Gingerbread Mini Bundt Cakes
These adorable gingerbread mini bundt cakes are a hit at holiday parties. And, if you love gingerbread, you are going to love these delicious mini gingerbread cakes. All the flavors of fall and the winter holidays, cinnamon, nutmeg, ginger, cloves, and of course, molasses, make up these delicious gingerbread cakes.
With the fall season just beginning, I’m already in high gear when it comes to sweet fall desserts! And, what better recipe to bake than these tasty little gingerbread cakes?
Along with my mini gingerbread loaves and gingerbread cookies, these moist, tender, iced gingerbread bundt bites are always featured heavily in my fall and holiday rotation. After one bite, you’ll be making these tiny cakes all season long, as well!
The thing I love about these mini cakes is that everyone gets their own individual little cake. A great idea for these mini bundt cakes is having the kids decorate their own during the holidays. Decorating these gingerbread mini cakes is perfect for getting the kiddos involved and into the holiday spirit. And what better way to enjoy bonding time and making memories with the kids and grandkids?
These are the perfect afternoon treat with a cup of coffee or served as part of a fall brunch alongside savory options like bacon wrapped hashbrown patties. I also love serving them for dessert after a hearty meal, like a slow cooker chuck roast with veggies.
Jump to:
Why You’ll Love This Recipe
- Simple Ingredients: These little cakes are made with simple baking ingredients found in your kitchen or local grocery store. They only LOOK fancy.
- Easy: Just mix, bake, and ice. That’s all there is to these simple little cakes.
- Classic Holiday Flavor: These mini bundt cakes are chock full of gingerbread flavor and the extra sweetness of a simple vanilla icing.
- So Festive: With their deep amber color, white icing, and festive sprinkles, these little cakes are perfect for the holiday season.
- Versatile: Serve these easy mini cakes as a holly jolly weeknight dessert or bring them to your holiday gathering.
Ingredients
I’ve included a list of the simple ingredients you’ll need to make these cakes here, but you’ll find the exact amounts in the recipe card at the bottom of the post.
Gingerbread Bundt Cakes
- All-purpose flour
- Baking soda
- Cinnamon
- Nutmet
- Ground ginger
- Ground cloves
- Salt
- Butter – room temperature
- Sugar
- Molasses
- Egg
- Whole milk
Icing
- Powdered sugar
- Vanilla
- Whole milk
- Sprinkles
Variations
- Gingerbread Cake: You can use this batter to make a cake like my gingerbread cake with cinnamon molasses frosting.
- Gingerbread Cupcakes: Use a cupcake pan to turn these cakes into gingerbread cupcakes with molasses frosting.
- Add Nuts: Chopped pecans or walnuts add more flavor and texture to the cakes.
- Frosting: Use the maple frosting in the above cake and cupcake recipes or a cinnamon cream cheese frosting for even more sweet flavor.
- Gluten-Free: Use a high-quality 1:1 gluten-free baking flour to make cakes that are perfect for parties with guests who may have dietary restrictions. You can’t tell the difference!
How to Make Gingerbread Mini Bundt Cakes
This is such an easy recipe to make. I have an overview of the recipe here to give you an idea of the process, but the full instructions are in the recipe card at the end of the post.
- Beat the butter, sugar, egg, and molasses in a large bowl.
- Whisk the dry ingredients in a medium bowl.
- Mix the dry ingredients into the wet ingredients until combined. Then, mix in the milk until smooth.
- Pipe the batter into the wells of a prepared mini bundt cake pan, and bake at 350°F until a toothpick inserted into the center comes out clean.
- Cool the cakes for 15 minutes in the pan. Then, turn them out onto a wire rack to cool completely.
- Whisk the icing ingredients until smooth. Then, drizzle over the cakes. Enjoy!
Tips
- Check the freshness of your leaveners. Expired leaveners will result in a batter that doesn’t rise.
- Always bring your cold ingredients to room temperature when making baked goods. It helps them blend more fully into the batter for a better final product.
- Your butter should be softened, not warm. Be careful to soften it in the coolest part of your kitchen.
- This is one of the few baked goods where you actually want to beat the batter until smooth.
- I recommend sifting the powdered sugar before making the icing. This ensures the smoothest texture and prettiest final product.
- Be sure every nook and cranny of your mini bundt cake pan is coated in nonstick spray or butter and flour to avoid sticking.
- To easily remove your cakes, invert the pan onto a wire rack. Then, give the bottom and sides of the pan a gentle but firm series of taps to help the cakes release.
Gingerbread Mini Bundt Cakes FAQ
A good rule of thumb is to fill the pans ½ to ¾ of the way full. This leaves plenty of room for the batter to expand as it bakes.
The most common cause of bundt cakes not rising is using expired leaveners. They lose their potency over time, so expired leaveners usually result in cakes that don’t rise enough or at all.
It’s vital that your mini bundt cake pan be adequately coated in nonstick spray or butter and flour. If even a little bit of the interior isn’t coated, the cake will stick and fall apart when you try to remove it.
More Delicious Bundt Cake Recipes
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Gingerbread Mini Bundt Cakes
Ingredients
For the Gingerbread Bundt Cakes
- 2 ½ cups all purpose flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp nutmeg
- ½ tsp ground ginger
- ½ tsp ground cloves
- pinch salt
- ½ cup butter, room temperature (1 stick)
- ½ cup sugar
- 1 cup molasses
- 1 egg
- 1 cup whole milk
For the Icing
- 1 cup powdered sugar
- ½ tsp vanilla
- 1-2 Tbsp whole milk
- sprinkles, optional
Instructions
For the Gingerbread Bundt Cakes
- Preheat oven to 350° and butter a mini bundt pan, then dust with flour, set aside.
- In a large bowl, beat sugar and butter until well combined, then beat in egg and molasses until fully incorporated.
- In a medium bowl, add the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves and whisk until combined.
- Add flour mixture into sugar mixture and mix, then beat in milk until smooth and mixed well.
- Pour batter into a large zip top bag, cut off tip, then pipe into bundt pan filling just above halfway.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Remove from oven and let cool for 15 minutes before turning cakes out onto a wire rack.
For the Icing
- Whisk powdered sugar, vanilla, and milk until smooth.
- Drizzle over cooled cakes, add sprinkles, and serve as desired.
Notes
- Store at room temperature in an airtight container for up to 4 days.
- Check the freshness of your leaveners. Expired leaveners will result in a batter that doesn’t rise.
- Always bring your cold ingredients to room temperature when making baked goods. It helps them blend more fully into the batter for a better final product.
- Your butter should be softened, not warm. Be careful to soften it in the coolest part of your kitchen.
- This is one of the few baked goods where you actually want to beat the batter until smooth.
- I recommend sifting the powdered sugar before making the icing. This ensures the smoothest texture and prettiest final product.
- Be sure every nook and cranny of your mini bundt cake pan is coated in nonstick spray or butter and flour to avoid sticking.
- To easily remove your cakes, invert the pan onto a wire rack. Then, give the bottom and sides of the pan a gentle but firm series of taps to help the cakes release.
Here are a few pics that are the perfect size for pinning to Pinterest.
Enjoy, Terri
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How many mini bundt cakes does this make? Sounds delicious.
Hi Lisa, It should make 12 mini bundt cakes. I hope you enjoy these! :)