Mini Chocolate Bundt Cakes
Make the cutest mini chocolate Bundt cakes with this easy recipe. You could almost call them mini chocolate donuts! They’re easy to make and absolutely delicious.
Servings: 12 mini bundt
You need a small Bundt pan to achieve the characteristic shape. Alternatively, use mini donut molds or muffin molds.
Ingredients
- 100 grams unsalted butter
- 100 grams granulated sugar
- 1 tsp vanilla extract
- 3 medium eggs
- 90 grams self-rising flour
- 10 grams unsweetened cocoa powder
- Pinch of salt
Instructions
- Beat the butter and sugar in a bowl for a few minutes until light and creamy. Add the vanilla extract, followed by the eggs one at a time, mixing until smooth.
- Add the self-rising flour, cocoa powder, and salt. Mix until the dry ingredients are fully incorporated.
- Divide the batter evenly among greased and floured 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 cool completely.
Tips
Make sure to follow my Bundt cake tips for perfect results.
How to store
Wrap each mini Bundt cake in aluminum foil to prevent them from drying out and store outside of the fridge in an airtight container for about 4-5 days. You can also freeze these little cakes for up to 3 months.