These mini bundt cakes are incredibly moist chocolate cakes topped with a silky cream cheese frosting. They’re easy to make and perfect as individual treats.
I love a truly moist chocolate cake, especially when it’s finished with rich cream cheese frosting. The texture and flavor combination is irresistible.
Bundt cakes are one of my favorite styles because they stay exceptionally moist and have a lovely, dense crumb. For this recipe I scaled a classic bundt into personal-sized portions so you get the same indulgent taste in a convenient single-serving cake.
These mini cakes were even served at my wedding; that time we paired them with ice cream and hot fudge, which was a hit—frosting or ice cream, both are fantastic.
If you’re a chocolate lover, you’ll want to add this to your baking rotation. The cake batter freezes well, so you can bake ahead and enjoy a chocolate fix whenever you like.
Once you try this recipe, you’ll understand what a truly moist chocolate bundt cake should taste like.
Mini Chocolate Bundt Cakes
Prep Time
15
Cook Time
16
Total Time
31
Servings
12
Calories
646kcal
Equipment
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1 12-cup mini bundt cake pan
Ingredients
- 1 chocolate cake mix dry
- 3.9 ounces instant chocolate pudding mix dry
- 1/2 cup sugar
- 1/2 cup sour cream
- 4 eggs
- 3/4 cup vegetable oil
- 3/4 cup water
- 1 teaspoon vanilla
Cream Cheese Frosting
- 12 ounces cream cheese softened
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
Instructions
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Preheat the oven to 350°F (175°C).
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In a large bowl, combine the chocolate cake mix, instant chocolate pudding mix, sugar, sour cream, eggs, vegetable oil, water, and vanilla. Beat on medium speed for about three minutes, until well blended.
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Grease the mini bundt pan well (nonstick spray works best).
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Fill each mini bundt cavity about half full with batter.
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Bake at 350°F for 16–18 minutes. Start checking at 16 minutes; baking time can vary by oven.
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Let the cakes rest in the pan for about 3 minutes, then invert onto a wire rack to cool completely.
Cream Cheese Frosting
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Combine softened cream cheese, powdered sugar, vanilla, and salt. Beat until smooth and creamy.
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Transfer the frosting to a piping bag and pipe over the cooled mini cakes, or spread it with a knife if you prefer.
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Finish with a sprinkle of mini chocolate chips or other garnish if desired.
Nutrition
|
Carbohydrates: 87g
|
Protein: 6g
|
Fat: 33g
|
Sugar: 71g
Tried this recipe?
Tag @nikki_chefintraining in your picture on Instagram so we can see your creation!
Enjoy!