Chocolate Chip Mini Bundt Cakes

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These adorable and luscious Chocolate Chip Mini Bundt Cakes make the coolest looking chocolate chip desserts for any festivity!  We love celebrating the New Year and all celebratory occasions with these tempting mini bundt cakes! 

We’re loving bundts!  Especially these Vanilla White Bundt Cakes, these Mini Decadent Chocolate Bundt Cakes, these Orange Cream Glazed Pound Cakes and this seasonal Pumpkin Bundt Cake!  Lemon Blueberry Bundt Cake too! And our newest obsession? This Caramel Apple Bundt Cake AND Mini Lemon Bundt Cakes!

Why You’ll Love These Chocolate Chip Mini Bundt Cakes

• Bakery‑style charm in a mini size. These little bundts look instantly special without any extra effort — perfect for gifting, parties, or a cozy dessert moment at home.
• Soft, moist, and chocolate‑studded. Every bite is tender and buttery with melty chocolate chips tucked throughout. They taste like a cross between a chocolate chip muffin and a classic vanilla cake.
• Simple ingredients, big payoff. Nothing fancy or fussy — just pantry staples that bake up into something that feels boutique.
• No decorating skills needed. A dusting of powdered sugar, a drizzle of glaze, or a swirl of ganache instantly makes them look polished and elegant.
• Perfect for small‑batch cravings. Mini bundts give you built‑in portion control and a fun, individual‑serving vibe you will love!
• Freezer‑friendly and make‑ahead approved. Bake now, freeze for later, or prep them a day ahead — they stay soft and delicious.
• Versatile for any season. Dress them up with sprinkles, berries, chocolate drizzle, or flavored glazes to match holidays, parties, or your content calendar.

For my cake bundt molds, I used this Nordic Ware Platinum Collection Anniversary Bundtlette Pan.  The mini chocolate chip bundt cakes came out easily out of the molds and looked beautiful.

Ingredients You Need for Mini Chocolate Chip Bundt Cakes

Chocolate Chip Bundt Cake Recipe

• all-purpose flour
• baking powder
• baking soda
• salt
• butter
• brown sugar
• eggs
• vanilla extract
• sour cream
• Ghirardelli Semi-Sweet Chocolate Baking Mini Chocolate Chips

Instructions How to Make Mini Chocolate Chip Bundt Cakes

1. Preheat oven to 350 degrees F. Spray six 1-cup mini fluted tube cake bundt pan molds with nonstick cooking spray for baking.
2. Whisk together the flour, baking powder, baking soda, and salt in a bowl and set aside.
3. In a large bowl, using an electric mixer, beat softened butter on medium to high speed for 30 seconds. Add sugar and beat until fluffy.
4. Add in eggs, one at a time, beating after each addition. Add in vanilla.
5. Beat in flour mixture alternately with sour cream, beating on low after each addition just until moistened. Fold in 1 cup chocolate chips.
6. Add the cake mixture to each mold. To make this easy, you can scoop the batter into a large ziplock bag and snip a hole on the end and pipe it into the molds equally.
7. Bake for 20 minutes or until a wooden pick inserted near the centers comes out clean. Remove and cool in a pan on a wire rack for 5 minutes. Remove from molds. Cool completely.
8. Melt the remaining baking chips with 3 tablespoons butter until smooth and glossy in a small saucepan over low heat.
9. Spoon over cooled cakes or transfer cooled glaze mixture to a zip-top bag. Seal and snip one corner of the bag.  Sprinkle tops with mini baking chips or sprinkles.

Tips:  It’s always best to use room temperature ingredients to get the best results when baking!  This includes eggs, sour cream and butter.

How to Store + Freeze Mini Bundt Cakes

Store at Room Temperature

• Keep the mini bundts in an airtight container at room temp. They stay soft and delicious for 2–3 days.
• If you glazed them, let the glaze fully set before storing so nothing sticks.

Refrigerate (If Needed)

• Not required, but if your kitchen runs warm or you used a dairy‑heavy glaze, refrigerate in an airtight container. They’ll stay fresh for up to 5 days.
• Bring to room temp or warm for a few seconds before serving for the best texture.

Freeze for Later

• Let the cakes cool completely. Wrap each mini bundt individually in plastic wrap. Place the wrapped cakes in a freezer‑safe bag or container. Freeze for up to 2 months.

Thawing + Reheating

• Thaw at room temperature for 1–2 hours.
• Warm in the microwave for 10–15 seconds to revive that soft crumb and melty‑chip magic.
• Add glaze or powdered sugar after thawing for the prettiest finish.

