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Mini Bundt Cakes will be the cutest addition to your Easter Sunday desserts table this year! Homemade chocolate 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!
This mini chocolate bundt cake recipe can be made year-round as 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.
Ingredients for Mini Bundt Cakes
- 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.
- Chocolate – For the best flavor, use semi-sweet chocolate.
- Heavy Cream – Do NOT substitute this with any other dairy product.
How to Make Mini Chocolate Bundt Cakes Step by Step
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 in a medium bowl 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 cake molds and bake for 18 minutes.
Cool. Cool the mini bundt cakes on a cooling rack 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!
Mini Bundt Cake Variations
- Prepare a glaze. Opt to make a glazed version of the chocolate ganache if you’re looking for a slightly less decadent topping or if you just want something thinner than a ganache.
- Use different candies and sprinkles. You don’t have to use chocolate robin eggs in the center! Fill the center with your guests’ favorite candies or chocolates! For a non-Easter celebration, use different colored sprinkles such as red and pink for Valentine’s Day and fill it with chocolate hearts!
- Make different flavors. Of course this will take a little bit of extra time but if you have it, try swirling in peanut butter when filling the mini bundt pans!
Tips for Success
- Make sure you thoroughly grease the mini bundt pan with melted butter using a pastry brush. You can also use non-stick spray if you don’t want to use butter. I dusted the pan with cocoa powder instead of flour which meant there wasn’t any transference of white flour onto the dark cakes.
- The consistency of 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 mini bundt 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 cooling 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.
- 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.
- The chocolate ganache will be softly set and won’t fully harden.
FAQs
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.
Be sure to really cover every nook and cranny of the pans with butter first, then cocoa powder.
I actually haven’t had bundtinis from Nothing But The Bundt, but from a quick search, it does look like these mini bundt cakes are basically bunditinis.
There would not be enough batter to cover a 9×13 and you would risk burning the cake. If you’re looking for a sheet cake recipe, try this Easy Chocolate Cake recipe instead.
Yes, if they’re undecorated, they can be frozen for up to 3 months. Make sure they are in a freezer-safe container and/or wrapped well with plastic wrap before freezing.
Storage Instructions
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.
If you want to store the chocolate ganache, you may store in a sealed container in the fridge for 1-2 days. Allow the ganache to come to room temperature before using.
Serving Suggestions
Serve mini bundt cakes to finish off brunch! A great brunch spread would include my Heirloom Tomato Galette or Tomato Ricotta Tart and Cheesy Bacon Sausage Breakfast Sliders. Wash these down with a classic mimosa.
Mini Chocolate Bundt Cakes
Equipment
Ingredients
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
Instructions
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.
My batter is not runny at all. :( Is there one egg or two? The ingredient list says one, but the instructions says “eggs”??? My batter is in the oven right now but I fear it it will a total fail.
It’s 1 egg
I made these and used peanut m&m’s for a little get together we hosted for my friend that is retiring this month. These mini bundt cakes were so easy to make and tasted so good.
My family loves Nothing Bundt cakes, so I was nervous they would complain I made a homemade version. They LOVED these. Making again for Easter with the mini eggs. So cute.
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.
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!