Bundt cakes are festive. And they are a perfect way to say happy birthday or get well. Chocolate-glazed chocolate chip mini bundt cakes are no exception. These are moist desserts that are easy to make.

Table of Content
I love making mini bundts to give away as treats to people. In fact, I often give my kids' teachers and school associates gifts during the holidays and on special occasions. And these are just perfect for that.
Why make these bundt cakes
- As you can see in the video, this is a very simple and easy cake.
- The batter takes only 10 minutes to combine and you don't need any special equipment like electric mixers or stand mixer.
- And most of the ingredients in this recipe are simple pantry staples or easy to find.
- Also, this bundt recipe can be used to bake this in 12 mini bundt cake pans.
- One larger 4-cup bundt cake.
- You can also pour this cake batter into 2 x 8-inch round cakes to make a layer cake.
- or one 9 x 13 sheet pan for a sheet cake,
- or one 9 x 4 loaf pan for a chocolate loaf cake.
- And you can also use it to make 12 chocolate cupcakes.

Ingredients and substitutes
- Flour - I like to use cake flour for my vanilla cake batters because it gives a wonderfully light and airy texture to the cake.
- Oil - While most cakes use unsalted butter, this cake works best with cooking oil. Use flavorless cooking oil like canola, sunflower, or grapeseed.
- Sugar - I've used brown sugar. The molasses in the brown sugar contributes to the soft texture, as well as a rich flavor. You can also use homemade brown sugar.
- Eggs - Always use large-size eggs when baking unless specified. The size of eggs varies significantly these days so as a guide large eggs weigh between 50 to 60 grams. We have only two eggs in this batch, so make it two good large eggs.
- Buttermilk - You can also use store-bought buttermilk, but you also make your own at home in just five minutes. Yogurt or Greek yogurt is also a great substitute for buttermilk or sour cream.
- Optional - You can add nuts such as pecans, cashews, etc.

Mini bundt cake recipes
- Oven - Preheat Oven to 350°F/177°C/ Gas Mark 4. Spray the cavities of a mini bundt pan with cooking spray. You can also butter and flour them.
- Dry ingredients - In a small bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- Wet ingredients - In the bowl of a stand mixer, with the whisk attachment, whip the eggs for two minutes. Gradually, add the sugar a little at a time followed by the oil and sour cream. Finally, add the vanilla extract.
Pro tip - Add the ingredients gradually to help emulsify and prevent it from curdling.

- Wet to dry - Combine the dry ingredients with the wet ingredients followed by the chocolate chips.
Pro tip - We do not want to activate the gluten in the batter, so do not overmix the batter. - Bundt pan - Divide the batter between the cavities of a mini bundt pan. Tap the pan to help the batter settle in.
Pro tip - I like to put the batter into a piping bag to help easy pour without spilling outside. - Bake - Transfer to the middle rack in the oven and bake for 20 to 22 minutes or until a toothpick inserted in the center comes clean.
- Cool - Leave them to cool in the pan for 5 to 10 minutes. Then, invert them onto a cooling rack to cool completely.

- Glaze - In a bowl, combine the chocolate and heavy cream. Once melted, add the vanilla extract.
- Drip - Dip each mini bundt cake just halfway into the chocolate glaze. Then, turn it over so the excess drips down.
- Top - Sprinkle the top with more chocolate chips while the glaze is still wet. I like to use both white and dark chocolate chips for contrast.

Tips for Success
- Always weigh your ingredients with a scale. A scale measurement is a more reliable method for baking. If you are using a volume measure fluff the flour well before scooping.
- Use room temperature ingredients, especially butter and eggs as these can cause the batter to curdle.
- Add oil to the egg mixture gradually making sure each is well emulsified before you add the next. This will give a light and airy cake.
- Always use fresh baking soda and baking powder. These do have a long shelf life but can go bad. (read Baking Powder vs. Baking Soda
- This cake can be kept at room temperature for 2 to 3 days. Wrap the cake well to prevent drying out.
- These cakes can also be frozen in the freezer for up to a month. Personally, I like to store them in a freezer-safe storage bag.

Variations
This basic vanilla-based cake batter can be used to make other mini bundt cake recipes too.
- Mini lemon bundt cakes - replace ¼ cup sour cream with ¼ cup lemon juice and 1 teaspoon lemon zest.
- Orange bundt cakes - replace the sour cream with ½ cup reduced orange juice and 1 teaspoon orange zest.
- Strawberry mini bundt cakes - replace the sour cream with reduced strawberry puree and ¼ teaspoon strawberry extract.
- Mini pumpkin bundt cakes - replace the sour cream with pumpkin puree and add 1 teaspoon of pumpkin spice to the batter.
- Mini banana bundt cakes - replace the sour cream with mashed banana puree and a few drops of almond extract.
- Almond mini bundt cakes - replace 50 grams of all-purpose flour with almond flour and add ¼ teaspoon almond extract to the batter.
- Pineapple mini bundt cakes - replace the sour cream with pineapple juice and ¼ teaspoon of pineapple extract.
- Coconut mini bundt cakes - replace the sour cream with coconut cream and add ¼ teaspoon of coconut extract.
- Caramel mini bundt cakes - top the mini bundt cakes with caramel sauce instead of chocolate ganache glaze.
- Chocolate mini bundt cakes - replace ⅓ cup of cake flour with ⅓ cup of cocoa powder.

