These Mini Bundt Chocolate Pound Cakes are rich, moist, and perfect when you want just a small chocolate treat. Dust them with powdered sugar or drizzle with a simple chocolate ganache and serve with 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
- Mini Bundt Cake FAQs
- 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. You can use regular unsweetened or dark cocoa powder. Dark cocoa gives a deeper, more robust chocolate flavor and is the author’s preference. Other ingredient swaps (flour, milk, sugar, butter, eggs) were not tested with this recipe.
How Many Bundtlette Pans Will I Need?
This recipe requires two bundtlette pans if each pan holds six mini bundt cakes. Use the pans you have available; shallower pans may yield more cakes, so results can vary by pan depth.
Helpful Tips for Making Mini Bundt Cakes
Grease the pans well. Use a flour-based baking spray or grease and lightly flour the pans to prevent sticking. Be sure to coat the cone in the center of each cavity thoroughly.
Use a piping bag. The batter is on the thinner side, so transferring it to the pans from a large piping bag makes filling each cavity neater and faster. If you prefer, use a glass measuring cup or spoon and keep a paper towel handy to wipe spills.
Let them rest before unmolding. Allow the cakes to cool in the pans for about 10–15 minutes before inverting onto a cooling rack. Run a paring knife around the edges if needed to help release them.
Cleaning pans. A small brush helps remove batter from the pan crevices when washing; this makes cleanup easier and keeps pans in good condition.
Mini Bundt Cake FAQs
Two pans are recommended if each pan makes six mini bundt cakes.
Store the remaining batter in the refrigerator until the first batch is baked and the pan has cooled, then let the chilled batter return to room temperature before using. Alternatively, bake remaining batter in a regular cake or cupcake tin.
Yes. Use the same amount if swapping 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 to room temperature
- 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 topping
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 or grease and flour the bundtlette pans. Set aside.
- Adjust the oven rack to the second position (just above center) and preheat the oven to 350ºF.
- In a medium bowl, whisk together the flour, baking powder, salt, and cocoa powder. Set aside.
- Using a hand mixer or stand mixer with the paddle attachment, beat the butter and cream cheese on medium-high until smooth. Add the sugar and mix until light and fluffy, scraping the bowl as needed.
- Add the eggs, egg white, and vanilla. Reduce the mixer speed to low and alternately add 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 measuring cup) and pipe or pour into each bundtlette cavity, filling slightly more than halfway.
- Tap the pans lightly on a level surface to remove air bubbles.
- Bake 18–20 minutes at 350ºF, or until a toothpick inserted into the center comes out clean. Start checking at 18 minutes, as oven times vary.
- Cool the bundtlettes in the pan for 10–15 minutes before inverting onto a wire rack to cool completely. Dust with powdered sugar or top with chocolate ganache if desired.
Chocolate ganache topping (optional)
- Place the chocolate chips in a medium bowl.
- Heat the heavy cream in a microwave-safe container for about 45 seconds, pour over the chips, add the vanilla, and stir until smooth. Press any unmelted chips with a spatula to incorporate.
- If the ganache is too thin, add a few more chocolate chips; if too thick, stir in a little warm cream to reach the desired consistency.
- Drizzle the ganache over the cooled mini bundt cakes and serve with fresh fruit or ice cream.
Notes
- Be generous when applying baking spray or greasing and flouring the bundtlette pan, especially around the center cone.
- If you don’t want to use a piping bag, a glass measuring cup or spoon works—keep a paper towel nearby for spills.
- After baking, wait 10–15 minutes before unmolding to avoid breakage; running a paring knife around the edges can help release the cakes.
- Use a small brush to clean the pan crevices easily and remove any batter residue.
- Recipe adapted from a traditional pound cake source.
Nutrition
Carbohydrates: 45 g |
Protein: 5 g |
Fat: 18 g |
Saturated Fat: 11 g |
Sugar: 30 g
Nutritional information is an estimate and will vary based on specific ingredients used.