Description
Mini Bundt Cakes with warm gingerbread spices, topped with simple vanilla icing. Perfect petite bundt cake for elegant small treats and dessert table ideas.
Ingredients
2 ½ cups all purpose flour
2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
½ tsp ground ginger
½ tsp ground cloves
pinch salt
½ cup butter, room temperature
½ cup sugar
1 cup molasses
1 egg
1 cup whole milk
1 cup powdered sugar
½ tsp vanilla
1–2 Tbsp whole milk
sprinkles, optional
Instructions
1. Preheat oven to 350° and butter a mini bundt pan, then dust with flour.
2. Beat sugar and butter until combined, then beat in egg and molasses.
3. Whisk flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
4. Mix dry ingredients into wet mixture, then beat in milk until smooth.
5. Pipe batter into pan filling just above halfway.
6. Bake 25-30 minutes until toothpick comes out clean.
7. Cool 15 minutes before removing from pan.
8. Whisk powdered sugar, vanilla, and milk for icing.
9. Drizzle over cooled cakes and add sprinkles.
Notes
Do not overmix batter.
Cool slightly before removing from pan.
Add icing just before serving for best appearance.