• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Beyond the Butter logo

  • home
  • recipe box
  • about
  • work with me
  • subscribe
menu icon
go to homepage
  • home
  • recipe box
  • about
  • work with me
  • subscribe
    • Amazon
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • home
    • recipe box
    • about
    • work with me
    • subscribe
    • Amazon
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home cakes

    Published: Jun 17, 2019 • Modified: Feb 25, 2023 • This site generates income via ads and may contain affiliate links. See my privacy policy linked in the footer.

    Mini Bundt Chocolate Pound Cakes

    Jump to Recipe Print Recipe

    These Mini Bundt Chocolate Pound Cakes are rich, moist, and a must-make when you're craving just a little bit of chocolate! Garnish with either a sprinkling of powdered sugar or a rich chocolate glaze and some fresh berries for an easy after-dinner treat. Makes approximately 12 mini bundt chocolate pound cakes.

    Mini Bundt Chocolate Pound Cakes | All Images © Beyond the Butter, LLC
    Mini Bundt Chocolate Pound Cakes | All Images © Beyond the Butter, LLC
    Jump to:
    • 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!
    • 📖 Recipe
    • Reviews

    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 Egg White
    • Vanilla Extract
    • Whole Milk

    Substitutions

    Unsweetened cocoa powder. You can use regular unsweetened cocoa powder or the dark chocolate cocoa as I did with this recipe. The dark chocolate is my favorite though and really gives these mini bundt cakes a nice robust chocolate flavor. I did not test this recipe using any other type of cocoa powder.

    I did not test this recipe using any alternative flour, milk, sugar, butter, or egg substitutes.

    Mini Bundt Chocolate Pound Cakes | All Images © Beyond the Butter, LLC

    How Many Bundtlette Pans Will I Need?

    For this mini bundt chocolate pound cakes recipe you will need two bundtlette pans. I used my Nordic Ware Platinum Collection Anniversary Bundtlette Pans. Each pan makes 6 mini bundt cakes.

    Feel free to use any other mini bundtlette pans you may have! I do recommend Nordic Ware though—they are the best in my opinion.

    Note that some bundtlette pans aren't as deep as others, so your recipe may yield more mini bundt cakes.

    Mini Bundt Chocolate Pound Cakes | All Images © Beyond the Butter, LLC

    Helpful Tips for Making Mini Bundt Cakes

    Use a flour-based baking spray. Some people swear by using butter and flour for greasing their bundt pans. For me, I will always use Baker's Joy. It's a flour-based baking spray that, when applied generously to the inside of your bundt pan, gives you a beautifully baked bundt cake every single time.

    I've been using Baker's Joy ever since my mother-in-law told me about it and it hasn't failed me yet!

    Be generous with your baking spray. Not even joking here—be very generous with applying your baking spray to the inside of the bundtlette pan. And don't forget to spray around the cone!

    Use large piping bags. Because the chocolate pound cake batter is on the runnier side, I recommend dividing up the batter into a large piping bag or two. It's a lot easier to handle this way.

    If you don't want to go the piping bag route, you can always use a spoon or a glass measuring cup. Have a paper towel handy to wipe away any excess batter that might down over the side.

    Let it cool. After you've removed the bundtlettes from the oven, do not immediately invert them onto a cooling rack. Wait 10-15 minutes before doing so. It's a good idea to also run a pairing knife along the edges first too.

    Use a cleaning brush tool. When it comes time to cleaning your bundtlette pan, I really recommend using this cleaning brush tool from Nordic Ware. It was gifted to me by my mother-in-law a few years ago at Christmas and it's come in handy a few times getting the little leftover bits and pieces that always get stuck in the creases.

    Bundt Cake Baking Essentials

    KitchenAid KHM926CA 9-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk
    Nordic Ware Ultimate Bundt Cleaning Tool
    Nordic Ware Platinum Collection Anniversary Bundtlette Pan
    Wilton Icing Spatula Set for Baking, 3-Piece - 13 and 9-Inch Angled and 11-Inch Straight Spatulas
    Nordic Ware Heritage Bundt® Pan
    KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
    Pouring Chute
    Anchor Hocking 10pc Glass Mixing Bowl Set
    Cake Carrier by Sweet Course Official 12" Large Round Container
    Cakewalk 6466 Melamine Cake Stand
    Cooling Rack Stainless Steel Half size - Commercial Grade Steel 11.5" x 16.5" | 1 Piece | Cooking Rack Designed To Fit Perfectly Into Baking Half Sheet Pan | Only From Indigo True Company
    Zassenhaus Magnetic Retro Kitchen Timer
    Baker's Joy Cake Pan Spray
    Mini Bundt Chocolate Pound Cakes | All Images © Beyond the Butter, LLC

    Mini Bundt Cake FAQs

    How many bundtlette pans will I need for this recipe?

    You will need two. They can be the same pan or two different styles.

    What if I only have one bundtlette pan?

    You can keep the remaining half of the cake batter in the refrigerator. Allow it to come to room temperature first, then use when the bundtlette pan is empty and cool.

