Mini Gingerbread Bundt Cakes Recipe: Cute & Festive Holiday Treats

Crafting mini gingerbread bundt cakes can transport you straight to a cozy winter kitchen filled with warmth and spice.

Aromas of cinnamon and nutmeg drift through the air, promising delectable treats.

Compact cake forms ensure each bite delivers maximum flavor and charm.

Winter gatherings become magical moments when these delightful desserts appear on the table.

Soft crumbs melt in your mouth, delivering a perfect balance of sweetness and spice.

Baking these little wonders requires minimal effort but generates maximum delight.

Whip up these mini bundt cakes and watch everyone’s faces light up with pure joy.

How to Bake Mini Gingerbread Bundt Cakes Right

Step 1: Warm Up The Oven

Crank the oven to 350F (175C). Grab your mini Bundt cake pan and give it a generous coating of non-stick spray or grease and flour it thoroughly.

Step 2: Mix Dry Powder

• Flour
• Baking powder
• Baking soda
• Salt
• Ground ginger
• Cinnamon
• Nutmeg
• Cloves

Step 3: Create Creamy Base

Using an electric mixer, beat butter, granulated sugar, and brown sugar until they transform into a fluffy cloud, about 2-3 minutes.

Step 4: Introduce Liquid Gold

Add eggs one at a time, then pour in molasses. Mix until everything looks happily combined.

Step 5: Marry Wet and Dry Ingredients

Slowly fold dry ingredients into wet mixture, alternating with milk. Start and end with dry ingredients. Splash in hot water and stir until batter looks silky smooth.

Step 6: Fill Tiny Bundts

Spoon batter into mini Bundt pans, filling each about three-quarters full. Gently tap pans on counter to kick out any sneaky air bubbles.

Step 7: Bake to Perfection

Slide pans into oven and bake 18-22 minutes. Check doneness by inserting a toothpick- it should come out clean. Let cakes rest in pan for 10 minutes, then flip onto wire rack.

Step 8: Optional Glaze Magic

• Powdered sugar
• Milk
• Vanilla extract

Drizzle over completely cooled cakes.

Step 9: Serve and Enjoy

Dust with powdered sugar or drizzle with glaze. Serve and watch smiles appear!

Tips for Soft Texture and Warm Flavor

• Perfect Pan Preparation: Use non-stick baking spray with flour for guaranteed easy cake release and flawless cake shape.
• Measure Spices Accurately: Level off your measuring spoons with a straight edge to ensure precise spice quantities for balanced gingerbread flavor.
• Prevent Dry Cakes: Do not overmix the batter after adding dry ingredients, as this can create tough, dense mini Bundt cakes.
• Temperature Matters: Allow eggs and butter to reach room temperature before mixing to create a smoother, more consistent cake batter.
• Cooling Technique: Let cakes rest in the pan for exactly 10 minutes before removing to maintain structural integrity and prevent breaking.

How to Store and Reheat Mini Bundts Easily

• Store cooled mini gingerbread Bundt cakes in an airtight container for up to 5 days. Wrap each cake individually with plastic wrap to maintain moisture and prevent drying.
• Place cakes in a freezer-safe container or ziplock bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Warm cakes gently in the microwave for 15-20 seconds or in a preheated oven at 300F for 5-7 minutes. Add a small splash of milk to restore moisture if needed.
• If using glaze, add fresh drizzle after reheating to refresh the cake's appearance and taste.

Great Pairings for Gingerbread Cakes

• Enhance the gingerbread's spicy notes with a creamy, aromatic chai that mirrors the cake's warming spices and provides a comforting beverage companion.
• Balance the cake's rich, dense texture with a smooth, cool scoop that contrasts the warm gingerbread while adding a luxurious sweet-salty dimension.
• Complement the cake's deep molasses and spice profile with a heated, fragrant wine that echoes the dessert's robust winter flavor palette.
• Dollop a tangy, silky cream cheese topping that cuts through the cake's intensity and provides a smooth, velvety counterpoint to the spiced dessert.

Try These Twists on Mini Bundt Flavors

• Gluten-Free Gingerbread Bundt Cakes: Replace regular flour with a gluten-free all-purpose flour blend, ensuring the texture remains moist and tender while accommodating those with gluten sensitivities.
• Vegan Spice Bundt Cakes: Swap butter with coconut oil, use flax eggs instead of regular eggs, and choose plant-based milk to create a dairy-free, egg-free version that maintains the rich gingerbread flavor.
• Low-Sugar Ginger Mini Cakes: Substitute granulated and brown sugars with monk fruit sweetener or stevia, reducing overall sugar content while preserving the warm, spicy essence of traditional gingerbread.
• Nutty Gingerbread Variation: Incorporate chopped pecans or walnuts into the batter for added crunch and depth, creating a more complex texture and nutty undertone to the classic gingerbread profile.

Gingerbread Bundt Cake Questions Answered

• Why is molasses important in this recipe?

Molasses adds deep, rich flavor and helps create the signature dark color of gingerbread. It also provides moisture and contributes to the cake’s soft, tender texture.

• Can I make these mini Bundt cakes ahead of time?

