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.
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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
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.
First, microwave the coffee and cocoa powder, stirring well until the mixture is smooth.
Second, combine the sugar, salt, baking soda, and eggs in a stand mixer or large bowl on medium speed with an electric mixer.
Third, add the buttermilk, oil, and vanilla.
Fourth, combine flour and mix until no streaks are left.
Fifth, mix in the coffee and chocolate mixture.
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
Heat heavy cream until very hot. Pour over chocolate chips and let stand for a couple minutes.
Once the chocolate chips are melted whisk together until smooth.
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
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.
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.
📖 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!
- Moist Chocolate Kahlua Cake - Ready to bake in just 20 minutes and full of chocolatey Kahlua flavor. Yum!
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Recipe
Mini Bundt Cakes
Equipment
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
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
- 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.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
TRB says
The best chocolate cake recipe ever. I'm going to try in a bigger mold to see if it will bake up as good as the mini molds did. Any recommendations would be appreciated. And thanks for sharing your recipe.
Danielle says
So happy this worked out so well for you! Here is the full size chocolate bundt cake. Let me know if there is anything else.
Lili Ibanez says
So this is my ONLY go-to for delicious mini chocolate Bundt cakes. I've made them twice now. The first time I was craving Nothin But Bundt mini cakes and didn't feel like spending all that money. So I found this recipe, put it together and now I'm a believer. I've been looking for a reason to use my mini Bundt cake silicon molds that I've had for two years. I gave some of the cakes to my daughter and kept the rest for myself. I treated myself to a cake or two every day for about a week 😂. Then I made them two nights ago for a birthday get together and everybody loved how moist and delicious they are, and my friends are picky! I didn't use the ganache because I made cream cheese icing which everybody loves but next time I will definitely use the ganache which I've made before. I'll save it for the really special moments 😉. Great recipe, thank you so much!
Danielle says
Thanks so much for taking the time to let us know how much you are enjoying this recipe! It makes our day to hear feedback! I love the idea of having some as a treat ever few days. I pop leftovers in the freezer for that very purpose. Haha! Just don't tell my husband.😉 If you are ever looking for a full size version for a chocolate bundt cake, please look through our dessert section. Bundt cakes are a favorite around here. Happy Baking!
Mollie says
Hi- I don’t have mini bundt pan but I do have a donut pan. Do you think this will work ok? How much batter should I pour in? Thank you! This sounds delicious. Waiting on my coffee/ cocoa to cool now.
Misty says
Hi Mollie - I'm so sorry we weren't able to answer this before your cakes were finished. We have never made these in a mini donut pan, but as a general rule you would fill each one half-way with batter before baking. Since donut pans are not very deep, I would check them pretty early to avoid over cooking. I hope they turned out well!
Aspen says
Whaaaat?! This is my favorite cake recipe ever. Now it comes in a mini version? I’m in love twice over! 🤤
Danielle says
So happy to hear we were able to make your day!