    Alternatively, you can pour any remaining batter into cake or cupcake tins to bake immediately.

    Are there any substitutions for the all-purpose flour, granulated sugar, butter, or milk?

    No, not at this time. I only tested this recipe using the ingredients shown below in the recipe.

    Can I use regular unsweetened cocoa powder instead of dark cocoa?

    Yes, absolutely. Swap out the same amount.

    What bundtlette pan did you use for this mini bundt chocolate pound cakes recipe?

    I used my Nordic Ware Platinum Collection Anniversary Bundtlette Pans. Each pan makes 6 mini bundt cakes.

    More Beyond the Butter® Cake Recipes!

    • Slices of moist banana cake on ceramic dessert plates on a dark wood background.
      Moist Banana Cake
      Cook Time50 Minutes
    • Slices of chocolate chip ricotta cake on a marble cake round with small bowl of mini chocolate chips nearby.
      Chocolate Chip Ricotta Cake
      Cook Time1 Hours 10 Minutes
    • Stack of three pumpkin pie cake bars on a parchment paper lined bottom.
      Pumpkin Pie Cake Bars
      Cook Time1 Hours 5 Minutes
    • Slices of mini strawberry sheet cake topped with strawberry buttercream frosting and fresh strawberries with one slice on its side.
      Mini Strawberry Sheet Cake
      Cook Time50 Minutes

      📖 Recipe

      Small dessert plate with mini bundt chocolate pound cake drizzled with chocolate ganache and bowl of berries on grey and white striped table cloth.

      Mini Bundt Chocolate Pound Cakes

      Author: Jennifer
      These mini bundt chocolate pound cakes are a must make for your next dinner party! Sprinkle with a little powdered sugar and top with some raspberries, or a favorite glaze!
      (prevent your screen from going dark while making this recipe)
      Print Recipe Pin Recipe
      Prep Time 20 minutes minutes
      Total Time 50 minutes minutes
      Course Cakes
      Cuisine Dessert
      Servings 12 servings
      Calories 354 kcal

      Ingredients
       

      mini bundt chocolate pound cakes

      • 1 ½ cups All-Purpose Flour
      • ¼ teaspoon Baking Powder
      • ⅛ teaspoon Salt (or a pinch)
      • ⅓ cup Unsweetened Dark Cocoa Powder
      • ½ cup Unsalted Butter (room temperature)
      • 4 oz Cream Cheese (softened to room temperature)
      • 1 ½ cups Granulated Sugar
      • 2 Large Eggs (room temperature)
      • 1 Large Egg White (room temperature)
      • 1 teaspoon Vanilla Extract
      • ½ cup Whole Milk
      • Powdered Sugar (optional topping or you can use the chocolate ganache topping)

      chocolate ganache topping (optional)

      • ¼ cup Heavy Whipping Cream
      • ⅔ cup Semi-Sweet Chocolate Chips
      • 1 teaspoon Vanilla Extract

      Instructions

      mini bundt chocolate pound cakes

      • Generously spray the bundtlette pans with a flour-based baking spray. Set aside.
      • Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF.
      • In a medium-size mixing bowl, whisk together the all-purpose flour, baking powder, salt, and unsweetened dark cocoa powder. Set aside.
        1 ½ cups All-Purpose Flour, ¼ teaspoon Baking Powder, ⅛ teaspoon Salt (or a pinch), ⅓ cup Unsweetened Dark Cocoa Powder
      • Using either a hand mixer or a stand mixer fitted with a paddle attachment, beat together the unsalted butter and cream cheese on medium-high speed until smooth and creamy. Add in the granulated sugar, mixing together until light and fluffy. Scrape down the sides of the mixing bowl as needed.
        ½ cup Unsalted Butter, 4 oz Cream Cheese, 1 ½ cups Granulated Sugar
      • Add in the eggs, egg white, and vanilla extract. 
        2 Large Eggs, 1 Large Egg White, 1 teaspoon Vanilla Extract
      • Adjust the mixer speed to low and alternate between adding the whole milk with the whisked dry ingredients. Mix until just combined. The chocolate pound cake batter will be on the runnier side.
        ½ cup Whole Milk
      • Fill a large piping bag with some of the chocolate pound cake batter, snip the bottom off, and carefully pipe into each bundtlette cavity. I went around each cavity with the piping bag 2 times, filling each one more than ½ way full.
      • Give the bundtlette pans a few light taps on a level surface to make sure the batter fills in the bundtlette mold and there are no air bubbles.
      • Bake for 18-20 minutes at 350ºF or until an inserted toothpick comes out clean. With my oven they came out perfect at 20 minutes. Every oven is different though, so it's best to start checking them at 18 minutes.
      • Let the bundtlettes cool in the pan for 10 minutes before transferring them to a cooling rack to cool completely. Dust with powdered sugar (optional) or you can top them with chocolate ganache.
        Powdered Sugar

      chocolate ganache topping (optional)

      • Place the semi-sweet chocolate chips into a medium size bowl. Set aside.
        ⅔ cup Semi-Sweet Chocolate Chips
      • Using a microwave-safe bowl or glass measuring cup, heat the heavy whipping cream for 45 seconds. Pour it over the chocolate chips, add in the vanilla extract, and then stir until completely melted and smooth. Use a small spatula to smoosh any stubborn chocolate chips that may not want to melt fully.
        ¼ cup Heavy Whipping Cream, 1 teaspoon Vanilla Extract
      • If the ganache seems too thin for your liking, you can add in a few more chocolate chips. Likewise, if you find the ganache to be too thick, you can add a small amount of heated heavy cream to the mixture to get your desired consistency.
      • Pour over top of the mini bundt chocolate pound cakes, then enjoy with some added fruit or ice cream!

