Cost Plus World Market

Gingerbread Mini Cakes Recipe

Christmas spices deliver sweet surprises in these Gingerbread Mini Cakes, made in a house-shaped Bundt mold.

Kristin Guy |

Prep Time: 10 min.

Cook Time: 45 min.

Total Time: 55 min.

Servings: 6-8


2 1/2 cups flour

2 1/2 tsp ground ginger

1 1/2 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp ground cloves

1/2 tsp ground allspice

1/2 tsp salt

1/4 tsp black cracked pepper

1/4 tsp baking soda

1 tsp baking powder

3/4 cup unsalted butter, room temperature

1 1/2 cups brown sugar

2 large eggs

1/2 cup molasses

1 cup water


1. Preheat oven to 350°F and spray your Bundt mold with vegetable or olive oil.

2. In a large bowl, mix all dry ingredients together.

3. In a stand mixer, add sugar and butter, mixing on medium until fluffy. Add eggs, continuing to beat until well incorporated (approximately 3-4 minutes). Add molasses and mix well.

4. Reduce mixer speed to medium low, and alternate adding flour mixture and water in three batches until smooth.

5. Pour mixture into your Bundt mold, about 3/4 way full, and bake on the middle rack for 40-45 minutes until a toothpick comes out clean from the center.

6. Allow cakes to cool before punching them out of their molds.

7. Serve with a “snowfall” of powdered sugar, along with your favorite holiday tea or sparkling wine!

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