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