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A bite of chocolate mini bundt cake lifted on a fork, showing the moist interior.
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Chocolate Mini Bundt Cake

Prep Time 15 minutes
Cook Time 18 minutes
Servings 6

Ingredients

  • 1 cup all-purpose flour
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ cup 1 stick butter, room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • ¼ cup sour cream
  • ½ tsp vanilla extract
  • ¼ cup cacao powder plus 2 tbsp for dusting the pan
  • ½ cup milk

Glaze

  • 4 oz chopped baking chocolate or bark not chocolate chips
  • 3 tbsp milk
  • 2 tbsp powdered sugar

Instructions

  • Preheat oven to 350°F. Butter the mini bundt pan and dust with cacao powder.
  • Whisk flour, salt, and baking soda together; set aside.
  • Cream butter and sugar. Add eggs one at a time, then sour cream and vanilla.
  • Mix in cacao powder and half the flour mixture. Add milk, then remaining flour — mix just until combined.
  • Divide batter among cavities and bake 15–18 minutes, until a toothpick comes out clean.
  • Cool in the pan 10–15 minutes, then turn out onto a rack to cool completely.
  • Microwave chopped chocolate and milk in 20-second bursts, stirring between each, until smooth. Stir in powdered sugar.
  • Glaze the cooled cakes and serve.

Notes

  • Storage: These keep at room temperature in an airtight container for up to 2 days, or in the fridge for up to 5. That said, the glaze looks and tastes best the day it's made, so if you're making these ahead, I'd hold off on glazing until serving day.
  • No mini bundt pan? A regular muffin tin works — just reduce the bake time and start checking a few minutes early with a toothpick.
  • Serve it with: fresh berries, whipped cream, or a scoop of vanilla ice cream. Coffee, hot cocoa, or a cold glass of milk all work as a drink pairing.