Chocolate Chip Mini Bundt Cakes

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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.

A few mini cakes on the table glazed with chocolate. — Glazed Mini Cakes in Bundt Cake Pans

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.

Table of Contents

Why make homemade mini bundt cakes

The mini size of these cakes makes them appealing to people who want to indulge in a sweet treat without committing to a large portion. They are perfect for individual servings or sharing with a small group.
The bundt cake shape itself is visually appealing, with its distinctive ring shape and decorative designs. The mini versions of these cakes retain that charm and can be beautifully presented on a dessert platter or as part of a dessert table.
Chocolate is one of the most loved flavors worldwide. Chocolate’s rich, decadent taste is hard to resist, and when it comes in a mini bundt cake form, it becomes even more tempting.
These mini chocolate bundt cakes can be customized with various toppings, fillings, and glazes. This versatility allows for a wide range of flavor combinations and creativity in decoration. Whether it’s a dusting of powdered sugar, a drizzle of ganache, or a dollop of whipped cream, the options for personalization are endless.
Mini bundt cakes are often associated with celebrations and special occasions. They are commonly served at parties, weddings, birthdays, and other events. The individual servings make them convenient and easy to distribute among guests.
Bundt cakes have been enjoyed for many generations, and mini chocolate bundt cakes can evoke a sense of nostalgia for those who grew up with this classic dessert. They offer a comforting and familiar taste that brings back fond memories.

Mini cakes with chocolate glaze. — Mini Cakes in Bundt Cake Pans

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.

Ingredients for making mini bundt cakes. — Ingredients Mini Cakes in Bundt Cake Pans

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.

Progress pictures for making bundt cakes. — Progress Pictures Mini Cakes in Bundt Cake Pans

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.

Progress pictures baking the mini bundt cakes. — Progress Pictures Mini Cakes in Bundt Cake Pans

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.

Glazed Mini bundt cakes on the table. — Mini Cakes in Bundt Cake Pans

Variations

This basic vanilla-based cake batter can be used to make other mini bundt cake recipes too.

Mini lemon bundt cakes – replace 1/4 cup sour cream with 1/4 cup lemon juice and 1 tsp lemon zest.
Orange bundt cakes – replace the sour cream with 1/2 cup reduced orange juice and 1 tsp orange zest.
Strawberry mini bundt cakes – replace the sour cream with reduced strawberry puree and 1/4 tsp strawberry extract.
Mini pumpkin bundt cakes – replace the sour cream with pumpkin puree and add 1 tsp 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 1/4 tsp almond extract to the batter.
Pineapple mini bundt cakes – replace the sour cream with pineapple juice and 1/4 tsp of pineapple extract.
Coconut mini bundt cakes – replace the sour cream with coconut cream and add 1/4 tsp 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 1/3 cup of cake flour with 1/3 cup of cocoa powder.

Tips for Success

Grease the bundt pans: Ensure that you thoroughly grease the mini bundt pans, including all the nooks and crannies, to prevent the cakes from sticking. You can use butter or cooking spray for this purpose.
Use high-quality ingredients: Opt for good-quality cocoa powder and chocolate to achieve a rich and intense chocolate flavor in your bundt cakes.
Adjust baking time and temperature: Mini bundt cakes bake faster than their larger counterparts. Reduce the baking time and adjust the oven temperature accordingly. Keep a close eye on them and perform the toothpick test to check for doneness.
Fill the pans appropriately: Fill the mini bundt pans about three-quarters full to allow the cakes to rise and form the characteristic bundt shape. Overfilling the pans can result in overflow or misshapen cakes.
Let them cool before removing them from the pans: Allow the mini bundt cakes to cool for about 10-15 minutes before gently turning them out onto a wire rack. This helps the cakes retain their shape and prevents them from breaking apart.
Decorate creatively: Once the mini bundt cakes have cooled completely, you can get creative with the decorations. Dust them with powdered sugar, drizzle with glaze or ganache, or add some chocolate shavings for an extra touch of elegance.
Experiment with flavors: While chocolate is a classic choice, don’t be afraid to experiment with different flavor variations. You can add a hint of coffee, a dash of cinnamon, or incorporate other flavors like orange zest or peppermint extract to create unique and exciting mini bundt cakes.
Serve with complementary accompaniments: Mini chocolate bundt cakes pair well with various accompaniments. Consider serving them with a scoop of vanilla ice cream, a whipped cream, fresh berries, or a drizzle of caramel sauce to enhance the overall taste and presentation.

