By: Jill Mills Updated: Jun 23, 2026

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These Mini Chocolate Bundt Cakes offer a rich chocolate flavor and ultra-moist crumb in perfectly portioned, individual cakes. Olive oil keeps them moist and tender for days while cocoa powder and bittersweet chocolate create a deep, bakery-style chocolate flavor.

A plate of mini chocolate bundt cakes, two stacked in front

After I made my chocolate olive oil bundt cake, I couldn’t stop thinking about the recipe and how moist and chocolatey it was. An idea popped into my head – what if I made that same cake but…smaller? Enter these mini chocolate bundt cakes. They’re made with that same recipe, offering the same rich chocolate flavor and moist, tender crumb but in individual mini bundt cake pans.

Making them mini adds an extra layer of fun and I think they’re extra perfect for entertaining too. Since they stay moist for days, they could even be packaged up in cute little boxes and gifted!

While I made these mini bundt cakes based on that specific olive oil bundt cake recipe, you could easily adapt pretty much any bundt cake recipe to work in mini bundt cake pans. My mini pumpkin bundt cakes are already a huge hit in the fall and I make mini lemon bundt cakes every spring.

Why Everyone Loves These Mini Bundt Cakes

Perfect serving size. Each one of these mini chocolate bundt cakes is just the right size for an individual serving. It makes the presentation a bit nicer and perfect for these special occasions.
Rich chocolate flavor. These mini bundt cakes are LOADED with chocolate. Think melted bittersweet chocolate, cocoa powder, and semi-sweet mini chocolate chips in every bite. The combination of the different types of chocolate results in a very deep chocolate flavor.
Ultra tender and moist. I used olive oil in these which is one of my secrets to keeping baked goods extra moist. These mini bundt cakes literally stay moist for days! They’re just as good two days after baking as they are the first day.

Overhead view of four mini chocolate bundt cakes on a white plate

Key Ingredients

These mini bundt cakes are made primarily with baking staples, plus several types of chocolate. Be sure to scroll down to the recipe card below for the exact measurements.

Chocolate – Bittersweet or unsweetened chocolate are both good options. I have used Ghirardelli Premium Baking Chocolate and Guittard Baking Bar with equally good results.
Cocoa powder – Any Dutch-processed cocoa powder will work. I personally recommend Cacao Barry Extra Brute, Ghirardelli Majestic, or Callebaut Royal Dutch for the best flavor.
Espresso powder – Adding espresso powder does not make the cakes taste like coffee; it simply enhances the overall chocolate flavor. Feel free to omit it if you don’t have any on hand.
Boiling water – Poured over the chocolate mixture to melt the chopped chocolate and bloom the cocoa powder and espresso, which helps improve the flavor.
Olive oil – Use extra virgin olive oil (EVOO) for the best results. This is a great place to splurge on quality oil.
Sugar, flour, and salt
Baking powder & baking soda – Both leavening agents are necessary to get the perfect rise and texture in these mini bundt cakes.
Mini chocolate chips – Adding mini chocolate chips to the batter adds another layer of gooey chocolate to the cakes.
Egg – I used one egg plus an additional yolk for added richness. Be sure to bring them to room temperature first.
Sour cream – Adds more moisture and a bit of tanginess to the cake. Be sure to use full fat sour cream. The fat is really necessary to keep the cake moist for days.

How To Make Mini Chocolate Bundt Cakes

The process for making these mini bundt cakes is almost exactly the same as making the full-size olive oil bundt cake. The printable instructions can be found in the recipe card below.

A mini bundt cake pan coated with butter and cocoa powder

Chocolate bundt cake batter in a mini bundt pan

Make the chocolate mixture. Add the chocolate, cocoa powder, and espresso powder to a bowl. Pour boiling water over the ingredients and mix until it forms a paste. Microwave for 15 seconds, if needed to melt the chocolate. Mix until all chocolate is melted. Stir in the olive oil.
Whisk the dry ingredients. Combine the dry ingredients and the mini chocolate chips in a bowl. Adding the mini chips here helps prevent them from sinking to the bottom of the pan.
Add the wet ingredients. Add the eggs, sour cream, and vanilla to the chocolate mixture. Stir vigorously until mixed and thickened.
Prep the pan. Use a pastry brush to spread the melted butter onto every surface of the bundt pans. Sprinkle with cocoa powder and shake and turn to ensure it’s evenly coated.
Combine the ingredients. Pour the chocolate mixture into the dry ingredients. Fold with a spatula until no white streaks of flour remain.
Bake. Scoop the batter into the bundt pans. Smooth on top. Bake for 15 minutes, until each cake bounces back and a toothpick inserted in the center has just slight crumbs.

Drizzling chocolate ganache over a mini chocolate bundt cake on a white plate

Tips for Success

Here are a few helpful tips for making this mini chocolate bundt cakes recipe for the first time.

Use quality chocolate. The flavor of these mini chocolate bundt cakes will be as good as the chocolate used to make them. I always stick with high-quality brands like Ghirardelli and Guittard.
Grease the pans well. Bundt cakes are notorious for getting stuck in the pan. To prevent this, ensure that the entire pan surface is coated with melted butter (softened butter won’t work, it has to be melted) and then coat the butter with cocoa powder. Some people use flour but I like to use cocoa powder because it ensures the outside of the cake isn’t white.
Avoid over-baking. To test when the mini bundt cakes are done, poke the top of one with a finger. It should immediately bounce back. A toothpick inserted in the center should come out with a few crumbs but no wet batter.
Cool in the pans. Leave the cakes in the pan until they’re completely cool, instead of inverting them onto a wire cooling rack. This helps ensure that they stay extra moist.
Other pan options. This recipe also works for a small 6-cavity bundt cake pan. If using a pan that size, adjust the bake time to 15-18 minutes.

A mini chocolate bundt cake on a white plate

Serving & Decorating

Each of these mini chocolate bundt cakes is the perfect individual size, which is so fun. They can be served slightly warm with a dusting of powdered sugar (or vanilla ice cream) or at room temperature drizzled with rich chocolate ganache. Keep in mind that they need to cool completely before the ganache can be added. I prefer to enjoy them at room temperature instead of cold for the best texture.

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