Mini Chocolate Bundt Cakes

These are an extremely moist chocolate cake with a delicious cream cheese frosting on top. It makes for an easy and tasty personal size treat!

Mini Chocolate Bundt Cakes... These are an extremely moist chocolate cake with a delicious cream cheese frosting on top. It makes for an easy and tasty personal size treat!

Moist chocolate cake is a weakness of mine. To me, there is nothing more indulgent than taking a bite and having it topped with rich cream cheese frosting. The combo is HEAVENLY!

Bundt cakes happen to be one of my favorite types of cakes because they are beyond moist, rich and divine! This is why today’s recipe is so perfect, because I took a delicious bundt cake and scaled it down to personal sized cakes!

Mini Chocolate Bundt Cakes... These are an extremely moist chocolate cake with a delicious cream cheese frosting on top. It makes for an easy and tasty personal size treat!

We actually served these cakes at my wedding- only instead of frosting we topped them with ice cream and hot fudge… either way is incredible!

If you are a chocolate lover like myself, then this cake is a MUST! It tastes so good and the cake base is freezable so that you can pull them out on a as-needed-chocolate-fix basis :)

Trust me, you haven’t had a moist chocolate cake until you try this recipe! It is sheer perfection!

Mini Chocolate Bundt Cakes... These are an extremely moist chocolate cake with a delicious cream cheese frosting on top. It makes for an easy and tasty personal size treat!

Mini Chocolate Bundt Cakes

These are an extremely moist chocolate cake with a delicious cream cheese frosting on top. It makes for an easy and tasty personal size treat!
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings 12
Calories 646kcal

Equipment

  • 1 12 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

  • Preheat oven to 350 degrees F.
  • In a large mixing bowl combine all the ingredients and mix for three minutes.
  • Spray bundt pans with Baking Joy.
  • Fill each bundt cake about 1/2 full.
  • Bake at 350 degrees F for 16 to 18 minutes. Watch them closely after 16 minutes, the time may vary depending on your oven.
  • Let sit in the pans for 3 minutes before turning them out. Cool on a wire cooling rack.

Cream Cheese Frosting

  • Combine all ingredients and beat until smooth and creamy.
  • Spoon frosting into a piping bag and pipe frosting over the top of cooled cakes.
  • Sprinkle with mini chocolate chips.

Nutrition

Calories: 646kcal | Carbohydrates: 87g | Protein: 6g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 595mg | Potassium: 212mg | Fiber: 1g | Sugar: 71g | Vitamin A: 521IU | Vitamin C: 0.1mg | Calcium: 101mg | Iron: 2mg
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Enjoy!

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: cake, dessert

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Comments

  1. Kari

    So I'm a lot obsessed with Nothing Bundt Cakes. These look just like them! I can't wait to try making these at home!
    Kari
    www.sweetteasweetie.com

  2. Amy

    How many does this make? I have 4 mini bundt pans...thanks, I can't wait to try these!

  3. Gail Draper

    1

    These mini bundts look fabulous! Can you please tell me what decorating tip you used for the cream cheese frosting?

  4. Rachel

    Wondering if you do freeze them, how long does it take them to thaw?

  5. Lauren

    5

    Made these for my little girls second birthday today and they were so moist and delicious! Everyone loved them! I made 12 mini bundt cakes with this recipe.

  6. CLAIRE WOOD

    Are these made in the 4 inch mini bundts or the 2 inch? I have two of the 2" pans which make 24 in each pans. I use them when I want brownies to look a little fancier.

  7. Katie

    Just had an actual "nothing bundt cake" and mine turned out nothing like them! I followed recipe exactly, wondering if beating for 3 mins was too long? They seemed like a regular cake not bundt, very light and airy not dense like bundt. Going to try the lemon kind and not beat so long.

  8. Wendy Craig

    How would you suggest freezing your mini bundt cakes so they can be made ahead of time for a wedding?
    Thanks for your advice!

  9. Chris

    2

    Made these and they are very light and fluffy. I prefer a little more density to my cakes. I didn't make the frosting. When making cream cheese frosting I always include cream cheese AND butter..

  10. Margaret

    How many mini bundt cakes does this make? Do you use the mini bundt cake pan 4" or 6".

  11. Ali

    Look great what pan did u use and what tip for frosting

  12. Melissa

    2

    So...chef in training... a couple of basics, like the baked quantity should be part of the recipe so those of us with 12 mini bundt tins are not scrambling around for SOMETHING ELSE to put our mixed batter into. And to that point, what size (ie: 1/4 cup, 1/2 cup???) mini tins you're using would be extremely helpful for a good outcome. (Because 16-18 minutes... yeah... no.) Besides that, this was a very tasty CUPCAKE. It is most decidedly not a bundt cake. Stars for a tasty cupcake only.

  13. Trudy

    5

    I made these for a wedding as part of a dessert bar. They were a huge hit! Everyone loved them! Super moist and delicious! I found some 3&1/2 cake boards to put them on, perfect size.

  14. Denise

    Can’t see the recipe due to ads

    1. Chef in Training

      Sorry about the trouble. I am working on updating my recipes in a new format so its not so confusing. I just updated this one. For any other recipes you come across in the old format, the ad isn’t actually covering any ingredients up. It just pushes down the ingredient list but the first bullet point stays in its initial spot so it makes it look like it is. It is confusing which is why I am updating them to eliminate that. Sorry for that inconvenience. This updated format should fix the issue you were having. Please let me know if its not or if you have any other questions.