Indulge in the warmth of the holiday season with our delectable gingerbread mini bundt cakes full of festive spices. These cute little cakes are the perfect dessert for Christmas time.
The holiday season is synonymous with cozy gatherings, warm spices, and, of course, mouthwatering desserts. Embrace the holiday spirit with our irresistible Gingerbread Mini Bundt Cakes.
Gingerbread mini bundt cakes are more than just dessert; they’re a symbol of holiday joy.
Our mini gingerbread bundt cake recipe is a delightful and festive holiday dessert that captures the warm and comforting flavors of gingerbread spices – ginger, cinnamon, ground cloves and molasses.
To enhance their festive appeal, gingerbread mini bundt cakes are often topped with a drizzle of sweet icing or a dusting of powdered sugar, adding a touch of sweetness
Whether you choose to savor them with a steaming cup of cocoa, gift them to loved ones, or use them as a centerpiece for your holiday dessert table, these mini gingerbread cakes are sure to spread cheer.
How to Make Mini Gingerbread Bundt Cakes
INGREDIENTS
For the Cake:
- ½ cup butter room temperature)
- ½ cup sugar
- 1 egg
- ¾ cup molasses
- 1 cup milk
- 1 ⅓ cup all-purpose flour
- 2 tbs baking powder
- 1 tbsp ground cinnamon
- 1 ¼ tbsp ginger powder
- 1 tsp ground nutmeg
- Pinch of salt
For the Icing:
- ½ cup Confectioners’ sugar
- ½ cup whole milk
- 1 tsp vanilla extract
DIRECTIONS
Pre-heat the oven to 350 F
Grease with cooking spray and flour your mini bundt pan
In a large bowl, beat the butter with sugar until it is well softened.
Add the egg, molasses and milk and continue whisking the wet ingredients.
Sift the all-purpose flour and baking powder in a separate bowl, add cinnamon, ginger powder, pinch of salt and nutmeg and mix all of the dry ingredients.
Add the flour mixture to the molasses mixture and combine it well.
Put the cake batter into each mold with a spoon or with a piping bag.
Put in the pre-heated oven on the middle rack of the oven and bake for 25-30 minutes. Check to see if the center of the cakes are finished using a cake tester.
After taking the cakes out of the oven, let it rest for 15 minutes before transferring to cool on a wire rack.
Take the confectioners’ sugar in a bowl, add the milk and vanilla extract and whisk until thick.
After the mini cakes have cooled well, pour the icing on top of each of the individual cakes.
You can decorate it with colorful sprinkles if you want.
Store the mini gingerbread bundt cakes in an airtight container at room temperature for a day or two. For longer storage, you can freeze them. Place them in a single layer on a baking sheet until frozen, then transfer them to an airtight container or freezer bag.
Relevant Recipes
- Christmas Mini Bundt Cakes
- Delicious Recipes for Christmas Desserts
- Mini Chicken Pot Pies
- Chocolate Cake
- Easy Recipes for Gingerbread
Mini Gingerbread Cake Recipe FAQs
The baking time for mini bundt cakes can vary depending on the size of your mini bundt cake molds, your specific recipe, and your oven’s temperature accuracy. However, as a general guideline, mini bundt cakes are often baked for approximately 15 to 25 minutes at a temperature of 350°F
To prevent sticking, thoroughly grease and flour your mini bundt cake pan before pouring in the batter. Alternatively, you can use a non-stick baking spray designed for bundt pans. Allow the cakes to cool for a few minutes in the molds after baking before attempting to remove them.
Yes, gingerbread bundt cakes can be made in advance and frozen for later enjoyment. Once cooled, wrap them tightly in plastic wrap or aluminum foil and place them in an airtight container or freezer bag. They can be stored in the freezer for up to a few months. Thaw them at room temperature before serving.
Mini Gingerbread Bundt Cakes Recipe
Ingredients
- For the Cake:
- ½ cup butter room temperature)
- ½ cup sugar
- 1 egg
- ¾ cup molasses
- 1 cup milk
- 1 ⅓ cup all-purpose flour
- 2 tbs baking powder
- 1 tbsp ground cinnamon
- 1 ¼ tbsp ginger powder
- 1 tsp ground nutmeg
- Pinch of salt
- For the Icing:
- ½ cup Confectioners’ sugar
- ½ cup whole milk
- 1 tsp vanilla extract
Instructions
Pre-heat the oven to 350 F
Grease with cooking spray and flour your mini bundt pan
In a large bowl, beat the butter with sugar until it is well softened.
Add the egg, molasses and milk and continue whisking the wet ingredients.
Sift the all-purpose flour and baking powder in a separate bowl, add cinnamon, ginger powder, pinch of salt and nutmeg and mix all of the dry ingredients.
Add the flour mixture to the molasses mixture and combine it well.
Put the cake batter into each mold with a spoon or with a piping bag.
Put in the pre-heated oven on the middle rack of the oven and bake for 25-30 minutes. Check to see if the center of the cakes are finished using a cake tester.
After taking the cakes out of the oven, let it rest for 15 minutes before transferring to cool on a wire rack.
Take the confectioners’ sugar in a bowl, add the milk and vanilla extract and whisk until thick.
After the mini cakes have cooled well, pour the icing on top of each of the individual cakes.
You can decorate it with colorful sprinkles if you want.
Store the mini gingerbread bundt cakes in an airtight container at room temperature for a day or two. For longer storage, you can freeze them. Place them in a single layer on a baking sheet until frozen, then transfer them to an airtight container or freezer bag.
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