Indulge in a Perfect Small Glazed Chocolate Bundt Cake: Your Ultimate 6-Inch Recipe Guide

Are you searching for that perfect, decadent dessert that’s just right for a cozy evening, a small celebration, or simply a treat for two? Look no further! This delightful small chocolate Bundt cake recipe, baked in a convenient 6-inch Bundt pan, is designed to deliver maximum flavor with minimal effort. Imagine a rich, moist chocolate cake, elegantly draped in a glistening vanilla glaze or a luxurious chocolate ganache – a truly irresistible sweet sensation.

Small Glazed Chocolate Bundt Cake on a plate

As an avid baker of 6-inch cake recipes, I frequently receive inquiries about adapting batters for small Bundt cake pans. The question often arises: “Can my existing small cake recipes be easily transferred to a small Bundt pan?” The answer, delightfully, is a resounding yes!

My journey into the world of small Bundt cakes began during a routine trip to the grocery store. While browsing the baking aisle at Walmart, I stumbled upon a treasure: 6-inch Bundt cake pans readily available! This meant no more special online orders or trips to specialty craft stores. I immediately grabbed two of these gems, eager to experiment with my collection of small cake recipes.

My initial tests were incredibly successful. First, I transformed my beloved small carrot cake recipe into an adorable Bundt for Easter. Then, I tackled my small chocolate cake recipe, which is the very foundation of the scrumptious cake you see pictured here. These experiments confirmed that you can indeed use most of my small cake batters to create beautiful small Bundt cakes without needing complex adjustments.

Bundt cakes, instantly recognizable by their distinctive fluted design, get their name from the unique pan they’re baked in. These pans feature a central tube and a decorative, curvy pattern – a stark contrast to the smooth, flat-sided angel food cake pans. While large 12-cup Bundt pans are common, my preference leans towards the smaller 3-cup variety. This size is perfect for crafting a delicious Bundt cake that yields just enough servings for two, or a small family gathering.

One of the greatest appeals of Bundt cakes, in my opinion, is their minimal decorating demands. Gone are the days of painstakingly spreading frosting or piping intricate designs. With a Bundt cake, all you need to do is prepare a simple Bundt cake glaze or an easy ganache recipe and pour it over the top. The glaze naturally cascades down the cake’s elegant curves, creating a stunning presentation with little to no artistic skill required. It’s truly a baker’s dream for beautiful, fuss-free desserts.

Slice of small chocolate bundt cake with glaze

Understanding Small Bundt Cake Pan Sizes and Capacities

The specific pan I utilized for this recipe is a 6-inch Bundt cake pan, which boasts a volume of 3 cups. This means it can comfortably hold approximately 2 cups of cake batter, allowing ample room for the cake to rise without overflowing during baking. Understanding your pan’s capacity is crucial for successful Bundt baking.

Given the vast array of mini and small Bundt cake pans available on the market, you might need to do a little quick math to ensure this recipe works perfectly with your specific bakeware. For instance, if you’re using a 6-cavity mini fluted tube pan, each individual cavity typically holds about 1 cup of volume. To allow for proper rising, you’ll want to fill each cup approximately three-quarters of the way full. Following this guideline, this single small Bundt cake recipe will yield roughly three mini Bundt cakes when baked in a multi-cavity pan.

What if I don’t own a 6-inch Bundt cake pan?

No 6-inch pan? No problem! Your baking ambitions don’t have to be curtailed. If you’re looking to bake a standard-sized 12-cup Bundt cake, I highly recommend exploring my recipes for a rich Chocolate Pumpkin Bundt Cake or a decadent Chocolate Espresso Bundt Cake. These are fantastic options for larger gatherings or when you simply crave more cake!

Alternatively, if you don’t possess any Bundt cake pan at all, you can still enjoy this delicious chocolate batter. Simply make Small Batch Chocolate Cupcakes! The very same batter can be baked in a standard cupcake pan, offering a different yet equally delightful presentation of this rich chocolate treat.

