Mini Cinnamon Chocolate Bundt Cakes
These Mini Chocolate Bundt Cakes are very moist and fluffy. They’re flavored with cinnamon, which complements the rich chocolate flavor.
This past weekend, I wanted to use my mini bundt pans, which have been neglecting for a while. I was searching through the Food Librarian‘s blog for inspiration and came across her cinnamon chocolate bundt cake recipe, which she proclaimed to be her favorite bundt of all time! With such an endorsement, I decided to try it out.
I was a bit doubtful about whether I’d like the combination of chocolate and cinnamon. The Food Librarian said that the recipe was easy to put together, and it was. I didn’t even need an electric mixer.
Ingredients
- Water
- Vegetable or canola oil
- Butter
- Unsweetened cocoa powder
- All-purpose flour
- Granulated sugar
- Salt
- Ground cinnamon
- Buttermilk
- Baking soda
- Large eggs
- Vanilla extract
Unsweetened cocoa powder: I use natural cocoa powder for this recipe, but you can use Dutch-process cocoa powder, too.
How to Make the Cakes
Preheat oven to 350°F and grease a mini bundt cake pan.
Combine the water, oil, butter, and cocoa powder in a pot and bring the mixture to a boil over high heat. Mix while it boils until it’s well combined.
Whisk the flour, sugar, salt, and cinnamon in a large mixing bowl. Add the dry ingredients to the chocolate mixture and mix until combined.
Stir in the buttermilk and baking soda until combined.
Combine the eggs and vanilla in a small bowl. Pour the mixture into the batter and mix. Pour the cake batter into the prepared mini bundt pan.
Bake the cakes for about 20 to 25 minutes at 350°F. Leave the chocolate cakes in the pan to cool.
Once the cakes are cooled to room temperature, they are ready to serve. You can enjoy them plain or top them with powdered sugar or drizzle chocolate sauce or glaze over the top. They are also nice with some fresh fruit on the side.
Storage
Cooled cakes will keep in an airtight container for a couple of days at room temperature. If you would like to freeze them, wrap them in plastic first and then store them in a freezer container or bag. They will keep for a couple of months.
The cakes came out quite pretty, and they were delicious! Super moist and fluffy. Probably the most moist bundt cake I’ve made to date. There is enough chocolate flavor to satisfy chocolate lovers, and the cinnamon adds a nice dimension to the taste. It’s not too much cinnamon, so it tastes like a spice cake, but it complements the chocolate well.
This may not be my favorite bundt recipe of all time, but it is definitely on my list of favorites.
More Chocolate Cake Recipes
- Chocolate Cake Mix Mug Cake
- Chocolate Sour Cream Pound Cake
- No Bake Chocolate Cake
- 2 Ingredient Microwave Chocolate Cake
- Chocolate Cupcakes with Mascarpone Frosting
- Cinnamon Chocolate Cake
Mini Cinnamon Chocolate Bundt Cakes
Ingredients
- 1 cup water
- 1/2 cup vegetable or canola oil
- 1/2 cup butter
- 5 tbsp cocoa, I used natural cocoa, but Food Librarian says both dutch and natural work
- 2 cups all-purpose flour
- 2 cups sugar
- 1/4 tsp salt
- 2 tsp cinnamon
- 1/2 cup buttermilk
- 1 tsp baking soda
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease mini bundt pan.
- In a pot, add water, oil, butter and cocoa and bring to a boil, stir until mixed.
- In a large bowl, combine flour, sugar, salt, cinnamon with a whisk. Add the chocolate mixture to the flour and mix until combined. Add the buttermilk and baking soda and mix.
- In a small bowl, combine the eggs and vanilla. Add to the batter and combine. Pour the batter in the prepared pan. Bake in a preheated oven for approximately 20-25 minutes at 350°F.
- Cool the cake in pan. When cool top with a dusting of powdered sugar.
Notes
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Yummy!! Thanks for this mouth watering recipe. It makes me hungry.
Thanks for sharing this recipe. I really feel hungry!
Cheers,
Carsten
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