These mini bundt chocolate pound cakes are rich, moist, and a must make for your next dinner party or summer picnic! Sprinkle with a little confectioners sugar or top with a favorite glaze and some berries! Either way they're the perfect treat!
suggested tips and recommended tools for making mini bundt chocolate pound cakes
- I used my Nordic Ware Platinum Collection Anniversary Bundtlette Pan for this mini bundt chocolate pound cakes recipe, but you can any other mini bundt pan you may have! Note that some bundtlette pans aren't as deep as others, so your recipe may yield more cakes.
- Definitely spray your bundtlette pans generously with a flour-based baking spray like Baker's Joy.
- I've started to sift my flour in recipes, which I never used to before. It's good to do to avoid any potential lumps in your batter and it gives it a nice smooth consistency. You can also sift in your cocoa which I did for this recipe as well.
- Speaking of the cocoa you can use regular unsweetened or the dark chocolate cocoa as I did with this recipe. Both are equally good, but the dark chocolate is my favorite!
- In my original posting of these mini bundt chocolate pound cakes, I used vegetable shortening. For this recipe, I switched it out for some cream cheese and love how they came out!
- I prefer to use a large piping bag for piping the chocolate pound cake batter into the bundtlette cavities. Because the batter is on the runnier side, I recommend dividing up the batter into different bags. It's just a lot easier to handle this way. If you don't want to go the piping bag route, you can always use a spoon. With either option, I don't recommend filling the bundtlette more than 1/2 way full.
- 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 last Christmas and it's come in handy a few times getting the little leftover bits and pieces that always get stuck in the creases.
check out these other fabulous Beyond the Butter cake recipes!
- Hummingbird Sheet Cake with White Chocolate Cream Cheese Frosting
- Super Easy Blueberry Bundt Cake
- Chocolate Cake with Oreo Buttercream Frosting
- Classic 4-Egg Yellow Sheet Cake with Chocolate Frosting
- Banana Chocolate Chip Snack Cake with Chocolate Cream Cheese Frosting
- Chocolate Chip Cake with Chocolate Chip Buttercream Frosting
Mini Bundt Chocolate Pound Cakes
- Prep Time: 20
- Cook Time: 30 (includes 10 minutes of cooling)
- Total Time: 50 minutes
- Yield: Approx. 12 Bundtlettes
- Category: Cakes
- Method: Baking
- Cuisine: Dessert
Description
These mini bundt chocolate pound cakes are a must make for your next dinner party! Sprinkle with a little confectioners sugar and top with some raspberries, or a favorite glaze!
Scale
Ingredients
mini bundt chocolate pound cakes
- 1 1/2 cups All-Purpose Flour, sifted
- 1/4 teaspoon Baking Powder
- 1/8 teaspoon (or a Pinch of) Salt
- 1/3 cup Unsweetened Dark Cocoa Powder
- 1/2 cup (4 ounces) Unsalted Butter, room temperature
- 1/2 cup (4 ounces) Cream Cheese, room temperature
- 1 1/2 cups Granulated Sugar
- 2 Large Eggs + 1 Large Egg White, room temperature
- 1 teaspoon Vanilla Extract
- 1/2 cup of Whole Milk
chocolate ganache topping (optional)
- 1/4 cup Heavy Whipping Cream
- 2/3 cup Semi-Sweet Chocolate Chips
- 1 teaspoon Vanilla Extract
recommended baking tools
- Nordic Ware Anniversary Bundtlette Pan
- Large Piping Bags (for piping the chocolate pound cake batter, optional)
Instructions
mini bundt chocolate pound cakes
- Generously spray the bundtlette pan(s) with a flour-based baking spray. Set aside.
- Adjust the oven rack to the 2nd level position and preheat the oven to 350ºF.
- In a medium-size mixing bowl, whisk together the all-purpose flour, baking powder, salt, and dark cocoa. Set aside.
- Using either a hand-held mixer or a stand mixer fitted with a paddle attachment, beat together the butter and cream cheese on medium-high speed until smooth and creamy. Add in the sugar mixing together until light and fluffy. Scrape down the sides of the mixing bowl as needed.
- Add in the 2 eggs, 1 egg white, and vanilla extract.
- Adjust the mixer speed to low and alternate between adding the milk with the dry ingredients. Mix until completely blended.
- 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 with the piping bag 2 times.
- Alternatively, you can spoon the chocolate pound cake batter into each bundtlette cavity no more than 1/2 way full.
- Give the bundtlette pan a couple of taps to make sure the batter fills in the bundtlette mold.
- 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, but it's best to start checking them at 18 minutes.
- Let the bundtlettes cool in the pan for 5-10 minutes before transferring them to a cooling rack to cool completely.
chocolate ganache topping (optional)
- Place the semi-sweet chocolate chips into a medium size bowl. Set aside.
- 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. 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!
Notes
Recipe adapted from the 1992 St. Andrew's Heavenly Delights recipe book.
You can also find the recipe to my chocolate ganache over on my Baked Chocolate Pistachio Donuts recipe page!
Keywords: chocolate pound cake, chocolate pound cakes, chocolate bundtlettes, chocolate, bundt cakes, bundt cake, mini bundt cakes, bundtlettes
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