Chocolate-Orange Mini Bundt Cakes Chocolate-Orange Mini Bundt Cakes

Photography: Stacey Brandford | Food Styling: David Grenier | Prop Styling: Geary House

  • Total time 1 hour
  • Portion size 12 servings




Preheat oven to 375°F. Blend butter with flour to form paste; brush all over inside
of twelve ⅓-cup mini Bundt pans.

Cake In bowl, whisk together flour, baking powder and salt. In separate bowl, rub together sugar and orange zest until fragrant. Using electric mixer, beat in butter until fluffy, about 3 minutes; beat in egg, orange juice and vanilla. Beat in flour mixture, alternating with milk, making 2 additions of flour mixture and 1 of milk. Stir in chocolate chips.

Divide batter among prepared pans. Bake until tops are golden brown and cake tester inserted in centres comes out clean, 12 to 14 minutes. Let cool in pan on rack for 3 minutes. Remove from pan; let cool completely. 

Glaze In microwaveable bowl, microwave chocolate chips and cream on high until smooth, stirring halfway, about 1 minute. Drizzle over cakes; top with orange zest. Let set before serving.

Test Kitchen Tip: Mini Bundt pans can be purchased at kitchenware stores or at

Nutritional facts PER MINI BUNDT CAKE: about

  • Fibre 1 g
  • Sodium 101 mg
  • Sugars 14 g
  • Protein 2 g
  • Calories 199
  • Total fat 11 g
  • Potassium 75 mg
  • Cholesterol 38 mg
  • Saturated fat 7 g
  • Total carbohydrate 24 g


  • Iron 8
  • Folate 12
  • Calcium 4
  • Vitamin A 8
  • Vitamin C 6
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Baking & Desserts

Chocolate-Orange Mini Bundt Cakes