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Mini Cinnamon Chocolate Bundt Cakes

These cakes are so pretty and delicious! They’re super moist and fluffy.
Servings: 7 mini bundt cakes (approximately)
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
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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

Recipe adapted from Food Librarian
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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