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4.42
from
85
votes
Gingerbread Mini Bundt Cakes
Prep Time
20
minutes
mins
Cook Time
25
minutes
mins
Course:
Bundt Cake, Cake, Cakes, Dessert, Holiday Desserts
Cuisine:
American
Keyword:
Bundt Cakes, Cake, Gingerbread Cake, Holiday recipes
Calories:
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.