Essential Ingredients for Your Small Chocolate Bundt Cake

To create this irresistible chocolate Bundt cake with its perfect glaze, gather the following high-quality ingredients. Each plays a vital role in achieving that moist crumb and rich flavor:

Semisweet Chocolate: Opt for a good quality semisweet chocolate with around 55% cacao content. This provides a deep, balanced chocolate flavor without being overly bitter or sweet, making it the perfect foundation for our cake.
All-Purpose Flour: This is the backbone of most baking, providing structure. It’s crucial to measure flour correctly by spooning it into your measuring cup and then leveling it off. This prevents over-measuring, which can lead to a dry, dense cake.
Unsweetened Cocoa Powder: Essential for intensifying the chocolate flavor, giving the cake a richer, darker hue and depth that baking chocolate alone cannot fully achieve.
Baking Soda: This leavening agent works with the acidic buttermilk to create carbon dioxide bubbles, which are trapped in the batter, causing your cake to rise beautifully and creating a tender texture.
Espresso Powder: A secret weapon for chocolate cakes! A small amount of espresso powder doesn’t make the cake taste like coffee; instead, it remarkably deepens and enhances the natural chocolate flavor, making it truly sing. You’ll only notice its absence if you omit it.
Salt: A pinch of salt is vital for balancing the sweetness and amplifying all the other flavors in the cake, ensuring it’s never bland.
Unsalted Butter: Beyond adding a luxurious flavor, butter contributes to the cake’s tenderness and moistness. As it melts during baking, its steam helps the cake rise and traps air, creating a wonderfully delicate crumb texture. Ensure it’s softened to room temperature for proper creaming.
Granulated Sugar: Provides sweetness, helps tenderize the cake, and aids in browning the crust.
Packed Brown Sugar: The molasses in brown sugar adds a subtle caramel note and, crucially, contributes to a moister, chewier cake texture. Make sure it’s soft and moist, not dry and hard.
Large Egg: Use one standard large egg, brought to room temperature. A cold egg can cause the batter to curdle and will prevent the cake from rising as effectively, leading to a denser result. It acts as an emulsifier, binding ingredients, and adds structure.
Vanilla Extract: A classic flavor enhancer that complements the chocolate beautifully, adding warmth and complexity.
Buttermilk: The acidity in buttermilk is essential for activating the baking soda, leading to a light and airy cake. If you don’t have buttermilk, a simple substitute is whole milk with a teaspoon of lemon juice or vinegar added, allowed to sit for 5-10 minutes. I highly recommend using whole milk, as the extra fat significantly contributes to the cake’s moistness and rich texture.
Hot Coffee: As with espresso powder, hot coffee (or strong brewed coffee) works wonders in chocolate cakes by deepening and enriching the chocolate flavor profile. If coffee isn’t preferred, hot water or even beer can be substituted for similar results, though coffee offers the best flavor enhancement.
Vanilla Glaze or Ganache: For that perfect finishing touch and elegant presentation.

How To Bake Your Perfect Small Chocolate Bundt Cake: Step-by-Step

Crafting this delicious small Bundt cake from scratch is a rewarding experience. Follow these detailed steps for a perfectly moist and flavorful result:

Prepare Dry Ingredients: In a medium bowl, sift together your all-purpose flour and unsweetened cocoa powder. Sifting ensures there are no lumps and helps aerate the mixture. Then, stir in the baking soda, espresso powder, and salt. Set aside.
Cream Butter and Sugars: In a large mixing bowl, using a stand mixer with a paddle attachment or a hand mixer, cream together the softened unsalted butter, granulated sugar, and packed brown sugar on medium-high speed. Beat until the mixture is light, fluffy, and pale in color, typically about 1-2 minutes. This crucial step incorporates air, which contributes to the cake’s rise and tender crumb.
Add Wet Ingredients (Except Liquids): Scrape down the sides of your bowl with a rubber spatula to ensure everything is well combined. Then, beat in the room-temperature egg, vanilla extract, and the cooled melted chocolate until just combined. Be careful not to overmix at this stage.
Combine Wet and Dry Alternately: Reduce your mixer speed to the lowest setting. Begin adding the dry ingredients alternately with the buttermilk and hot coffee (or your chosen liquid substitute). Start with approximately one-third of the flour mixture, mix briefly, then add half of the liquid mixture. Repeat, finishing with the final third of the flour mixture. As soon as the flour is about 90% incorporated, stop the mixer and finish mixing gently by hand with a rubber spatula. Overmixing develops gluten, which can lead to a tough cake.
Prepare Pan and Bake: Pour the beautifully smooth batter evenly into your pre-greased 6-inch Bundt cake pan. Ensure the pan has been generously coated with cooking spray or butter and floured to prevent sticking.
Bake to Perfection: Place the pan in a preheated oven at 350°F (175°C) and bake for 30-35 minutes. The cake is ready when a wooden toothpick or skewer inserted into the center comes out clean or with only a few moist crumbs attached.

