You’ll love these mini gingerbread bundt cakes topped with rich and creamy salted caramel sauce. A beautiful dessert that’s perfect for holiday entertaining!
After seeing all of the deliciousness at last week’s Holiday Recipes link party, I broke down and made cake. To tell you the truth, it was many cakes!
While shopping at Value Village, I came across a mini bundt® cake pan that I couldn’t pass up. They make the cutest little cakes (sometimes called cakelets), don’t they?
And then my craving for gingerbread kicked in. I love the cozy and warm spices of ginger, cinnamon and nutmeg combined in a tender and moist cake.
But, why stop there? I ended up making salted caramel pecan sauce to top my mini gingerbread bundt cakes. When you’re in that far, you may as well go for it!
Mini Gingerbread Bundt Cakes
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These mini gingerbread bundt cakes are perfect for holiday entertaining. Make them ahead of time and store in an airtight container in the freezer until the day you need them. Defrost, top with warm, ooey-gooey salted caramel pecan sauce, and they’ll taste as fresh as the day you made them. So delicious!
I love the combination of classic holiday flavours. Gingerbread and salted caramel, it doesn’t get much better than that, right?
To me, they’re scrumptious looking mini cakes. And the powdered sugar looks like snow, which is so fitting for the Christmas season. Christmas bundt cake for the win!
Looking for a pan to make your own mini bundt® cakes? You can find one similar to what I used at Williams Sonoma. There’s also a good selection of mini fluted pans on Amazon.
Let me know how your gingerbread bundt cake adventure goes. Enjoy!
Mini Gingerbread Bundt Cakes with Salted Caramel Sauce
Ingredients
For the Mini Bundt Cakes
Dry:
- 2½ cups all-purpose flour
- 2 tablespoons cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 2 tablespoons ground ginger
- 1½ teaspoons ground cinnamon
- ¼ teaspoon freshly grated nutmeg
Wet:
- 1¼ cup dark brown sugar, lightly packed
- ½ cup sugar
- ½ cup melted coconut oil
- 2 tablespoons grated fresh ginger
- ½ teaspoon baking soda
- 3 large eggs, room temperature
- ½ cup water
- ½ cup buttermilk
- ½ cup fancy molasses
For the Salted Caramel Sauce
- ¾ cup brown sugar, lightly packed
- ¼ cup salted butter
- ½ cup heavy cream
- ¼ teaspoon sea salt
- 1 cup pecans, lightly toasted optional
- 2 tablespoons powdered sugar optional
Instructions
For the Mini Bundt Cakes
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Preheat the oven to 350°F. Prepare pans with butter and flour. Set aside.
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In a medium bowl, mix together the all-purpose flour, cocoa powder, baking powder, salt, ginger, cinnamon and nutmeg. Whisk together and set aside.
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In a separate large bowl, combine both sugars, coconut oil, baking soda, eggs, water, buttermilk, molasses, and freshly grated ginger.
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Add the dry mixture to the wet ingredients and stir until thoroughly combined.
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Pour the batter into the greased and floured cavities (about ⅔ full) and tap the bottoms against the counter a few times to eliminate any air bubbles.
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Transfer to the oven and bake for 20-25 minutes. The Baking time will depend on the size of each cavity (until a toothpick inserted in the middle comes out clean). Cool in the pan for 10 minutes (you may have to run a knife along the edge to release), and then invert onto a cooling rack until room temperature.
For the Salted Caramel Sauce
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Pour sugar into a heavy saucepan over medium-low heat and stir with a whisk until it starts to break down into very fine granules.
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Add butter and stir until completely melted and bubbly (about 2 minutes).
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Slowly pour in heavy cream until it comes to a boil, stirring constantly. Remove from heat and add salt.
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Pour over cake while still warm. Garnish with toasted pecans and a dusting of powdered sugar (optional).
Pin this gingerbread bundt cake recipe for later!
You may also want to try this pretty caramel pecan bundt cake!
Holiday Countdown Update
Did you get your tasks completed from week eight? I got most of my gift wrapping done with only a few to go!
To get your final homework, go here (note: it’s a post I put together last year but the tasks are still the same). It includes a recap of each week so you won’t miss a thing. Pin it for next year if you were late joining us!
For those of you who have been following since the beginning, it’s been fun. I love hearing what you’ve been doing each and every week to get ready for Christmas!
Enjoy your weekend!
Anna (Hidden Ponies) says
I need to happen upon one of those cute little pans – these sound amazing, and that SAUCE! I could drink that all on its own :)
Leah @ love me, feed me says
These are just the cutest little bundt cakes ever!!
suki says
That is an amazing picture :) Loved it !
Chelsea @ Chelsea's Healthy Kitchen says
Mini bundt cakes seem so much fancier than getting served a slice of a large bundt cake. These look amazing!
Melissa says
You can find the best stuff in Value Village – it’s totally my go to place for food props and interesting kitchen stuff! And these look so adorable – I’m all over salted caramel sauce on pretty much anything but it would be so good with a gingerbread flavour.