These mini bundt cakes are soft, moist, and finished with a rich ganache glaze that’s perfect for finger-licking. They make a charming alternative to slices from a large cake, can be frozen and glazed before serving, and are ideal for parties. For holidays or special occasions, top them with festive sprinkles, edible rose petals, or small toppers to match your theme.
Dessert cakes
These mini chocolate bundts are intensely flavored when glazed, which is exactly the goal: a straightforward cake with outstanding chocolate depth that works for birthdays, holidays, parties, and even intimate weddings.
The toppings make them versatile. Today’s edible dried rose petals add a festive, elegant touch, but you can switch to colored sprinkles for seasonal looks or fresh berries and cream in summer.
Bundt cakes remain one of our most popular categories, and these mini versions are a lovely way to offer individual desserts that look impressive on a platter.
Small cakes do take a bit more time to fill and decorate than a single large cake, but the effort is worth it when every guest gets their own little treat.
Ingredient Notes
Exact quantities are in the recipe card below. A few ingredient tips:
- Chocolate: choose a good-quality semisweet or dark chocolate you enjoy eating.
- Cocoa powder: use unsweetened cocoa. Darker varieties produce deeper chocolate flavor.
- Vegetable oil: sunflower oil is neutral and preferred, but canola or light-flavored oils work too.
- Leaveners: check that baking powder and baking soda are fresh for reliable rise.
Preparing the bundt pan
Prevent sticking with one of these reliable methods:
- Shortening and flour: coat the pan with soft shortening, including the center tube, then dust evenly with flour and tap out excess.
- Cake goop (pan-release paste): mix equal parts shortening, flour, and oil into a paste and brush it in. Store leftover paste in a jar for future use.
- Baking spray with flour: use a spray that contains flour—regular cooking spray can allow sticking.
Tip: a recipe that releases well even with minimal prep is always worth keeping in your rotation.
How to make mini chocolate cakes
Sifting
Sift cocoa powder and leaveners to avoid lumps and ensure a light, even crumb. You can sift dry ingredients into a bowl first or sift them directly over the butter or oil mixture.
Combine wet and dry
Whisk the wet ingredients separately and then fold them into the dry mixture until just combined.
Vintage Kitchen Tip
Mix just until the flour is incorporated to avoid developing gluten, which can toughen the cake. Finish folding with a silicone spatula to ensure an even batter without overmixing.
Bundt pans
Fill pans no more than three-quarters full. Silicone mini bundt pans often release better than metal ones, but either works when properly prepared.
Baking the cakes
- How to tell when they’re done: mini bundt cakes bake quickly. Insert a toothpick or cake tester into the center—when it comes out clean or with a few moist crumbs, they are ready.
- Steam trick: after removing from the oven, cover the pans with a clean kitchen towel and set them on a cooling rack for about 15 minutes. The trapped steam helps preserve moisture.
Removing the cakes
Allow the cakes to cool in the pans for 15–20 minutes, then gently release them onto a wire rack.
Let cool completely
Wait until the cakes reach room temperature before glazing; glazing warm cakes will thin the ganache and cause excessive dripping.
Glazing bundt cakes
The domed shape of bundts can make glazing tricky. Consistency is crucial: too thin and the glaze will run off; too thick and it won’t drizzle smoothly.
Let the ganache thicken to a honey-like consistency before drizzling so it coats the cakes attractively without running off.
Glaze amount: use as much or as little as you prefer; a generous coating gives a more indulgent finish.
Kitchen notes
- Organization: read the recipe through and have ingredients measured and at the right temperature before you start for a smooth workflow.
- Baking time: ovens and pans vary. Use the indicated times as a guide and test doneness with a toothpick. An oven thermometer helps ensure accurate temperature.
- Flavor variations: add 1 teaspoon orange zest for citrus notes, or ½ teaspoon ground cinnamon or cardamom for spice.
- Add-ins: fold in ½ cup semisweet chips or ½ cup chopped walnuts or pecans if you like texture.
- Freezing: these cakes freeze well for up to a month when individually wrapped. Thaw in the refrigerator overnight or at room temperature.
Related recipes you might like:
Chocolate Bundt Cake-
Double Chocolate Layer Cake (with oil)
-
Chocolate Bourbon Cake
-
Chocolate Kahlua Cakes
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Mini Chocolate Bundt Cakes (with ganache glaze)
Ingredients
Chocolate cake batter:
- 1 cup white sugar
- ½ cup brown sugar (light or dark)
- ¾ cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup vegetable oil (sunflower preferred)
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- ¾ cup whole milk, at room temperature
- ¾ cup prepared coffee, at room temperature
Chocolate ganache glaze:
- 6 ounces semisweet chocolate
- ¾ cup heavy cream
- ⅓ cup edible dried rose petals or sprinkles
Instructions
For the chocolate cakes:
- Preheat oven to 350°F (180°C). Grease metal or silicone mini bundt pans with baking spray or prepared pan release.
- Whisk together 1 cup white sugar, ½ cup brown sugar, ¾ cup unsweetened cocoa powder, 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and 1 teaspoon salt in a large bowl.
- In a separate bowl, whisk ¾ cup vegetable oil, 1 teaspoon vanilla, 2 large eggs, ¾ cup whole milk, and ¾ cup prepared coffee until combined. Do not overbeat.
- Pour the wet ingredients into the dry and whisk just until combined and smooth.
- Fill prepared pans no more than ¾ full. Bake for 20–25 minutes, or until a toothpick comes out clean or with a few moist crumbs. Avoid overbaking to keep a fudgy crumb.
- Remove pans and place on a cooling rack. Cover with a clean towel for about 15 minutes to retain moisture.
- Carefully unmold the cakes while still slightly warm and cool completely on a wire rack before glazing.
For the ganache topping:
- Place 6 ounces semisweet chocolate in a medium bowl.
- Bring ¾ cup heavy cream to a simmer, remove from heat, and pour over the chocolate. Cover and let sit for 1 minute.
- Whisk from the center until smooth and glossy. Let the ganache sit uncovered for about 15 minutes or until it thickens to a drizzleable, honey-like consistency.
- Drizzle the ganache over cooled cakes and, before it sets, sprinkle with ⅓ cup edible dried rose petals or sprinkles.
Notes
Coffee: use espresso, dissolved instant coffee, or brewed coffee. It enhances chocolate flavor without tasting like coffee.
Vegetable oil: sunflower oil is neutral and recommended, but coconut or a light olive oil can change the flavor if desired.