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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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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Servings 12 mini cakes

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™.
Keyword Mini Gingerbread Cake Recipe