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Untold Recipes by Nosheen » Recipes » Desserts

Mini Bundt Cakes (Holiday Spice Cakes)

Modified: Nov 21, 2024 · Published: Dec 15, 2020 by Nosheen Babar · This post may contain affiliate links · Leave a Comment

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These mini bundt cakes (holiday spice cakes) are made with a fresh homemade spice blend in 35 minutes. Their light, moist texture and sweet, delicate flavor make them perfect as a light snack with tea or coffee or a decadent dessert when paired with rich toppings like custard sauce (orange creme anglaise).

mini bundt cakes with holiday spices on a cooling rack.

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I always associate fall with the smell of spices, whether in a Pumpkin Spice latte or a loaf of pumpkin bread. These mini bundt cakes baking in your oven will have your whole house smelling like Thanksgiving or Christmas.

In many modern spice cake recipes, fruits, vegetables, nuts, icing, or glazes are added to make the cake more festive. This simple recipe is delicious enough to serve on its own or work as a blank canvas for you to create delightful holiday creations.

If you love baking over the holidays, try my apple galette, cranberry walnut Irish soda bread, almond cake, or nan khatai (Pakistani cardamom shortbread cookies this season.

Jump to:
  • Why you'll love this recipe
  • Ingredient notes
  • Substitutions & variations
  • Step-by-step instructions
  • Expert Tips
  • Recipe FAQS
  • Other holiday dessert recipes you may like
  • Mini Bundt Cakes

Why you'll love this recipe

  • Quick and easy recipe - These cakes take just 15 minutes to prep and 20 minutes to bake. The small bundt pan ensures they're evenly cooked throughout and easy to remove from the pan.
  • Versatile recipe - These are delicious enough to enjoy alone or with icing, a custard sauce, nuts, and even chocolate. You can also add nuts and dried fruit to the batter to make them more appropriate for Christmas.
  • Great as a holiday gift - The mini bundt cakes are perfect as gifts for friends, neighbors, colleagues, and your kids' school teachers.
  • Elegant dessert option - No matter how you serve these, they make an elegant dessert and will add a refined touch to your holiday dessert table.

Ingredient notes

Ingredients to make a holiday spice cake are lying on a white kitchen counter.
  • All-purpose flour is the most basic and versatile flour variety. I use it for most of my baking.
  • Dark brown sugar—In this recipe, Use dark brown sugar rather than light brown sugar. It adds moisture to the mini bundt cakes and a delicious caramel note that pairs beautifully with the spice blend.
  • Eggs—Eggs act as a binding agent and, along with the flour, give the cake its structure.
  • Applesauce—This adds a natural sweetness and moisture to the cakes and allows less oil to be used, resulting in fewer calories.
  • Buttermilk - This adds moisture and a nice tangy flavor to the cake.
  • Cooking oil - I prefer oil to butter in this recipe as the result is a moist and even crumb. Any neutral cooking oil like canola, sunflower, or vegetable oil will do.
  • Spices -
  • Leavening agents - Combining baking powder and soda helps the cake rise well and makes it light and fluffy.
  • Vanilla bean paste - I like to use this instead of vanilla extract in my recipes, as it has a stronger, more authentic taste.

Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.

Substitutions & variations

  • Swap out the buttermilk—The easiest way to substitute buttermilk is to take half a cup of milk and add half a teaspoon of lemon juice or white distilled vinegar. Let it sit for 10-15 minutes, and your buttermilk is ready. Another option is to take ¼ cup of sour cream or yogurt and add ¼ cup of milk to dilute it.
  • Use pumpkin puree—This can be used instead of apple sauce for the mini bundt cakes without altering the cake's texture.
  • Use vanilla extract - If you don't have vanilla bean paste, use an equal quantity of vanilla extract instead.

Step-by-step instructions

An oil and dark brown sugar mixture being prepped for a cake recipe.

First step - Mix the oil and dark brown sugar, breaking down any lumps in the sugar. Let it sit for a few minutes to help the sugar dissolve completely.

A liquid mixture is being whisked for a cake 
recipe.

Second step: Mix the eggs, buttermilk, apple sauce, and vanilla bean paste and whisk until smooth.

cake batter for mini bundt cake recipe.

Third step - Mix the sugar mixture with the egg mixture and whisk.

Liquid ingredients for a mini bundt cake recipe have been mixed.

Fourth step - Once you have a completely uniform mixture, set it aside and start prepping your dry ingredients.

flour and other dry ingredients for a mini bundt cake recipe are being mixed together.

Fifth step: Measure the flour, baking powder, baking soda, salt, and spices and stir to distribute everything evenly.

A spiced holiday cake batter is being poured into mini bundt pans.

Seventh step - Pour the batter into four well-greased mini bundt cake pans.

