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    Home » Recipes » Dessert

    Published: Aug 16, 2022 by Danielle · This post may contain affiliate links. For more information, see our privacy policy.

    Moist Mini Bundt Cakes

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    Mini Bundt Cakes on display with graphic overlay.
    Overhead view of mini Bundt cakes in a line with graphic overlay.

    These Mini Bundt Cakes are moist and tender with rich flavor and a deep chocolate ganache on top. Plus, we’ve included all our favorite tips so you can serve up these delicious mini cakes whenever the craving hits.

    Mini Bundt Cakes decorated with chocolate ganache on cooling rack.
    These mini Bundt cakes are so tender and perfectly moist.
    Skip to:
    • 🏅 Why this recipe is great
    • 🍫 Ingredients
    • 🔪 How to make mini bundt cakes
    • 👨‍👩‍👧‍👦 For a crowd
    • 🙋 Questions and Answers
    • 👨🏼‍🍳 Tips & Tricks
    • 📖 Other bundt cake recipes 
    • 👋🏻 Connect with us!
    • 📋 Recipe
    • 💬 Comments

    If you’ve been around for awhile, you’ve probably caught the drift that we love to serve crowds. Nothing is better for a group than these mini bundt cakes.

    They are a perfect treat - moist and decadently rich without being overpowering. Plus they are even better when made ahead!

    Another idea for an individual bundt cake dessert is to take this lemon cake and make it into mini lemon bundt cakes. So cute at a bridal shower or Easter! For another chocolate individual or mini dessert try these decadent chocolate mousse parfaits or look through our dessert recipes to see what inspires you!

    🏅 Why this recipe is great

    • It's made with buttermilk and oil which provides delicious flavor and supreme moistness.
    • The hot coffee enhances the dark chocolate flavor of the cocoa powder.
    • The luscious chocolate ganache adds an even deeper layer of goodness.

    🍫 Ingredients

    Ingredients for mini bundt cakes.
    Note: This picture has one too many eggs. You will only need two.

    Brewed coffee: A darker roast will lend more flavor to the cake, but any brewed coffee will work well.
    Cocoa powder: I usually use regular cocoa powder because that’s what I have on hand. But the cake also comes out great with dutch processed cocoa powder.
    Sugar: Just simple granulated sugar.
    Kosher salt: Always my salt of choice.
    Baking soda: This will activate with the buttermilk to help the cake rise.
    Eggs and egg yolk: The extra egg yolk will add an extra bit of moisture to the cake.
    Buttermilk: Moistens the cake and rounds out the flavor. We have not found that greek yogurt or sour cream are good substitutes. Buttermilk is the only choice here.
    Vegetable oil: The other key moistening ingredient.
    Vanilla extract: Even in a chocolate cake, vanilla makes a big impact on overall flavor.
    Flour: Just regular, all-purpose flour. No cake flour needed. In this recipe this is the only item considered a dry ingredients.
    Chocolate chips: Dark or bittersweet. My favorite brand is Ghirardelli.
    Heavy cream: The fat content here is important, so don’t substitute with half and half or milk.

    🔪 How to make mini bundt cakes

    Bundt cake batter

    All it takes is 6 steps to get the perfect mini bundt cake batter.

    Coffee and chocolate mixed together before adding to cake batter.

    First, microwave the coffee and cocoa powder, stirring well until the mixture is smooth.

    Eggs and sugar whipped together in a stand mixer.

    Second, combine the sugar, salt, baking soda, and eggs in a stand mixer or large bowl on medium speed with an electric mixer.

    Buttermilk added into mini bundt cake batter.

    Third, add the buttermilk, oil, and vanilla.

    Flour added into wet ingredients.

    Fourth, combine flour and mix until no streaks are left.

    Chocolate and coffee mixture added into cake batter.

    Fifth, mix in the coffee and chocolate mixture.

    Batter scooped into mini bundt cake pan.

    Finally, scoop into the prepared mini bundt pan (affiliate). Be sure to fill the mini bundt pans ⅔ full.

    Hint: if you use this Nordic mini bundt cake pan (affiliate), be careful to put only 2 ½ tablespoons of cake batter in each spot. We do that by using one and a half scoops from this medium-sized scoop (affiliate) (holds 1 ½ tablespoons of liquid). Each cavity should be ⅔ of the way full.

    If there is too much batter the final product will have a fat bottom. If there isn't enough batter the little cakes look too small.

