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Mini Spiced Bundt Cakes

The perfect spiced cake treat to start the holiday season off right! 
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Bundt Cake, Cake
Prep Time: 30 minutes
Cook Time: 16 minutes
Total Time: 46 minutes
Servings: 12 Petit Cakes
Calories: 268kcal
Author: Emily Laurae

Equipment

  • Bowls
  • Whisk
  • Spatula
  • Mini Bundt Cake Pan
  • Toothpick
  • Cooling Rack
  • Stand or Hand Mixer
  • Piping Bag & Piping Tip

Ingredients
 

Spice Cakes

  • 175 g (1 ⅓ Cups + 1 Tbsp) Cake Flour
  • ½ tablespoon Ground Ginger
  • ¼ teaspoon Allspice
  • ¼ teaspoon Cloves
  • ½ teaspoon Ground Cinnamon
  • ½ teaspoon Ground Cardamom
  • ½ teaspoon Freshly Ground Nutmeg
  • ½ teaspoon Baking Soda
  • Pinch Salt
  • 87 g ( Cup + 1 Tbsp) Canola or Grapeseed Oil
  • 75 g ( Cup) Brown Sugar
  • 165 g (½ Cup) Molasses
  • 100 ml (½ Cup) Porter or Stout
  • 1 Large Egg

Cream Cheese Frosting

  • 60 g (¼ Cup) Unsalted Butter, room temperature
  • 225 g (1 Cups) Cream Cheese, room temperature
  • 120 g (1 Cups) Sifted Powdered Sugar
  • ½ tablespoon Vanilla Paste, or vanilla extract

Instructions

Spice Cakes

  • Preheat oven to 330°F
  • Whisk together all your dry ingredients in a medium bowl - the spices, flour, baking soda and salt then set aside.
    175 g Cake Flour, ½ tablespoon Ground Ginger, ¼ teaspoon Allspice, ¼ teaspoon Cloves, ½ teaspoon Ground Cinnamon, ½ teaspoon Ground Cardamom, ½ teaspoon Freshly Ground Nutmeg, ½ teaspoon Baking Soda, Pinch Salt
  • Add all of the wet ingredients into a large bowl and whisk to completely combine. Then, add the dry ingredients and mix until smooth.
    87 g Canola or Grapeseed Oil, 75 g Brown Sugar, 165 g Molasses, 100 ml Porter or Stout, 1 Large Egg
  • Add ¼ cup of batter into your greased molds and bake for 16-20 minutes - testing for doneness with a toothpick before removing from the oven.
  • Allow the cakes to cool in the pan for 10 minutes before removing them. Once completely cool you can spoon, pipe, or dollop a bit of cream cheese frosting on top before enjoying!

Cream Cheese Frosting

  • Beat together the softened butter and cream cheese on medium speed until it’s smooth and somewhat fluffy. 
    60 g Unsalted Butter, 225 g Cream Cheese
  • Scrape down the sides, then add in the powdered sugar slowly and vanilla paste – you’re now prepared to frost and enjoy your cakes!
    120 g Sifted Powdered Sugar, ½ tablespoon Vanilla Paste

Notes

Tips and variations
  • Always bake with room temperature ingredients - Set your chilled ingredients out on the counter at least 30 minutes in advance. Room temperature ingredients are always easier to work with, are easier to incorporate into batters, and produce better bakes.
  • Grease the cake molds VERY well - Use non-stick cooking spray or melted butter and a pastry brush to ensure you get into all of the nooks and crannies. There’s nothing worse than a bundt cake sticking to the pan!
  • Baking in a standard bundt pan instead - Pour the batter into a greased standard bundt cake pan and bake at 350ºF for about 1 hour. Check out my Spiced Bundt Cake With Cranberries for more detailed instructions.
Storing and freezing
To store: Refrigerate any extra mini cakes in a shallow airtight container for up to 5 days.
To freeze: Wrap each of the cooled, unfrosted mini cakes in plastic wrap and keep them in a freezer-safe bag in the freezer for up to 1 month. Thaw at room temperature before frosting and serving.

Nutrition

Calories: 268kcal | Carbohydrates: 39g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 119mg | Potassium: 263mg | Fiber: 1g | Sugar: 27g | Vitamin A: 397IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
Enjoyed this recipe?Mention @emilylaurae or tag #emilylaurae!