A batter for mini bundt cakes is being mixed.

Sixth step - Mix the wet and dry ingredients and stir until you have a smooth, lump-free consistency.

Mini bundt cakes baking in the oven.

Eighth step—Bake the mini bundt cakes for 20-25 minutes until they are well-risen and your cake tester comes out clean.

Expert Tips

  • Grease the pans well—Well-greased baking pans are essential for removing your cake easily. I usually use non-stick spray and then a brush to distribute it evenly.
  • Have your ingredients at room temperature - Leave the ingredients on your kitchen counter for at least 30 minutes. This creates a more even batter, which results in a fluffier cake.
  • Grind your whole spices - I like to grind my spices for this recipe. While not essential, it adds more aroma and is highly recommended.

Recipe FAQS

I don't have mini bundt pans. Can I use something else?

The bundt pans give this simple recipe an elegant look, but if you don't have them or need to serve a large crowd, use a cupcake pan instead. If you opt for this, reduce the cooking time by 10 minutes.

How do I store my cakes?

The mini bundt cakes can be stored at room temperature for 3 days, refrigerated in an airtight container for up to a week, or frozen for 3 months. Defrost in the fridge overnight and enjoy.

A spiced mini bundt cake is served with orange creme anglaise, oranges and chocolate flakes.

Other holiday dessert recipes you may like

  • plated new orleans style bread pudding is ready to be served.
    Bread Pudding Recipe With Sauce (Praline)
  • An apple frangipane tart with a slice cut out is resting on a white platter with a pie slicer on the side.
    Apple Frangipane Tart
  • A freshly baked slice of homemade pumpkin pie is plated and ready to be served.
    Homemade Pumpkin Pie
  • A small white ceramic pot filled with a pear and cranberry crisp topped with spiced whipped cream sitting on top of a white counter and a dark blue linen napkin.
    Pear Crisp Recipe With Cranberries

For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!

A freshly baked holiday spiced bundt cake is cooling on a rack.

Mini Bundt Cakes

Nosheen Babar
These light and moist mini bundt cakes are seasoned with five aromatic spices, creating the perfect base for countless holiday desserts.
5 from 1 vote
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Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Dessert
Cuisine American, British
Servings 4 cakes
Calories 671 kcal

Ingredients
  

Spice Cake Ingredients

  • ½ cup cooking oil
  • 1 cup dark brown sugar (see notes)
  • 2 eggs
  • ½ cup buttermilk (see notes)
  • ½ cup apple sauce (see notes)
  • 1 teaspoon vanilla bean paste (see notes)
  • 1 ¼ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ½ teaspoon allspice
  • ⅛ teaspoon cloves

Instructions
 

  • Preheat the oven to 350°
  • Grease the mini bundt pans with nonstick spray
  • Whisk together the oil and brown sugar and set aside for 5-10 minutes to allow the sugar to dissolve completely. (see notes)
  • Whisk the eggs and mix with the buttermilk, applesauce, and vanilla bean paste.
  • Combine all of the wet ingredients and whisk to a smooth consistency.
  • Measure all the dry ingredients in a bowl and stir to mix.
  • Add the liquid mixture to the dry ingredients slowly and stir till well mixed.
  • Pour the batter into the greased baking pans.
  • Bake for 20-25 minutes, till an inserted knife comes out clean

Notes

Dark brown sugar - This is an essential ingredient, and substituting it with light brown sugar will affect the cake's final flavor.
Buttermilk—If you don't have buttermilk on hand, use ½ cup of milk and add ½ tablespoon of lemon juice or vinegar. After 10-15 minutes, your buttermilk will be ready. You can also use ¼ cup of sour cream or yogurt diluted with ¼ cup milk.
Apple sauce - This can be substituted with pumpkin puree if needed.
Vanilla bean paste - This gives the cake a more robust, authentic vanilla taste, but it can be substituted with an equal amount of vanilla extract if needed.
Mixing the oil and sugar - Brown sugar tends to clump together. To ensure it has completely dissolved and the batter has a uniform consistency, let it sit in the oil for a while.

Nutrition

Serving: 1cakeCalories: 671kcalCarbohydrates: 91gProtein: 8gFat: 32gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 85mgSodium: 605mgPotassium: 216mgFiber: 2gSugar: 59gVitamin A: 181IUVitamin C: 0.4mgCalcium: 167mgIron: 3mg
Have you tried this recipe yet?Mention @Untoldrecipesbynosheen or tag #Untoldrecipesbynosheen!

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Here, you'll find authentic Pakistani recipes inspired by my childhood—a curated space to explore nostalgic recipes for all aspiring home cooks. It's all here, from slow-cooked Mughal wonders to regional delicacies and street food favorites. I aim to make all the recipes approachable for beginner, intermediate, and advanced cooks alike.

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