Gingerbread Mini Bundt Cakes
These adorable gingerbread mini bundt cakes are a hit at holiday parties, with all the flavors of fall and the winter holidays, like cinnamon, nutmeg, ginger, cloves, and of course, molasses.
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.
Notes
Storage
- 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.