    Once they are done baking allow them to remain in the pan for 10 minutes. Then carefully flip the mini bundt bundt pan upside down over a wire rack. Allow them to cool completely.

    Ganache

    Chocolate chips and hot cream in bowl for ganache.

    Heat heavy cream until very hot. Pour over chocolate chips and let stand for a couple minutes.

    Stirred chocolate ganache in bowl.

    Once the chocolate chips are melted whisk together until smooth.

    Mini Bundt cakes on display with blur towel and small cake plates.
    Be careful not to pour too much ganache at once. You want just enough for it to drip down the sides.

    Once the little bundt cakes are room temperature, pour the chocolate ganache over the top allowing the excess to drip down through the cooling rack (affiliate).

    👨‍👩‍👧‍👦 For a crowd

    Mini cakes are absolutely perfect for serving to a large group! The tiny cakes are perfect as a grab and go item on a dessert buffet.

    They will need to be made in batches. To ensure they all turn out the same, wash the pan in between each batch. Don't forget to grease with baking spray each time!

    For make-ahead instructions see the FAQ section below.

    🙋 Questions and Answers

    Can mini bundt cakes be made ahead?

    Making these little cakes ahead is a great idea. You can make them 1-3 months ahead and freeze them without the ganache (see freezing instructions below). Or you can make them a couple days ahead and refrigerate in an airtight container. In this case, only ganache the cakes if you have an airtight cake carrier to store in the fridge so you don't have to stack them. Otherwise, store the cakes without ganache and add the ganache on the day of serving. 

    How to freeze mini bundt cakes?

    To freeze mini bundt cakes, allow them to cool fully and skip the ganache step. Wrap the cakes tightly in plastic wrap and then place in airtight container or freezer quality ziptop bag. Freeze for 1-3 months. Before serving, allow the cakes to thaw at room temperature for 2-3 hours (keep them wrapped while thawing). Once thawed, ganache the cakes and allow another 1-2 hours for the ganache to set before serving.

    👨🏼‍🍳 Tips & Tricks

    • Make sure the coffee-cocoa powder mixture is cooled before mixing it into the batter. If it’s warm, you risk scrambling the eggs and ending up with a lumpy batter 😬.
    • A secret to making any cake more moist is to refrigerate it overnight or freeze it. I highly recommend making these cakes ahead to allow time for one of those options - it really does make a difference!
    • Spray the mini Bundt cake pan over the sink to avoid making a mess. 
    • Wipe the excess spray off the top of the pan to keep the cakes from getting greasy.
    • For easy cleaning, use a bottle brush with soap and hot water.
    • If the bottoms are too tall, press gently on a flat surface while warm to help even them out. 
    Rows of mini cakes on wire rack and bue and white towel.
    These are even more moist if they have been refrigerated or frozen which makes them a great make-ahead option.

    📖 Other bundt cake recipes 

    • Classic Chocolate Bundt with buttermilk - The recipe that inspired these mini chocolate bundt cakes. The rich chocolate glaze is great for chocolate lovers!
    • White Chocolate and Raspberry - Simple ingredients come together to make a cake that's delicious year round. The perfect choice for a dinner party.
    • Christmas Bundt Cake - A show stopper that's the perfect complement to your holiday celebrations. Scented with the classic flavors of orange and cinnamon!
    • Hummingbird Carrot Cake - Ultra moist carrot cake with a delectable cream cheese frosting. A good reason to buy more carrots!

    👋🏻 Connect with us!

    If you try this recipe, please leave a comment and star rating to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food!

    📋 Recipe

    Individual mini bundt cakes lined up on a wire cooling rack.

    Mini Bundt Cakes

    These Mini Bundt Cakes are moist and tender with rich flavor and a deep chocolate ganache on top. Plus, we’ve included all our favorite tips so you can serve up these delicious mini cakes whenever the craving hits.
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 20 -24 mini cakes
    Calories: 353kcal
    Author: Borrowed Bites

    Equipment

    • mini Bundt cake pan

    Ingredients

    Bundt Cake

    • Baking spray
    • ⅔ cups brewed coffee
    • ⅓ cup cocoa powder regular or dutch processed
    • 1 cups sugar
    • ½ teaspoon kosher salt
    • 1¼ teaspoon baking soda
    • 1 eggs + 1 egg yolk
    • ⅔ cups buttermilk
    • ½ cup vegetable oil
    • 1 teaspoon vanilla
    • 1¼ cups flour

