Bundt Chocolate Pound Cakes, mini size

These Mini Bundt Chocolate Pound Cakes are rich, tender, and a must-make when you're craving just a little bit of chocolate! Garnish with either a sprinkling of powdered sugar or a rich chocolate glaze and some fresh berries for an easy after-dinner treat. Makes approximately 12 mini bundt chocolate pound cakes.

What's in These Mini Chocolate Bundt Cakes?

• All-Purpose Flour
• Baking Powder
• Salt
• Unsweetened Dark Cocoa Powder
• Unsalted Butter
• Cream Cheese
• Granulated Sugar
• Eggs and Egg White
• Vanilla Extract
• Whole Milk

Substitutions

Unsweetened cocoa powder. You can use regular unsweetened cocoa powder or the dark chocolate cocoa as I did with this method. The dark chocolate is a house favorite though and truly gives these mini bundt cakes a nice robust chocolate flavor. I did not test this method using any other type of cocoa powder.

I did not test this method using any alternative flour, milk, sugar, butter, or egg substitutes.

How Many Bundtlette Pans Will I Need?

For this mini bundt chocolate pound cakes recipe you will need two bundtlette pans. I used my Nordic Ware Platinum Collection Anniversary Bundtlette Pans. Each pan makes 6 mini bundt cakes.

Feel free to use any other mini bundtlette pans you may have! I do recommend Nordic Ware though—they are the best in my opinion.

Note that some bundtlette pans aren't as deep as others, so your recipe may yield more mini bundt cakes.

Baker notes

Use a flour-based baking spray. Some people swear by using butter and flour for greasing their bundt pans. For me, I will always use Baker's Joy. It's a flour-based baking spray that, when applied generously to the inside of your bundt pan, gives you a cleanly baked bundt cake every single time.

I've been using Baker's Joy ever since my mother-in-law told me about it and it hasn't failed me yet!

Be generous with your baking spray. Not even joking here—be very generous with applying your baking spray to the inside of the bundtlette pan. And don't forget to spray around the cone!

Use large piping bags. Because the chocolate pound cake batter is on the runnier side, Try dividing up the batter into a large piping bag or two. It's a lot easier to handle this way.

If you don't want to go the piping bag route, you can always use a spoon or a glass measuring cup. Have a paper towel handy to wipe away any excess batter that might down over the side.

Allow it to cool. After you've removed the bundtlettes from the oven, do not immediately invert them onto a cooling rack. Wait 10-15 minutes before doing so. It's a good idea to also run a pairing knife along the edges first too.

Use a cleaning brush tool. When it comes time to cleaning your bundtlette pan, I truly recommend using this cleaning brush tool from Nordic Ware. It was gifted to me by my mother-in-law a few years ago at Christmas and it's come in handy a few times getting the little leftover bits and pieces that always get stuck in the creases.

Bundt Cake Baking Essentials

Mini Bundt Cake FAQs

How many bundtlette pans will I need for this method?

You will need two. They can be the same pan or two different styles.

What if I only have one bundtlette pan?

You can keep the remaining half of the cake batter in the refrigerator. Allow it to come to room temperature first, then use when the bundtlette pan is empty and cool.

Alternatively, you can pour any remaining batter into cake or cupcake tins to bake immediately.

Are there any substitutions for the all-purpose flour, granulated sugar, butter, or milk?

No, not at this time. I only tested this method using the ingredients shown below in the method.

Can Use regular unsweetened cocoa powder instead of dark cocoa?

Yes, genuinely. Swap out the same amount.

What bundtlette pan did you use for this mini bundt chocolate pound cakes recipe?

I used my Nordic Ware Platinum Collection Anniversary Bundtlette Pans. Each pan makes 6 mini bundt cakes.