Caramel Chocolate Mini Bundt Cakes Recipe

A Little Cake With a Big Secret

Hello, my dear. Come sit. Let’s talk about cakes. I love a big cake for a crowd. But sometimes, you want a little joy all to yourself. That’s where these mini cakes come in. Each one has a sweet, gooey secret inside. I still laugh at that.

You see, the secret is a soft caramel candy. It bakes right into the middle. When you take a bite, it’s a wonderful surprise. This matters because food should be fun. It should make you smile. What’s your favorite sweet surprise in a dessert?

Why Applesauce is a Kitchen Hero

Now, you might see applesauce in the list. You may think, “In a chocolate cake?” Trust your grandma. It is a magic trick. It makes the cake very moist and soft. It lets us use less butter, too.

I learned this from my friend Margie years ago. Her cakes were always so tender. I asked for her secret. She just winked and said, “The fruit bowl.” This matters. Simple swaps can make things better. Fun fact: Bakers have used applesauce to keep cakes moist since the Great Depression, when butter was scarce.

The Magic of Boiling Water

Here is the strangest step. You add boiling water to the batter. It will look very thin and funny. Don’t worry! This is the real magic. The hot water “blooms” the cocoa powder.

It makes the chocolate flavor deep and rich. Doesn’t that smell amazing? It turns the kitchen into a chocolate shop. Have you ever tried this trick with your hot cocoa mix? It works the same way.

Dressing Up Your Little Cakes

After baking, we make a simple ganache. That’s just a fancy word for chocolate glaze. You warm cream and pour it over chocolate. It becomes a shiny, silky blanket. Drizzle it over your cooled cakes.

Now for the best part. You get to decorate! I used coconut and little spring flowers. You could use sprinkles, nuts, or nothing at all. What would you put on top? Making food pretty is a gift to everyone who sees it.

A Treat to Share (Or Not!)

These little cakes are perfect for sharing. One for you, one for a friend. They are just the right size. But I won’t tell if you keep two for yourself. We all need a little treat sometimes.

Baking them makes the house feel warm and happy. That feeling is just as important as the taste. It’s a little act of love. Do you have a recipe that makes your home feel happy? I’d love to hear about it.

Ingredients:

Ingredient	Amount	Notes
granulated sugar	2 cups	For the Cake Batter
cake flour	1 ¾ cups	For the Cake Batter
dark cocoa powder	¾ cup	For the Cake Batter
baking powder	1 ½ teaspoons	For the Cake Batter
baking soda	1 ½ teaspoons	For the Cake Batter
salt	1 teaspoon	For the Cake Batter
eggs	2	For the Cake Batter
milk	1 cup	For the Cake Batter
applesauce	½ cup	For the Cake Batter
vanilla extract	1 ½ teaspoons	For the Cake Batter
boiling water	1 cup	For the Cake Batter
semisweet chocolate, finely chopped	6 oz.	For the Chocolate Ganache
unsalted butter	2 Tbsp.	For the Chocolate Ganache
heavy cream	½ cup	For the Chocolate Ganache
shredded coconut, easter decorations, or mini cake toppers	As needed	For Decorating

My Gooey Caramel Surprise Cakes

Hello, my dear! It’s Anna. Let’s make something special today. I’m thinking of my grandson’s face when he bit into one of these. He found the hidden caramel and his eyes got so wide. I still laugh at that. These little cakes are pure joy. They look fancy but are so simple. You just need a good mini Bundt pan. Doesn’t that smell amazing? The chocolate will fill your whole kitchen. Let’s get our bowls ready.

Step 1: First, turn your oven to 350 degrees. Grab a big mixing bowl. Put all your dry things right in it. That’s the sugar, cake flour, cocoa, baking powder, baking soda, and salt. Whisk them all together. You want no little white flour streaks. It will look like dark, rich soil. My spoon makes a soft shushing sound. It’s a peaceful start.

Step 2: Now, add the wet ingredients. Crack in the eggs. Pour in the milk and applesauce. Add the vanilla, too. Beat it all on medium for two minutes. Set a timer! The batter will become smooth and shiny. (My hard-learned tip: The applesauce makes the cake so moist. You won’t even taste it, I promise!).

