When the air turns crisp and the holidays approach, there’s nothing quite like the warm aroma of citrus and spices wafting through the kitchen. Our Festive Spiced Orange Mini Bundt Cakes are perfect for holiday gatherings, gift-giving, or a cozy treat with a cup of tea. With delicate orange flavor, fragrant spices, and a tender crumb, these mini bundts are as charming as they are delicious.

Not only are they visually stunning with their unique shape and golden color, but they’re also perfectly portioned, making them ideal for entertaining without fuss. Whether you’re a seasoned baker or trying your hand at baking mini bundts for the first time, this recipe will guide you step by step.

Ingredients

For the Cake:

2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves (optional)
½ cup unsalted butter, softened
¾ cup brown sugar, packed
1 large egg
1 tsp vanilla extract
¾ cup freshly squeezed orange juice
Zest of 1 large orange

For the Glaze:

1 cup powdered sugar
2–3 tbsp freshly squeezed orange juice
½ tsp vanilla extract

Optional Garnishes:

Extra orange zest
A light dusting of powdered sugar
Toasted pecans or almonds

Instructions

Preheat the oven to 350°F (175°C). Lightly grease mini bundt cake molds with butter or non-stick spray, then dust with flour, tapping out excess.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
Cream butter and sugar: In a large mixing bowl, beat softened butter and brown sugar until fluffy and pale. Add egg, vanilla, and orange zest, mixing until combined.
Combine wet and dry: Gradually add the dry ingredients to the butter mixture, alternating with orange juice. Mix until smooth, but avoid overmixing to keep cakes tender.
Fill molds: Spoon batter into mini bundt molds, filling each about ¾ full. Smooth the tops gently with a spatula.
Bake: Place molds on a baking sheet and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let cakes cool in the molds for 5 minutes, then carefully invert onto a wire rack to cool completely.
Prepare glaze: In a small bowl, whisk powdered sugar with orange juice and vanilla until smooth. Drizzle over cooled mini bundts.
Garnish and serve: Sprinkle additional orange zest or powdered sugar if desired. Serve immediately or store in an airtight container for up to 3 days.

Tips for Perfect Mini Bundts

Room temperature ingredients: Always use room temperature butter and eggs for even mixing.
Zest wisely: Zest oranges before juicing to avoid losing any flavor.
Non-stick molds: Using mini bundt molds with a non-stick coating helps prevent sticking.
Don’t overfill: Overfilling can cause the cakes to overflow and lose their shape.

Variations and Flavor Twists

Chocolate Orange: Add 2 tbsp cocoa powder to the dry ingredients for a chocolate twist.
Spiced Almond: Replace ½ tsp nutmeg with ½ tsp almond extract for a nutty note.
Gluten-Free: Substitute with a 1:1 gluten-free flour blend.
Cream Cheese Glaze: Mix 2 oz softened cream cheese with ½ cup powdered sugar and 1 tbsp orange juice for a tangy topping.

Serving Suggestions

Serve mini bundts on a festive platter with fresh orange slices and sprigs of rosemary for a holiday centerpiece.
Pair with a cup of spiced chai, coffee, or hot chocolate for cozy indulgence.
Individually wrap in cellophane with a ribbon for edible gifts.

Fun Facts and Cultural Context

Bundt cakes originated in the 1950s in the U.S., inspired by the traditional European “Bundkuchen” from Germany.
Orange and spice combinations are classic in winter baking because citrus brightens the deeper, warming flavors of cinnamon, nutmeg, and cloves.
Mini bundt cakes are a trend for modern entertaining—they look elegant but are portion-friendly, perfect for holiday buffets and afternoon teas.

Storage Tips

Store cooled mini bundts in an airtight container at room temperature for up to 3 days.
For longer storage, freeze individually wrapped cakes for up to 1 month. Thaw at room temperature before glazing.
The glaze is best added just before serving to maintain its fresh citrus flavor.