Mini Gingerbread Bundt Cakes Recipe

Indulge in the cozy flavors of the holiday season with these delightful mini gingerbread bundt cakes. These moist and fluffy treats, filled with warm spices, are a perfect addition to any festive gathering. The charming individual servings make them ideal for sharing over a cup of tea or coffee, or as a sweet ending to a winter meal.

Bundt cakes are known for their tender texture, and these mini versions are no exception. Baking them in a mini bundt cake pan ensures even cooking and beautifully detailed edges that are a feast for the eyes even before decorating. Whether you’re a beginner baker or a seasoned pro, this recipe is a must-try for anyone looking to add a touch of gingerbread magic to their holiday baking repertoire.

Ingredients

Creating delicious mini gingerbread bundt cakes requires the perfect balance of ingredients. Here are the items you’ll need to make both the cakes and the icing:

For the Mini Cakes

• 2 cups all-purpose flour
• ¼ cup granulated sugar
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter
• ¾ cup unsulphured molasses
• 2 large eggs, at room temperature
• 1 cup buttermilk
• 2 teaspoons vanilla extract

For the Icing

• 1 cup confectioner’s sugar
• 2 tablespoons lemon juice
• 1 teaspoon water or more, as needed
• ½ teaspoon peppermint extract (optional)
• Sprinkles (optional)

Equipment Needed

For preparing these delicious mini gingerbread bundt cakes, you will need the following equipment:

• Mini bundt cake pan: To create beautifully detailed mini gingerbread bundt cakes.
• Mixing bowls: For mixing and combining the ingredients.
• Whisk: To thoroughly mix the wet and dry ingredients.
• Measuring cups and spoons: For accurate measurement of all the ingredients.
• Spatula: To scrape down the sides of the mixing bowl and ensure all ingredients are well incorporated.
• Cooling rack: To cool the mini gingerbread bundt cakes evenly after baking.
• Saucepan: For preparing the icing.
• Oven: To bake the mini gingerbread bundt cakes to perfection.
• Cooking spray and cocoa powder: To prepare the mini bundt cake pan for easy cake release.
• Optional: Piping bag and tip for drizzling icing over the cakes.

Having these essential kitchen tools ready will ensure a smooth and successful baking experience for your mini gingerbread bundt cakes.

Preparations

Before diving into making these delectable mini gingerbread bundt cakes, it’s essential to prepare your kitchen and ingredients. The following steps will streamline the process and ensure your cakes turn out perfect.

Preparing the Bundt Pan

• Preheat your oven to 350°F (177°C).
• Prep the mini bundt cake pan by spraying it with cooking spray, and then sifting cocoa powder over each section. Set aside.
• Gather all the required ingredients for the mini gingerbread bundt cakes recipe.
• Pre-measure the ingredients accurately to expedite the mixing process later.

Having everything ready before starting will make the baking experience more organized and enjoyable.

Directions

Making the Gingerbread Batter

1. Preheat the Oven:

• Start by preheating your oven to 350°F (177°C) to ensure it reaches the correct temperature by the time you’re ready to bake.

2. Prepare the Mini Bundt Pan:

• Spray the mini bundt cake pan with cooking spray, ensuring all the crevices are well-coated. Sift cocoa powder over each section to prevent the cakes from sticking and to add a hint of chocolate flavor.

3. Mix Dry Ingredients:

• In a large bowl, whisk together the flour, granulated sugar, baking soda, ground ginger, cinnamon, allspice, cloves, and salt. This step ensures the spices are evenly distributed throughout the batter.

4. Combine Wet Ingredients:

• In a separate medium bowl, whisk together the melted butter and molasses until well combined.
• Add in the eggs, one at a time, beating well after each addition.
• Stir in the buttermilk and vanilla extract until the mixture is smooth and uniform.

5. Combine Wet and Dry Mixtures:

• Gradually add the wet ingredients into the bowl of dry ingredients, mixing gently until just combined. Be careful not to over-mix, as this can make the cakes dense.

6. Fill the Bundt Pan:

• Using a cookie or ice cream scoop, fill each mini bundt cake section of the prepared pan almost to the top, leaving a little room for the cakes to rise.

Baking the Mini Bundt Cakes

1. Bake:

• Place the filled pan in the preheated oven and bake for 45 to 50 minutes. The cakes are done when a toothpick inserted into the center comes out clean or with just a few crumbs.

