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Spiced Mini Bundt Cakes

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Spiced Mini Bundt Cakes are moist, individually sized cakes infused with warm spices like cinnamon, nutmeg, ginger, and cloves. Perfect for holidays, gatherings, or cozy afternoons, these elegant little cakes can be finished with a simple glaze or a dusting of powdered sugar for a beautiful presentation.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup powdered sugar (optional glaze)
  • 2–3 tablespoons milk (optional glaze)
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and thoroughly grease a 12-cavity mini Bundt cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In a large mixing bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Divide the batter evenly among the prepared mini Bundt molds.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cakes to cool in the pan for 10-15 minutes before carefully transferring them to a wire rack.
  9. If using a glaze, whisk together powdered sugar and milk until smooth, then drizzle over the cooled cakes.
  10. Alternatively, dust the cakes with powdered sugar before serving.

Notes

  • Add chopped pecans or walnuts for extra texture.
  • Mix in raisins, dried cranberries, or finely diced apples for a fruit-filled variation.
  • Top with maple glaze, cream cheese frosting, or caramel drizzle for a richer dessert.
  • Replace part of the buttermilk with pumpkin puree or applesauce for added moisture and seasonal flavor.
  • Grease and lightly flour the Bundt molds thoroughly to prevent sticking.
  • The cakes can be baked a day ahead as the spice flavors deepen over time.
  • Store at room temperature for up to 3 days or refrigerate for up to 1 week.
  • Freeze individually wrapped cakes for up to 3 months.

Nutrition

Find it online: https://cookedbymaya.com/spiced-mini-bundt-cakes/