Black Forest Mini-Bundt Cakes

My Black Forest Mini-Bundt Cake recipe needs no extra effort to create a beautifully designed, single-serve dessert! Enveloped in a cloud of whipped cream lies a spoonful of sweet dark cherry compote atop a delicious, dark chocolate mini Bundt cake. The rich, chocolaty flavor is enhanced with a chocolate pudding mix, espresso powder, and chocolate extract that will be a winner for after dinner or the star of your next party.

Imagine the surprise when your guests find out the base of this Black Forest Mini-Bundt Cake is a boxed cake mix. Don’t let that fool you though because the sour cream, whole milk, chocolate pudding mix, chocolate extract, and espresso powder bring out the deep rich chocolate flavor in each bite. It is a show-stopping cake with a pillow of whipped cream and homemade cherry compote.

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Prep Time:  20 mins – Cook Time:  40 mins – Total Time:  60 mins – Servings: 18 mini-cakes

Black Forest Mini-Bundt Cakes Ingredients

Mini-Bundt Cakes

• One 15.25 ounce boxed chocolate cake mix
• One 3-ounce boxed chocolate instant pudding mix
• 1 cup whole milk
• 3 eggs
• ½ cup vegetable oil
• ½ cup sour cream, full-fat
• 1 teaspoon vanilla extract
• ½ teaspoon chocolate extract
• 2 teaspoons powdered espresso

Cherry Filling

• 3 cups frozen dark sweet cherries, pitted
• 2/3 cup granulated sugar
• 4 teaspoons lemon juice
• ¼ cup water
• 2 ½ tablespoons cornstarch
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• Pinch of salt

Whipped Cream

• 2 cups heavy whipping cream
• 4 tablespoons powdered sugar
• 1 tablespoon cold water
• 1 teaspoon gelatin, unflavored

Black Forest Mini-Bundt Cakes Directions

Cake

• Preheat the oven to 350℉. Spray the bottom and sides of min-Bundt pans or use muffin pans with cupcake liners.
• Combine all cake ingredients in a mixing bowl and blend on low speed for 30 seconds. Scrape the sides of the bowl and beat at medium speed for 2 minutes.
• Pour the mixture into your prepared pans and bake.
• Bake for 18-21 minutes.
• Cool in the pan for 15 minutes. Remove the cakes from the pan and cool completely before adding the cherry filling and whipped cream.

Cherry Filling Directions

• Combine all of the cherry-filling ingredients in a medium saucepan. Gently mix avoiding breaking up the cherries.
• Bring the mixture to a boil, then reduce to a simmer Let simmer for 5-10 minutes until thickened. Stir occasionally to prevent sticking to the bottom of the saucepan.
• Taste for sweetness and adjust as needed.
• Set aside to cool.

Whipping Cream Directions

• Chill the mixing bowl and the beater.
• In a small bowl, mix the water and gelatin. Set aside for 2 minutes. Then, microwave for 30 seconds. Set aside.
• Pour heavy cream and powdered sugar into a mixing bowl and beat on medium-high speed until soft peaks form. 
• Add the gelatin and beat at high speed until stiff peaks are formed.

ENJOY! Make memories with the ones you love! 💗