More cake recipes
- One Bowl Vanilla Cake
- BEST Fluffy Vanilla Cake
- Mom's Vanilla Cake Recipe or Moist Vanilla Bean Cake
- Moist Vanilla Pound Cake or Classic Vanilla Bundt Cake
- Easy Vanilla Mug Cake
- Moist Chocolate Bundt Cake or Death By Chocolate Cake
- 8-inch BEST Chocolate Cake EVER!
- See all cakes recipes, vanilla cakes or chocolate cakes
If stored properly, these bundt cakes will last at room temperature for up to 4 days. And if stored in the fridge, it can last for up to one week. Alternatively, keep it in the freezer for up to a month.
You can also use a sugar glaze - use 2 cups of powdered sugar with a few tablespoons of milk or cream. Make sure you have a thick consistency and pour it over the cake.
This bundt recipe can be used to make 12 mini bundt cakes or
one larger 4-cup bundt cake.
You can also pour this cake batter into 2 x 8-inch round cakes to make a layer cake.
Or one 9 x 13 sheet pan for a sheet cake,
or one 9 x 4 loaf pan for a chocolate loaf cake.
You can also use it to make 12 chocolate cupcakes.
Printable Recipe
Mini Bundt Cakes
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Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Bundt cake batter
- 2½ cups (310 g) Cake flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Kosher salt
- 4 large Eggs
- 1⅓ cup (290 g) Brown sugar
- ⅔ cup (160 ml) Cooking oil
- ½ cup (120 ml) Sour cream
- 1 teaspoon Vanilla extract
- 1 cup (180 g) Chocolate chips
Chocolate ganache glaze
- 1 cup (180 g) Dark chocolate chips (or dark chocolate bar)
- ½ cup (120 ml) Heavy cream
- ½ teaspoon Vanilla extract
Instructions
- Oven - Preheat Oven to 350°F/177°C/ Gas Mark 4. Spray the cavities of a mini bundt pan with cooking spray. You can also butter and flour them.
- Dry ingredients - In a small bowl, combine the flour, baking powder, baking soda, and salt. Set aside.2½ cups Cake flour, 1 teaspoon Baking powder, 1 teaspoon Baking soda, ½ teaspoon Kosher salt
- Wet ingredients - In the bowl of a stand mixer, with the whisk attachment, whip the eggs for two minutes. Gradually, add the sugar a little at a time followed by the oil and sour cream. Finally, add the vanilla extract. Pro tip - Add the ingredients gradually to help emulsify and prevent it from curdling.4 large Eggs, 1⅓ cup Brown sugar, ⅔ cup Cooking oil, ½ cup Sour cream, 1 teaspoon Vanilla extract
- Wet to dry - Combine the dry ingredients with the wet ingredients followed by the chocolate chips. Pro tip - We do not want to activate the gluten in the batter so do not overmix the batter.1 cup Chocolate chips
- Bundt pan - Divide the batter between the cavities of a mini bundt pan. Tap the pan to help the batter settle in. Pro tip - I like to put the batter into a piping bag to help easy pour without spilling outside.
- Bake - Transfer to the middle rack in the oven and bake for 20 to 22 minutes or until a toothpick inserted in the center comes clean.
- Cool - Leave them to cool in the pan for 5 to 10 minutes. Then, invert them onto a cooling rack to cool completely.
- Glaze - In a bowl, combine the chocolate and heavy cream. Once melted, add the vanilla extract.1 cup Dark chocolate chips, ½ cup Heavy cream, ½ teaspoon Vanilla extract
- Drip - Dip each mini bundt cake just halfway into the chocolate glaze. Then, turn it over so the excess drips down.
- Top - Sprinkle the top with more chocolate chips while the glaze is still wet. I like to use both white and dark chocolate chips for contrast.
Recipe Notes & Tips
- Always weigh your ingredients with a scale. A scale measurement is a more reliable method for baking. If you are using a volume measure fluff the flour well before scooping.
- Use room temperature ingredients especially butter and eggs as these can cause the batter to curdle.
- Add oil to the egg mixture gradually making sure each is well emulsified before you add the next. This will give a light and airy cake.
- Always use fresh baking soda and baking powder. These do have a long shelf life but can go bad. (read Baking Powder vs. Baking Soda
- This cake can be kept at room temperature for 2 to 3 days. Wrap the cake well to prevent drying out.
- These cakes can also be frozen in the freezer for up to a month. Personally, I like to store them in a freezer-safe storage bag.
Variations
- Mini lemon bundt cakes - replace ¼ cup sour cream with ¼ cup lemon juice and 1 teaspoon lemon zest.
- Orange mini bundt cakes - replace the sour cream with ½ cup reduced orange juice and 1 teaspoon orange zest.
- Strawberry mini bundt cakes - replace the sour cream with reduced strawberry puree and ¼ teaspoon strawberry extract.
- Mini pumpkin bundt cakes - replace the sour cream with pumpkin puree and add 1 teaspoon of pumpkin spice to the batter.
- Mini banana bundt cakes - replace the sour cream with mashed banana puree and a few drops of almond extract.
- Almond mini bundt cakes - replace 50 grams of all-purpose flour with almond flour and add ¼ teaspoon almond extract to the batter.
- Pineapple mini bundt cakes - replace the sour cream with pineapple juice and ¼ teaspoon of pineapple extract.
- Coconut mini bundt cakes - replace the sour cream with coconut cream and add ¼ teaspoon of coconut extract.
- Caramel mini bundt cakes - top the mini bundt cakes with caramel sauce instead of chocolate ganache glaze.
- Chocolate mini bundt cakes - replace ⅓ cup of cake flour with ⅓ cup of cocoa powder.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
anna
I love the look of these cute mini cakes! They will be such a great option for feeding the crowd, and everyone can get their own individual cake!