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Gingerbread Mini Bundt Cakes

Gingerbread Mini Bundt Cakes

Course Bundt Cake, Cake, Cakes, Dessert, Holiday Desserts
Cuisine American
Keyword Bundt Cakes, Cake, Gingerbread Cake, Holiday recipes
Prep Time 20 minutes
Cook Time 25 minutes


For the Gingerbread Bundt Cakes

  • 2 1/2 cups all purpose flour
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • pinch salt
  • 1/2 cup butter, room temperature (1 stick)
  • 1/2 cup sugar
  • 1 cup molasses
  • 1 egg
  • 1 cup whole milk

For the Icing

  • 1 cup powdered sugar
  • 1/2 tsp vanilla
  • 1-2 Tbsp whole milk
  • sprinkles, optional


For the Gingerbread Bundt Cakes

  1. Preheat oven to 350° and butter a mini bundt pan, then dust with flour, set aside.

  2. In a large bowl, beat sugar and butter until well combined, then beat in egg and molasses until fully incorporated.

  3. In a medium bowl, add the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves and whisk until combined.

  4. Add flour mixture into sugar mixture and mix, then beat in milk until smooth and mixed well.

  5. Pour batter into a large zip top bag, cut off tip, then pipe into bundt pan filling just above halfway.

  6. Bake for 25-30 minutes or until a toothpick comes out clean.

  7. Remove from oven and let cool for 15 minutes before turning cakes out onto a wire rack.

For the Icing

  1. Whisk powdered sugar, vanilla, and milk until smooth.

  2. Drizzle over cooled cakes, add sprinkles, and serve as desired.