Cute & Cozy Mini Gingerbread Bundt Cakes Recipe for Fall Joy

Warm spices dance through this delightful mini gingerbread bundt cakes recipe, creating a mouthwatering treat that captures the essence of cozy winter afternoons.

Delicate and perfectly portioned, these little cakes pack an incredible punch of nostalgic flavor.

Rich molasses swirls with fragrant cinnamon and ginger, promising a sensory experience that delights from the first bite.

Each compact bundt brings a festive charm to your dessert table, transforming ordinary moments into something special.

The aroma alone will draw everyone near, tempting even the most disciplined sweet tooth.

A sprinkle of powdered sugar adds the final touch of elegance to these irresistible mini desserts.

You won’t be able to resist these charming, spice-laden treats that are sure to become a beloved seasonal favorite.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Calories: 265 kcal

Servings: 12

Ingredients for Mini Gingerbread Bundt Cakes

• All-Purpose Flour: Provides structure and tender crumb, choose unbleached flour for best flavor and texture.
• Baking Powder: Creates light rise, ensure it's fresh and not expired for maximum lift.
• Baking Soda: Helps cakes brown and enhances flavor, check for freshness by testing with vinegar.
• Salt: Balances sweetness and enhances overall flavor profile.
• Ground Ginger, Cinnamon, Nutmeg, Cloves: Warm spices that create classic gingerbread depth, use freshly ground for most intense flavor.

• Butter: Adds richness and flavor, use unsalted for better control of salt content.
• Granulated Sugar, Brown Sugar: Create sweetness and moisture, brown sugar adds deeper caramel notes.
• Eggs: Bind ingredients and provide structure, use room temperature for smoother mixing.
• Molasses: Signature gingerbread flavor, choose robust or dark molasses for intense taste.
• Milk: Adds moisture and tenderness, whole milk works best for richness.
• Hot Water: Helps activate spices and creates smoother batter.

• Powdered Sugar: Creates smooth, glossy finish.
• Milk: Thins glaze to perfect drizzling consistency.
• Vanilla Extract: Adds subtle depth and aroma, use pure vanilla for best flavor.

Tools You’ll Need for Mini Gingerbread Bundt Cakes

• Stand Mixer or Hand Mixer: Essential for creaming butter and sugar, beating eggs, and mixing batter smoothly.
• Mini Bundt Cake Pan: Specifically needed to create the signature mini cake shape with beautiful ridges.
• Medium Mixing Bowl: Perfect for whisking together dry ingredients.
• Large Mixing Bowl: Needed for combining wet ingredients and creating cake batter.
• Whisk: Great for evenly mixing dry ingredients and creating the optional glaze.
• Measuring Cups and Spoons: Crucial for accurate ingredient measurements.
• Spatula: Helpful for scraping bowl sides and ensuring all ingredients are well combined.
• Wire Cooling Rack: Allows cakes to cool evenly and prevent soggy bottoms.
• Toothpicks: Used to test cake doneness by checking for clean insertion.

Make Mini Gingerbread Bundt Cakes

• Fire Up the Oven

Crank your oven to a toasty 350F. Grab your mini Bundt pan and give it a generous coating of non-stick spray or butter and flour.

• Mix Dry Magic

Whisk flour, spices, and raising agents in a bowl until they’re perfectly blended. Think cozy autumn vibes with ginger, cinnamon, nutmeg, and cloves dancing together.

• Cream Butter and Sweetness

Beat butter with sugars until they transform into a fluffy cloud of deliciousness. This is where the magic starts happening!

• Embrace the Liquid Gold

Fold in eggs one by one, then pour in rich molasses. Watch your batter become a smooth, glossy wonder.

• Create the Perfect Batter

Gently blend dry ingredients with milk, alternating carefully. Splash in hot water to create a silky-smooth mixture that’ll make your taste buds dance.

• Fill and Prepare

Spoon batter into Bundt pans, filling each about three-quarters full. Give the pan a gentle tap to banish any sneaky air bubbles.

• Bake to Perfection

Slide the pan into the oven and bake for 20 minutes. Your kitchen will smell like heaven! Check with a toothpick – when it comes out clean, you’re golden.

• Cool and Dress Up

Let cakes rest in the pan for 10 minutes, then flip onto a cooling rack. Once cooled, drizzle with a sweet glaze or dust with powdered sugar if you’re feeling fancy.

• Serve and Celebrate

Plate these mini marvels and watch everyone’s eyes light up. Gingerbread magic is about to happen!