Tips for Perfect Moist Chocolate Chip Mini Bundt Cakes

(Cozy‑luxury, chocolate‑forward, and fuss‑free)

• Grease every nook + cranny like your life depends on it. Mini bundt pans are cute… until they stick. Use a baking spray with flour or brush melted butter into all the grooves for a clean, satisfying release.  I prefer to use Baker’s Joy. It works like a dream.
• Lightly coat your chocolate chips in flour. This keeps them from sinking and gives you those dreamy, evenly‑speckled bites of chocolate throughout.
• Don’t overfill the wells. Aim for about ⅔ full. Mini bundts rise more than cupcakes, and you want that perfect little crown without overflow drama.
• Tap the pan on the counter. A couple gentle taps help the batter settle into the design so every swirl and ridge bakes up beautifully.
• Watch the bake time closely. Mini bundts bake fast. Pull them when the tops spring back and a toothpick comes out clean — overbaking dries them out quickly.
• Let them cool in the pan for 10 minutes. This is the sweet spot: long enough to set, short enough to avoid sticking.
• Flip with confidence. Place a cooling rack on top, flip in one motion, and give the pan a little wiggle. They should slide out like a dream.
• Dress them simply but beautifully. Powdered sugar, a vanilla glaze drizzle, or warm chocolate ganache instantly gives them that boutique‑bakery glow.
• Warm them before serving. A quick 10–15 seconds in the microwave makes the chocolate chips melty again and the crumb extra cozy.
• Freeze like a pro. Wrap individually, freeze, then thaw at room temp. They taste freshly baked every time.

More Variations

• Double Chocolate Mini Bundts – Stir in ½ cup mini chocolate chips + 2 tablespoons cocoa powder for a richer, fudgier chocolate‑chip‑meets‑chocolate‑cake moment.
• Brown Butter Chocolate Chip – Swap the melted butter for brown butter to add warm, nutty, caramel‑toffee notes that make these taste like a bakery secret.
• Espresso‑Kissed Chocolate Chip – Add ½–1 teaspoon instant espresso powder to the batter. It deepens the chocolate flavor without making them taste like coffee.
• Salted Caramel Drizzle – Drizzle warm salted caramel over the cooled cakes. Add a pinch of flaky sea salt for that sweet‑salty magic.

These homemade mini chocolate chip bundt cakes recipe lives up to its hype. They are easy to make and offer a delicious combination of flavors and textures with a hint of chocolate or as much chocolate as you want!

Full of flavor and texture, plus they’re the perfect size for those with a sweet tooth. Whether you’re baking them for a special occasion or just as a treat for yourself or loved ones, these cakes will never disappoint. Plus, there are endless ways to customize them with various ingredients, mix-ins, and toppings.

Happy New Year or Whatever holiday you’re celebrating!!  Let’s devour some yummy mini chocolate chip bundt cakes!

Want more quick ideas and dessert inspo? Follow on Pinterest, Instagram and Facebook for recipe updates, baking tips, and lots of sweet inspiration.

More Chocolate Chip Dessert Recipe Ideas!

• 20 Chocolate Chip Heaven Desserts That Rock! 
• Sheet Pan Perfect Chocolate Chip Cookie Bars
• Dark Chocolate Chip Oatmeal Cookies
• 25 Rockin’ Chocolate Chip Cookie Recipes (that are Freaking Awesome).
• Home-made Chocolate Chip Pudding Cookies
• Perfect Chocolate Chip Cookies

You may love these Homemade Chocolate Peanut Butter Eggs, these Easy Melted Snowman Cookies and these No Bake Cookie Dough Cups too!

Chocolate Chip Mini Bundt Cakes

Kim Lange

These Chocolate Chip Mini Bundt Cakes make the coolest looking chocolate chip desserts for any festivity!  

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Print Recipe Pin Recipe

Cook Time 20 minutes mins

Course Dessert

Servings 6 Individual Bundts

Calories

Ingredients

  

1x2x3x

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter softened
• ¾ cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• ⅔ cup sour cream
• 1 12 ounce bag Ghirardelli Semi-Sweet Chocolate Baking Chips, divided
• 3 tablespoons unsalted butter
• 2 tablespoons Ghirardelli Semi-Sweet Chocolate Mini Baking Chips and/or sprinkles

Instructions

 

• Preheat oven to 350 degrees F. Spray six 1-cup mini fluted tube cake molds with nonstick cooking spray for baking. Make sure you get in all the nooks and crannies and dust with flour if you prefer. I like using Baker's Joy, it works like a dream.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
• In a large bowl, using a mixer, beat softened butter on medium to high speed for 30 seconds. Add sugar and beat until fluffy.
• Add in eggs, one at a time, beating after each addition. Add in vanilla.
• Beat in flour mixture alternately with sour cream, beating on low after each addition just until moistened. Fold in 1 cup chocolate chips.
• Add the cake mixture to each mold. To make this easy, you can scoop the batter into a large ziplock bag and snip a hole on the end and pipe it into the molds equally.
• Bake for 20 minutes or until a wooden pick inserted near the centers comes out clean. Remove and cool in a pan on a wire rack for 5 minutes. Remove from molds. Cool completely.
• Melt the remaining baking chips with 3 tablespoons butter until smooth and glossy in a small saucepan over low heat.
• Spoon over cooled cakes or transfer cooled glaze mixture to a zip-top bag. Seal and snip one corner of the bag.  Sprinkle tops with mini baking chips or sprinkles.

Notes

Tip: If you don't have mini Bundt molds, coat fifteen 2 1/2-inch muffin cups with nonstick cooking spray. Fill each cup two-thirds full. Bake 13 to 15 minutes or until a toothpick inserted near the centers comes out clean. Cool 2 minutes in cups; remove and cool completely. Glaze as above. 

 

 

Keyword cake, chocolate chip, ghirardellil, mini bundt cakes, mini desserts

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Recipe from Ghirardelli