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.
Table of Contents
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.
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.
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
Mini Bundt Cake FAQs
You will need two. They can be the same pan or two different styles.
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.
No, not at this time. I only tested this recipe using the ingredients shown below in the recipe.
Yes, absolutely. Swap out the same amount.
I used my Nordic Ware Platinum Collection Anniversary Bundtlette Pans. Each pan makes 6 mini bundt cakes.
More 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
Mini Bundt Chocolate Pound Cakes
- Prep Time: 20
- Cook Time: 30 (includes 10 minutes of cooling)
- Total Time: 50 minutes
- Yield: 12 Servings 1x
- 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!
Ingredients
mini bundt chocolate pound cakes
- 1 ½ cups All-Purpose Flour
- ¼ teaspoon Baking Powder
- ⅛ teaspoon (or a Pinch of) Salt
- ⅓ cup Unsweetened Dark Cocoa Powder
- ½ cup (4 ounces) Unsalted Butter, room temperature
- ½ cup (4 ounces) Cream Cheese, room temperature
- 1 ½ cups Granulated Sugar
- 2 Large Eggs + 1 Large Egg White, room temperature
- 1 teaspoon Vanilla Extract
- ½ cup of Whole Milk
chocolate ganache topping (optional)
- ¼ cup Heavy Whipping Cream
- ⅔ cup Semi-Sweet Chocolate Chips
- 1 teaspoon Vanilla Extract
recommended baking tools
- 2 bundtlette cake pans
- Large Piping Bags (for piping the chocolate pound cake batter, optional)
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.
- 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.
- Add in the 2 eggs, 1 egg white, and 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.
- 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.
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.
Keywords: chocolate pound cake, chocolate pound cakes, chocolate bundtlettes, chocolate, bundt cakes, bundt cake, mini bundt cakes, bundtlettes
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