or cookie sheet. Repeat until you have at least one daisy for each small bundt cake. Fill the center of each flower with yellow sprinkles or sanding sugar. Place the daisies in the freezer or refrigerator to cool and firm up.
  • Place a buttercream daisy in the center of each cooled tiny bundt cake. For more information on piping the buttercream daisies, read the page and watch the video.



Keep these cakes in a covered container in the fridge if you use the cream cheese glaze. These mini cakes are best served the day of, or the day after they are baked. Since they are small, they will dry out quicker than a full sized cake (much like cupcakes do).I have not tried these out in a different sized pan, but they should be fine if baked in two, 8″ round pans or a regular sized bundt pan. Bake at the same temperature, but you will need to bake for a longer amount of time, especially for the bundt pan. Start checking for doneness with layer cakes at about 30 minutes and the large bundt cake for about 45-50 minutes. You’ll likely have to bake a bit longer. It will be done when a toothpick inserted into the center, comes out with just a few moist crumbs on it or clean.Nutritional values are an estimate. Nutritional information is for the cake and glaze only and does not include the buttercream daisies.Make sure to check out the TIPS & FAQs for this recipe tutorial in the blog post, which may answer questions about substitutions.*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.


Calories: 667kcal | Carbohydrates: 81g | Protein: 7g | Fat: 37g | Saturated Fat: 24g | Cholesterol: 114mg | Sodium: 345mg | Potassium: 280mg | Fiber: 3g | Sugar: 57g | Vitamin A: 920IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 2mg

Don’t forget to watch the video, which will walk you through all of the stages for the instruction and mixing the cake.


What are the best mini bundt pans?

1 CHEFMADE Mini Bundt Pan Set – Overall Winner.
Wilton Nonstick Mini Fluted Tube Pan – Best Size.
Best Value: 3 Nordic Ware Platinum Mini Bundt Pans.
Webake Fancy Fluted Tube Cake Pans – Best Silicone Molds Set of 4.

What size is a mini bundt cake?

little bundt cake pans are smaller than traditional 9-inch cake pans, with each little cake measuring around 4-5 inches across.

Can you use regular cake mix in the Dash mini bundt cake maker?

Yes, you may use a store-bought cake mix with the Dash Mini Bundt Cake Maker.

Why are my mini bundt cakes sticking to the pan?

Butter’s milk solids may behave like glue, causing cake batter to adhere to the pan. (Do you constantly grease your baking pan and your cake never sticks? Tip #1 (see above). If your pan is extremely detailed, use a pastry brush to coat all of its nooks and crevices with melted shortening.

How long will mini bundt cakes stay fresh?

1. The cake may be stored in the refrigerator for up to 5 days.

How many people does a small bundt cake feed?

Servings per recipe: 12-16

Most bundt pans have a 12-cup capacity and a diameter of roughly 10 inches. It is often used to build stronger cakes that retain their form when inverted.

How many people does a Bundtlet feed?

Each cake is neatly wrapped in cellophane and feeds about 8 people.

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