Troubleshooting

Sticking to the pan: If your mini bundt cakes are sticking to the pan, it could be due to inadequate greasing or improper removal. Ensure that you thoroughly grease the pans, including all the crevices. Allow the cakes to cool in the pan for a few minutes before gently loosening them with a butter knife or offset spatula and carefully turning them out onto a wire rack.
Dry or dense texture: Dry or dense mini bundt cakes may be a result of overmixing the batter or overbaking. Mix the batter just until the ingredients are combined to avoid excessive gluten development, which can lead to a tough texture. Additionally, be mindful of the baking time and temperature. Mini bundt cakes tend to bake faster than larger ones, so reduce the baking time and keep a close eye on them to prevent dryness.
Uneven browning: Uneven browning can occur due to uneven oven heat distribution or improper placement of the mini bundt pans. Make sure your oven is properly calibrated, and if possible, rotate the pans halfway through baking to ensure even browning. Placing the pans on the middle rack of the oven can also help promote even heat distribution.
Lack of bundt shape: If your mini bundt cakes aren’t forming the characteristic bundt shape, it could be due to underfilling the pans or using a batter with improper consistency. Fill the pans about three-quarters full to allow the cakes to rise and take on the desired shape. Additionally, ensure that your batter is of the right consistency—not too thick or too thin—to help it hold its shape while baking.
Collapsed or sunken centers: Collapsed or sunken centers in mini bundt cakes can be a result of underbaking or sudden temperature changes during baking. Make sure to bake the cakes until a toothpick inserted into the center comes out clean. Avoid opening the oven door frequently during baking, as it can cause temperature fluctuations that may lead to sinking in the center.
Crumbly or falling apart: If your mini bundt cakes are crumbly or falling apart, it could be due to a lack of moisture in the batter or overbaking. Ensure that you follow the recipe’s instructions regarding the amount of liquid ingredients, and avoid overbaking the cakes. Additionally, allow the cakes to cool sufficiently before handling them to prevent them from breaking apart.

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How long will these mini bundt cakes keep?

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.

Can I use regular cake pans instead of mini bundt pans?

Yes, you can use regular cake pans as an alternative to mini bundt pans. Adjust the baking time accordingly, as mini bundt cakes bake faster than larger cakes.

How do I prevent my mini bundt cakes from sticking to the pan?

Thoroughly grease the mini bundt pans with butter or cooking spray, making sure to reach all the crevices. Allow the cakes to cool in the pan for a few minutes before gently turning them out.

Can I freeze mini chocolate bundt cakes?

Yes, you can freeze mini chocolate bundt cakes. Allow them to cool completely, wrap them tightly in plastic wrap or aluminum foil, and place them in an airtight container or freezer bag. They can be stored in the freezer for up to three months. Thaw them in the refrigerator or at room temperature before serving.

How can I add a filling to my mini chocolate bundt cakes?

To add a filling to your mini bundt cakes, fill each mold partially with batter, add a spoonful of the desired filling (such as fruit preserves, chocolate ganache, or cream cheese), and then cover it with more batter. Ensure the filling is completely surrounded by batter to prevent it from leaking out during baking.

How should I decorate my mini chocolate bundt cakes?

You can decorate mini chocolate bundt cakes in various ways. Dust them with powdered sugar, drizzle with chocolate ganache or glaze, or add a sprinkle of cocoa powder. You can also top them with whipped cream, fresh berries, chocolate shavings, or edible flowers for an elegant touch.

Can I make mini bundt cakes ahead of time?

Yes, you can make mini bundt cakes ahead of time. Store them in an airtight container at room temperature for up to two days, or refrigerate them for up to four days. If desired, you can also freeze them and thaw before serving.

Can I use another glaze can I use for these bundt cakes?

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.

What other pans can I use with this batter?

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.

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