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Mini Easter Bundt Cakes

5 from 1 vote
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Mini Easter Bundt Cakes will be the cutest addition to your Easter Sunday spread this year! Homemade bundt cakes are individually portioned and topped with sweet chocolate ganache. Little candy robin’s eggs top off each mini bundt cake with a touch of pastel sprinkles!

Several bundt cakes are presented on a wire cooling rack.

If you love pastels as much as I do, this season is huge for you! I love that I can walk around the Easter section of my local Target and just feel all of the bright and sunny springtime feelings. And what better way to celebrate those feelings than with these adorable mini bundt cakes?!

While you can use this mini chocolate bundt cake recipe year round, they’re perfect for turning into little robin’s nests with the addition of the mini chocolate eggs in all of their pastel glory. Of course, you can never miss an opportunity for themed sprinkles, which you’ll also find in abundance here.

Between the pastel treats and moist, soft, chocolatey bundt cake, you’ll also find a layer of sweet chocolate ganache! The homemade ganache calls for just two simple ingredients – semi-sweet chocolate and heavy cream. Simple as it may be, it elevates these mini bundt cakes in a decadent way.

Multiple mini bundt cakes are topped with chocolate ganache, sprinkles, and mini robins eggs.

What You’ll Need:

For the bundt cakes, you should have:

  • Flour – All-purpose flour will give the cakes their structure.
  • Cocoa Powder – Unsweetened works best.
  • Baking Powder and Baking Soda – These two ingredients are vital for creating the fluffy consistency that’s formed as the cakes rise. Measure each with care!
  • Salt – Just a pinch.
  • Brown Sugar – You can make your own by combining one cup of white sugar with one tablespoon of molasses.
  • Egg – The more golden the yolk, the higher quality the egg is.
  • Oil – You can use canola or vegetable.
  • Sour Cream – Use a full fat, no low fat option.
  • Coffee – I like to use regular coffee, but you can also opt for a shot of espresso or even a teaspoon of instant coffee mixed with water.
  • Sprinkles – The more, the merrier!
  • Mini Easter Eggs – Search for these chocolate eggs in the Easter section of your local store.

For the ganache, you’ll need:

  • Chocolate – For the best flavor, use semi-sweet chocolate.
  • Heavy Cream – Do NOT substitute this with any other dairy product.
A mini bundt cake has been topped with ganache, sprinkles, and two chocolate eggs.

How to Make Mini Easter Bundt Cakes

For more detailed instructions, scroll to the bottom of this post.

Prepare. Preheat the oven to 350°F and prepare a mini bundt cake pan with butter and cocoa powder.

Whisk. Combine the dry ingredients for the cake batter and create a well in the middle of the bowl.

Mix, then combine. Mix together the wet ingredients in a separate bowl, then combine the wet and dry ingredients.

Bake. Transfer the cake batter into the prepare mini bundt pans and bake for 18 minutes.

Cool. Cool the mini bundt cakes completely before frosting.

Make the ganache. While the cakes are cooling, make the ganache by pouring warm cream over chopped chocolate. Leave the ingredients alone for a moment, then mix until smooth.

Assemble. This is the fun part! Drizzle the ganache on top of each cooled mini bundt cake. Top with sprinkles and pastel eggs, and enjoy!

A single bite of a bundt cake is being lifted from the plate.

Common Questions:

How do I prevent the mini bundt cakes from sticking to the pan? Be sure to really cover ever nook and cranny of the pans with butter first, then cocoa powder.

A bundt cake has been cut in half, revealing chocolate ganache that has drizzled through the center of the cake.

How much should I fill the pans with batter? Fill your mini bundt pans no more than halfway with batter! That way, your cakes don’t overflow as they bake.

A spoon is drizzling ganache onto a chocolate bundt cake.

Craving more chocolatey goodness?

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Mini Easter Bundt Cakes

5 from 1 vote
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 12 mini bundt cakes
Author: Julie Chiou
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For the mini bundt cakes:

  • 1 cup (125 g) all purpose flour
  • ½ cup (43 g) cocoa powder
  • ½ teaspoon baking powder
  • 1 ½ teaspoons baking soda
  • Pinch of kosher salt
  • 1 cup (220 g) brown sugar
  • 1 large egg
  • 3 tablespoons canola/vegetable oil
  • ¾ cup (173 g) sour cream
  • ½ cup (118 ml) freshly brewed coffee, or one shot of espresso or 1 teaspoon instant coffee mixed in water
  • Sprinkles
  • Approximately 60 mini Easter eggs, I used 5 per cake

