Delightful Mini Chocolate Bundt Cake Recipe

Experience the rich indulgence of mini chocolate bundt cakes—moist, deeply chocolatey, and finished with a glossy ganache. These single-serve treats combine everything you love about classic chocolate cake with the elegance of a bakery-worthy dessert.

Whether you’re baking for a celebration, holiday, or a simple chocolate fix, this recipe guarantees impressive results with minimal effort.

With tips for variations, troubleshooting, and make-ahead storage, you’ll achieve perfect mini bundt cakes every time.

Ingredients Checklist

Gather these essentials before you begin—see tips below for customizations and swaps.

For the Mini Bundt Cakes:

• 1 cup (200g) granulated sugar

• 1/2 cup (100g) light brown sugar, packed

• 1 cup (120g) all-purpose flour

• 3/4 cup (65g) unsweetened cocoa powder (Dutch process for richest color)

• 1 tsp baking soda

• 1/2 tsp salt

• 2 large eggs, at room temperature

• 1/2 cup (120ml) vegetable oil (or melted coconut oil)

• 3/4 cup (180ml) buttermilk, at room temperature

• 1/2 cup (120ml) warm water or brewed coffee

• 2 tsp pure vanilla extract

• 1 cup (175g) mini chocolate chips (plus extra for garnish)

For the Chocolate Ganache:

• 1/2 cup (90g) semisweet or dark chocolate chips

• 1/3 cup (80ml) heavy cream

Optional Toppings:

• Powdered sugar

• Chocolate shavings or curls

• Sprinkles or chopped nuts

Allergy/Dietary Variations:

• For gluten-free: Use a 1:1 gluten-free flour blend.

• For dairy-free: Substitute plant-based milk and coconut cream in the ganache.

Step-by-Step Instructions

Follow these steps for the most tender, chocolatey, and beautiful mini bundt cakes.

• Prep the pans: Preheat oven to 350°F (175°C). Generously grease a 6- or 12-cavity mini bundt pan with baking spray, butter, or shortening. Dust lightly with cocoa powder for easy release.

• Mix dry ingredients: In a large bowl, sift together flour, cocoa powder, baking soda, and salt. Stir in both sugars.

• Mix wet ingredients: In a separate bowl, whisk eggs, oil, buttermilk, warm water (or coffee), and vanilla until smooth.

• Combine: Pour wet ingredients into dry and whisk gently until just combined—do not overmix. Fold in mini chocolate chips.

• Fill pans: Divide batter evenly among bundt cavities, filling each 2/3 full. Tap pan on the counter to remove air bubbles.

• Bake: Bake for 16–20 minutes, or until a toothpick inserted into the thickest part comes out with a few moist crumbs. Do not overbake.

• Cool and unmold: Let cakes cool in the pan for 10–15 minutes, then carefully invert onto a wire rack. If any stick, gently loosen with a small offset spatula.

For the Ganache:

• Make ganache: In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 20-second bursts, stirring between each, until smooth and glossy.

• Drizzle or dip: Once cakes are completely cool, drizzle ganache over each cake, letting it run down the sides. Add toppings as desired before ganache sets.

Tips for Perfect Results

A few simple tricks guarantee a bakery-quality result every time:

• Room temperature eggs and buttermilk yield a smoother batter and better crumb.

• Coffee in the batter intensifies the chocolate flavor without tasting like coffee.

• Do not overmix: Stop mixing as soon as the batter is combined for a tender crumb.

• Grease and dust pans thoroughly: This is key for easy unmolding and defined shapes.

• Check doneness early: Slightly underbaked cakes will finish setting as they cool.

• Cool before glazing: Warm cakes will melt ganache and ruin the presentation.

Serving Suggestions

Mini chocolate bundt cakes are a showstopper for any occasion—here are some ways to serve them:

• Serve on a platter dusted with powdered sugar and topped with fresh berries.

• Garnish each with a chocolate curl, sprinkles, or a dollop of whipped cream.

• Pair with a scoop of vanilla ice cream for a restaurant-worthy dessert.

• For parties, display on a tiered stand with a variety of toppings for guests to choose.

Storage and Freezing

Room Temperature:
Store in an airtight container for up to 2 days.

Refrigeration:
Refrigerate for up to 5 days; let cakes come to room temp before serving for best flavor.

Freezing:
Freeze unglazed cakes (wrapped tightly in plastic wrap, then foil) for up to 2 months. Thaw overnight in the refrigerator. Ganache can be added after thawing for best appearance and texture.

Final Thoughts

Mini chocolate bundt cakes are pure chocolate bliss in an elegant, individual package. Moist, rich, and endlessly customizable, they’re perfect for any event or chocolate craving.

With this easy recipe, you’ll have bakery-worthy results every time—complete with a glossy ganache and all your favorite toppings. Make them ahead, freeze for later, or serve fresh—they’ll steal the show at every table!