Mini Chocolate Bundt Cakes
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Mini Chocolate Bundt Cakes with Caramel Frosting are the perfect quick dessert for a special occasion or just because. These beauties combine a moist chocolate cake with a decadent caramel frosting that will have you making them again and again!
Chocolate makes everything better, don’t you think? For others, try Chocolate Cake for Two, Jumbo Chocolate Birthday Cupcakes, or Heart Shaped Chocolate Cake! So much chocolatey goodness!
Best Mini Bundt Cakes
Is there nothing cuter than mini bundt cakes? I love these so much, and am pretty happy I succumbed to buying a special pan for all the CUTE occasions. My selection of baking tools has definitely grown in the past few years, and I’m 100% ok with it.
This bundtlette pan is totally worth it. It’s heavy duty and really easy to clean, and I love being able to make a few small bundt cakes instead of one large one for certain occasions. Make these for a small birthday gatherings, coffee with girlfriends, or a special gift.
Use this pan to make the best Mini Pumpkin Spice Bundt Cakes next!
Why This Recipe Works:
- SIMPLE INGREDIENTS – Most of these ingredients are pantry staples and ones that most bakers keep handy.
- INEXPENSIVE – Skip Nothing Bundt Cakes store and make your own!
- DELICIOUS – These have amazing chocolate flavor, a perfect crumb texture, with a rich caramel frosting. The perfect dessert!
- MAKES A GREAT GIFT – Do you have a chocolate lover in your life? A few of these little bundt cakes are just the right gift for a variety of special occasions or just because.
What You’ll Need:
- Eggs – one large egg plus one large yolk
- Canola Oil
- Vanilla Extract
- Sugars – both granulated sugar and brown sugar
- Unsweetened Cocoa powder
- All-purpose flour
- Baking Soda & Baking Powder
- Kosher Salt
- HOT brewed coffee
Since we are cold brew fanatics, we always have a carafe handy. I heated some up in in the microwave to bloom the cocoa.
What You’ll Need for the Icing:
- Unsalted Butter
- Brown Sugar
- Milk (or heavy cream)
- Powdered Sugar (sifted)
How to make Chocolate Mini Bundt Cakes with Caramel Frosting:
Let’s get to baking! All you need is about 30-40 minutes to make these lovely little cakes.
Prep. Preheat oven to 350 degrees. Generously spray a 6-cup bundtlette pan with baking spray.
Combine the wet ingredients. In a medium bowl, combine the eggs, canola oil, and vanilla. Use a wire whisk to combine well.
Add the dry to the wet. Add the dry ingredients to the mixing bowl – both sugars, the cocoa powder, flour, baking soda, baking powder, and kosher salt – into the wet ingredients. Stir together until just combined. Add the hot coffee, and stir gently again.
Add batter to pan. Use a liquid measuring cup to pour the cake batter into the prepared bundtlette pan. You can also spoon batter into pan. Try to get an even amount into each cup.
Don’t overfill your mini-Bundt pan!
It’s tempting to fill each mini-Bundt cup to the top with batter, but doing so will cause them to overflow when the cakes expand during the baking process. Instead, use the general rule of filling each cup no more than about 2/3 of the way full.
Bake. Bake these little cakes for approximately 15 minutes, or until a toothpick, when inserted, comes out clean. Let the cakes sit for about five minutes and then carefully remove to a cooling rack.
Make frosting. Melt butter in a small saucepan over medium heat. Add the brown sugar, and stir until well combined. Add milk and turn heat up slightly to bring to a boil. Boil for 30 seconds, and remove from heat. Stir in powdered sugar until creamy.
Let the frosting sit a bit until it’s the right consistency.
Frost. When cakes are cool, drizzle some frosting on top of each bundt cake, allowing some to spill down the sides.
Frosting Pro-Tip: After mixing in the powdered sugar, and the frosting sits, you may need to adjust it to get a nice drizzling consistency. If the frosting is too stiff, add a few drops of milk at a time to get it smooth. If it gets too runny, add a bit more powdered sugar.
Storing and Freezing:
- Store these mini Bundts in an airtight container at room temperature for about three days.
- Freeze the unfrosted cakes in freezer bags for up to three months.
There are several ways to make cakes moist. Vegetable oil is one way to guarantee moistness. Other ways to achieve this consistency is to use the whole egg (not just whites), milk products like regular milk or sour cream, and don’t use too much flour. One other tip is to be careful to avoid over-baking. I usually take the cakes out when the toothpick is just barely wet, and it works every time.
Hot liquid helps the cocoa powder to bloom and dissolve. You can also add coffee for a deeper flavor.
Dutch-processed cocoa powder has been neutralized in acidity and is usually paired with baking powder to assist in leavening your baked goods. This process gives the cocoa powder a darker color. Natural cocoa powder has not been stripped of its acid and is usually paired with baking soda. This cocoa powder is lighter in color, and is typically found in your local grocery stores. This is what I normally use in my baking.
Kitchen Tools Used: (affiliate links)
Mini Chocolate Bundt Cakes
For the bundt cakes:
- 1/3 cup granulated sugar (66 grams)
- 1/3 cup light brown sugar (73 grams)
- 2/3 cup all-purpose flour (79 grams)
- 1/3 cup unsweetened cocoa powder (33 grams)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 large egg
- 1 large egg yolk
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1/3 cup HOT coffee – or hot water
For the frosting:
- 2 Tablespoons unsalted butter
- 1/4 cup brown sugar (55 grams)
- 2 Tablespoons milk
- 1/2 cup powdered sugar (60 grams)
For the mini cakes:
- Preheat oven to 350 degrees. Generously spray a 6-cup bundtlette pan with baking spray.
- In a medium bowl, combine the eggs, canola oil, and vanilla. Use a wire whisk to combine well.
- Add the dry ingredients – both sugars, the cocoa powder, flour, baking soda, baking powder, and kosher salt – into the wet ingredients. Stir together until just combined. Add the hot coffee, and stir gently again.
- Use a liquid measuring cup to pour the cake batter into the prepared bundtlette pan. Try to get an even amount into each cup.
- Bake these little cakes for approximately 15 minutes, or until a toothpick, when inserted, comes out clean. Let the cakes sit for about five minutes and then carefully remove to a wire rack.
For the frosting:
- Melt butter in a small saucepan over medium heat. Add the brown sugar, and stir until well combined. Add milk and turn heat up slightly to bring to a boil. Boil for 30 seconds, and remove from heat. Stir in powdered sugar.
- When cakes are cool, drizzle some frosting on top of each bundt cake, allowing some to spill down the sides.
These came out great. The cake was light and moist, but a little airy to keep all of the details in the mold. The batter was a little lumpy, when adding the cold buttermilk to the warm melted butter it curdled. Should probably state to have the buttermilk and egg at room temp to avoid this. Icing was a little gritty and more of a butterscotch flavor. I popped it in the microwave to warm it before drizzling on the cakes and topped with chopped pecans. Very tasty.
I appreciate your comments, Allie, and recently updated the entire recipe. I hope you give this another try!
How beautiful cake. I really like to try 🥰.I hope good luck.❤️
This recipe is the best thing since sliced bread! Amazing!
So true! 🙂