This chocolate mini Bundt cake recipe yields twelve adorable little chocolate Bundt cakes that are easy to make and incredibly delicious. Whether plain or decorated, they are not only fun to make but also a real treat; perfect for the holidays.
Whether you call them mini chocolate cakes, chocolate donuts, or mini Bundt cakes, one thing is certain: these mini chocolate Bundt cakes are super cute! They’re a fun alternative to a ‘regular’ cake; perfect as individual desserts for special occasions like holidays, to pair with other sweet recipes, or as dessert for the kids.
You don’t need much for this small Bundt cake recipe. That is also one of the reasons why it is so easy to make. Apart from mini Bundt cake molds, you don’t really need any equipment, although a (hand) mixer is of course extra convenient. Make sure to check the full details in the recipe card below before getting started.
BAKING TIP: Before you start baking your mini chocolate Bundt cakes, it is important to grease the cake molds well and dust with flour. This prevents the cakes from sticking to the molds. And if you want a beautiful, even brown color on the outside of your mini Bundt cakes, dust the molds with cocoa instead of flour. You can also refer to my Bundt Cake Tips for Perfect Results here on Laura’s Bakery.
Proper pan preparation is key to flawless mini Bundt cakes. Brush the individual molds of the pan with oil or melted butter, then add flour (or cocoa powder) and swirl until lightly and evenly coated. Tap out any excess over the sink; a thin layer ensures a smooth exterior.
Make the Bundt cake batter by first creaming the butter and sugar. Add the vanilla extract, followed by the eggs one at a time, mixing until smooth.
Add the dry ingredients (self-rising flour, cocoa powder, and salt) and mix until fully incorporated.
Divide the batter evenly among the prepared mini Bundt cake molds. Bake at 320°F/160°C (conventional oven) for 20 minutes, or until the cakes are done.
Let the cakes cool in the pan for 5-10 minutes. Carefully turn them out onto a wire rack and let them cool completely.
Wrap each mini Bundt cake with aluminum foil or store in an airtight container outside the fridge for about 4-5 days. I don’t recommend storing these little cakes in the fridge as they can easily dry out.
Yes! These mini chocolate Bundt cakes can be stored in the freezer for up to 3 months. If you do wrap them each individually in plastic wrap and freeze in a freezer safe container.
I love the look of Bundt cakes, and these mini Bundt cakes are particularly adorable. If you’d like to try other Bundt cake variations, I do keep adding to my list here at Laura’s Bakery for you to try anytime!
To get them out of the molds nicely, it is very important to grease the mold (with butter or baking spray) and then lightly dust it with flour or cocoa powder. Also, let the cakes cool down for a while before removing them from the molds. Then everything should turn out just fine!
To replicate the shape of cute mini Bundt cakes, you need a small Bundt pan. If you don’t have one, you can also use mini donut molds or muffin molds.
Absolutely! A simple decoration is some melted chocolate with sprinkles, but you could go for a simpler option like a vanilla sugar glaze or a light dusting of powdered sugar like I’ve done for these Mini Lemon Bundt Cakes.
When opting to decorate with sprinkles, consider using specific colors for a particular holiday or occasion. Red and green sprinkles (or blue and white) for Christmas, pink and red sprinkles for Valentines, as examples.
Yes! You can leave out the cocoa and replace it with self-rising flour and then experiment with flavors, such as lemon or orange. I haven’t personally tested adding chocolate chips or fruit, for example, but I think it is definitely possible.
Insert a skewer or cake tester into the thickest part of each mini cake. If it comes out clean or with just a few moist crumbs, the cakes are done.
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