I have a deep, abiding love of cereal. Not the healthy ones made of twigs. I mean the sugariest, most nutritionally void types. Among my favorites is Cookie Crisp (or let’s be honest, any cheap knock off…it’s not rocket science to make this stuff). So, when I decided I was going to split open soft chocolate bundt cakes and fill them with fluffy buttercream, I figured some cereal on top wouldn’t hurt either.
Find the recipe for my vanilla buttercream by clicking here.
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Mini Chocolate Bundt Cake Sandwiches
- Total Time: 60 minutes
- Yield: About 6 mini bundt sandwiches 1x
Description
Mini chocolate bundt cakes are sliced in half and filled with fluffy buttercream, topped with some crunchy, sweet cereal and drizzled with chocolate.
Ingredients
For the cakes:
- 1 or 2 mini bundt pans
- 1 3/4 cups (420 ml) all-purpose flour, plus more for pans
- 1 cup (240 ml) granulated sugar
- 1 cup (240 ml) packed brown sugar
- 3/4 cup (180 ml) good-quality cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 cup (240 ml) buttermilk
- 1/2 cup (120 ml) vegetable oil
- 2 extra-large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 cup (240 ml) freshly brewed hot coffee
- Milk chocolate chips, for the drizzle
Vanilla Buttercream:
- 1/2 cup (1 stick / 113 g) unsalted butter, room temperature
- 2 cups (480 ml) powdered sugar, sifted
- 2 tbsp heavy cream or milk
- 1 tsp pure vanilla extract
- Pinch of salt
To assemble:
- Sugary cereal (such as a chocolate puffed or cookie-flavored variety), for stuffing and garnish
Instructions
Make the cakes:
- Grease and flour the bundt pan cavities thoroughly, or spray with baking spray.
- Sift the flour, sugars, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until combined.
- In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla.
- With the mixer on low speed, slowly add the wet ingredients to the dry until fully combined. Scrape the bowl. With the mixer still on low, add the hot coffee and stir until just combined — batter will be thin.
- Pour batter into the prepared mini bundt pan cavities, filling each about 3/4 full. Bake at 325°F (165°C) for 25–30 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn out onto a cooling rack and cool completely.
Make the buttercream:
- Beat the butter with an electric mixer until pale and fluffy, about 3 minutes.
- Add the sifted powdered sugar in two additions, mixing on low between each, then increase to medium.
- Add the heavy cream, vanilla, and a pinch of salt. Beat on medium-high for 2–3 minutes until light and smooth. Add a splash more cream if needed to reach a spreadable consistency.
Assemble:
- Slice each cooled bundt cake in half horizontally. Spread or pipe a generous layer of vanilla buttercream on the cut side of the bottom half. Press some cereal into the buttercream.
- Melt the milk chocolate chips and drizzle over the top of the assembled cakes. Pile on more cereal for garnish. Serve immediately or refrigerate until ready to serve.
Notes
- The batter is quite thin — that’s normal.
- Fill each well only 3/4 of the way up so the bundt shapes stay defined.
- Add the cereal right before serving so it stays crunchy.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Cuisine: American
Nutrition
- Serving Size: 1 bundt sandwich
- Calories: 620
Frequently Asked Questions
What type of cereal works best for topping the Mini Chocolate Bundt Cake Sandwiches?
For topping, any sugary cereal like Cookie Crisp or its knock-offs complement the chocolate bundt cake nicely.
How do I ensure the chocolate bundt cakes are soft enough to split open?
Make sure to bake the cakes just until a toothpick comes out clean, and avoid overmixing the batter to keep them soft.
Can I use a different frosting instead of the vanilla buttercream?
Yes, you can substitute the vanilla buttercream with another frosting of your choice, but the creamy texture is essential to balance the cake.
