Mini Gingerbread Bundt Cakes

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Filled to the brim with warming holiday spices like cinnamon, ginger, nutmeg and cloves this Gingerbread Bundt Cake is just the recipe you need for the busy holiday season. It comes together quickly and can be served for breakfast, dessert or for a quick snack between holiday errands! Recipe and image by @thesweetandsimplekitchen

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  • Recipe Card
Prep time 30mins
Cook time 40mins
Serves or Makes: 8

Recipe Card

To Prepare the Pan:


  • 1/2 tablespoon flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1 tablespoon unsalted butter, softened

For the Gingerbread Cake:


  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup unsalted butter, softened
  • 1 1/2 cups dark brown sugar
  • 1/2 cup molasses
  • 1 tablespoon vanilla extract
  • 4 eggs, at room temperature
  • 1 cup buttermilk, at room temperature

Cinnamon Ginger Glaze


  • 3/4 cup powdered sugar
  • 1 tablespoon maple syrup
  • 2 tablespoons whole milk
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger


  • Step 1

    Preheat oven to 350˚F. Mix ½ tablespoon flour, ½ teaspoon cinnamon and ½ teaspoon of ginger together in a small bowl. Use the softened butter to coat the entire bundt pan, making sure to get butter into all of the nooks and crannies. Take the flour and spice mixture and sprinkle it onto the buttered bundt pan. Turn the bundt pan, tapping the sides while you do so, to coat the entire thing with flour and spices. Tap the excess flour and spices into a large mixing bowl and set both aside.

  • Step 2

    In the same mixing bowl that contains the excess flour and spices, add remaining flour, baking soda, baking powder, spices and salt and whisk until well combined. Set aside.

  • Step 3

    In the bowl of a stand mixer fitted with the paddle attachment, cream butter and brown sugar until light and fluffy, about 5 minutes. Add molasses and vanilla and beat until incorporated. Add room temperature eggs, one at a time, and beat until well combined.

  • Step 4

    Scrape down sides and bottom of bowl. Add 1/3 of the dry ingredients followed by 1/3 of the buttermilk. Alternate until all of the ingredients have been incorporated.

  • Step 5

    Bake for 30-40 minutes, or until the top of the cake is firm to the touch when you gently press the top. Cool for 20 minutes in the pan and then turn out onto a rack to cool to room temperature before glazing.

  • Step 6

    To make the glaze, whisk all ingredients together until smooth and there are no lumps. If you find your glaze is too thick, add a bit more liquid, 1 teaspoon at a time until desired consistency is achieved. Alternatively, if your glaze is too runny, add more powdered sugar 1 teaspoon at a time.

  • Step 7

    Once your cake is cooled, place a piece of parchment under the cooling rack and use a spoon to drizzle the glaze over top. Allow glaze to set for 15 minutes before serving. Enjoy!