Mini gingerbread bundt cakes will get you excited for Christmas! These are moist, fluffy and are perfectly spiced - great for the holidays!
I love Christmas time, and I always get excited in anticipation for the holiday season. One of my favorite things to do in the lead up to the holidays is to bake! With Christmas looking very different than it has in past years, I am finding this tradition is even more important to me now. These little bundt cakes - or bundlettes - are my first Christmas baking project of the year, and I am excited to share these with you!
How to Make the Best Mini Gingerbread Bundt Cakes
While the full recipe instructions are available below, here are some tips to create the best little Christmas bundt cakes!
Preparing the Pan: when making bundt cakes, it is very important to prepare your pan properly. This is important because it will determine whether you get the perfect shape of the pan without the cake sticking! To achieve the perfect cake shape, I recommend melting unsalted butter and spreading it liberally on the pan with a pastry brush. I find using a pastry brush for this generally helps me to reach all of the cracks in the bundt pan. This is especially helpful when using an elaborately designed pan. I recommend using this pastry brush, and this mini bundt pan!
Filling the Pan: another aspect of preparing the pan is filling it with the batter. This is important, because over filling the pan will cause the batter to spill over and to fall through the hole in the middle of the form. To avoid this, I recommend filling each cavity in the pan only two-thirds full. I also recommend placing a baking sheet under the bundt pan to catch any spillage that may fall through!
Baking: the other key aspect of baking these mini cakes, is baking them in the oven. One benefit of using a small form for the cakes is that they bake much faster! It will only take these cakes approximately ten to fifteen minutes to bake. However, if you cannot find a mini bundt pan, you can always use a regular sized pan and bake as a larger cake. This will take considerably more time - up to fifty minutes. Keep an eye on the cakes to ensure they don't burn! They will be ready as soon as a toothpick comes out clean.
Preheat the oven to 350F. Prepare the pan by melting unsalted butter and spreading it generously onto the pan with a pastry brush.
Using a stand mixer or hand mixer, cream the shortening until fluffy. Beat the sugar into the shortening. Add the egg and continue to beat it together. Add the molasses and stir together.
Sift together the flour, baking soda, salt, ginger, cinnamon, and cloves into a large mixing bowl. Add one-third of the flour mixture to the batter and stir together. Add half of the boiling water and mix together. Repeat with another one-third of the flour mixture. Follow with the last half of the boiling water, and then finish with the last third of the flour mixture.
Pour the batter into the mini bundt pan, filling it 2/3 full. Bake at 350F for 10 to 15 minutes. Let cool in the pan for 5 to 10 minutes before flipping it onto a cooling rack. Sprinkle with icing sugar and serve!