For the chocolate ganache:

  • 4 ounces (113 g) semi-sweet chocolate
  • 4 ounces (113 ml) heavy cream


For the mini bundt cakes:

  • Preheat the oven to 350 °F (177 °C). Prepare a 6 hole mini bundtlette pan by brushing it with melted butter and dust with cocoa powder.
  • Add the flour, cocoa powder, baking powder, baking soda, salt and sugar into a large mixing bowl.
  • Use a whisk to thoroughly combine then make a well in the center.
  • In a separate bowl or jug, mix together the eggs, canola oil, sour cream and coffee.
  • Slowly pour the wet ingredients into the dry ingredients beating well as you go.
  • Transfer the cake batter into the bundtlette pan filling just over half way. The mixture will look very thin and runny. Cover the leftover batter and keep at room temperature until you’re ready to make the next batch.
  • Bake in the center of the preheated oven for 18 minutes.
  • Leave to cool in the bundtlette pan for 10 minutes before inverting on to a cake stand or wire rack. Leave to cool completely before frosting.
  • Repeat for the remaining cake batter.
  • When the mini chocolate bundt Cakes are cool, drizzle over the chocolate ganache then add the sprinkles and mini Easter eggs to the center of each cake.

For the chocolate ganache:

  • Chop the chocolate into very small pieces and add it to a heatproof bowl.
  • In a saucepan, heat the cream until it’s simmering then remove from the heat and pour it over the chopped chocolate.
  • Leave the chocolate and cream to sit in the bowl for a few minutes.
  • Next, gently stir the chocolate and cream until the mixture comes together as a glossy ganache.
  • Using a spoon, drizzle the ganache on top of the mini chocolate bundt cakes.

Recipe Notes

For the bundt cakes:
  • Make sure you thoroughly grease the bundtlette pan with melted butter using a pastry brush. You can also use non stick spray if you don’t want to use butter. We dusted the pan with cocoa powder instead of flour which meant there wasn’t any transference of white flour onto the dark cakes.
  • The batter will be very thin and runny so don’t worry and think you’ve mixed it wrong! It is deliberately wet so that it yields a moister, softer cake.
  • Do not fill your bundtlette pan any more than just over halfway as it might overflow. Most recipes recommend filling two-thirds full but we found for the most even mini bundt cakes it’s better to slightly under fill the pan. Properly baked sponge will be springy to the touch and a toothpick inserted into the center should come out mostly clean.
  • To turn out the cakes place a wire rack or platter on top of the bundt pan then flip the whole thing over. You might need to give the pan a small tap or shake but the mini bundt cakes should pop right out.
  • Storage: Mini Chocolate Bundt Cakes will stay fresh for at least 4 days if kept at room temperature in a sealed container. Undecorated, they can be frozen for up to 3 months.
For the chocolate ganache:
  • This chocolate ganache is made on a 1:1 ratio and to get a perfect ganache it’s important to weigh both ingredients as volume and weight are not the same.
  • Use a good quality semi-sweet chocolate. For a darker ganache you can substitute with bitter- sweet chocolate.
  • Don’t allow the cream to reach boiling point when you heat it otherwise it will be too hot to temper the chocolate.
  • As long as you weighed the ingredients the end result will be a beautiful ganache. If your proportions are off the ganache might split. This is usually because too much fat has been added.
  • If the ganache looks like it has split you can add a teaspoon of room temperature milk (don’t be tempted to add more cream) to it and beat it until it comes back together.
  • The chocolate ganache will be softly set and won’t fully harden.
  • Storage: Store in a sealed container in the fridge for 1-2 days. Allow the ganache to come to room temperature before using.


Serving: 1 mini bundt cake | Calories: 267 kcal | Carbohydrates: 34 g | Protein: 3 g | Fat: 14 g | Saturated Fat: 7 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 33 mg | Sodium: 174 mg | Potassium: 180 mg | Fiber: 2 g | Sugar: 22 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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Tuesday 5th of April 2022

Hi Julie! Do you think this would possible work as cupcakes instead? I recognize that they are completely different shapes, but am not sure if they'd have drastically different cook times. I'm aware you haven't likely tested it as such, but still thought I'd ask.

Julie Chiou

Wednesday 6th of April 2022

Hi Elise, you definitely could try these as cupcakes. I would presume they would bake around 15-18 minutes. My suggestion is to check it at the 15 minute mark and bake longer if it is still jiggly in the center. You're right, I haven't tested this for cupcakes and I hope this was helpful. Good luck!