Mini Gingerbread Bundt Cakes

Have you ever wanted a little cake that feels like a warm holiday hug? These Mini Gingerbread Bundt Cakes are super cute, super tasty, and just right for sharing (or keeping all to yourself!).

When I baked these, my whole kitchen smelled like cinnamon, ginger, and all those cozy holiday spices. The cakes came out soft and sweet, and I topped them with a little glaze—yum! They’re small, but trust me, they’re packed with flavor.

These are perfect for giving to friends, bringing to a party, or just having a fun snack at home. I made a batch, and everyone loved them—they disappeared fast! You’re going to want to make these over and over again.

So, are you ready to bake some holiday magic with me? Let’s jump into this super easy recipe and make the cutest Mini Gingerbread Bundt Cakes ever!

Why You’ll Love This Recipe

• Holiday Crowd-Pleaser: The classic combination of molasses, ginger, and warm spices is a favorite for festive gatherings.
• Perfectly Portioned: Enjoy an individually sized cake without having to slice or share.
• Rich & Moist Texture: Buttermilk and butter ensure each bite is indulgently soft and flavorful.
• Beginner-Friendly: Simple ingredients and straightforward steps mean anyone can bake these mini treats.
• Easy to Decorate: A drizzle of icing, a sprinkle of festive toppings, and they’re ready for the spotlight.

Prep Time & Bake Time

• Prep Time: About 20 minutes
• Bake Time: 20–25 minutes
• Total Time: Approximately 45 minutes (plus cooling time)

Servings

This recipe yields 12 mini bundt cakes—ideal for a crowd or a festive gathering. If you need more, simply double the ingredient quantities and prepare an extra bundt cake pan.

Difficulty

Easy to moderate: Familiarity with basic baking techniques (measuring dry vs. wet ingredients, mixing, etc.) is helpful, but even new bakers can succeed by following these clear steps.

Required Kitchen Tools

• Mini Bundt Cake Pan: To create those adorable, individual gingerbread cakes.
• Mixing Bowls (at least 2): One for dry ingredients, another for wet ingredients.
• Electric Mixer or Whisk: For creaming the butter and combining ingredients smoothly.
• Measuring Cups & Spoons: Precision is key to achieving the perfect cake texture.
• Cooling Rack: Ensures even cooling and prevents overbaking from residual pan heat.

Ingredients for Mini Gingerbread Bundt Cakes

Here are the ingredients you’ll need to create these warm, spiced mini cakes (exact measurements will appear again in the Recipe Card):

For the Mini Cakes

• All-Purpose Flour
• Granulated Sugar
• Baking Soda
• Ground Ginger
• Ground Cinnamon
• Ground Allspice
• Ground Cloves
• Salt
• Unsalted Butter
• Unsulphured Molasses
• Large Eggs (room temperature)
• Buttermilk
• Vanilla Extract

For the Icing

• Confectioner’s Sugar
• Lemon Juice
• Water (or more as needed)
• Peppermint Extract (optional)
• Sprinkles (optional)

Variations for Mini Gingerbread Bundt Cakes

• Cream Cheese Icing: Swap the lemon icing for a tangy cream cheese glaze. Simply blend softened cream cheese, a little butter, and powdered sugar to the consistency you prefer.
• Citrus Twist: Add freshly grated orange zest or lemon zest into the batter to brighten the gingerbread flavors.
• Extra Spice: If you love bold spice, increase the ground ginger or add a pinch of nutmeg for extra warmth.
• Molasses Options: Try blackstrap molasses for a deeper, slightly bitter profile. Adjust sweetness to taste if using this stronger variety.
• Buttermilk Substitutions: If you’re out of buttermilk, plain yogurt or sour cream can work in a pinch, though the taste may slightly change.

