When I think of Christmas, I think of gingerbread. These mini gingerbread bundt cakes are seriously the perfect Christmas dessert. They are small enough to be a single serving so you don’t have to fight it out with your family members. They are super simple to doll up. Pour a little ganache on them and a few festive sprinkles and they’re ready for show time.
We have a snowman count down decoration hanging up that my mom got me last year. I would have never guessed that Lucian would get so anxious to move it every morning. It’s probably the best Christmas decoration I have. I love to see how excited he gets when we’re one day closer to the big day.
I hope he doesn’t grow out of this stage right away. I feel like the stages that you don’t want your kid to grow out of, pass by quick and the ones that drive you insane are here to stay for years. This one though, it involves presents so I might be able to get a few years out of him doing the snowman count down with me. Only time will tell.
What do you think about these little gingerbread cakes? I got my pan from USA pans. It’s called the 6-cup variety cakelet pan, if anyone is interested. I love the swirl design that looks like a beehive. It’s the reason I just had to have the pan.
The ganache recipe that I used started out very thick. You have to make sure that it’s still warm when you pour it on your cooled cakes so it drips down properly. I chose to do a thicker ganache so there would be a thick ganache coating on the cakes rather than a very thin one. It also covered the spots of flour that were left on the tops of the cakes.
Here’s a tip that I need to learn to do instead of being lazy and using non-stick cooking spray! If you want to avoid the thick spots of flour in your bundt pans, grease your pans with oil and a paper towel. That way you won’t have excess oil to collect chunks of flour and leaving a not so pretty pile of flour in your pan.
Gingerbread Bundt Cakes
- ¼ cup unsalted butter room temperature
- ¼ cup vegetable oil
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- ½ cup molasses
- 2 large eggs
- 1 tsp. vanilla extract
- 2 tsp. ground ginger
- 2 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 1/4 cup cake flour
- 1/2 cup buttermilk
- 1 cup white chocolate chips
- 1/4 cup heavy cream
- festive sprinkles
- Preheat oven to 350 degrees. Grease and flour your variety cakelet pan. Tap out the excess flour into the trash.
- In a large mixing bowl, add in butter, vegetable oil, brown sugar, and granulated sugar. Mix on medium until light and fluffy. It will take about 2 minutes to come together and cream.
- Add in the molasses and mix until combined.
- Add in the vanilla and the eggs one at a time. Once the first egg is completely incorporated, add in the second egg.
- In a separate bowl, sift the ginger, cinnamon, nutmeg, clove, baking soda, baking powder, and cake flour.
- Add a third of the flour and mix on low until combined.
- Add half of the buttermilk into the batter and mix until combined. Repeat with another third of flour, buttermilk, and then a third of flour again. At this point, all of the flour and buttermilk should be incorporated.
- Scoop batter into the 6 cake cavities and give it a tap on the counter. Place into the oven for 28 to 30 minutes or until done. To check to see if the cakes are done, place a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs on it, it's done. If it has raw batter, it still needs a few minutes.
- Let the cakes cool in the pans for about 15 - 20 minutes. Turn the cakes out onto a clean counter. If need be, give it a few taps on the counter to get them out.
- Place on the cooling rack and let the cakes cool completely before adding the ganache.
- In a microwave-safe bowl, add in the white chocolate chips and heavy cream.
- Microwave for 30 seconds. Stir to combine.
- Microwave for another 30 seconds and stir again. Give it a good stir to incorporate the heavy cream. It can take a minute of stirring or more to get the ganache to come together.
- If there are still a few lumps, microwave for 20 more seconds and stir until lumps are gone.
- Pour the warm ganache on top of the cooled cakes. I spooned it out by the tablespoon so I had more control of the ganche to make sure I got everything covered that I wanted.
- Add some festive sprinkles on the tops of the cakes while the ganache is still warm and dripping.
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