Add a little spice to your life with this moist and delicious recipe. Perfect mini cake for dessert or treat with toppings of course.
Servings Prep Time
12mini cakes 15minutes
Cook Time
Servings Prep Time
12mini cakes 15minutes
Cook Time
  • 1/2cup unsalted buttersoftened to room temperature
  • 1/2cup brown sugarfirmly packed
  • 1 eggbeaten
  • 1/2cup sour cream
  • 1/2cup molasses
  • 1teaspoon pure vanilla extract
  • 1-1/3cups all-purpose flour
  • 1teaspoon baking powder
  • 1/4teaspoon kosher salt
  • 1teaspoon ground ginger
  • 1teaspoon ground cinnamon
  • 1/2teaspoon ground nutmeg
  • 1/2teaspoon ground cloves
  • powdered sugaroptional
  1. Pre-heat oven to 350° F. Prepare a mini bundt cake pan with cooking spray or use a cupcake pan with cupcake liners.
  2. In a large mixing bowl cream butter and sugar together on medium speed with a hand mixer.
  3. Mix in one at a time – egg, sour cream, molasses and vanilla extract.
  4. In a separate bowl combine flour, baking powder, salt and spices.
  5. Add dry ingredients to butter and sugar mixture a third at a time. Batter will be thick and creamy.
  6. Fill each of the greased mini bundt cake sections 2/3 full of batter.
  7. Bake for 17 to 20 minutes.
  8. Cool for 5 minutes then remove cakes to a wire cooling rack.
  9. Dust with powder sugar and top with vanilla sour cream sauce (see below).
Recipe Notes


Combine 1 cup of sour cream, with 1 tablespoon of granulated sugar and 1 teaspoon of pure vanilla extract. When ready to serve, top each Mini Gingerbread Cake with a dollop of Vanilla Sour Cream Sauce.

©2019 Mini Gingerbread Cake Recipe post first appeared on Thistle Key Lane™.