These mini Bundt cakes are deep, dark chocolate with tart raspberries baked into the middle. The recipe is a small batch that makes four little cakes, which is just right for a date-night dessert with a couple left for the next day.
A homemade dessert is one of the easiest places to save on a special dinner. Everything here is a baking staple except the raspberries, and frozen ones work perfectly and cost less than fresh.
Planning the whole evening? See our Valentine’s Dinner for 2 at Home.
Ingredients and Swaps
- Cocoa powder: Regular unsweetened cocoa, not Dutch-process, since it reacts with the baking soda to help the cakes rise.
- Raspberries: Fresh or frozen. Use frozen berries straight from the freezer so they don’t bleed into the batter.
- Butter: Melted and slightly cooled. A neutral oil gives an even moister cake.
- Milk: Any kind. Buttermilk or brewed coffee both deepen the chocolate flavor.
Tips for Cakes That Release Cleanly
- Grease every groove. Brush the pan with melted butter or use baking spray, then dust with cocoa powder so there’s no white film on the cakes.
- Don’t overfill. Fill each cavity about two-thirds full so the cakes have room to rise.
- Cool for 10 minutes, then turn out. Too soon and they break. Too long and they stick.
- Don’t overmix. Stir just until the flour disappears for a tender crumb.
Raspberry Chocolate Mini Bundt Cakes
Ingredients
Method
- Preheat the oven to 350°F. Grease 4 cavities of a mini Bundt pan well and dust them with cocoa powder.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
- In another bowl, whisk the sugar, melted butter, egg, milk and vanilla until smooth.
- Stir the wet ingredients into the dry until just combined.
- Gently fold in the raspberries.
- Divide the batter among the cavities, filling each about two-thirds full.
- Bake for 18–20 minutes, until a toothpick comes out with a few moist crumbs. Cool in the pan for 10 minutes, then turn out onto a rack.
Notes
- Fold in ¼ cup of chocolate chips for an even richer cake.
- No mini Bundt pan? Bake in a muffin tin for 16–18 minutes.
- Dust with powdered sugar or drizzle with melted chocolate before serving.
How to Finish Them
- Dust with powdered sugar.
- Drizzle with melted chocolate or a quick glaze of ½ cup powdered sugar and 2–3 teaspoons of milk.
- Serve with whipped cream and a few fresh raspberries.
Storage
- Keep covered at room temperature for 2 days or in the refrigerator for 4 days.
- Freeze unglazed cakes, wrapped individually, for up to 2 months.
- Warm for 10–15 seconds in the microwave before serving if you like.
You might also like: Fudgy Brownies and Carrot Cake Bars with Cream Cheese Frosting.
Raspberry Chocolate Mini Bundt Cakes: Your Questions
What if I don’t have a mini Bundt pan?
Use a muffin tin. The batter makes 5–6 cupcakes. Bake for 16–18 minutes.
How do I know when they’re done?
A toothpick inserted near the center should come out with a few moist crumbs and no wet batter. The tops will spring back when pressed lightly.
Can I use strawberries?
Yes. Chop them small and pat them dry first, since strawberries hold more water than raspberries.
