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Mini Chocolate Bundtlette Cakes

Author: Charlotte Rutledge

Mini Chocolate Bundtlette Cakes Recipe

This rich chocolate cake recipe translates beautifully to single-serve mini Bundts.

At a glance

12 mini cakes
Nutrition information


Choose your measure:


  1. Preheat the oven to 350°F. Grease the six wells of a mini swirl bundtlette pan. Note: To bake this in a loaf pan, see our recipe for Chocolate Loaf Cake.
  2. In a medium-sized mixing bowl, beat together the butter, sugar, salt, vanilla, baking powder, espresso powder, cocoa, and Cake Enhancer to make a sandy, somewhat clumpy mixture. Don't worry; the eggs will smooth things out.
  3. Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl midway through this process.
  4. Add half the flour to the bowl, beating at low speed to combine.
  5. Add all of the milk, beating at low speed to combine.
  6. Add the remaining flour, beating gently just until the batter is smooth.
  7. Pour the batter into the prepared wells, filling them ¾ full; you'll be baking a second batch, so half the batter should remain.
  8. Bake the cakes for 20 to 24 minutes, or until a toothpick inserted into the center of one comes out clean; the top will look a tiny bit damp.
  9. Remove the cakes from the oven, wait 5 to 10 minutes, and turn them out of the pan onto a rack to cool.
  10. Grease the pan again, and bake the remaining cakes.
  11. Yield: 12 mini swirl bundtlette cakes.

Nutrition Information

  • Serving Size 1 mini cake (81g)
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 250
  • Calories from Fat 90
  • Total Fat 10g
  • Saturated Fat 6g
  • Trans Fat 0g
  • Cholesterol 70mg
  • Sodium 200mg
  • Total Carbohydrate 38g
  • Dietary Fiber 1g
  • Sugars 26g
  • Protein 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.