The holidays are all about small pleasures — a cozy morning, a table full of friends, and yes, dessert before dinner (just a little). These Miniature Spiced Bundt Cakes are the perfect way to indulge in something sweet without spoiling your appetite. Warm spices, apple cider, and a tender crumb make them the ideal treat for the season.
Whether you bake them for a brunch spread, bring them to a dinner party, or keep them on the counter for an afternoon pick-me-up, their petite size makes them all the more charming—and easy to share.
NOTES + REFERENCES
Before you begin:
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These mini bundts are a gentle way to invite guests or treat yourself without overwhelming the table (or the appetite).
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Whole-wheat flour gives a subtly nutty texture—intimate, honest, and timeless.
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If you make the full-size bundt, slice it thinly for sharing—still rich in flavour, but modest in portion.
FOOD FOR THOUGHT
What we’d pair it with:
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A drizzle of warm caramel
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A big mug of chai or black tea
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A late-afternoon catch-up with a friend
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A playlist full of soft nostalgia
INGREDIENTS:
One dozen mini bundts or one full-size bundt
For the cake:
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¾ cup vegetable oil
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1 cup (260 g) light brown sugar, packed
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3 large eggs
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1 ½ cups buttermilk
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2 tsp ground cinnamon
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1 Tbsp ground ginger
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½ tsp freshly ground nutmeg
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½ tsp ground cloves
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1 ½ tsp kosher salt
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1 ½ tsp baking powder
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½ tsp baking soda
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2 cups (300 g) whole wheat flour
For the glaze:
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2 cups powdered sugar
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2 Tbsp buttermilk
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2 Tbsp apple cider
DIRECTIONS:
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Preheat your oven to 350 °F (175 °C). Brush your mini-bundt pan with melted butter, sprinkle with flour, then shake to coat each cup.
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In a small bowl, sift together the flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda and salt.
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In a larger bowl, whisk together the eggs, brown sugar, vegetable oil and buttermilk until smooth and combined.
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Gently fold the dry mixture into the wet—take care not to overmix, to keep the texture tender.
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Spoon the batter into the prepared pans, filling each cup about two-thirds full.
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Bake at 350°F: about 15–20 minutes for the mini bundts; if making one full-size bundt, bake 35–45 minutes—cake should spring back when gently pressed and a toothpick inserted should come out clean.
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Remove from the oven and let the cakes rest in the pan for about 5 minutes, then turn them out onto a wire rack. If you glaze while they’re still warm the glaze will be thin and drippy; if you prefer a thicker finish, wait until the cakes have cooled completely.
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For the glaze: sift the powdered sugar into a medium bowl, make a well in the centre, add the buttermilk and apple cider, whisk to combine. Adjust with more buttermilk if too thick, or more sugar if too thin, to reach your desired consistency.
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Dip each mini bundt (or spoon the glaze over the full-size version). Let the glaze set, then enjoy—preferably in a quiet moment or with a thoughtful conversation.
