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Mini Chocolate Bundt Cake Sandwiches

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  • Author: Lizzy Wolff


Mini chocolate bundt cakes are sliced in half and filled with fluffy buttercream, topped with some crunchy, sweet cereal and drizzled with chocolate.


Units Scale

for the cakes

  • 1 or 2 mini bundt pans (if you only have one, you’ll just bake them one tray at a time)*
  • 1 3/4 cups all-purpose flour, plus more for pans
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 3/4 cups good cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 extra-large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee
  • chocolate chips, for the drizzle


  • Click the link above for the recipe


for the cakes

  1. Grease and flour the crap out of your pans (or spray with baking spray).
  2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
  3. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
  4. With the mixer on low speed, slowly add the wet ingredients to the dry until fully combined. Scrape the entire bowl with a rubber spatula. With mixer still on low, add the coffee and stir until just combined.
  5. Pour the batter into the prepared mini bundt pans (each well should be about 3/4 full) and bake for 25-30 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes (I mean it), then turn them out onto a cooling rack and cool completely.
  6. I used my standard vanilla buttercream recipe. You can find it in the link above!
  7. As far as cereal, I just stuffed some into the buttercream and piled some on top. Then I melted some milk chocolate chips and drizzled it on top to add to the drama!


*You can usually thrift these for just a couple dollars. Don’t buy one full priced until you’ve tried to bargain shop

  • Category: Dessert, Cake
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