Mini Gingerbread Bundt Cakes are the perfect holiday dessert, combining the warm, spiced flavors of gingerbread with a moist and tender texture. These charming little cakes are as beautiful as they are delicious and make an excellent centerpiece for festive gatherings or a delightful homemade gift.
Why You’ll Love This Recipe
- Festive Flavor: Classic gingerbread spices like cinnamon, ginger, and cloves make these cakes a holiday favorite.
- Perfect Portions: The mini bundt size is ideal for individual servings, no slicing required.
- Moist and Tender: With ingredients like molasses and brown sugar, these cakes stay perfectly moist.
- Easy to Decorate: A simple glaze or powdered sugar makes them look stunning with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Baking soda
- Ground ginger
- Ground cinnamon
- Ground cloves
- Salt
- Unsalted butter (softened)
- Brown sugar
- Egg
- Molasses
- Milk
- Vanilla extract
Optional for Decorating:
- Powdered sugar
- Vanilla glaze or cream cheese glaze
- Candied ginger or festive sprinkles
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C) and generously grease a mini bundt cake pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and brown sugar until light and fluffy.
- Add Wet Ingredients: Mix in the egg, molasses, milk, and vanilla extract until combined.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
- Fill the Pans: Spoon the batter evenly into the prepared mini bundt cake cavities, filling each about 2/3 full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Cool: Let the cakes cool in the pan for 10 minutes, then carefully turn them out onto a wire rack to cool completely.
- Decorate: Dust with powdered sugar, drizzle with glaze, or top with festive decorations as desired.
Servings and Timing
- Servings: 6-8 mini bundt cakes (depending on pan size)
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Total Time: 35 minutes
Variations
- Spicy Kick: Add a pinch of nutmeg or cardamom for extra warmth.
- Chocolate Gingerbread: Stir in mini chocolate chips for a chocolaty twist.
- Lemon Glaze: Add lemon juice and zest to the glaze for a bright, citrusy contrast.
- Gluten-Free: Use a gluten-free all-purpose flour blend to make these cakes gluten-free.
- Bundt Cake Variation: Use the batter to make one large bundt cake, adjusting the baking time to 35-40 minutes.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Freezing: Wrap the cakes individually in plastic wrap, then place them in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm in the microwave for 10-15 seconds if desired, but these cakes are delicious at room temperature.
FAQs
1. Can I use a regular bundt pan?
Yes, this recipe can be adapted for a regular bundt pan. Adjust the baking time to 35-40 minutes.
2. How do I prevent the cakes from sticking?
Grease the bundt pan thoroughly with butter or nonstick spray, ensuring all the grooves are coated. Dust with flour for extra insurance.
3. Can I substitute molasses?
Molasses adds the signature gingerbread flavor, but you can use dark corn syrup or honey if needed, though the flavor will be milder.
4. What glaze works best?
A simple vanilla glaze or cream cheese glaze pairs wonderfully with the spiced cakes.
5. Can I make these cakes ahead of time?
Yes, these cakes can be baked a day in advance. Store them covered at room temperature and decorate just before serving.
6. What toppings can I use?
Decorate with powdered sugar, a drizzle of glaze, whipped cream, or even caramel sauce. Add festive sprinkles or candied ginger for extra flair.
7. Can I add nuts or raisins?
Yes, fold in chopped pecans, walnuts, or raisins for added texture and flavor.
8. How do I make the batter more festive?
Add a teaspoon of orange zest or a splash of rum extract to enhance the holiday vibe.
9. Can I double the recipe?
Absolutely! Double the ingredients and bake in batches or use multiple pans.
10. Can I use this recipe for cupcakes?
Yes, divide the batter into cupcake liners and bake for 15-17 minutes, or until a toothpick comes out clean.
Conclusion
Mini Gingerbread Bundt Cakes are the ultimate holiday dessert—easy to make, beautifully spiced, and wonderfully festive. Whether dusted with powdered sugar, drizzled with glaze, or topped with sprinkles, these cakes are a guaranteed hit. Perfect for gift-giving, holiday parties, or simply enjoying with a warm drink by the fire, they’re a delightful way to celebrate the season. Bake a batch today and savor the magic of the holidays!
Print
Mini Gingerbread Bundt Cakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 mini Bundt cakes 1x
- Category: Dessert Holiday
- Method: Baking
- Cuisine: American
Description
These Mini Gingerbread Bundt Cakes are packed with warm spices and molasses, offering a moist and flavorful holiday treat. Their adorable size makes them perfect for individual servings, and they’re finished with a drizzle of sweet glaze or powdered sugar for an elegant touch.
Ingredients
For the Cakes:
- 2 cups (250g) all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 2 large eggs, room temperature
- 1/2 cup (120ml) molasses
- 1/2 cup (120ml) whole milk
- 1/4 cup (60ml) hot water
For the Glaze (Optional):
- 1 cup (120g) powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a mini Bundt cake pan, or use non-stick baking spray.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
- Cream the Butter and Sugars:
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Molasses:
- Beat in the eggs one at a time, followed by the molasses, until well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Stir in the hot water until the batter is smooth.
- Fill the Mini Bundt Pans:
- Spoon the batter into the prepared mini Bundt pans, filling each about ¾ full. Tap the pans gently on the counter to release air bubbles.
- Bake:
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely.
- Prepare the Glaze (Optional):
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled Bundt cakes.
- Serve:
- Serve the cakes as is, dusted with powdered sugar, or drizzled with glaze.
Notes
- For extra holiday flair, garnish with candied ginger pieces, cranberries, or a sprig of rosemary.
- Store the cakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- These cakes freeze well—wrap individually and store in the freezer for up to 3 months.