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Gingerbread Mini Bundt Cakes
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4.39 from 26 votes

Gingerbread Mini Bundt Cakes

Prep Time20 mins
Cook Time25 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 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

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.