How many servings can a 6-inch Bundt cake provide?

Serving sizes are wonderfully flexible, especially when it comes to a delightful treat like a Bundt cake. This 6-inch Bundt cake is typically generous enough to be sliced into 4-6 servings, making it ideal for a small family or a few guests.

However, if you prefer smaller, more modest portions, or are serving it as part of a larger dessert spread, you can easily slice it into 8 smaller pieces, effectively yielding 8 servings. It truly is the perfect versatile dessert for any occasion, big or small!

The Art of Glazing Your Chocolate Bundt Cake

Glazing your chocolate Bundt cake is arguably the most fun and visually rewarding part of the process, transforming a simple cake into an elegant dessert. To ensure a clean and professional-looking glaze, I recommend a simple setup:

First, place your completely cooled chocolate Bundt cake on top of a wire rack. Position this wire rack over a baking sheet (or a large plate lined with parchment paper or foil for super easy cleanup). This clever arrangement allows any excess glaze to drip down neatly without pooling around the base of your cake, ensuring a crisp finish and preventing your cake from becoming soggy on the bottom.

Using a spoon, a small measuring cup with a spout, or even a squeeze bottle, pour your chosen glaze (vanilla glaze or chocolate ganache) evenly over the top of the Bundt cake. Allow the glaze to flow naturally down the beautiful fluted curves and sides of the cake. For an extra touch of flair, you can do a second pour for a thicker coating or to create a more dramatic drip effect.

If you plan to add any decorative elements like colorful sprinkles, toasted nuts, or chocolate shavings, apply them immediately while the glaze is still wet and tacky. This ensures they adhere firmly to the cake and don’t just slide off.

Once glazed, let your cake sit undisturbed at room temperature for approximately 1 to 2 hours. This allows the glaze to set and harden, creating that lovely, slightly crisp exterior. If you’re in a hurry, you can carefully transfer the glazed cake (still on the wire rack) to the refrigerator to speed up the setting process.

Optimal Storage for Your Glazed Chocolate Bundt Cake

Proper storage is key to maintaining the freshness and deliciousness of your chocolate Bundt cake. Here are the best practices:

Room Temperature Storage (Glaze): If your Bundt cake is adorned with a simple vanilla glaze (which is typically stable at room temperature), store it in an airtight container at room temperature. It will remain wonderfully fresh and moist for up to 4 days, ready to be enjoyed whenever a craving strikes.
Refrigerated Storage (Ganache or Warmer Climates): If you’ve opted for a rich chocolate ganache, or if you live in a particularly warm and humid environment, it’s best to store your cake in the refrigerator. Place it in an airtight container, and it will keep well for up to 1 week.
Serving Refrigerated Cake: A cold cake, while safe to eat, often doesn’t allow its full flavor profile to shine. The fats and flavors are somewhat muted when chilled. For the best tasting experience, if your cake has been refrigerated, allow it to sit out at room temperature for 15-30 minutes before serving. This brief warming period brings out the intricate flavors and restores the cake’s tender texture, making each bite truly memorable.

More Small Bundt Cake Recipes to Explore

If you’ve fallen in love with the ease and deliciousness of this chocolate Bundt cake, you’ll be thrilled to know there are many more flavors waiting to be transformed into small Bundt perfection. Expand your baking repertoire with these other delightful small cake recipes:

Small Vanilla Cake Recipe: A classic, versatile choice that pairs beautifully with any glaze.

Small Red Velvet Cake: A stunning, subtly cocoa-flavored cake with its iconic red hue.

Small Lemon Cake: Bright, zesty, and incredibly refreshing for a lighter treat.

Small Chocolate Bundt Cake Recipe (6-Inch, Glazed)

Yield:
4-6 servings

Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

This Glazed Chocolate Bundt Cake is a perfectly portioned recipe baked in a 6-inch Bundt cake pan. It’s incredibly moist, rich in chocolate flavor, and beautifully decorated with your choice of vanilla glaze or decadent chocolate ganache for an unforgettable sweet treat.

