Gingerbread Bundt Cakes

During the holidays, there's nothing like the smell of gingerbread wafting through the house. Capture the spirit of the holidays with these Gingerbread Bundt Cakes!

We make a LOT of gingerbread desserts for the holidays. Batches and batches of Soft Ginger Molasses Cookies. Gifts of Gingerbread Loaf with Peppermint Cream Cheese. And of course, classic Christmas cookies - the Best Gingerbread Cookies for Decorating.

That sweet sugary scent of the holidays just puts a smile on your face. And when the source is a pack of mini gingerbread bundt cakes that are even more delicious to eat? That's what we call a win-win, my friends!

Gingerbread Bundt Cakes

These gingerbread bundt cakes are easy to make and fun to decorate! I love mini bundt cakes. They look so good when layered on different cake pedestals. They also make beautiful, delicious holiday gifts to give!

What you need to make these delicious holiday desserts

To make this dessert, you'll need a mini bundt cake pan.

If you don't have a mini bundt cake pan, you have a few other options:

• mini bread loaf pan
• a standard bundt cake pan

As far as ingredients, you'll need some classic holiday baking ingredients:

• all-purpose flour - I have only made this with all-purpose flour. If you attempt to make this recipe with gluten-free flour, rice flour, almond flour, or with partial cake flour, let me know how it turns out!
• granulated sugar - you could try coconut sugar if you are trying to cut down on refined sugar
• baking soda - just a little as a leavener
• salt - just a little table salt
• ground ginger, ground cinnamon, ground allspice, ground cloves – the classic quartet of holiday spices!
• butter - use high quality unsalted butter.
• molasses - I use this unsulphured molasses in all of my baking recipes that call for molasses. It's certified Non-GMO and gluten-free, and tastes amazing in baked goods!
• large eggs - I bake with cage free large brown eggs and find they taste the best, but you can use any eggs you have on hand.
• buttermilk - if you're dairy-free like me, you can make dairy-free buttermilk using almond milk and a little squeeze of lemon juice.
• vanilla extract - use real vanilla extract instead of imitation. It's worth the extra money, as the flavor and quality difference is very noticeable.

For the frosting, you'll need:

• confectioner's sugar
• lemon juice
• water and/or peppermint extract

Exact measurements of ingredients and instructions are in the printable recipe card toward the bottom of this post. Here are some helpful tips to guide you as you make this recipe.

How to make gingerbread bundt cakes

1. Preheat your oven to 350°F.
2. Prep the mini bundt cake pan by spraying it with cooking spray, and then sifting cocoa powder over each section. Set aside.
3. In a large bowl, whisk together flour, sugar, spices, and salt.
4. In a separate medium bowl, whisk together melted butter and molasses until well blended. Beat in the eggs. Then beat in the buttermilk and vanilla until all ingredients are well-combined. Gradually mix the wet ingredients in with the dry ingredients, until well blended.
5. Pour batter into each mini bundt cake section of the pan, almost to the top but leaving a little bit of room as the cake will puff up. I use a cookie/ice cream scoop to easily do the job (each mini bundt cake opening takes about 2 large scoops).
6. Bake for 45 to 50 minutes. Gingerbread bundt cakes are done when a toothpick inserted into one of the cakes comes out clean.
7. While the cakes are baking, make the icing.
8. In a large bowl, whisk together confectioner's sugar, lemon juice, and water or peppermint extract.
9. Cook in the pan for 5 to 10 minutes, then flip over onto a cooling rack and decorate with icing and sprinkles.

Exact measurements of ingredients and instructions are in the printable recipe card toward the bottom of this post. Here are some helpful tips to guide you as you make this recipe.

More holiday dessert recipes

• Chewy Ginger Molasses Cookies
• Chocolate Dipped Peppermint Shortbread Cookies
• Red Velvet Crinkle Cookies
• The Best Soft Gingerbread Cookies
• Gingerbread Loaf with Peppermint Cream Cheese Frosting

Mini Gingerbread Bundt Cakes

5 from 5 votes

Prep Time: 10 mins

Cook Time: 15 mins

Cooling Time: 5 mins

Total Time: 30 mins

Recipe by Marlynn Schotland

These holiday cakes are perfect for holiday gatherings and also to give as edible holiday gifts!

Servings: 6 mini bundt cakes

Calories: 497kcal

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Ingredients

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 all spice
• ▢ ¼ teaspoon ground cloves
• ▢ ½ teaspoon salt
• ▢ ½ cup (1 stick) unsalted butter
• ▢ ¾ cup unsulphured molasses
• ▢ 2 large eggs
• ▢ 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)

Instructions

• Preheat oven to 350°F
• Prep the mini bundt cake pan by spraying it with cooking spray, and then sifting cocoa powder over each section. Set aside.
• In a large bowl, whisk together flour, sugar, spices, and salt.
• In a separate medium bowl, whisk together melted butter and molasses until well blended. Beat in the eggs. Then beat in the buttermilk and vanilla until all ingredients are well-combined. Gradually mix the wet ingredients in with the dry ingredients, until well blended.
• Pour batter into each mini bundt cake section of the pan, almost to the top but leaving a little bit of room as the cake will puff up. I use a cookie/ice cream scoop to easily do the job (each mini bundt cake opening takes about 2 large scoops).
• Bake at 350°F for 45 to 50 minutes. Gingerbread bundt cakes are done when a toothpick inserted into one of the cakes comes out clean.
• While the cakes are baking, make the icing.
• In a large bowl, whisk together confectioner's sugar and lemon juice. Gradually add water, 1 teaspoon at a time, as needed until icing becomes smooth and spreadable. Mix in peppermint extract, if using.
• Cook in the pan for 5 to 10 minutes, then flip over onto a cooling rack and decorate with icing and sprinkles. Allow icing to set, about 5 to 10 minutes.

Notes

Storage: You can store mini bundt cakes in an airtight container in the fridge for up to 5 days.

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Nutrition

Calories: 497kcal | Carbohydrates: 96g | Protein: 8g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 458mg | Potassium: 760mg | Fiber: 1g | Sugar: 42g | Vitamin A: 620IU | Vitamin C: 2mg | Calcium: 157mg | Iron: 4mg

Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

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