There’s something magical about having a tiny, festive sweet ready during the holidays. This mini classic Christmas dessert brings all the cozy flavors of the season—warm spice, soft cake, and a touch of sweetness—without making a full pan. Perfect for a quiet evening or a little treat to share.
Ingredients
For the Mini Christmas Spice Cake
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ tsp baking powder
- ¼ tsp baking soda
- ½ tsp ground cinnamon
- ⅛ tsp nutmeg
- Pinch of ground cloves
- Pinch of salt
- 1 large egg
- 2 tbsp melted butter
- 2 tbsp milk
- ½ tsp vanilla extract
- 1 tbsp molasses (optional but lovely)
For the Simple Vanilla Glaze
- ½ cup powdered sugar
- 1–2 tsp milk
- ¼ tsp vanilla
- Pinch of cinnamon (optional)
Optional swaps: Use maple syrup instead of molasses or add a tablespoon of applesauce for extra moisture.
Steps
- Preheat your oven to 350°F and grease a 6-inch cake pan or two ramekins.
- Whisk the flour, sugar, spices, baking powder, baking soda, and salt in a small bowl. Don’t worry if the spices look bold—that’s the Christmas charm.
- Stir in the egg, melted butter, milk, vanilla, and molasses until the batter looks smooth and warmly scented.
- Pour into your pan and smooth the top gently.
- Bake for 18–22 minutes, or until it springs back softly when touched.
- Let it cool for 10 minutes. Mini cakes set quickly, so no long waits.
- Whisk together the glaze and drizzle it over the cake while it’s just slightly warm.
Chef’s Tips
- Don’t skip the pinch of salt. It balances all those warm spices beautifully.
- If the batter looks thick, that’s good. These holiday spices naturally thicken the mix.
- For a prettier finish, dust the cooled glaze with a little cinnamon or powdered sugar.
Variations
- Mini Gingerbread Cake: Add ½ tsp extra ginger and 1 tbsp extra molasses.
- Cranberry Twist: Fold in 2 tbsp chopped dried cranberries.
- Orange Spice Version: Add ½ tsp fresh orange zest to the batter.