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
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 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.
Printable Recipe
Mini Bundt Cakes
Print Pin Rate Share by Email Share on FB Save GrowCalories: 335kcal
Adjust Servings Here: 12 cakes
Description
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.
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
Calories: 335- kcalCarbohydrates: 46- gProtein: 6- gFat: 14- gSaturated Fat: 3- gPolyunsaturated Fat: 2- gMonounsaturated Fat: 8- gTrans Fat: 0.01- gCholesterol: 68- mgSodium: 230- mgPotassium: 128- mgFiber: 1- gSugar: 24- gVitamin A: 150- IUVitamin C: 0.1- mgCalcium: 58- mgIron: 1- mg
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
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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!