Delicious Gingerbread Mini Bundt Cakes To Serve This Christmas!

Gingerbread Mini Bundt Cakes to level up your gingerbread game!

Your family will not be disappointed with these gingerbread mini bundt cakes with a delicious orange-vanilla sauce, so good! They make the perfect dessert to have this Christmas.

Learn how to make it with this recipe from Disney Parks Blog:

GINGERBREAD MINI BUNDT CAKES

INGREDIENTS:

• 1 2/3 cup all-purpose flour
• 1 tsp of baking powder
• 1 tsp of salt
• 1 tsp of ground ginger
• 1 tsp of ground cinnamon
• 1/2 tsp of ground nutmeg
• 4 large eggs
• 3/4 cup of vegetable oil
• 2 1/2 tsp of zested fresh ginger
• 12 oz of bottle amber larger beer
• 1 tsp of baking soda
• 2 1/4 cup of molasses
• 1 1/2 cup of brown sugar

Orange Vanilla Sauce

• 1/2 vanilla bean
• 1 1/4 cup of milk
• 1/4 cup of granulated sugar
• 3 egg yolks
• Zest of 1/2 orange
• 1 tsp of orange oil

Glaze

• 2/3 cup of powdered sugar
• 4 tsp of whole milk
• 1 tsp of vanilla extract

Related – Sweet Mickey Snowflake Roll Cake Recipe To Have This Christmas!

INSTRUCTIONS:

FOR GINGERBREAD MINI BUNDT CAKES:

1. Preheat oven to 350°F. Spray mini Bundt cake cavities with non-stick cooking spray and set aside. 
2. Sift flour, baking powder, salt, ground ginger, cinnamon, and nutmeg into medium bowl. Set aside. 
3. Beat eggs, oil, and fresh ginger in small bowl and set aside. 
4. Heat beer in large saucepan over medium-high heat until boiling. Remove from heat and slowly add baking soda. Once beer stops foaming, add molasses and brown sugar. Stir in flour mixture, 1/3 at a time, mixing well after adding. Stir in eggs until combined. Batter will be thin. 
5. Pour into prepared Bundt pans, filling each cavity 2/3 full. Bake for 20-22 minutes, until toothpick inserted in the center comes out clean. 
6. Cool completely on wire rack before removing from pan. 

FOR ORANGE-VANILLA SAUCE:

1. Cut vanilla bean in half and scrape out seeds using a knife. Set aside. 
2. Combine milk, sugar, and vanilla bean scrapings in medium saucepan and cook over medium heat until hot, but not boiling. 
3. Whisk egg yolks in a medium bowl. Slowly pour in half of the hot milk mixture while whisking the eggs. Pour eggs into saucepan with milk mixture and cook over medium heat, whisking constantly for 2-3 minutes, until thick enough to coat the back of spoon. 
4. Remove from heat and continue to whisk for 3 minutes. 
5. Pour into glass bowl and set glass bowl on top of an ice bath. Once sauce is at room temperature, add orange zest and orange oil. 
6. Refrigerate until ready to serve. 

FOR GLAZE:

1. Whisk powdered sugar, milk, and vanilla in small bowl until smooth. If glaze is too thick, add 1/4 teaspoon of milk at a time until desired consistency. 
2. Drizzle glaze onto cooled cakes.

TO SERVE YOUR GINGERBREAD MINI BUNDT CAKES:

Fill center of each mini Bundt cake with Orange-Vanilla Sauce.

Enjoy your gingerbread mini bundt cakes!

Credit: Disney Parks

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