Are you in search of a dessert that is easy to make, looks cute, and tastes heavenly? Then, this chocolate mini bundt cake recipe is just what you need! These mini bundt cakes are perfect for any celebration, be it a birthday, Valentine’s Day or any other special occasion. In just a few simple steps, you can create a decadent dessert that will leave everyone wanting more.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
- 1 cup water (room temperature)
Instructions
- Preheat your oven to 350°F and grease your mini bundt cake pan with butter or cooking spray.
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
- Add the vegetable oil, vanilla extract, white vinegar, and room temperature water to the dry ingredients and mix until smooth.
- Pour the batter into the prepared mini bundt cake pan, filling each about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pan for 10 minutes before removing them and placing them on a wire rack to cool completely.
- Dust with powdered sugar or drizzle with chocolate ganache before serving.
Nutritional Information
Each mini bundt cake contains approximately:
- Calories: 210
- Total Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 216mg
- Total Carbohydrates: 35g
- Dietary Fiber: 2g
- Sugars: 21g
- Protein: 2g
Cooking Time
The total cooking time for this chocolate mini bundt cake recipe is approximately 25 minutes.
Equipment
You will need a mini bundt cake pan and a mixing bowl for this recipe.
Serving Suggestions
These mini bundt cakes are perfect on their own or served with a scoop of vanilla ice cream. They can also be topped with whipped cream or fresh berries for an extra pop of flavor.
Variations
If you want to mix things up, you can add in some chopped nuts, chocolate chips or even some shredded coconut to the batter. You can also try using different flavors of extract, like almond or peppermint, for a unique twist.
Substitutions
If you don’t have vegetable oil, you can use canola or coconut oil instead. You can also substitute apple cider vinegar for the white vinegar. For a dairy-free version, you can use almond milk instead of water.
Storage
These mini bundt cakes can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Tips
- Make sure your water is at room temperature so that it doesn’t affect the consistency of the batter.
- Don’t overfill the mini bundt cake pan, or the cakes will rise too high and won’t cook evenly.
- Let the cakes cool for at least 10 minutes before removing them from the pan to avoid sticking.
Notes
You can also make one large bundt cake using this recipe. Simply adjust the baking time to 45-50 minutes.
Frequently Asked Questions
Can I use a different type of flour?
All-purpose flour works best for this recipe, but you can substitute with cake flour or gluten-free flour if needed.
Can I freeze these mini bundt cakes?
Yes, you can freeze these mini bundt cakes for up to 2 months. Just wrap them tightly in plastic wrap and place them in an airtight container before freezing.
What should I do if my cakes are too dry?
If your cakes turn out too dry, you can try adding a bit more vegetable oil or water to the batter next time.
This chocolate mini bundt cake recipe is the perfect dessert for any occasion. With its rich chocolate flavor and cute mini size, these bundt cakes are sure to impress your guests. The best part is that they’re incredibly easy to make, so you don’t have to be a master baker to create something delicious. So what are you waiting for? Give this recipe a try and indulge in the sinful delight of chocolate mini bundt cakes!