Moist Mini Bundt Cakes

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.

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.

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

👨🏼‍🍳 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.