These Mini Bundt Chocolate Pound Cakes are rich, moist, and perfect when you want a small, decadent chocolate treat. Lightly dust them with powdered sugar or drizzle with chocolate ganache and add fresh berries for an elegant after-dinner dessert. This recipe yields about 12 mini bundt cakes.
Table of Contents
- What’s in These Mini Chocolate Bundt Cakes?
- Substitutions
- How Many Bundtlette Pans Will I Need?
- Helpful Tips for Making Mini Bundt Cakes
- Bundt Cake Baking Essentials
- Mini Bundt Cake FAQs
- More Beyond the Butter® Cake Recipes!
- Mini Bundt Chocolate Pound Cakes Recipe
What’s in These Mini Chocolate Bundt Cakes?
- All-purpose flour
- Baking powder
- Salt
- Unsweetened dark cocoa powder
- Unsalted butter
- Cream cheese
- Granulated sugar
- Eggs and an egg white
- Vanilla extract
- Whole milk
Substitutions
Cocoa powder: Either regular unsweetened cocoa or dark cocoa will work. Dark cocoa adds a deeper chocolate flavor, which is my preference. I did not test the recipe with other cocoa varieties.
I did not test alternative flours, non-dairy milks, sugar replacements, margarine, or egg substitutes with this recipe, so results may vary if you swap those ingredients.
How Many Bundtlette Pans Will I Need?
This recipe requires two bundtlette pans; each typically makes six mini bundts. If your pans are shallower or deeper, the yield may change slightly. Use whatever mini bundt pans you have available—just note depth differences when filling and baking.
Helpful Tips for Making Mini Bundt Cakes
Grease generously: Use a reliable flour-based baking spray or a well-greased and floured pan. Be especially sure to coat the center cone and crevices so the cakes release cleanly.
Fill carefully: Because the batter is relatively loose, transfer it to a large piping bag for neater, faster filling. A glass measuring cup or spoon works too—just clean up drips promptly.
Tap out air bubbles: After filling, give the pans a few light taps on a level surface to settle the batter and remove air pockets.
Cool before unmolding: Let the cakes rest in the pan for 10–15 minutes before turning them out. If needed, run a small knife around the edges first to help release them.
Cleaning: Use a small brush or crevice tool to remove any leftover crumbs from intricate pans for easy cleaning.
Bundt Cake Baking Essentials
Mini Bundt Cake FAQs
You will need two pans to make the full batch; they can be matching or different styles.
Refrigerate the remaining batter until the pan is cool, then bring it back to room temperature before baking. You can also bake extra batter as cupcakes or in a small loaf pan.
This recipe was tested with the listed ingredients only; substitutions may change texture and baking time.
Yes. Use the same measurement if you swap regular unsweetened cocoa for dark cocoa.
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Mini Bundt Chocolate Pound Cakes
Ingredients
mini bundt chocolate pound cakes
- 1 1/2 cups all-purpose flour
- 1/4 tsp baking powder
- 1/8 tsp salt (or a pinch)
- 1/3 cup unsweetened dark cocoa powder
- 1/2 cup unsalted butter, room temperature
- 4 oz cream cheese, softened
- 1 1/2 cups granulated sugar
- 2 large eggs, room temperature
- 1 large egg white, room temperature
- 1 tsp vanilla extract
- 1/2 cup whole milk
- Powdered sugar, optional for dusting
chocolate ganache topping (optional)
- 1/4 cup heavy whipping cream
- 2/3 cup semi-sweet chocolate chips
- 1 tsp vanilla extract
Instructions
mini bundt chocolate pound cakes
- Generously spray the bundtlette pans with a flour-based baking spray and set aside.
- Preheat the oven to 350°F and position the rack just above center.
- Whisk together the flour, baking powder, salt, and cocoa powder in a medium bowl; set aside.
- Beat the butter and cream cheese on medium-high until smooth. Add sugar and beat until light and fluffy, scraping the bowl as needed.
- Add the eggs, egg white, and vanilla extract, mixing to combine.
- On low speed, alternate adding the milk and the dry ingredients, mixing until just combined. The batter will be on the runny side.
- Transfer batter to a large piping bag (or use a spoon) and fill each bundt cavity a little over halfway.
- Tap the pans lightly on a level surface to remove air bubbles.
- Bake 18–20 minutes at 350°F, or until a toothpick comes out clean. Check at 18 minutes, as ovens vary.
- Cool the cakes in the pans for 10–15 minutes, run a knife around the edges if needed, then transfer to a cooling rack. Dust with powdered sugar or top with ganache if desired.
chocolate ganache topping (optional)
- Place chocolate chips in a medium bowl.
- Heat the cream in a microwave-safe cup for about 45 seconds, pour over the chocolate, add vanilla, and stir until smooth. Press any stubborn chips with a spatula to melt fully.
- If the ganache is too thin, add a few more chips. If too thick, add a splash of warmed cream until desired consistency is reached.
- Drizzle over the cooled mini bundt cakes and serve with fruit or ice cream if desired.
Notes
- Be generous with greasing the bundtlette pan, including the center cone.
- Because the batter is loose, a piping bag makes filling easier, but a spoon or measuring cup also works.
- Let the cakes cool in the pan 10–15 minutes before unmolding and use a knife around the edges if needed.
- Clean intricate pans with a small brush to remove crumbs from crevices.
- Recipe adapted from the 1992 St. Andrew’s Heavenly Delights recipe book.
Nutrition
Carbohydrates: 45 g |
Protein: 5 g |
Fat: 18 g
Nutritional information is an estimate and will vary based on specific ingredients used.