2. Cool:

• Remove the pan from the oven and allow the cakes to cool in the pan for 5 to 10 minutes. This helps them set and makes them easier to release.
• Carefully invert the pan over a cooling rack and gently tap to release the cakes. Let them cool completely on the rack.

Making the Icing

1. Prepare the Icing:

• While the cakes are cooling, prepare the icing by whisking together confectioner’s sugar and lemon juice in a large bowl.
• Gradually add water, 1 teaspoon at a time, until the icing reaches a smooth and spreadable consistency. If desired, mix in the peppermint extract for a hint of minty freshness.

Assembly and Decoration

1. Decorate the Cakes:

• Once the mini gingerbread bundt cakes have cooled completely, it’s time to decorate.
• Use a spoon or a piping bag to drizzle the icing over the top of each cake, allowing it to cascade down the sides for a decorative effect.
• Optionally, sprinkle with festive sprinkles to add a pop of color and holiday charm.

2. Final Touches:

• Allow the icing to set for about 5 to 10 minutes. This will enable it to harden slightly and adhere well to the cakes.
• For added texture and visual appeal, consider topping with small sugared cranberries or a sprinkle of finely chopped pecans.

These delightful mini gingerbread bundt cakes are now ready to serve. Enjoy them as a cozy treat or a festive centerpiece at your holiday gatherings. Happy baking!

Serve and Storage Tips

Serving Suggestions

1. Festive Presentation:

• Arrange the mini gingerbread bundt cakes on a decorative plate or a tiered dessert tray to create an eye-catching display. Their intricate designs and festive icing drizzle make them naturally show-stopping.

2. Pairings:

• Serve the cakes alongside warm beverages such as spiced tea, mulled wine, hot apple cider, or a frothy cup of hot cocoa. The warm spices in the cakes pair beautifully with these cozy drinks.
• For an extra indulgent twist, serve with a dollop of whipped cream or a scoop of vanilla ice cream on the side.

3. Special Occasions:

• Use these mini bundt cakes as edible place cards for your holiday dinner. Write guests’ names on small tags and attach them to toothpicks, then place one in each cake for a personalized touch.

Storage Tips

These mini gingerbread bundt cakes store well and can be enjoyed over several days. Here’s how to keep them fresh and delicious:

Short-Term Storage

• Room Temperature: Store the cakes in an airtight container at room temperature for up to 2 days. Ensure they are fully cooled before sealing to prevent condensation.
• Refrigeration: If you prefer or if your kitchen is warm, place the cakes in the fridge. Store them in an airtight container to maintain their moisture and flavor for up to 5 days.

Long-Term Storage

• Freezing: If you’d like to save the cakes for a later date:

1. Wrap each mini bundt cake tightly in plastic wrap, ensuring no air gets in.
2. Place the wrapped cakes in a freezer-safe airtight container or a large freezer bag.
3. Freeze for up to 3 months.

• Thawing: When ready to enjoy, thaw the cakes in the refrigerator overnight or let them sit at room temperature for a few hours.
• Reheating (Optional): To restore their just-baked warmth, heat the cakes in the microwave for 10–15 seconds or in a 300°F (150°C) oven for about 5 minutes.

Tips for Icing After Storage

• If freezing, it’s best to apply the icing after thawing for the freshest appearance. Otherwise, the icing may lose its smooth texture during freezing and thawing.
• Prepare a fresh batch of icing and drizzle over the thawed cakes before serving.

By following these tips, your mini gingerbread bundt cakes will remain just as delightful as the day they were baked, ready to delight your family and friends at any time.

Conclusion

Creating these mini gingerbread bundt cakes has been a delightful journey, filled with warm spices and festive flavors. From mixing the batter to drizzling the icing, every step is a celebration of the season. These mini cakes are not just desserts; they are edible works of art that bring joy to any table. Whether enjoyed with a cup of hot cocoa by the fire or shared with loved ones at a holiday gathering, these mini gingerbread bundt cakes are sure to impress and satisfy. So, gather your ingredients, preheat your oven, and let the sweet aroma of gingerbread fill your home as you bake these charming treats. Embrace the spirit of the season with each bite of these moist and flavorful mini bundt cakes. Happy baking!

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