Mini Gingerbread Bundt Cakes with Cinnamon Glaze
- Total Time: 1 hour
- Yield: 24 mini cakes 1x
Description
If ‘coziness’ had a smell, the sweet and spicy aroma baking these cakes will fill your home with would probably be it.
Ingredients
Gingerbread Cakes
- 2 1/4 cups (540 ml) all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp allspice
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1 tsp cocoa powder
- 1 tsp ground cinnamon
- 2 tsp ground ginger
- 1 stick (8 tbsp / 115 g) unsalted butter, melted then brought to room temperature
- 3/4 cup (180 ml) dark molasses
- 3/4 cup (180 ml) sugar
- 1 large egg
- 1/2 cup (120 ml) buttermilk
- 1/2 cup (120 ml) whole milk
Cinnamon Glaze
- 1 cup (240 ml) powdered sugar
- 3-4 tbsp milk (this will depended on how thick or thin you want your glaze)
- 1/4 tsp cinnamon
Instructions
Gingerbread Cakes
- Butter and flour a 12-cup mini bundt pan and preheat your oven to 350 degrees Fahrenheit.
- In a medium bowl whisk together the flour, baking soda, salt, allspice, cloves, nutmeg, cocoa powder, cinnamon, and ginger.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the molasses, sugar, and butter until well combined. Add the egg, and beat until combined.
- Slowly beat in the milk and buttermilk. It will look like it has curdled, but don’t worry, this is supposed to happen. It will fix itself when you add the dry ingredients.
- In a few additions, beat in the flour mixture, scraping down the sides of the bowl between each addition. Mix until just combined.
- Fill each bundt pan cup about 3/4 the way full and smooth out the tops just a bit. Bake on the middle rack of the oven for 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let cool in pan for about 20 minutes, then turn out onto a baking rack and cool completely.
Cinnamon Glaze
- Mix powdered sugar and milk together with a fork until smooth and desired thickness. Add cinnamon and mix to combine.
- Dip the tops of each bundt cake in the glaze and let dry on a cooling rack.
- If you are freezing the cakes, do so before you glaze them. Cakes can be stored at room temperature or in the refrigerator for a few days. They may get a bit soggy though, they will still taste great.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 240
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Frequently Asked Questions
The batter looks curdled after adding the milk and buttermilk — is that normal?
Yes, completely normal. The instructions warn that the batter will look curdled at this stage but specifically reassure cooks not to worry — it fixes itself as soon as the flour mixture is beaten in.
What does the dark molasses contribute, and can it be reduced?
The 3/4 cup of dark molasses is what gives these cakes their deep, bittersweet gingerbread flavour and dark colour; it works alongside 3/4 cup of sugar in the batter. Reducing it would significantly change both the taste and the texture of the crumb, so the recipe does not suggest any adjustment. 
How should I adjust the cinnamon glaze thickness?
The glaze uses 1 cup powdered sugar, 1/4 tsp cinnamon, and 3 to 4 tablespoons of milk — the range lets you control thickness. Use 3 tablespoons for a thicker glaze that coats opaquely, or 4 tablespoons for a thinner drizzle. Dip the tops of the cooled cakes into the glaze and let them dry on a rack.
Can I freeze these cakes, and when should I glaze them?
Yes — the instructions say to freeze the cakes before glazing, not after. Once thawed, apply the glaze fresh. The notes also warn that cakes stored at room temperature or in the refrigerator may get a bit soggy over a few days, though they will still taste good.
Does this recipe make 12 or 24 cakes?
this looks so yummy!! Could I substitute the molasses, I don’t particularly like the taste
Hi, Bria! Just coming across this recipe now. Looks relish! Question for you, though… The recipe calls for a 12 cup mini bundt pan, but the servings listed for the recipe says 24. Are you assuming 2 people would share one cake? Or will there enough batter for 24 mini cakes? Please let me know, thanks!