Chocolate Berry Bundt Cake #BundtAMonth

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This month I am joining a new baking group.  It’s a #BundtAMonth baking group and every month there is a new theme that can be baked in a large Bundt pan or small Bundt pans.  I’ve had a large pan forever but my mom got me a mini Bundt tin that makes 6 mini Bundts in a cool twisting shape that is GoldTouch from Williams-Sonoma.

The theme for this month was chocolate.  Very appropriate for February and Valentine’s Day right? When I started thinking of ideas I came up with chocolate chip cake, chocolate sour cream cake, and triple chocolate cake.  I couldn’t decide.  When I was in the market this week they had berries on sale and suddenly inspiration hit.  Chocolate Bundt cake with berries would be wonderful for this month.

I made the cakes in my mini tin and 5 of the 6 Bundt cakes came out without any problem so I considered that a success.  My husband and I each had one and loved every bite.  The inside melted in my mouth and had a rich chocolate flavor along with hints of white chocolate chips.  The berries made for a sweet and delicious addition.  Not only did they taste good, they were beautiful as well.  Because we had so many we were able to share with our friends as well.

Chocolate Berry Bundt Cake (adapted from The Family Kitchen)
6 T. butter
1/2 c. applesauce
1 c. sugar
1/2 c. brown sugar
3 eggs
1 t. vanilla
1/2 c. cocoa powder
1 c. flour
1/3 c. sour cream
1 c. white chocolate chips
1 1/2 c. powdered sugar
2 T. milk
1 t. vanilla extract
2 c. mixed berries (I used strawberries, raspberries, blueberries, and blackberries)

1.  Preheat the oven to 350 degrees.  Spray a mini Bundt pan tin with cooking spray and set aside.

2.  In a large bowl cream together the butter and sugars.  Add in the applesauce and mix well.

3.  Add the eggs and vanilla to the sugar mixture and mix until light and fluffy.  Mix in the cocoa powder, flour, sour cream, and white chocolate chips.  Mix well.

4.  Spoon the batter into the mini Bundt pans, filling almost to the top.

5.  Place the pan in the oven and bake for 25-35 minutes depending on the size and type of pan.

6.  Remove the pan from the oven and check the cakes with a toothpick.  If the toothpick comes out clean they are done.

7.  Allow the cakes to cool for 5 minutes then flip them over and out of the pans onto a wire rack.  Cool completely.

8.  Meanwhile, mix together the powdered sugar, milk, and vanilla.  Stir until well combine.  Drizzle over top of each cake then top with fresh berries.

Link to BundtaMonth on Pinterest –

This post linked to:
Seasonal Inspiration, Sweet Saturday, Foodie Friends Friday, Foodtastic Friday,



  1. I have a silicone mold for 16 Mini rabbit Cupcakes. wondering if I could use this recipe for those and how long I should cook them? Please let me know if you can help. As I would love to use this mold for Easter. thanks.

    1. Hello, Thank you for your comment. Unfortunately I do not know how long you would have to cook the cakes for as I have not made this in a mini mold before. Sorry!

  2. Bless you for sharing with your friends. Too many of us just hoard our cakes and it’s not good. 🙂 I love your little Bundts with berries. And I love the way you drizzled the glaze just so. Beautiful!

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