Yes, you can prepare the cakes up to 2 days in advance. Store them in an airtight container at room temperature, and add the glaze just before serving to keep them fresh.

• What if I don't have a mini Bundt pan?

You can use a regular muffin tin or small cake pan. Just adjust the baking time and watch carefully to prevent overcooking. The batter should still work well in alternative baking pans.

• How do I know when the mini Bundt cakes are perfectly baked?

Insert a toothpick into the center of a cake. If it comes out clean or with just a few moist crumbs, the cakes are done. They should be golden brown and spring back when lightly touched.

What Makes Mini Gingerbread Bundt Cakes Special

• Perfect for holiday gatherings and winter celebrations, these mini gingerbread Bundt cakes bring joy in compact, delightful portions.
• Simple ingredients and straightforward steps make this recipe approachable for bakers of all skill levels, ensuring a stress-free baking experience.
• Adaptable recipe allows for personal touches like adding extra spices, trying different glazes, or garnishing with festive decorations to match any occasion.
• Minimal preparation time and baking duration mean you can whip up these delectable mini cakes in under an hour, perfect for spontaneous sweet cravings.

Ingredients Behind These Spiced Mini Bundts

• All-Purpose Flour: The base for the cake's structure and texture, provides a smooth and light foundation.
• Baking Powder, Baking Soda: Essential leavening agents that help the cake rise and become fluffy.
• Salt: Enhances overall flavor and balances sweetness.

• Ground Ginger, Cinnamon, Nutmeg, Cloves: Classic warm spices that create the signature gingerbread flavor profile, choose fresh and fragrant spices for best results.

• Butter: Adds richness and moisture, best when at room temperature.
• Granulated Sugar, Brown Sugar: Provide sweetness and help create a tender crumb, brown sugar adds depth of flavor.
• Eggs: Bind ingredients and contribute to the cake's structure.
• Molasses: Gives the traditional deep, rich gingerbread taste and dark color.
• Milk: Adds moisture and helps blend ingredients smoothly.
• Hot Water: Helps create a smooth, well-incorporated batter.

• Powdered Sugar: Creates a smooth, sweet glaze.
• Milk: Thins the glaze to the right consistency.
• Vanilla Extract: Adds a subtle, complementary flavor.

Mini Gingerbread Bundt Cakes Recipe

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4.7 from 31 reviews

• Total Time: 40 minutes
• Yield: 12 1x

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Description

Spiced mini gingerbread bundt cakes bring holiday warmth straight from German baking traditions. Delicate crumbs melt with rich molasses and warm spices, inviting companions to savor winter’s most comforting dessert.

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Ingredients

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Main Ingredients:

• 2 cups (250g) all-purpose flour
• ½ cup (115g) unsalted butter, softened
• ½ cup (120ml) molasses
• ½ cup (120ml) whole milk
• 2 large eggs, room temperature
• ½ cup (100g) granulated sugar
• ½ cup (100g) brown sugar, packed

Spices and Dry Seasonings:

• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground ginger
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves

Glaze Ingredients (Optional):

• 1 cup (120g) powdered sugar
• 2–3 tablespoons milk
• ½ teaspoon vanilla extract
• ¼ cup (60ml) hot water

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Instructions

1. Heat the oven to 350F (175C) and prepare mini Bundt cake pan with non-stick spray or butter and flour coating to ensure easy cake removal.
2. Combine all dry ingredients including flour, baking powder, baking soda, salt, and warm spices like ginger, cinnamon, nutmeg, and cloves in a medium mixing bowl, whisking thoroughly to distribute evenly.
3. Using an electric mixer, cream butter with granulated and brown sugars until the mixture becomes light, airy, and significantly increases in volume, approximately 2-3 minutes.
4. Incorporate eggs into the butter mixture one at a time, ensuring complete integration after each addition, then blend in rich, dark molasses until fully combined.
5. Gradually fold dry ingredient mixture into wet ingredients, alternating with milk to maintain smooth consistency. Pour in hot water and mix until batter becomes silky and uniform.
6. Carefully distribute batter into mini Bundt pan cavities, filling each approximately three-quarters full. Gently tap pan against counter to eliminate potential air pockets.
7. Place pan in preheated oven and bake for 18-22 minutes, monitoring until a clean toothpick can be inserted and removed without wet batter clinging.
8. Allow cakes to rest in pan for 10 minutes, then delicately invert onto wire cooling rack to prevent structural damage.
9. Optional: Create a simple glaze by whisking powdered sugar with milk and vanilla extract until glossy and pourable. Drizzle decoratively over completely cooled cakes.
10. Serve immediately, optionally dusting with additional powdered sugar for elegant presentation.

Notes

• Customize spice levels by adjusting ground ginger and cinnamon quantities for personal taste preferences.
• Swap regular milk with dairy-free alternatives like almond or oat milk for lactose-intolerant individuals.
• Use gluten-free flour blend to make the recipe suitable for those with wheat sensitivities.
• Ensure ingredients are at room temperature for smoother batter and more consistent texture.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 265
• Sugar: 20 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 40 mg