Mini Bundt Cakes
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.
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 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.
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 these days significantly, so as a guide, large eggs weigh between 50 and 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 can 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.
Step-by-step: 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 them 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 make pouring easier 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.
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 them from drying out.
- 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 cause the center to sink.
- 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.
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 cake recipes, vanilla cakes, or chocolate cakes
Frequently asked questions
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.
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.
Can I use another glaze 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.
Mini Bundt Cakes
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
Ingredients
Bundt cake batter
- 2½ cups (310 g) Cake flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- ½ tsp Kosher salt
- 4 large Eggs
- 1⅓ cup (290 g) Brown sugar
- ⅔ cup (160 ml) Cooking oil
- ½ cup (120 ml) Sour cream
- 1 tsp 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 tsp Vanilla extract
Method
- 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 tsp Baking powder, 1 tsp Baking soda , ½ tsp 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.4 large Eggs, 1⅓ cup Brown sugar, ⅔ cup Cooking oil , ½ cup Sour cream, 1 tsp Vanilla extract
- Wet to dry – Combine the dry ingredients with the wet ingredients followed by the chocolate chips.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.
- 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 tsp 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.
Notes
- 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 or 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, whipped cream, fresh berries, or a drizzle of caramel sauce to enhance the overall taste and presentation.
- 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 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.
Variations
- Mini lemon bundt cakes – replace 1/4 cup sour cream with 1/4 cup lemon juice and 1 tsp lemon zest.
- Orange mini 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.
Nutrition
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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!
These chocolate chip mini Bundt cakes are beautiful, versatile and delicious. So many wonderful variations. I’ll never need another cake (grin). Cheers!
OMGosh look how adorable these are! I love mini bundt cakes. And wow, the chocolate dip is off the charts! These are our dessert later this week and I can’t wait to dip and decorate mine!
I love this idea for individual holiday desserts. The chocolate glaze was killer good! I used the recommendation of putting the batter in a piping bag and will definitely do this all the time now- so much less mess!
These look so darn cute and delicious! A great little treat or dessert! Excited to make these!
I love mini desserts and these cakes were so yummy. I can’t wait to make the variations. First up is the lemon ones.