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.
Servings: 20 -24 mini cakes
Calories: 353kcal
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
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.
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