These mini gingerbread bundt cakes are full of classic holiday flavor in a single-serve package. These little cakes are loaded with cinnamon, ginger, and pumpkin spice flavors and topped with a sweet honey glaze to create little bundt cakes that bring holly jolly goodness to the holidays.
Christmas just isn’t the same without gingerbread, if you ask me. When the holiday season rolls around, I make everything from gingerbread cookies to molasses cream cheese-frosted gingerbread cake and everything in between. I just love the flavor, and it brings a big kick of holiday cheer to any meal or gathering.
One of my favorite gingerbread recipes to make for holiday parties is this mini gingerbread bundt cake recipe. It has all the flavor of classic gingerbread cake, but it’s served up in a super-festive, single-serve package. Everyone loves it, and I love that it’s so easy to make!
Why You’ll Love These Gingerbread Mini Bundt Cakes
- Basic Ingredients: These little bundt cakes are made with simple baking ingredients that you can find in your kitchen or at any grocery store.
- Easy: The gingerbread cake batter and honey icing are both easy to make and only take a few simple steps.
- Classic Holiday Flavor: These bundt cakes are loaded with classic gingerbread flavor that is perfect for the holiday season.
Ingredients
For the Cake
- Gingerbread Spices: A blend of ginger, cinnamon, and pumpkin pie spice creates the classic gingerbread profile.
- Molasses: Molasses adds sweetness and more classic gingerbread flavor.
- Corn Syrup: Corn syrup adds more sweetness and makes the cake more tender.
- Cold Butter: Cold butter adds the fat necessary to make the cake soft and tender.
- Milk: Milk adds moisture to the cake.
For the Icing
- Milk and Honey: Milk and honey combine to add the liquid element for the icing and a blast of sweetness.
- Powdered Sugar: Powdered sugar adds a big kick of sweetness to the icing.
See the recipe card at the end of the post for a full list of ingredients and their exact measurements.
Flavor Variations
- Flour: For an even more tender cake, try using cake flour.
- Raisins: Try adding raisins for even more flavor.
- Chocolate Chips: Chocolate chips add a nice burst of chocolate flavor to every bite.
- Frosting: In place of icing, try cream cheese frosting, maple cream cheese frosting, or molasses cream cheese frosting.
- Nuts: Nuts add extra flavor and texture to the cakes.
How to Make Mini Gingerbread Bundt Cakes
For the Cake
1: Preheat the oven to 350 degrees and spray a mini bundt cake pan with non-stick cooking spray.
2: Whisk the dry ingredients in a medium bowl and set it aside.
3: Heat the milk and brown sugar in a small saucepan until the sugar is melted and the mixture is lukewarm. Do the same with the molasses and corn syrup in another small saucepan.
4: Cut the cold butter into pieces while the pans cool down a bit, and cut it into the flour mixture with a pastry blend until the mixture resembles coarse crumbs.
5: Add the cooled milk mixture to the flour mixture and stir until combined. Then, add the molasses mixture and mix until combined.
6: Add the egg and whisk until combined.
7: Pour the batter into the mini bundt cake pan and bake for 25 to 30 minutes until a toothpick inserted into the center comes out clean.
8: Remove the cakes and let them cool completely before frosting.
For the Icing
1: Combine the icing ingredients in a bowl and whisk until fully incorporated and smooth.
2: Dip the tops of the mini bundt cakes in the icing and place them on a piece of wax or parchment paper until the icing hardens. Enjoy!
Hint
Mix your cake ingredients until fully combined, but don’t overwork the batter. Overmixing will make the cakes tough.
Storage
Store the cakes in an airtight container for up to 4 days at room temperature. For longer storage, wrap the cakes in plastic wrap and freeze them for up to 2 months in an airtight, freezer-safe container.
Defrost the cakes before bringing them to room temperature and serving.
Tips
- Keep your butter cold until you’re ready to cube it and cut it into the flour. Cold butter is key to the cakes’ texture.
- Be sure your milk and molasses mixtures have cooled to just a bit warmer than room temperature before mixing them into the batter.
- Mix your cake batter until fully combined, but don’t overwork it. Overmixing will create extra gluten and make the cakes tough.
- Be sure your bundt cakes are fully cooled before adding the icing or it will slide off of them.
Frequently Asked Questions
A lot of people think gingerbread is a baked good, but it’s actually a flavor. While gingerbread can indeed come in bread form, it can also be in the form of cookies, cupcakes, cakes, or any baked good with the classic gingerbread flavor profile.
Gingerbread is a classic holiday flavor made with ginger, cloves, nutmeg, and cinnamon and sweetened with honey, sugar, or molasses.
Dry cake of any kind is usually the result of using too many dry ingredients, usually flour. This usually occurs when the flour is scooped directly out of the container with the measuring scoop.
Rather than scooping your flour out directly with the measuring scoop, loosely spoon it out and place it in the measuring cup. Level the cup off with a knife, and you have the perfect amount of flour.
Try These Mini Gingerbread Bundt Cakes
These mini gingerbread bundt cakes bring a ton of holiday flavor to your table in a tiny, single-serve package. They’re an easy, delicious dessert to serve throughout the holiday season or to bring to any holiday gathering. Everyone will love their flavor, and you’ll love how easy they are to me. Give them a try, and I know they’ll be a permanent part of your holiday baking rotation.
Mini Gingerbread Bundt Cakes
These mini gingerbread bundt cakes with honey vanilla icing and candy sprinkles are the perfect festive holiday dessert that everyone will enjoy.
Ingredients
Mini Gingerbread Bundt Cakes
Instructions
Mini Gingerbread Bundt Cakes
In a medium bowl, whisk flour, baking soda, ginger, cinnamon, and pumpkin pie spice together. Set aside.
In a small saucepan, heat milk and brown sugar together just until sugar is melted and mixture is lukewarm.
Using another small saucepan, heat molasses and corn syrup until lukewarm.
While both pans are cooling down a bit, cut cold butter into small pieces, add to the flour mixture and use a pastry blender until the mixture resembles fine crumbles.
Once both pans have cooled to lukewarm, add milk mixture into flour mixture and stir until combined, then add molasses mixture and continue to mix.
Add egg and whisk until fully incorporated.
Pour batter into prepared mini bundt cake mold and bake for 25-30 minutes for until a toothpick inserted comes out clean.
Let cool completely in pan before removing.
Icing
In a small bowl, add butter, milk, honey, vanilla extract, and powdered sugar. Mix until fully incorporated and smooth.
Dip mini bundt cakes into the icing and then place on a piece of wax or parchment paper until icing hardens.
Notes
- Keep your butter cold until you’re ready to cube it and cut it into the flour. Cold butter is key to the cakes’ texture.
- Be sure your milk and molasses mixtures have cooled to just a bit warmer than room temperature before mixing them into the batter.
- Mix your cake batter until fully combined, but don’t overwork it. Overmixing will create extra gluten and make the cakes tough.
- Be sure your bundt cakes are fully cooled before adding the icing or it will slide off of them.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 135kcalCarbohydrates: 21gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 95mgPotassium: 132mgSugar: 15gVitamin A: 177IUCalcium: 36mgIron: 1mg
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