✨🎄 Day 15: Mini Gingerbread Bundt Cake Recipe 🎄✨
#holidayeats #lemon8challenge #cake #recipe #cakedecorating
These gingerbread mini Bundt cakes taste like Christmas morning in dessert form 🎄✨ Soft, spiced, cozy, and topped with tangy cream cheese frosting that melts into every bite. If gingerbread cookies and cake had a holiday baby… this would be it. Save this for your Christmas baking list and follow for more festive desserts you’ll actually want to make ❤️
Ingredients
Gingerbread Cake:
• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground ginger
• 1 ½ tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp nutmeg
• ¼ tsp salt
• ½ cup unsalted butter, melted
• ½ cup brown sugar
• ⅓ cup molasses
• 1 large egg, room temperature
• ¾ cup buttermilk (or milk + 1 tsp vinegar)
• 1 tsp vanilla extract
Cream Cheese Frosting:
• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• ¾ cup powdered sugar
• ½ tsp vanilla extract
• 1–2 tbsp milk or heavy cream (for drizzling consistency)
Topping:
• Mini gingerbread cookies
• Holiday sprinkles (optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease mini Bundt pan generously.
2. In a bowl, whisk flour, baking soda, spices, and salt.
3. In another bowl, mix melted butter, brown sugar, and molasses until smooth.
4. Add egg, vanilla, and buttermilk. Mix until combined.
5. Gradually fold dry ingredients into wet until just combined.
6. Fill mini Bundt cavities about ¾ full.
7. Bake 18–22 minutes, or until a toothpick comes out clean.
8. Cool completely before frosting.
Frosting:
• Beat cream cheese and butter until smooth.
• Mix in powdered sugar and vanilla.
• Add milk slowly until drippy but thick.
• Spoon or drizzle over cakes and top with gingerbread cookies.
As always save this recipe and share with your friends and family and if you make it post a pic I’d love to see it! @Lemon8 US @Lemon8 Food
If you’re looking to bring a warm and festive touch to your holiday baking, these mini gingerbread Bundt cakes are a perfect choice. Their tender crumb is infused with a harmonious blend of traditional holiday spices like ginger, cinnamon, cloves, and nutmeg, creating that quintessential Christmas flavor we all love. The use of molasses enriches the cake with a deep, caramel-like sweetness and a lovely moist texture, making each bite feel like a cozy winter morning. For best results, ensure your melted butter is cooled slightly when adding to the sugar and molasses mixture to prevent curdling when you incorporate the eggs and buttermilk. The buttermilk (or milk mixed with vinegar) adds a subtle tang that balances the sweetness and keeps the cake tender. The cream cheese frosting is crucial; its tanginess cuts through the sweetness of the gingerbread and adds a luscious creaminess. When mixing the frosting, gradually add milk or heavy cream until you achieve a smooth drizzle consistency—this helps to elegantly coat the mini cakes without overwhelming them. Mini gingerbread cookies as a topping not only enhance the holiday appeal but also add a delightful crunch contrasting with the soft cake and smooth frosting. Feel free to add holiday sprinkles for extra charm and festive color. These mini Bundt cakes are great for gifting since their size makes them individually perfect. Wrap them in clear cellophane bags tied with a festive ribbon or create a holiday dessert platter with these alongside other treats like sugar cookies or peppermint bark. To store, keep them in an airtight container at room temperature for 2–3 days or refrigerate for longer freshness. You can also freeze the unfrosted cakes, then thaw and frost when ready to serve. This recipe is a sure way to bring joy to any holiday gathering or simply enjoy a homemade seasonal dessert yourself. Don’t forget to share your creations online or with friends and family—it’s the perfect treat to spread holiday cheer!
Yummy. I am going to have to try making these cuties.