Step 3: Here is the magic part. Carefully stir in the cup of boiling water. The batter will become very thin and liquid. This is perfect! It makes the cake tender. Pour the batter into your pan wells. Fill each one about three-quarters full. Leave a little room for rising.

Step 4: The surprise! Take one caramel candy. Gently press it into the center of each batter-filled well. It will sink down on its own. This creates a secret gooey heart. Bake for 18-20 minutes. A toothpick poked near the edge should come out clean. Why do we avoid poking the center? Share below!

Step 5: Let cakes cool in the pan for just 5 minutes. Then, flip them onto a rack. Now, make the ganache. Heat cream until it simmers. Pour it over chopped chocolate and butter. Whisk until it’s a glossy, dark pool. Drizzle it over every little cake ridge. Top with coconut or sprinkles. The warmth of the cake makes the glaze drip so prettily.

Cook Time: 20 minutes
Total Time: 45 minutes
Yield: about 18 mini cakes
Category: Dessert, Baking

Three Fun Twists to Try

You can play with this recipe. It’s like a good friend, always happy for a change. Here are three ideas I love. They make the cakes feel new again.

Peanut Butter Cup: Use a mini peanut butter cup instead of the caramel. The chocolate and peanut butter melt together inside.

Orange Zest: Add a tablespoon of orange zest to the cake batter. The chocolate and orange flavor is a classic. It feels so fancy.

Minty Fresh: Use a thin chocolate mint patty for the center. Top the ganache with crushed candy canes for a winter treat.

Which one would you try first? Comment below!

Serving Them Up Right

These little cakes are stars all on their own. But I love making a moment of it. Place one on a small, pretty plate. Add a dollop of whipped cream on the side. A few fresh raspberries look lovely, too. The red against the dark chocolate is beautiful. For a party, line them all up on a cake stand. It looks like a sweet little village.

What to drink? A cold glass of milk is always the best friend to chocolate. For the grown-ups, a small glass of ruby port wine is wonderful. It sips like a rich, berry syrup. It matches the deep cake flavor. Which would you choose tonight?

Keeping Your Mini Cakes Fresh

These little cakes stay moist for days. Just cover them tightly at room temperature. They are perfect for making ahead.

You can freeze them, too. Wrap each cooled cake in plastic wrap. Then pop them all in a freezer bag.

Thaw them on the counter when you need a sweet treat. I once forgot a batch in my freezer for a month. They were still delicious with my afternoon tea!

Batch cooking like this saves so much time. It means you always have something sweet to share. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cake Troubles

Is your cake sticking to the pan? Always grease and flour it well. I remember when my first cake came out in pieces. It taught me to be generous with the butter.

Is the ganache too thick or too thin? If thick, add a tiny bit of warm cream. If thin, let it cool a bit more. This control makes you a more confident baker.

Worried about the caramel center? Test doneness with a toothpick near the edge. Avoid the gooey middle. Getting this right guarantees a perfect, molten surprise.

Which of these problems have you run into before? Fixing small issues makes your food taste better. It also makes cooking more fun.

Your Quick Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use a gluten-free flour blend made for baking.

Q: Can I make the batter ahead? A: You can mix it, cover it, and refrigerate for one day.

Q: What can I use instead of applesauce? A: Vegetable oil works just fine. The applesauce just keeps things extra moist.

Q: Can I make a big cake instead? A: Absolutely. Just bake one 9-inch cake for about 35 minutes.

Q: Are the decorations necessary? A: Not at all! A simple drizzle of ganache is beautiful. *Fun fact: The first bundt pans were made in the 1950s.* Which tip will you try first?

Bake Some Joy and Share It

I hope you love baking these little cakes. They always make my kitchen smell wonderful. Sharing them with family is the best part.

I would love to see your creations. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen.

Tell me all about your baking adventure. I read every comment. Now, go preheat that oven and have some fun.

Happy cooking!

—Anna Whitmore.