Cinnamon Glazed Gingerbread Bundt Cakes

Moist, fluffy mini gingerbread bundt cakes with a warm cinnamon glaze that is out of this world!

gingerbread-cake-2

To get my mind off of school and onto the holidays this past week I made these AMAZING gingerbread bundt cakes. I decided on mini bundt cakes because at the end of the day, miniature sized food always tastes better. And it makes me feel better about myself when I eat the entire thing. 😉

The batter comes together so easily and once it cools out of the oven, go ahead and slather on that warm cinnamon glaze. It’s absolutely heavenly.

gingerbread-cake Enjoy!

Cinnamon Glazed Gingerbread Bundt Cakes

Moist, fluffy mini gingerbread bundt cakes with a warm cinnamon glaze that is out of this world!

Ingredients:

For the cake:

  • 2 1/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon cocoa powder
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 cup (1 stick) unsalted butter, melted
  • 3/4 cup dark molasses
  • 3/4 cup sugar
  • 1 large egg
  • 1 cup milk

For the glaze:

  • 1 cup powdered sugar
  • 3-4 tablespoons milk
  • 1/4 teaspoon cinnamon

Directions:

For the cake:

  • Butter and flour a 12-cup mini bundt pan and preheat your oven to 350 degrees.
  • 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. Add the flour mixture and beat 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 20-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs.
  • Let cool in pan for about 20 minutes, then turn out onto a baking rack and cool completely.

For the glaze:

  • Mix powdered sugar and milk together with a fork until smooth and desired thickness. Add cinnamon and mix to combine. If you want the glaze thinner, add another tablespoon or so of milk.
  • Dip the tops of each bundt cake in the glaze and let dry on a cooling rack.