Mini Gingerbread Bundt Cakes

Mini Gingerbread Bundt Cakes

These little cakes remind me of delicious cinnamon-sugared doughnut muffins, except they taste like gingerbread – which makes them even cozier in my opinion. They are scrumptiously poppable, and they’ve served us well as a quick breakfast on many a December morning.

Mini Gingerbread Bundt Cakes

To make these, you’ll need a mini bundt cake pan (like this 24 cavity version I used) or at the very least, a mini cupcake pan.

This cake recipe also makes one standard size bundt cake, but more recently I’ve made it using the Nordic Ware Cozy Village Pan. The batter molded beautifully into little house-shaped cakes. You find the cake pan here. Have a look at my results – I think they turned out pretty cute!

Mini Gingerbread Bundt Cakes

I outlined my gingerbread cake houses with royal icing, but really all these cakes need are a good dusting of powdered sugar. Compared to traditional gingerbread house construction, this cake version is the quicker, easier way to go.

Mini Gingerbread Bundt Cakes
Mini Gingerbread Bundt Cakes

As I mentioned before, a fancy pan is not necessary to enjoy these cakes – a simple mini cupcake pan will suffice. My favorite version is coated with cinnamon and sugar. As soon as the cakes are taken out of the oven and cooled just long enough for fingers to touch, they are dredged in cinnamon and sugar. The coating clings to the surface evenly and gives them a lovely sugary crunch.

These look pretty placed in paper cupcake liners, and it’s a nice touch if you’re gifting them in holiday tins.

Mini Gingerbread Bundt Cakes

Heather Baird
These tiny bundt cakes are perfect for filling holiday gift tins. You'll need a mini bundt pan pan with 24 cavities. See blog post for resources.
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Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 48

Equipment

  • mini multi bundt pan

Ingredients
 
 

Gingerbread cake

  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 1/4 teaspoon allspice
  • 1/2 cup molasses not blackstrap
  • 1/2 cup hot water
  • 1 1/4 cups unsalted butter softened
  • 1 1/4 cups light brown sugar packed
  • 3 large eggs plus
  • 2 large egg yolks at room temperature

Cinnamon sugar coating, combine:

  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions
 

  • Preheat oven to 350°F. Grease a 24 capacity mini bundt pan with flour-based baking spray (such as Baker’s Joy brand) or grease and flour, tapping out excess flour; set pan aside.
  • Sift together the flour, baking powder, salt, baking soda, ginger, cinnamon, nutmeg, and allspice.
  • In a small bowl, combine the molasses with the hot water.
  • Cream the butter in a large bowl with an electric mixer on medium speed until smooth. Add the brown sugar and beat until lightened, about 3 minutes. Beat in the eggs and yolks, adding one at a time and scraping down the bowl intermittently. Add the flour and molasses mixture alternately, beginning and ending with the flour. Mix until smooth.
  • Pour the batter into the prepared pan, filling each cavity about 2/3 full. Gently drop the pan onto a work surface two times to remove any air pockets. Bake for 12 to 15 minutes, or until a toothpick inserted in the center of a cake comes out clean.
  • Let cakes cool in the pan for 10 minutes. Turn cakes out and dredge in cinnamon and sugar.
  • Store cakes in an air-tight container or package a dozen cakes in each of four holiday tins.
Keyword cinnamon sugar coating, gingerbread cake, molasses
Tried this recipe?Let us know how it was!
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Rosa's Yummy Yums
Rosa's Yummy Yums
5 years ago

Heavenly bites!

Cheers,

Rosa

Christina
Christina
5 years ago

thank you so much. This is exactly the kind of recipe I was looking for! I purchased the Nordic ware gingerbread cakelet pan to make bread for gift giving. Thanks again!

June Burns
June Burns
5 years ago

What cute little bundts! I love the house cake pan too–we bought one of those, may have to try it with some gingerbread cake first! 🙂

La Table De Nana
La Table De Nana
5 years ago

I just made the mini houses for my grandsons to decorate..next yr I will try this..how many homes would your recipe make may I ask?Thank you.

auntiejenni
auntiejenni
5 years ago

thank you for this…so similar to my own gingerbread recipe, but….different and i am eager to try it. however, in the instructions you mention adding 'the coffee mixture"….but i cannot find coffee in your recipe. just a little confusion. angelheartcottage@comcast.net

Heather Baird
Heather Baird
5 years ago
Reply to  auntiejenni

That was a typo. It should say "molasses mixture".

Auntiepatch
Auntiepatch
5 years ago

Add the flour and coffee mixture alternately, beginning and ending with the flour.

What coffee???

Heather Baird
Heather Baird
5 years ago
Reply to  Auntiepatch

That was a typo. It should say "molasses mixture".

Bella B
Bella B
5 years ago

Those look so good!! I love anything with ginger in it

http://xoxobella.com

Katie
Katie
5 years ago

Recipe saved! – They look so fluffy! I would even maybe put a little pool of flavoured icing or chocolate in the well at the top? Even still they look gorgeous!

Unknown
Unknown
5 years ago

These mini bundt cakes look seriously yummy and adorable! 🙂

Dani | http://www.styledvariety.com

Unknown
Unknown
5 years ago

It says

3 large eggs plus, room temperature
2 large egg yolks, room temperature

So….5 eggs? I'm confused.

Heather Baird
Heather Baird
5 years ago
Reply to  Unknown

3 whole eggs and 2 egg yolks – all at room temperature. You will have two egg whites left over, which might make a nice omlette for breakfast tomorrow. 🙂

Christina
Christina
5 years ago

This recipe is great! I made three batches of it for gift giving. I opted for the cinnamon sugar to finish them off. Perfect! Not too sweet. Thank you!

Sandy G
Sandy G
3 years ago

Sorry if I missed this question/answer already but how many of the mini houses does this recipe make? it says YIELDS 48 MINI BITE SIZE CAKES but I'm guessing those are when you used the Mini muffin/Donut pan instead of the Mini Nordic pan 🙂

Heather Baird
Heather Baird
3 years ago
Reply to  Sandy G

If I remember correctly, you'll have enough batter to fill all the cavities in the Nordic Ware Cozy Village pan (which is six) with just a little batter left over. I believe I used the extra batter for a few cupcakes. You could do the same.