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
Units
Scale
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.