Mini Gingerbread Bundt Cakes

Lulu the baker
by Lulu the baker
4 cakes
1 hr

I know gingerbread is traditionally associated with Christmas, but I just love making these mini gingerbread bundt cakes all winter long. The warm gingerbread spices feel like a hug in a cake. I also think that these mini cakes are perfectly sized: large enough to satisfy your sweet tooth, but small enough that you don't have to share ;) I use mini bundt cake pans, which you can buy on amazon, or your local department store. You could also try baking this recipe in a greased cupcake/muffin tin, which will give you mini round cakes.

I like to top my bundt cakes with powdered sugar and candied pecans for an extra crunch.

Mini Gingerbread Bundt Cakes
Recipe details
  • 4  cakes
  • Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr
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Ingredients
Cake
  • 1 1/4 cups all purpose flour
  • 1 tsp ground cinnamon
  • 1 1/4 tsp ginger
  • 1/4 tsp allpsice
  • pinch of salt
  • pinch of baking soda
  • 1/2 tsp baking powder
  • 6 tablespoons (85g) unsalted butter at room temperature
  • 1/2 cup brown sugar
  • 1 egg
  • 1/4 cup molasses
  • 1 cup water
Topping
  • A handful of candied pecans
  • Powdered sugar to top
Instructions
Heat oven to 350 deg F
Grease 4-5 mini bundt cake pans, or a muffin tin with oil or butter
In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, salt, baking soda, and baking powder.
Using an electric mixer or stand mixer, in a separate bowl, beat the butter and brown sugar until smooth. Add the egg and the molasses.
Using a spatula, add the dry mix from step 3 and 1 cup of water into the wet mix.
Pour the batter into the prepared bundt cake pans or muffin tin. Smooth the top with the back of a spoon.
Bake for ~30 mins, or until a toothpick comes out clean.
Allow the cakes to cool. Top with candied pecans and powdered sugar, or any topping of your choice.
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