Mini Gingerbread Bundt Cakes

Name: Mini Gingerbread Bundt Cakes
Prep time: 15 min
Cook time: 20 min
Total time: 55 min
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 tsp ground ginger; 1 tsp ground cinnamon; ¼ tsp ground nutmeg; ¼ tsp ground cloves; ½ cup (1 stick) unsalted butter, softened; ½ cup brown sugar, packed; ½ cup molasses; 1 large egg; 1 tsp vanilla extract; ¾ cup buttermilk; 1 cup powdered sugar; 2-3 tbsp milk or heavy cream; ½ tsp vanilla extract (optional)

Isabella

🌟Life, Love, and Gastronomy 🍷

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Mini Gingerbread Bundt Cakes are a delightful holiday treat that combines the warmth of spices with a tender, moist crumb. Topped with a simple glaze, these cakes are not only delicious but also beautiful, making them a perfect addition to your holiday table.

Why You’ll Love This Recipe

I love how these cakes capture the essence of the holiday season with their rich, spiced flavors. The individual portions make them perfect for sharing at gatherings, and the mini Bundt shape adds a touch of elegance. The recipe is straightforward, and the end result is a moist, flavorful dessert that’s sure to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cakes:

1 3/4 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground ginger

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 cup (1 stick) unsalted butter, softened

1/4 tsp ground cloves

1/2 cup brown sugar, packed

1/2 cup molasses

1 large egg

1 tsp vanilla extract

3/4 cup buttermilk

For the Glaze:

1 cup powdered sugar

2-3 tbsp milk or heavy cream

1/2 tsp vanilla extract (optional)

Directions

Preheat Oven:
Preheat the oven to 350°F (175°C). Grease and flour a mini Bundt cake pan to prevent sticking.

Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.

Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy. Add the molasses, egg, and vanilla extract, and mix until fully combined.

Combine Wet and Dry Ingredients:
Gradually mix the dry ingredients into the wet mixture, alternating with buttermilk. Begin and end with the dry ingredients, mixing until just combined. Avoid overmixing.

Fill the Pans:
Spoon the batter evenly into the prepared mini Bundt pan molds, filling each about 2/3 full.

Bake:
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Prepare the Glaze:
In a small bowl, whisk together the powdered sugar, milk or cream, and optional vanilla extract. Adjust the consistency by adding more milk or powdered sugar as needed.

Glaze the Cakes:
Once the cakes are completely cooled, drizzle the glaze over them. Allow the glaze to set before serving.

Servings and Timing

Servings: This recipe makes approximately 6-8 mini Bundt cakes, depending on the size of your pan.

Prep Time: 15 minutes

Cook Time: 20 minutes

Cooling Time: 20 minutes

Variations

Add Zest: Try adding a teaspoon of orange or lemon zest to the batter for a citrusy twist.

Swap Spices: Adjust the spice blend to suit your taste. More cinnamon or a pinch of cardamom can add a unique flavor.

Chocolate Drizzle: Instead of the glaze, drizzle melted chocolate over the cakes for a decadent finish.

Nuts or Raisins: Fold in a handful of chopped pecans, walnuts, or raisins for added texture.

Storage/Reheating

Storage: Store the cakes in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week.

Freezing: Wrap each cake tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.

Reheating: If desired, warm the cakes slightly in the microwave for 10-15 seconds to bring back their fresh-baked texture.

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FAQs

How do I prevent the cakes from sticking to the pan?

I recommend greasing and flouring the mini Bundt pan thoroughly. You can also use a baking spray with flour for extra assurance.

Can I make this recipe in a regular Bundt pan?

Yes, you can! Simply increase the baking time to 40-45 minutes, and use a toothpick to check for doneness.

Can I substitute molasses with another ingredient?

Molasses adds depth and richness to the flavor, but you can use dark honey or maple syrup as an alternative. The flavor will differ slightly.

What can I use if I don’t have buttermilk?

You can make a buttermilk substitute by mixing 3/4 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.

Can I make the glaze in advance?

Yes, you can prepare the glaze ahead of time and store it in an airtight container in the refrigerator for up to 2 days. Stir well before using.

Conclusion

These Mini Gingerbread Bundt Cakes are a delightful way to celebrate the holiday season. With their warm spices, moist texture, and sweet glaze, they’re sure to be a hit with family and friends. Whether you serve them at a holiday party or as a festive dessert, they’re as beautiful as they are delicious. Give them a try, and enjoy the cozy flavors of the season.

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