How to Make Mini Gingerbread Bundt Cakes (Step-by-Step)

1. Combine Dry Ingredients
   In a medium bowl, whisk together the flour, sugar, baking soda, ground ginger, cinnamon, allspice, cloves, and salt. Set this bowl aside while you work on the wet ingredients.
2. Cream Butter & Molasses
   In a separate large mixing bowl (or using a stand mixer), beat the softened butter until smooth. Pour in the molasses and continue mixing on medium speed. The mixture may appear slightly grainy or separated—this is normal.
3. Incorporate Eggs & Buttermilk
   With the mixer running on low, add the eggs one at a time, ensuring each is fully combined before adding the next. Reduce the speed to low and slowly pour in the buttermilk. Add the vanilla extract and mix until everything is well combined.
4. Combine Dry & Wet Mixtures
   Gently fold the dry ingredients into the wet mixture in small batches. Be careful not to overmix—stop as soon as you no longer see streaks of flour. Overmixing can lead to dense cakes.
5. Prepare & Fill Mini Bundt Pan
   Thoroughly grease a mini bundt cake pan (12 cups). If desired, dust each cavity with a light coating of flour or use a baking spray with flour. Divide the batter evenly among the pan’s cups, filling each about 2/3 full.
6. Bake
   Preheat your oven to 350°F (175°C). Place the filled pan on the center rack and bake for 20–25 minutes, or until a toothpick inserted into the center of a cake comes out clean. Avoid overbaking to keep the cakes moist and tender.
7. Cool & Release
   Let the cakes cool in the pan for about 10 minutes. Gently invert them onto a cooling rack. If any cake resists release, tap the pan lightly on the counter or run a thin spatula around the edges.
8. Prepare the Icing
   In a small bowl, whisk together the confectioner’s sugar, lemon juice, water, and (optional) peppermint extract. Adjust the consistency by adding more water or sugar as needed; it should be thick but pourable.
9. Decorate
   Once the cakes are fully cooled, drizzle or spoon the icing over them. If desired, top with festive sprinkles or a pinch of grated citrus zest for a burst of color and flavor.

Storing Mini Gingerbread Bundt Cakes

• At Room Temperature: Store the iced cakes in an airtight container for up to 2 days. The icing will set and maintain a soft crust on top.
• In the Refrigerator: If you live in a warmer climate or prefer a firmer icing, place them in the fridge for up to 5 days. Let them sit at room temperature for a few minutes before serving to soften.
• Freezing: Wrap un-iced cakes individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator and add icing before serving.

Nutrition (Approx. per Mini Cake)

Nutrient	Amount
Calories	~240 kcal
Carbohydrates	~38 g
Protein	~3 g
Fat	~8 g
Saturated Fat	~5 g
Cholesterol	~40 mg
Sodium	~170 mg
Fiber	~1 g
Sugar	~23 g

(Nutrition facts are estimates based on standard product data and may vary depending on brands used.)

Mini Gingerbread Bundt Cakes FAQs

1. Can I make these as regular cupcakes or a single bundt cake?
   Absolutely! For cupcakes, reduce the baking time slightly (check at 18–20 minutes). For a single full-size bundt, increase the bake time to 35–45 minutes and keep an eye on doneness.
2. Is blackstrap molasses okay to use?
   Yes, but it has a more intense, slightly bitter flavor. If you use blackstrap, consider adding a bit more sugar or sweetener to balance it out.
3. How do I prevent sticking in the mini bundt pan?
   Generously coat each cavity with butter or use a flour-based baking spray. Waiting 10 minutes before inverting also helps the cakes release more easily.
4. Can I make these dairy-free?
   You can substitute the butter with a plant-based margarine and use a non-dairy milk + vinegar (1 tablespoon vinegar plus enough non-dairy milk to total 1/2 cup) in place of the buttermilk.
5. What if my icing is too thin or too thick?
   Adjust by adding more confectioner’s sugar to thicken or a bit of water/lemon juice to thin it out.

Conclusion

Mini Gingerbread Bundt Cakes capture the essence of classic gingerbread—aromatic, moist, and delightfully spiced—in a charming individual size. Perfect for a cozy winter gathering or whenever you crave a nostalgic sweet treat, these cakes are simple yet impressive. A quick drizzle of zingy icing completes each bite with just the right pop of flavor. Enjoy!