Tips for Mini Gingerbread Bundt Cakes

• Baking Brilliance: Pro Tips for Perfect Mini Gingerbread Bundt Cakes
• Room Temperature Magic: Ensure butter, eggs, and milk are at room temperature for smoother batter and more even baking, helping ingredients blend seamlessly.
• Spice Intensity Adjustment: Dial up or tone down ginger and spices based on personal preference, creating a customized flavor profile that suits your taste buds.
• Dairy-Free Delight: Swap milk with almond, oat, or coconut milk to make these mini cakes friendly for lactose-intolerant or vegan friends, without compromising on rich flavor.
• Make-Ahead Masterstroke: Wrap cooled cakes tightly in plastic wrap and freeze for up to 2 weeks, allowing stress-free advance preparation for gatherings or unexpected guests.
• Gluten-Free Option: Replace regular flour with a gluten-free blend, ensuring those with wheat sensitivities can enjoy these delectable mini desserts without missing out.

Serving Mini Gingerbread Bundt Cakes

• Cozy Holiday Plating: Arrange the mini gingerbread Bundt cakes on a festive wooden board with sprigs of fresh rosemary and cinnamon sticks for a charming seasonal presentation.
• Warm Dessert Companion: Serve these delightful cakes alongside a steaming mug of spiced apple cider or rich hot chocolate to enhance the warm, comforting flavors of the gingerbread.
• Elegant Garnish Inspiration: Top each mini Bundt cake with a light dusting of powdered sugar, a dollop of whipped cream, or a sprinkle of candied ginger to add visual appeal and extra texture to the dessert.
• Gifting Delight: Package the individual cakes in clear cellophane bags tied with festive ribbons as charming homemade gifts for friends and family during the holiday season.

Save and Store Mini Gingerbread Bundt Cakes

• Smart Fridge Storage: Keep cakes in an airtight container inside the refrigerator for up to 5 days. Stack layers with parchment paper between to prevent sticking and maintain fresh texture.
• Freezing Friendly: Wrap individual mini Bundt cakes tightly in plastic wrap, then place inside freezer-safe bags. These delightful treats can hibernate in the freezer for 2-3 months without losing their delicious gingerbread charm.
• Counter Charm: If enjoying within 2 days, store at room temperature in a sealed container. Cover loosely with a clean kitchen towel to keep moisture balanced and prevent drying out.
• Glaze Guidelines: Apply glaze just before serving for the best appearance and taste. Store unglazed cakes separately and drizzle with sweet topping when ready to enjoy, ensuring maximum freshness and crispness.

Adorable Mini Gingerbread Bundt Cakes Recipe

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4.8 from 14 reviews

• Total Time: 40 minutes
• Yield: 13 1x

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Description

Delectable mini gingerbread bundt cakes offer a spicy-sweet holiday treat from German baking traditions. Warm spices and rich molasses create a comforting dessert you’ll savor with each delightful bite.

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Ingredients

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• 2 cups (250g) all-purpose flour
• ½ cup (115g) unsalted butter, softened
• ½ cup (120ml) molasses
• ½ cup (120ml) whole milk
• 2 lg eggs, room temperature
• ½ cup (100g) granulated sugar
• ½ cup (100g) brown sugar, packed
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 tsps ground ginger
• 1 ½ tsps ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 cup (120g) powdered sugar
• 2–3 tbsps milk
• ½ tsp vanilla extract
• ¼ cup (60ml) hot water

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Instructions

1. Preparation: Preheat oven to 350F (175C) and meticulously coat mini Bundt cake pan with non-stick spray or butter-flour mixture to guarantee effortless cake extraction.
2. Dry Ingredient Fusion: In a medium bowl, whisk flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves until perfectly blended and uniform.
3. Butter Transformation: Utilize electric mixer to cream butter with granulated and brown sugars, whipping until voluminous and dramatically lightened, approximately 2-3 minutes.
4. Liquid Integration: Progressively add eggs to butter mixture, ensuring complete incorporation after each addition, then seamlessly blend in dark molasses for deep, rich flavor profile.
5. Batter Harmonization: Gently fold dry ingredients into wet components, alternating with milk to maintain smooth consistency. Introduce hot water and mix until batter achieves silky, uniform texture.
6. Baking Process: Distribute batter into Bundt pan cavities, filling three-quarters full. Tap pan against counter to eliminate potential air bubbles, then slide into preheated oven.
7. Cake Completion: Bake for 18-22 minutes, checking doneness by inserting toothpick that emerges clean without wet batter. Rest cakes in pan for 10 minutes before carefully inverting onto wire rack.
8. Finishing Touch: Optional – Craft glossy glaze by whisking powdered sugar with milk and vanilla extract. Drizzle elegantly over completely cooled cakes and dust with additional powdered sugar for refined presentation.

Notes

• Measure Precisely: Use exact measurements for spices and ingredients to maintain the delicate balance of flavors in gingerbread cakes.
• Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for smoother mixing and better cake texture.
• Avoid Overmixing: Gently fold dry ingredients into wet mixture to prevent tough, dense cakes by minimizing gluten development.
• Moisture Control: Hot water helps create a tender crumb, so don’t skip this crucial step for achieving the perfect gingerbread consistency.

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

Nutrition

• Serving Size: 13
• Calories: 210
• Sugar: 18g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg