Mini Orange Bundt Cakes

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 4 Eggs room temperature
  • 7 oz unsalted butter. room temperature
  • 5 oz sugar
  • 7 oz self rising flour
  • zest from 2 large oranges you may need some of the juice too
  • 1 cup milk
  • Chocolate flakes or chips as preferred
  • 1/3 oz baking powder
  • pinch of salt
  • 1 oz vanilla sugar
  • Icing sugar to decorate

For the Chocolate glaze:

  • 1 1/2 cups icing sugar
  • 4 tablespoons cocoa powder
  • 2 tablespoons milk or water
  • 1 tablespoon Nutella


  • Cream butter and sugar using an electric mixer (about 5 minutes).
  • Beat in vanilla sugar, eggs (one at a time), salt and orange zest; mix well.
  • Add milk and mix well.
  • Add flour and mix until fully incorporated, no clumps left. You should get a batter that is not too thick or watery. If you think it’s too thick add some orange juice until you’re happy with the texture.
  • Add chocolate flakes/chips and gently stir with the tail of a tablespoon.
  • Preheat the oven at 350 F
  • Pour the mixture in the bundt cake molds. Place the molds in a large baking sheet.
  • Transfer to the oven and bake on medium heat in the middle of your oven for about 30 min or until the cakes are golden (test with a toothpick to see if they’re done. If no batter sticks to the toothpick, then the cakes are done. Don’t open the oven on the first 10 minutes.
  • Immediately transfer the cakes to a working surface, bottoms up. Leave to cool and meanwhile make the glaze.

For the Chocolate glaze:

  • Whisk sugar with cocoa and water or milk until no clumps are left. Add Nutella and mix well. If you find the glaze too thick add a bit more water or milk.
  • Pour over the cooled bundt cakes and drizzle some icing sugar and/or sprinkles if you want your cakes more festive.