Mini Chocolate Bundt Cakes


I have a problem. And that problem begins with me finding something absolutely delicious online, then me having to try and replicate it or to make something similar. The other day I was on Tumblr and saw mini bundt cakes. Oh my goodness. And with that I just had to, just had to make, mini bundt cakes.

I bought the pan for $15 at Bed Bath and Beyond. While I don’t usually buy pans that are very specific and limiting to what they can do (as in bundt cake pans can only make…bundt cakes), I figured I don’t ever buy video games or movies, I don’t go shopping very often, so once in a while, it is okay!


Once I had the pan, I needed the recipe. I searched through almost all of my media sites– the Pinterest, FoodGawker, FoodNetwork, Tumblr, Instagram, my go to blogs, and eventually, found the one that I did. I chose this one because while most bundt cakes are dense, I wanted mine to be light yet full of flavor.

As usual, because I hate washing dishes, I try to limit the amount of dishes I have to use. For this recipe, I altered it a little bit to only have to use ONE!

In the large glass mixing bowl, melt the butter in a microwave. Mix in the coffee and cocoa powder and whisk until smooth. Set it aside until it is warm to the touch. Then, add in the vanilla and crack one egg into mixture and whisk it fast to prevent it from cooking.


Sift in the flour, baking soda, and salt and mix until just combined. Do not over mix or else it will cause the cake to be dense.


Take your mini bundt cake pans and spray them with nonstick cooking spray. Dust with cooca powder. To evenly get the batter in, I used my OXO ice cream scoop and put in two scoops per. Bake in the oven until it is nicely puffed and a toothpick comes out clean.


Let them slightly cool before tipping them out. If they don’t come out at first, allow them to cool some more then shake the pan up and down and it will help loosen them.


Allow them to cool completely before decorating with berries and powdered sugar!


There are a lot of choices as to what to put on top of bundt cakes. I’ve seen people use a chocolate drizzle, some use whipped cream or a cream cheese frosting. I decided that the chocolate was sweet enough as it was and opted for just a dusting of powdered sugar and fruit.


These came out amazing! However, I did not realize what a pain cleaning the bundt cake pan was going to be. I was able to wash it just fine but upon closer inspection, there were still some traces of oil in the crevices. I sat for a good half hour cleaning out each and every crevice in the pan. If you spend money on something, you have to take good care of it! If there is an easier and faster way of cleaning these things that I simply am missing, please let me know. please. please. please.


Mini Chocolate Bundt Cakes

recipe adapted from Bake to the Roots

makes 16 mini bundt cakes

3/4 c brewed coffee

1/2 c butter, melted

1/2 c cocoa powder

1 c sugar

1 c all-purpose flour

1 tsp baking soda

1/4 tsp salt

1 large eggs

1/2 tsp vanilla extract



Preheat the oven to 350 degrees. Grease the mini bundt pans with nonstick spray and dust with some cocoa powder. Set aside.

In a large bowl mix the melted butter with cocoa powder and coffee until well combined. Add sugar and mix until dissolved. Allow it to cool for about 3-5 minutes.

Add the egg and vanilla extract to the cooled cocoa mixture and mix until well combined. Sift in the flour, baking soda, and salt and whisk until just combined. Do not overmix.

Take an ice cream scoop and evenly scoop the batter into the mini bundt pans and bake for 18-22 minutes or until toothpick inserted in center comes out clean. Let cool down a bit in the bundt pans and then remove carefully and let cool down completely on a wire rack.

Decorate with berries and dust with powdered sugar!

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