Mini Chocolate Bundt Cake Recipe

This mini bundt cake recipe makes the most delicious chocolate bundt cakes you have tasted. It’s so easy to make these mini bundt cakes at home – and they taste just as good as Nothing Bundt cakes! 

Have you ever been to Nothing Bundt Cakes? They make these delicious and cute mini bundt cakes – in a variety of flavors. They are all delicious, but the chocolate is my favorite. Chocolate anything is always my favorite. One of their trademarks? Each little cake has lots of delicious cream cheese frosting on it. Yum!

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I recently had a Pampered Chef party and bought a mini bundt tray that makes 6 mini bundt cakes at once. I was so excited because my mom had this bundt cake recipe that I wanted to make. This recipe makes buying a mini bundt pan totally worthwhile!

If you don’t have a mini bundt pan, I highly recommend getting one. You will impress everyone when you serve these mini bundt cakes! It’s the perfect dessert to make when you are taking a meal – or simply want to serve individual desserts for company.

I actually made 30 of these mini bundt cakes last week for all the teachers at my son’s school (for National Lutheran School’s Week) and then made another batch of 16 later in the week for all of the students in my husband’s 8th grade class. Everyone who tries these cakes loves them!

I love this recipe because it is much cheaper than going to Nothing Bundt Cakes. There, you get one cake for $4.50. With this recipe, I can make 12 homemade bundt cakes for less than the price of 1 store bought one! 

It is also an incredibly easy recipe. You have the cakes mixed up in a matter of minutes – no mixer required! The frosting takes a bit more time, but it is definitely time well spent. This cream cheese frosting recipe that I use? It is simple and oh so decadent. I could easily eat it by the spoonful and yes, have done so on occasion. Ahem. I’m usually more of a frosting girl than a cake one – but these cakes? I love everything about them.

Here’s my recipe for chocolate mini bundt cakes with cream cheese frosting. 

Bundt Cake Ingredients:

For the cake:
1 box chocolate cake mix
1 box (3.4 oz) instant chocolate pudding
4 eggs
1 cup sour cream
1/2 cup butter, melted
1/2 cup water
2 cups (12 oz) semi-sweet chocolate chips

For the frosting:
8 ounces cream cheese, softened
6 tablespoons butter, softened
1 teaspoon vanilla
3 1/2 – 4 cups powdered sugar

How to Make Copycat Nothing Bundt Cakes:

In a large bowl, mix together the chocolate cake mix and pudding. Add eggs and sour cream. Stir in melted butter and water. Stir until completely mixed.

Add in chocolate chips. Pour into mini bundt cakes. Bake at 350 degrees for 18-20 minutes, or until top springs back lightly when touched.

Remove from oven and flip cakes from the pan. Allow to cool completely before frosting.

Meanwhile, with a mixer, cream together softened cream cheese and butter. Add in vanilla.

Add powdered sugar, 1 cup at a time, until frosting reaches the desired consistency. Put frosting into a piping bag and pipe cream cheese frosting over the bundt cakes.

Additional Tips for Baking Mini Bundt Cakes:

You do not need to use a mixer for the cakes – simply stir in a large bowl with a spatula.

My mini bundt cake pan is a Pampered Chef one (very similar to this bundt pan). Read your directions with your pan carefully because my bundt cake pan does not need to be greased – and the cakes fall out easily every time. If your pan does need to be greased, be sure to do so.

If your bundt cake pan is smaller – or larger – you can definitely use this recipe, but will need to adjust the cooking times accordingly.

I use my medium cookie scoop to fill my bundt cake pan. It takes about 3 full scoops to fill each mini cake pan. I have 3 different sizes of scoops and use my cookie scoops all the time! They are definitely one of my favorite kitchen tools.

Make sure your cream cheese and butter are truly softened before making your frosting. You need a mixer for this part of the recipe. Cream the butter and cream cheese and add the powdered sugar until your frosting reaches the desired consistency. It is generally right around 3 1/2 cups for me.

When you are piping your frosting, I have learned (since taking these pictures) to use a Number 12 piping tip – and a disposable frosting bag. This will make frosting much easier! You can put your frosting in a disposable sandwich bag and clip off the corner (as I did for the bundt cakes in these pictures). That works in a pinch but the Number 12 tip doesn’t cost much and makes your cakes look even more like the copycat cakes they are!

When piping the frosting, start right near the top and curve over and down the cake. If you hold the cake in your hand and turn it as you go, it is easier to frost that way.

Since there is cream cheese in the frosting, you can store the frosted cakes in the fridge. If you are serving them within a couple hours of frosting, out on the counter is fine.

Another option is always to make the cakes and the frosting ahead of time, but to frost shortly before serving so your cakes can stay out at room temperature. There are lots of options! Just choose the one that works best for you.

Looking for more delicious chocolate desserts?

If you want another individual treat, try making these perfect homemade buckeyes that always impress. You can’t eat just one!

Want a quicker buckeye option? Try making this decadent buckeye cake that everyone loves.

If you are looking for something different than your traditional chocolate chip cookies, try baking chocolate chip shortbread cookies. It’s a light and tender chocolate cookie that will become a family favorite.

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