      Recipe Notes

      • Be very generous with applying your baking spray to the inside of the bundtlette pan. And don't forget to spray around the cone!
      • Because the chocolate pound cake batter is on the runnier side, I recommend dividing up the batter into a large piping bag or two. It's a lot easier to handle this way.
      • If you don't want to go the piping bag route, you can always use a spoon or a glass measuring cup. Have a paper towel handy to wipe away any excess batter that might down over the side.
      • After you've removed the bundtlettes from the oven, do not immediately invert them onto a cooling rack. Wait 10-15 minutes before doing so. It's a good idea to also run a pairing knife along the edges first too.
         
      • When it comes time to cleaning your bundtlette pan, I really recommend using this cleaning brush tool from Nordic Ware. It was gifted to me by my mother-in-law a few years ago at Christmas and it's come in handy a few times getting the little leftover bits and pieces that always get stuck in the creases.
      • Recipe adapted from the 1992 St. Andrew's Heavenly Delights recipe book.

      Nutrition

      Calories: 354kcal | Carbohydrates: 45g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 65mg | Sodium: 86mg | Potassium: 160mg | Fiber: 2g | Sugar: 30g | Vitamin A: 497IU | Vitamin C: 0.03mg | Calcium: 48mg | Iron: 2mg

      Nutritonal information provided above is an estimate only and will vary based on specific ingredients used.

      Tried this recipe and loved it?Snap a pic and share it with me over on Instagram tagging @beyond.the.butter and #beyondthebutter in your caption or stories!
      « Single Layer Vanilla Bean Cake
      The Best Rice Krispie Treats »
      684 shares

      © All images & content on BeyondtheButter.com are copyright protected. You may not republish, redistribute, or otherwise use any images, recipes, or content, in part or in whole, without express written permission from the author. Beyond the Butter® is a registered trademark of Jennifer Switzer. All rights reserved. For more information, please read my Policies page.

      Reader Interactions

      Leave a Review and Star Rating Cancel reply

      Your email address will not be published. Required fields are marked *






      Primary Sidebar

      hello! image

      Welcome to my blog! I'm Jennifer, and I love creating and sharing dessert recipes that are sweet, simple, and fun to make and bring me—and hopefully you and your loved ones—wonderful memories! Learn more about me and my inspiration for starting Beyond the Butter!

      Beyond the Butter® Favorites

      • Baking tray filled with bakery style lemon blueberry muffins garnished with slices of lemons and blueberries.
        Bakery Style Lemon Blueberry Streusel Muffins
      • Slice of 2 layer chocolate chip cake on it's side on a brown paper background.
        Chocolate Chip Cake
      • Overhead image of small batch chocolate cupcakes in vintage metal baking tin.
        Small Batch Chocolate Cupcakes
      • Stack of three lemon bars on white background.
        Super Easy Lemon Bars
      • Overhead image of classic peanut butter blossoms on a parchment lined blue dessert platter.
        Classic Peanut Butter Blossoms
      • Angled image of sliced single layer chocolate cake on parchment paper with slices of cake on small dessert plates around it and a knife on parchment paper.
        Single Layer Chocolate Cake

      Cake Recipes

      • Individual no-bake strawberry cheesecakes topped with strawberry glaze and a fresh strawberry on a parchment paper-lined baking sheet.
        Individual No-Bake Strawberry Cheesecakes
      • Small lemon cream cheese pound cake slice on a small dessert plate on white background.
        Small Lemon Cream Cheese Pound Cake
      • Single layer coconut cake frosted with coconut buttercream with slice cut out on natural parchment paper background.
        Single Layer Coconut Cake
      • Stacked gingerbread whoopie pies on white parchment paper with holiday tree background.
        Gingerbread Whoopie Pies
      • Single layer peppermint chocolate cake sliced with candy cane heart placed on the dessert plate.
        Single Layer Peppermint Chocolate Cake
      • Slice of pumpkin spice cake on a black and white dessert plate.
        Single Layer Pumpkin Spice Cake

      Featured On

      Beyond the Butter features

      Follow Me On Pinterest

      Follow Beyond the Butter® on Pinterest | © Beyond the Butter®

      Footer

      ↑ back to top

      Resources

      • Privacy Policy
      • Recipes
      • Shop

      Newsletter

      • Subscribe
      • Instagram
      • Facebook
      • Pinterest

      Contact

      • Work with Me
      • About

      © 2023 Beyond the Butter®, All Rights Reserved.