Ingredients

1 ounce semisweet chocolate, chopped (around 55% cacao)
1/2 cup all-purpose flour (spooned and leveled for accurate measurement)
1/4 cup unsweetened cocoa powder (for deep chocolate flavor)
1/4 teaspoon baking soda (leavening agent)
1/4 teaspoon espresso powder (enhances chocolate, optional but recommended)
1/4 teaspoon table salt (balances flavors)
1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened to room temperature
1/4 cup granulated sugar (for sweetness and texture)
1/4 cup packed brown sugar (soft and moist, not dry and crumbly, for moisture)
1 large egg, at room temperature
1 teaspoon vanilla extract (for flavor enhancement)
1/4 cup buttermilk, at room temperature (or substitute whole milk with 1 teaspoon vinegar added; do not use skim or low fat)
2 tablespoons hot coffee (or substitute beer or hot water, enhances chocolate)
Vanilla Glaze or Ganache, for decorating (as desired)

Instructions

Preheat oven to 350°F (175°C). Generously grease one 6-inch Bundt cake pan with cooking spray or rub the pan thoroughly with softened butter, then dust lightly with flour, tapping out any excess.
Melt the semisweet chocolate. You can do this by adding about an inch of water to a small saucepan and bringing it to a simmer. Turn off the heat and place a heatproof bowl (like a glass or metal bowl) over the pan, ensuring the bowl does not touch the water. Add the chopped chocolate to the bowl and stir occasionally until completely melted and smooth. Remove from heat and let cool for 10 minutes. Alternatively, place chopped chocolate in a microwave-safe bowl and microwave for 30 seconds. Stir, then continue microwaving in 15-second intervals, stirring after each, until melted and smooth.
In a medium bowl, sift together the all-purpose flour and cocoa powder. Then, stir in the baking soda, espresso powder, and salt until well combined. This ensures no lumps and even distribution.
In a large mixing bowl (using a stand mixer with a paddle attachment or a hand mixer on medium-high speed), beat together the softened butter, granulated sugar, and packed brown sugar. Continue beating for about 1 minute, or until the mixture is light, fluffy, and creamy.
Scrape down the sides of the bowl with a rubber spatula to incorporate any butter and sugar clinging to the sides. Then, beat in the room-temperature egg, vanilla extract, and the cooled melted chocolate until just combined.
With the mixer on the lowest speed possible, begin adding the flour mixture alternately with the buttermilk and hot coffee. Start by adding approximately one-third of the flour mixture, mix briefly, then add about half of the liquid mixture. Repeat this process, ensuring you begin and end with a portion of the dry ingredients. Once the flour is about 90% incorporated and you no longer see large streaks of dry ingredients, stop the mixer. Switch to a rubber spatula and gently fold in the remaining flour by hand to avoid overmixing the batter, which can lead to a tough cake.
Transfer the finished batter evenly into the generously greased and floured 6-inch Bundt pan. Gently tap the pan on the counter a couple of times to release any air bubbles. Bake for 30-35 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
Once baked, remove the Bundt cake from the oven and let it cool in the pan on a wire rack for about 15 minutes. This allows the cake to firm up slightly, making it easier to remove. After 15 minutes, carefully run a thin knife around the edges and the central tube of the pan to loosen the cake. Invert the cake onto the cooling rack, allowing it to cool completely right-side-up before decorating.
Once the Bundt cake is fully cooled to room temperature, decorate it with your preferred vanilla glaze or rich ganache. Store the glazed cake in an airtight container at room temperature for up to 4 days (best for simple glaze). If using ganache or for longer freshness, store in the refrigerator for up to 1 week. For the best flavor and texture, allow any refrigerated cake to sit at room temperature for 15-30 minutes before serving.

Notes

This recipe yields roughly 2 cups of batter, which is perfect for a 3-cup capacity 6-inch Bundt pan. As there are many different Bundt pan sizes and capacities, you might need to adjust for your specific pan. For example, if using mini fluted pans with 1-cup capacity cavities, fill each cavity about 3/4 of the way full and bake for 10-15 minutes to make approximately 3 mini cakes.
Love this small-batch baking approach? Explore my full list of 6-Inch Cake Recipes, which includes delightful options like yellow cake, strawberry cake, and more, perfect for adapting to your small Bundt pan.
Don’t have a 6-inch Bundt pan, or any Bundt pan at all? No worries! This versatile chocolate batter can be used to make delicious Small Batch Chocolate Cupcakes. For a different cake format, check out my recipe for an 8-inch One Layer Chocolate Cake.

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Easy 6 Inch Bundt Cake Recipe