Moist Mini Bundt Cakes (2024)

5 from 8 votes

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Author: Borrowed Bites

Bundt Cake

• ▢ Baking spray
• ▢ ⅔ cups brewed coffee
• ▢ ⅓ cup cocoa powder regular or dutch processed
• ▢ 1 cups sugar
• ▢ ½ teaspoon kosher salt
• ▢ 1¼ teaspoon baking soda
• ▢ 1 eggs + 1 egg yolk
• ▢ ⅔ cups buttermilk
• ▢ ½ cup vegetable oil
• ▢ 1 teaspoon vanilla
• ▢ 1¼ cups flour

Ganache

• ▢ ½ cup heavy cream plus 1-3 tablespoon if needed
• ▢ 6 oz chocolate chips dark or bittersweet

Bundt Cake Instructions

• Preheat oven to 350°F. Spray a 10-inch bundt pan generously with baking spray. Use a clean paper towel to wipe off any excess baking spray from the top of the pan.

  Baking spray

• Microwave coffee and cocoa powder in a microwave-safe bowl for 1 ½-2 minutes, whisking well every 30 seconds. Set aside to cool.

  ⅔ cups brewed coffee, ⅓ cup cocoa powder

• In a stand mixer fitted with a paddle attachment or in a bowl with a hand mixer, combine the sugar, kosher salt, baking soda, egg, and egg yolk on low speed for 1 minute. Scrape sides of bowl with rubber spatula.

  1 cups sugar, ½ teaspoon kosher salt, 1¼ teaspoon baking soda, 1 eggs + 1 egg yolk

• Add buttermilk, oil, and vanilla and mix on low speed for 1 minute. Scrape sides of bowl.

  ⅔ cups buttermilk, ½ cup vegetable oil, 1 teaspoon vanilla

• Add flour and mix on medium for 2 minutes. Scrape sides of bowl.

  1¼ cups flour

• Add cooled coffee-cocoa powder mixture and mix on medium speed for 3 minutes. Scrape sides of bowl.

• Pour batter into prepared mini bundt pan. For our pan it was just over 2 tablespoons of batter (or 1 ½ scoops from a 1½ tablespoon batter scoop (affiliate)). Bake on the center rack for 14-15 minutes, or until a toothpick inserted in the middle comes out clean.

• Allow cakes to cool for 10 minutes in the pan. Invert the warm cakes on a cooling rack and allow to cool fully.

• Wash mini cake pan and repeat with remaining batter.

Ganache Instructions

• Once the cakes are cool, microwave heavy cream in a microwave safe bowl for 45-60 seconds until hot, but not boiling. Pour over the chocolate chips and let sit without stirring for 3 minutes. Then whisk until the ganache is smooth. (If the ganache is not smooth or is too thick, heat an additional 1-3 tablespoon of cream in the microwave until hot, then pour into ganache and whisk. Do NOT microwave the ganache).

• Place the cakes on a cooling rack, and set the cooling rack over a cookie sheet. Pour the ganache over the top of the cake, allowing excess ganache to drip onto the cookie sheet (see more tips in the Q&A section of this post). Allow ganache to set 1-2 hours before serving.

  ½ cup heavy cream, 6 oz chocolate chips

• We love comments! Please come back and leave us one after you’ve tried this recipe

Tips & Tricks

• Make sure the coffee-cocoa powder mixture is cooled before mixing it into the batter. If it’s warm, you risk scrambling the eggs and ending up with a lumpy batter 😬.
• A secret to making any cake more moist is to refrigerate it overnight or freeze it. I highly recommend making these cakes ahead to allow time for one of those options - it really does make a difference!
• Spray the mini Bundt cake pan over the sink to avoid making a mess.
• Wipe the excess spray off the top of the pan to keep the cakes from getting greasy.
• For easy cleaning, use a bottle brush with soap and hot water.
• If the bottoms are too tall, press gently on a flat surface while warm to help even them out.

Freezing Instructions

Allow cakes to cool fully and skip the ganache. Wrap the cakes tightly in plastic wrap and then foil. Freeze for 1-3 months. Before serving, allow the cakes to thaw at room temperature for 5-8 hours (keeping them wrapped while thawing). Once thawed, ganache the cakes and allow another 1-2 hours for the ganache to set before serving.

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