Easy Double Chocolate Mini Bundt Cakes with Vanilla Cardamom Icing
If there’s anything better than chocolate, it’s double chocolate….and that’s what you’ll get in these double chocolate mini Bundt cakes. Drizzled with vanilla cardamom icing, they’re almost too cute to eat…almost. They come together in one bowl making them easy to clean up.
If you’re craving something rich and chocolatey, these one-bowl Double Chocolate Mini Bundt Cakes are the answer. They come together fast and bake up moist and decadent—perfect for an easy chocolate dessert any day of the week.
Whether you’re planning brunch, celebrating with friends, or just want an excuse for an afternoon treat, these little chocolate cakes fit the bill. And if you love one-bowl recipes like me, you’ll love my Easy Blueberry Coffee Cake with Sour Cream or My One Bowl Blueberry Lavender Bread. And we can’t forget my Easy One Bowl Brownies.
Why I think you’ll love this recipe
- Double the Chocolate: Chocolate chips and cocoa powder mean every bite is pure chocolate bliss.
- Warm Cardamom Flavor: The earthy, slightly peppery cardamom pairs beautifully with the rich chocolate.
- Perfect for Brunch: These mini cakes are ideal for a brunch spread, a small celebration, or even an indulgent weekday treat.
Ingredients
This recipe uses many of the main staples of baking: flour, sugar, eggs, salt, and vanilla-with a few other key ingredients.
- Cocoa powder for that chocolatey flavor. You can use natural or Dutch process in this recipe. I have used natural cocoa powder.
- Vegetable or canola oil adds moisture and has a very light flavor that you can’t taste in this recipe.
- Yogurt or sour cream adds richness and tanginess, but not over powering. I love using yogurt and sour cream in my baked goods.
- Milk contributes moisture and makes for a soft and tender crumb.
- Chocolate chips are just yummy and make this the ‘double chocolate’ dessert that it is.
Cardamom has a complex flavor that’s both sweet and spicy, with hints of citrus and mint. It adds a warm, fragrant touch to both sweet and savory dishes. Cardamom is one of the most expensive spices in the world, often referred to as the “Queen of Spices.” (Black pepper is the “King of Spices”)
It’s native to India and has been used in both savory and sweet dishes for thousands of years.
Tips for success
- Don’t overfill your Bundt pans! Sticking to the 2/3 full rule helps prevent overflow and keeps them looking pretty.
- Let the cakes cool before icing so the icing doesn’t melt right off.
- Serve with a scoop of vanilla or chocolate ice cream for the ultimate treat.
How to make these
These mini Bundts are super simple to make…did I mention they come together in one bowl? 🙂 Who can resist such an easy dessert?? I should also mention, for this dessert, I prefer to use an electric hand mixer. So much easier than dragging out the stand mixer. Not that you couldn’t use it, it’s just a little overkill for this recipe, and quite frankly, takes away from the simplicity of this recipe.
On to the recipe…
First, we’ll beat the eggs until frothy, about a minute. Then, we’ll add the sugar in and beat for another minute until fully incorporated. Stream the oil in with the mixer running so it is fully incorporated. Add the sour cream, baking powder, vanilla, and salt. Fold in the cocoa powder until mostly mixed in, then use the mixer to fully incorporate.
Fold in the flour in roughly half-cup increments so you don’t have a mess on your hands. Once it’s mostly mixed in, finish mixing it in with the electric mixer.
Fold in the chocolate chips, add the batter to prepared mini Bundt cake pans, and bake for 25 minutes at 350 F.
When finished, a toothpick inserted in a cake should come out mostly clean. Let the cakes rest for 10 minutes before turning them out onto a baking rack to cool completely. They’ll need to be fully cooled before the icing can be added.
Now you have some delicious mini bundt cakes. Just whip up a quick batch of vanilla cardamom icing, drizzle over the fully cooled cakes, and enjoy!
Final Thoughts
These little Bundts are perfect for sharing (or not!). With their rich chocolate flavor and that hint of cardamom warmth, they’re sure to become a favorite. Make them for your next brunch gathering, bring them to work, or just enjoy one with your afternoon coffee. Let me know if you give them a try — I’d love to hear how they turn out!
Frequently Asked Questions
These cakes can be stored on the counter top for 3 days in an airtight container, or in the fridge for up to a week in an airtight container.
Other Recipes to Try
Double Chocolate Mini Bundt Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup vegetable or canola oil
- 3/4 cups sugar
- 2 eggs
- 1/2 cup yogurt or sour cream, full fat
- 1/2 cup milk
- 1/2 cup cocoa powder, natural or Dutch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Vanilla Cardamom Icing
- 1 1/2 cups powdered sugar
- 2 tablespoons whole milk
- 1/2 teaspoon cardamom, ground
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F and spray your mini Bundt pan with non-stick spray.
- Using an electric hand mixer, beat the eggs for about 1 minute until frothy. Add the sugar and beat for another minute until fully incorporated.
- While the mixer is running, slowly stream in the oil. Then, mix in the sour cream, baking powder, salt, and vanilla extract.
- Gently fold in the cocoa powder until mostly combined, then use the mixer to fully incorporate it.
- Fold in the flour about ½ cup at a time, avoiding a flour explosion. Once mostly mixed, finish combining with the mixer. Fold in the chocolate chips for that extra chocolatey goodness.
- Fill each Bundt pan cup about 2/3 full. Bake for 25 minutes or until a toothpick inserted in the thickest part comes out mostly clean.
- Let the cakes rest for 10 minutes before removing them from the pan to cool completely on a wire rack.
Vaanilla Cardamom Icing
- In a small bowl, mix together the 1 1/2 cup powdered sugar, 2 tablespoons whole milk, 1/2 teaspoon cardamom, and 1 teaspoon vanilla. Mix together until fully incorporated and smooth.
- Drizzle the icing over the bundt cakes. I just use a spoon for this. Let them rest for 10 minutes to let the icing firm up. Serve with ice cream for an even more decadent treat.
Notes
- Store the mini bundt cakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition
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