    Ganache

    • ½ cup heavy cream plus 1-3 tablespoon if needed
    • 6 oz chocolate chips dark or bittersweet
    Prevent your screen from going dark

    Instructions

    Bundt Cake Instructions

    • Preheat oven to 350°F. Spray a 10-inch bundt pan generously with baking spray. Use a clean paper towel to wipe off any excess baking spray from the top of the pan.
      Baking spray
    • Microwave coffee and cocoa powder in a microwave-safe bowl for 1 ½-2 minutes, whisking well every 30 seconds. Set aside to cool.
      ⅔ cups brewed coffee, ⅓ cup cocoa powder
    • In a stand mixer fitted with a paddle attachment or in a bowl with a hand mixer, combine the sugar, kosher salt, baking soda, egg, and egg yolk on low speed for 1 minute. Scrape sides of bowl with rubber spatula.
      1 cups sugar, ½ teaspoon kosher salt, 1¼ teaspoon baking soda, 1 eggs + 1 egg yolk
    • Add buttermilk, oil, and vanilla and mix on low speed for 1 minute. Scrape sides of bowl.
      ⅔ cups buttermilk, ½ cup vegetable oil, 1 teaspoon vanilla
    • Add flour and mix on medium for 2 minutes. Scrape sides of bowl.
      1¼ cups flour
    • Add cooled coffee-cocoa powder mixture and mix on medium speed for 3 minutes. Scrape sides of bowl.
    • Pour batter into prepared mini bundt pan. For our pan it was just over 2 tablespoons of batter (or 1 ½ scoops from a 1½ tablespoon batter scoop (affiliate)). Bake on the center rack for 14-15 minutes, or until a toothpick inserted in the middle comes out clean.
    • Allow cakes to cool for 10 minutes in the pan. Invert the warm cakes on a cooling rack and allow to cool fully.
    • Wash mini cake pan and repeat with remaining batter.

    Ganache Instructions

    • Once the cakes are cool, microwave heavy cream in a microwave safe bowl for 45-60 seconds until hot, but not boiling. Pour over the chocolate chips and let sit without stirring for 3 minutes. Then whisk until the ganache is smooth. (If the ganache is not smooth or is too thick, heat an additional 1-3 tablespoon of cream in the microwave until hot, then pour into ganache and whisk. Do NOT microwave the ganache).
    • Place the cakes on a cooling rack, and set the cooling rack over a cookie sheet. Pour the ganache over the top of the cake, allowing excess ganache to drip onto the cookie sheet (see more tips in the Q&A section of this post). Allow ganache to set 1-2 hours before serving.
      ½ cup heavy cream, 6 oz chocolate chips
    • We love comments! Please come back and leave us one after you’ve tried this recipe

    Notes

    Tips & Tricks
    • Make sure the coffee-cocoa powder mixture is cooled before mixing it into the batter. If it’s warm, you risk scrambling the eggs and ending up with a lumpy batter 😬.
    • A secret to making any cake more moist is to refrigerate it overnight or freeze it. I highly recommend making these cakes ahead to allow time for one of those options - it really does make a difference!
    • Spray the mini Bundt cake pan over the sink to avoid making a mess. 
    • Wipe the excess spray off the top of the pan to keep the cakes from getting greasy.
    • For easy cleaning, use a bottle brush with soap and hot water.
    • If the bottoms are too tall, press gently on a flat surface while warm to help even them out. 
    Freezing Instructions
    Allow cakes to cool fully and skip the ganache. Wrap the cakes tightly in plastic wrap and then foil. Freeze for 1-3 months. Before serving, allow the cakes to thaw at room temperature for 5-8 hours (keeping them wrapped while thawing). Once thawed, ganache the cakes and allow another 1-2 hours for the ganache to set before serving.

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    Nutrition

    Calories: 353kcal | Carbohydrates: 47g | Protein: 4g | Fat: 18g | Saturated Fat: 14g | Cholesterol: 33mg | Sodium: 385mg | Potassium: 130mg | Fiber: 2g | Sugar: 29g | Vitamin A: 170IU | Calcium: 38mg | Iron: 2mg

    All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.

    Tried this recipe?Leave a rating or pin it for later!

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      Recipe Rating




    1. Aspen says

      August 30, 2022 at 6:53 am

      5 stars
      Whaaaat?! This is my favorite cake recipe ever. Now it comes in a mini version? I’m in love twice over! 🤤

      Reply
      • Danielle says

        August 30, 2022 at 9:21 am

        So happy to hear we were able to make your day!

        Reply

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