Go Back
+ servings

Mini Gingerbread Bundt Cakes Recipe

These Mini Gingerbread Bundt Cakes occupy a permanent spot on our holiday menus. They were a HUGE hit the first year I served them and are requested again and again.
Course Dessert
Cuisine German
Keyword baking, bundt cake
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour 5 minutes
Servings 30
Calories 86.13 kcal


  • cups all purpose flour
  • ½ tsp. baking soda
  • 1 tsp. cocoa powder
  • ½ teaspoon allspice
  • 1 tsp. ground cinnamon
  • ½ tsp. ground cloves
  • ½ tsp. ground nutmeg
  • 2 tsp. ground ginger
  • ½ tsp. salt
  • 1 stick 8 tablespoons unsalted butter, melted and allowed to cool
  • ¾ cup molasses
  • ¾ cup sugar
  • 1 large egg
  • ½ cup buttermilk
  • ½ cup whole milk
  • cooking spray get the one made for baking with the flour in it


  1. Preheat the oven to 350 degrees F. Coat the baking pan with the cooking spray. Note: I tried to do this with butter and flour and found it really much easier to get thorough coverage with the cooking spray.
  2. Whisk together the dry ingredients.
  3. Using your mixer, cream the molasses, sugar, and butter together. Once well mixed, add in the egg until smooth.
  4. Add the milk and buttermilk in slowly. This may look like a hot mess for a bit but don't worry. It will look like a proper batter once combined with the dry ingredients.
  5. Add the dry mixture to the wet, 1/3 of the mixture at a time. Be sure to scrape the sides of the bowl well!
  6. Fill the bundt pan - about 3/4 of the way full in each cup. Do not overfill! I dampened my fingers and smoothed out the tops of each cup of batter a little just to make them sit a little more evenly when they come out of the oven.
  7. Bake on the center rack for about half an hour. A toothpick should come out clean when they are finished.
  8. Let them cool for about 15-20 minutes. Remove from the pan and allow them to cool completely.

Recipe Notes

You can leave these little cakes plain - trust me, they are delicious as is or decorate them.
For other options, you can dust them with icing (powdered) sugar (they look so cute and snowy that way) or glaze them. For a simple glaze, use about 3/4 cup of icing sugar and add as much milk as needed to make it the consistency you like. Leave as is or add a dash of cinnamon to it. Or use some eggnog in place of the milk. Sugared cranberries (SO easy to do) are a beautiful accompaniment for these too.

Molasses substitute: 1/4 cup sugar, 1/3 cup brown sugar, 1 tsp. maple syrup, and enough water to make this equal 3/4 cup as a substitute.

Buttermilk substitute: 1/2 Tbsp. white vinegar (can also use lemon juice instead) in a measuring cup. Fill to the 1/2 mark with milk. Let stand for 5 minutes before using.

Nutrition Facts
Mini Gingerbread Bundt Cakes Recipe
Amount Per Serving
Calories 86.13 Calories from Fat 5
% Daily Value*
Fat 0.54g1%
Saturated Fat 0.23g1%
Cholesterol 6.3mg2%
Sodium 68.56mg3%
Potassium 147.93mg4%
Carbohydrates 19.11g6%
Fiber 0.33g1%
Sugar 11.73g13%
Protein 1.44g3%
Vitamin A 21.11IU0%
Calcium 29.36mg3%
Iron 0.88mg5%
* Percent Daily Values are based on a 2000 calorie diet.