Go Back

Mini Gingerbread Bundt Cakes with Salted Caramel Sauce

Mini Gingerbread Bundt Cakes Topped with Rich and Creamy Salted Caramel Pecan Sauce
Bake these mini gingerbread bundt cakes with rich and creamy salted caramel pecan sauce. A moist cake that's packed with warm spices. The perfect dessert for holiday entertaining!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Serving Size 10

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

    • Preheat the oven to 350°F. Prepare pans with butter and flour. Set aside.
    • In a medium bowl, mix together the all-purpose flour, cocoa powder, baking powder, salt, ginger, cinnamon and nutmeg. Whisk together and set aside.
    • In a separate large bowl, combine both sugars, coconut oil, baking soda, eggs, water, buttermilk, molasses, and freshly grated ginger.
    • Add the dry mixture to the wet ingredients and stir until thoroughly combined.
    • 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.
    • 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

    • 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.
    • Add butter and stir until completely melted and bubbly (about 2 minutes).
    • Slowly pour in heavy cream until it comes to a boil, stirring constantly. Remove from heat and add salt.
    • Pour over cake while still warm. Garnish with toasted pecans and a dusting of powdered sugar (optional).