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    Urban Bliss Life » Blog » Gingerbread Bundt Cakes

    Published: December 11, 2020 / Updated: January 26, 2023 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Gingerbread Bundt Cakes

    59 shares
    Jump to Recipe Print Recipe
    mini gingerbread bundt cakes with title text
    six mini gingerbread bundt cakes with title text
    six mini gingerbread bundt cakes with title text

    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!

    six mini gingerbread bundt cakes on a baking rack with red and white napkin

    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

    gingerbread bundt cake on baking rack

    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
    gingerbread bundt cakes on cake pedestals

    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.
    mini gingerbread bundt cakes on cake pedestal

    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

    • cocoa powder in mini bundt cakes
    • cake batter in mini bundt cake pan
    • undecorated gingerbread bundt cakes on cooling rack
    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

    • Soft Chewy Ginger Molasses Cookies on a plate Chewy Ginger Molasses Cookies
    • chocolate dipped peppermint shortbread cookies Chocolate Dipped Peppermint Shortbread Cookies
    • Red Velvet Cookies on a plate Red Velvet Crinkle Cookies
    • soft gingerbread cookies decorated for Christmas The Best Soft Gingerbread Cookies
    • gingerbread loaf cake on a white plate with candy cane. Gingerbread Loaf with Peppermint Cream Cheese Frosting
    mini gingerbread bundt cakes with white icing and sprinkles.

    Mini Gingerbread Bundt Cakes

    5 from 6 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
    PRINT PIN RATE

    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.
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    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.

    PIN IT:

    six mini gingerbread bundt cakes with title text
    « Garlic Rosemary Roasted Glazed Carrots
    Easy Holiday Meals »
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      Reader Interactions

      Comments

      1. Ellen says

        December 20, 2022 at 6:42 pm

        How long would I bake this if I use a standard bundt cake pan?

        Reply
        • Marlynn Jayme Schotland says

          December 21, 2022 at 10:38 am

          5 stars
          Hi Ellen! I haven't baked this particular recipe in a standard single large bundt cake pan, but in general, larger bundt cakes bake anywhere from 1 hour to 1 hour and 15 minutes. If you use a standard single large bundt cake pan, you might want to start checking your cake at 1 hour. Be sure to do the toothpick test to ensure it's baked the whole way through.

      2. Barb says

        May 05, 2022 at 8:21 pm

        Hi There

        Just wondering about the baking time for your mini bundts. 45-50 minutes for the minis? Or should that time be for a standard size bundt?

        Thanks

        Reply
        • Marlynn Jayme Schotland says

          May 05, 2022 at 8:45 pm

          5 stars
          Hi Barb! Mini bundt cakes are done in about 45 to 50 minutes. If your oven runs a little hotter, check them at 40 minutes.

      3. Naiby says

        December 17, 2020 at 3:48 pm

        I love the idea of giving these as mini gourmet gifts for the holidays. This hadn't popped into my head at all!

        Reply
      4. Jessica Formicola says

        December 17, 2020 at 3:38 pm

        5 stars
        I am all about the gingerbread lately, and these little bundt cakes look incredible! Can't wait to try them!

        Reply
      5. Jess says

        December 17, 2020 at 3:33 pm

        5 stars
        I love the flexibility of being able to make this in a mini loaf pan since I do not have a mini bundt cake pan!

        Reply
      6. rika says

        December 17, 2020 at 3:32 pm

        5 stars
        These bundt cakes are the perfect holiday treats! I love the warm spices in this recipe.

        Reply

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      Marlynn Jayme Schotland 2021 profile pic

      Hi! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

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