Get a taste of this Chocolate Fudge Caramel Cake recipe and you’ll be coming back for more! I made mini bundt cakes for parties and entertaining at home, and they’re super moist and delicious. Get the recipe here.
A great way to celebrate a special occasion is to make this chocolate fudge caramel cake recipe for mini bundt cakes. The mini cakes look so cute on a party dessert table and the portion size is a perfect amount. These are also lovely to serve after a plated dinner party as it won’t leave your guests too full.
I started with a box mix and used flavored coffee creamer to infuse even more moisture and flavor into the cakes. I’ve always heard you can use flavored creamer in baking, and since I drink it daily in my coffee I figured I’d try it out. International Delight Caramel Macchiato was the flavor of the week, and chocolate and caramel was sounding like a really good combination!
Of course you can always make a full size cake with this recipe. There are so many options as you can see here. I actually used half the batter to make 12 mini bundt cakes and the other half to make a small cake-for-two (or 4) perfect for date night or a Valentine’s day.
I know there are die-hard bakers out there who ONLY bake from scratch, but as a busy woman, the convenience of starting with a boxed cake mix for ‘everyday’ baking can’t be beat. I usually save the flour & sugar measuring for holidays or special occasions.
Chocolate Fudge Caramel Cake mini bundt cakes
- 1 box (16.5 ounce) Chocolate Fudge or Devils Food Chocolate Cake Mix
- 1 1/3 cup International Delight Caramel Macchiato creamer
- 1/2 cup vegetable oil
- 3 eggs
Mix ingredients with a mixer on low for 30 seconds. Increase speed to medium and mix for 2 minutes.
Pour batter into 24 mini bundt pans, that have been sprayed well with non stick spray and lightly coated with cocoa powder or some of the cake mix.
Bake at 350 for 18 to 20 minutes, or until cakes are done {toothpick inserted into the middle comes out clean}.
NOTE: For a smaller “cake for two,” pour half the batter into a small baking flute or cake pan. Bake the small cake for about 30 minutes or until a toothpick inserted into the middle comes out clean. Cook remaining batter in 12 mini bundt pans or cupcake pan as directed above.
Glaze
- 1 cup powdered sugar
- 3-4 Tablespoons International Delight Caramel Macchiato creamer
- Caramel sauce (ice cream topping) – about 2 Tablespoons
- Toffee bits if desired
Mix powdered sugar and ID creamer together until smooth. Pour over cakes that have been COMPLETELY COOLED.
Drizzle caramel sauce over cake, lightly, and sprinkle with toffee bits.
This chocolate fudge caramel cake turned out incredibly moist and got rave reviews. The combination of the glaze and a light drizzle of caramel sauce adds just enough “extra” sweetness, and the toffee bits give a wonderful crunch for those who like the added texture.
For more chocolaty goodness check out my slow cooker brownie cake recipe.
I topped these with flowers which can be removed before eating. The add a special touch for party presentation though!
I’d love to experiment with more creamer and cake flavor combinations – the possibilities are endless!
This post was originally published on 2/11/13 and has been updated with new photos and tips.
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