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Mini Bundt Cakes
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4 from 3 votes

Mini Bundt Cakes

These mini Bundt cakes are loaded with chocolate flavor, and there is also vanilla cheesecake mixed into the batter to make them extra special!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 428kcal
Author: Stefani


Cheesecake Ingredients

  • 1/4 cup granulated sugar
  • 8 ounces cream cheese room temperature
  • 1 egg

Cake Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder plus a little extra for dusting the pan
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk

Glaze Ingredients

  • 2 cups powdered sugar
  • 1 tablespoon vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 tablespoon hot water
  • sprinkles to taste


Cheesecake Instructions

  • Mix all ingredients in a small bowl until smooth and set aside.

Cake Instructions

  • Preheat oven to 325 F.
  • Grease the wells of a mini Bundt pan and dust with cocoa powder )or do the same with one 10 inch Bundt pan).
  • In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
  • In a medium-sized mixing bowl, mix butter, sugar, and brown sugar until light and fluffy.
  • Mix in the eggs, one at a time.
  • Mix in the vanilla.
  • Mix in the flour mixture alternately with the buttermilk in three additions until just combined.
  • Add the cheesecake mixture and stir gently so you see a swirl. Do not overmix. You want the batters swirled together, not fully combined.
  • Distribute the batter evenly into the mini Bundt pan's wells.
  • Bake for 30 minutes or until a cake tester inserted into the center of a mini Bundt comes out clean.

Glaze Instructions

  • Mix all ingredients in a small bowl.
  • Add extra water if needed to make a thick glaze that will flow very slowly off of a spatula.
  • Pipe glaze around the top of each cake.
  • Shake each mini Bundt cake to encourage the glaze to drip down the side.
  • Top with sprinkles.


If you don't have buttermilk, you can make it by placing 1 1/2 teaspoons of white vinegar in a liquid measuring cup and then adding milk to the 1/2 cup line. Let it sit for ten minutes before using it.
For the cheesecake component, make sure that the cream cheese is at room temperature. If it's too cold, it won't mix well and you'll end up with lumps.
This can also be made in a 10" Bundt pan. It will take 1 hour to bake.


Calories: 428kcal | Carbohydrates: 57g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 107mg | Sodium: 194mg | Potassium: 143mg | Fiber: 1g | Sugar: 46g | Vitamin A: 704IU | Calcium: 55mg | Iron: 1mg