Mini Chocolate Bundt Cakes with Cream Cheese Frosting Recipe

I love chocolate Bundt cake. My family and I discovered how irresistible Bundt cakes can be at an outdoor concert last spring when we tried one from a vendor. The moment I took that first bite, I was hooked. Since then I’ve searched for a recipe that could match that experience, and I finally found one that comes very close. This recipe produces a dense, extremely moist cake with intense chocolate flavor — it won’t disappoint.

For this chocolate Bundt cake you’ll need a chocolate cake mix, instant chocolate pudding, sour cream, eggs, water, oil, and mini chocolate chips.

Combine the cake mix, instant pudding, sour cream, eggs, water, and oil in a mixing bowl.

Once the batter is fully combined, fold in the mini chocolate chips.

Spray your Bundt pans with cooking spray and fill them about two-thirds full. If you accidentally overfill them, the batter may rise over the top; simply trim the excess after the cakes cool. My daughters actually enjoy those trimmed tops — sometimes I add frosting and make a little Bundt cake sandwich for a special treat.

Bake at 350°F. Mini Bundt cakes need about 15–18 minutes; a full-size Bundt requires 45–50 minutes.

This recipe yields either one regular Bundt cake or about ten mini Bundt cakes. I prefer the minis: they’re charming, easier for a family of four to enjoy, and they freeze well for guests or quick desserts. If you have leftover batter, pour it into mini muffin tins, bake, frost, and freeze — they thaw by lunchtime and make a convenient school-lunch dessert.

While the cakes bake, prepare the cream cheese frosting. This frosting complements the chocolate cake perfectly. You’ll need cream cheese, butter, powdered sugar, and vanilla extract.

Cream the softened cream cheese and butter together until smooth. Mix in the vanilla, then add the powdered sugar gradually, one cup at a time, until the frosting is light and fluffy.

Beat until airy, then transfer the frosting to a pastry bag for easy decorating.

When the cakes are done, remove them from the oven and let them cool in the pans for about 15–20 minutes (10 minutes for minis). Then remove from the pans and finish cooling on a rack. For best flavor, wrap completely cooled cakes in plastic wrap and refrigerate overnight; chilling intensifies the chocolate. Take the cakes out at least 30 minutes before serving so they return to room temperature.

You can frost before or after refrigerating. If frosting beforehand, be sure the cakes are fully cooled so the frosting doesn’t melt.

For decorating, pipe loops or swirls with the cream cheese frosting and add a small pool of frosting in the center so every slice has a bit of frosting. Finish with mini chocolate chips for texture and a polished look. For seasonal occasions, add a light dusting of sprinkles.

These moist, rich, and decadent Bundt cakes are addictive — once you try them, you’ll be hooked.