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, dried cranberries, and pecans, 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 Bundt Cakes
- 1 1/4 cups dark brown sugar, lightly packed
- 1/2 cup sugar
- 1/2 cup melted coconut oil
- 2 tablespoons grated fresh ginger
- 1/2 teaspoon baking soda
- 3 large eggs, at room temperature
- 1/2 cup water
- 1/2 cup buttermilk
- 1/2 cup fancy molasses
- 1 1/4 cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 3/4 cup dried cranberries
- 1 cup pecans, lightly toasted (optional)
- 3/4 cup brown sugar, lightly packed
- 1/4 cup salted butter
- 1/2 cup heavy cream
- 1/4 teaspoon sea salt
- 2 tablespoons powdered sugar (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 optional icing.
- Oven: To bake the mini gingerbread bundt cakes to perfection.
- Cooking spray or butter: To grease 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).
- Grease a mini bundt cake pan generously with oil spray or butter. Ensure all the crevices are well coated to prevent sticking.
- Set the prepared pan aside until needed for filling with the cake batter.
- 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
- First, preheat the oven to 350 degrees Fahrenheit.
- In a mixing bowl, combine 2 1/2 cups of flour, 2 tablespoons of cocoa, 2 teaspoons of baking powder, 1 teaspoon of kosher salt, 2 tablespoons of ground ginger, 1 1/2 teaspoons of cinnamon, and 1/3 teaspoon of nutmeg.
- In a separate bowl, mix 1 1/4 cups of brown sugar, 1/2 cup of sugar, 1/2 cup of melted coconut oil, 2 tablespoons of finely grated fresh ginger, 1/2 teaspoon of baking soda, 3 large eggs, and 1/2 cup of water.
- Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
- Optionally fold in dried cranberries and chopped pecans for extra texture and flavor.
Baking the Mini Bundt Cakes
- Grease the mini bundt cake pan generously with butter or cooking spray.
- Carefully pour the gingerbread batter into the prepared pan, filling each cavity about 3/4 full.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- In a saucepan, combine 1/2 cup of brown sugar, 1/4 cup of butter, 1/4 cup of heavy cream, and a pinch of sea salt.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Remove from heat and whisk in 1 cup of powdered sugar until smooth.
- Drizzle the warm icing over the cooled mini bundt cakes using a spoon or a piping bag for a decorative touch.
- Optionally, top with sugared cranberries or chopped pecans for a festive finish.
Assembly
Assembling these mini gingerbread bundt cakes is the final step to enhance their festive appearance and flavor.
Applying the Icing
- Once the mini gingerbread bundt cakes have cooled, it’s time to apply the delicious icing.
- Prepare the icing by melting together brown sugar, butter, and heavy cream in a saucepan until smooth.
- Add a pinch of sea salt to enhance the flavors.
- Drizzle the warm icing over the cakes using a spoon or piping bag for a more decorative touch.
- For an extra flair, consider adding sugared cranberries or chopped pecans on top of the iced mini gingerbread bundt cakes.
- The sugared cranberries add a pop of color and a tangy sweetness, while the chopped pecans contribute a delightful crunch.
- These decorative toppings not only elevate the visual appeal of the cakes but also add a variety of textures and flavors to each bite.
Storage Tips
Mini gingerbread bundt cakes can be stored to enjoy for longer periods. Here’s how you can ensure they stay fresh:
Storing at Room Temperature
I recommend storing your mini gingerbread bundt cakes in an airtight container at room temperature. They will stay fresh for a few days, making it convenient to grab a delicious treat whenever you crave one. If the weather is warm and humid, it’s best to store the cakes in the fridge to maintain their texture and flavor.
Freezing and Reheating
If you want to extend the shelf life of your mini gingerbread bundt cakes, freezing them is a great option. Place the cakes in an airtight container or a large ziplock bag before freezing. When ready to enjoy, simply thaw the cakes in the fridge overnight or at room temperature for a few hours. To reheat, you can warm the cakes in the microwave for a quick and cozy treat.
Conclusion
Creating these mini gingerbread bundt cakes has been a delightful journey, filled with warm spices, festive flavors, and a touch of holiday magic. From mixing the batter to drizzling the warm 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!