Festive Spiced Orange Mini Bundt Cakes – A Holiday-Perfect Citrus Dessert

Few desserts feel as joyful and cozy as a tray of freshly baked Festive Spiced Orange Mini Bundt Cakes. With their tender crumb, warm spices, and bright citrus flavor, these little cakes bring together everything we love about seasonal baking. They’re elegant enough for holidays and special occasions, yet simple enough for a weekend treat with coffee or tea.

What makes this recipe truly special is the balance: fragrant orange zest and juice add brightness, while cinnamon, nutmeg, and cloves give comforting depth. Finished with a glossy orange glaze, each mini Bundt cake looks bakery-worthy but is surprisingly easy to make at home.

Whether you’re baking for Christmas, Thanksgiving, a fall gathering, or just because you’re craving something citrusy and cozy, these spiced orange mini Bundt cakes are a guaranteed crowd-pleaser.

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Why You’ll Love These Spiced Orange Mini Bundt Cakes

There are plenty of reasons this recipe deserves a spot in your baking rotation:

• Perfectly portioned. Mini Bundt cakes feel special and personal—everyone gets their own little cake.
• Bold yet balanced flavor. The citrus keeps things fresh while the spices add warmth.
• Great for make-ahead. These cakes stay moist for days and freeze beautifully.
• Stunning presentation. The Bundt shape + glaze = instant wow factor.

They’re ideal for dessert tables, holiday brunches, bake sales, and edible gifts.

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Ingredients

Use fresh, high-quality ingredients for the best flavor and texture.

For the Cakes

• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ¼ cup brown sugar, packed
• 2 large eggs, room temperature
• 1 tablespoon orange zest
• ¾ cup fresh orange juice
• ½ cup buttermilk
• 1 teaspoon vanilla extract

For the Orange Glaze

• 1½ cups powdered sugar
• 2–3 tablespoons fresh orange juice
• ½ teaspoon orange zest

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a mini Bundt pan thoroughly with butter or non-stick spray.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition. Stir in orange zest and vanilla.
5. In a small bowl, combine orange juice and buttermilk.
6. Add dry ingredients to the batter in three additions, alternating with the orange-buttermilk mixture. Mix until just combined.
7. Spoon batter into prepared mini Bundt cavities, filling each about ¾ full.
8. Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
9. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
10. Whisk glaze ingredients together and drizzle over cooled cakes.

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Baking Tips for Perfect Mini Bundt Cakes

✔ Don’t overmix. Once the flour is added, mix gently to keep the cakes tender.
✔ Grease every crevice. Bundt pans have details—brush butter into all the nooks.
✔ Use fresh citrus. Bottled juice won’t give you the same flavor as fresh orange zest and juice.
✔ Let them cool before glazing. Warm cakes will melt the glaze instead of letting it set nicely.

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Flavor Variations & Customizations

Want to switch things up? Try these ideas:

• Cranberry Orange: Add ½ cup chopped dried cranberries to the batter.
• Chocolate Orange: Fold in ½ cup mini chocolate chips.
• Maple Glaze: Replace orange juice in the glaze with maple syrup + milk.
• Lemon Spice: Use lemon zest and juice instead of orange for a brighter version.

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Serving Suggestions

These mini Bundt cakes shine in many settings:

• Serve with coffee or spiced tea for afternoon gatherings.
• Add to a holiday dessert table with cookies and truffles.
• Wrap individually in cellophane for edible gifts.
• Pair with vanilla ice cream for a plated dessert.

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Storage & Make-Ahead

• Room Temp: Store glazed cakes in an airtight container for 2–3 days.
• Fridge: Keeps up to 5 days chilled.
• Freezer: Freeze unglazed cakes up to 3 months. Thaw and glaze before serving.

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Fun Food Fact: Why Orange + Spice Works So Well

Citrus oils naturally enhance the aroma of warm spices like cinnamon and cloves. That’s why orange-spice combos are so popular in holiday baking—they hit both bright and cozy flavor notes at once.

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Final Thoughts

These Festive Spiced Orange Mini Bundt Cakes are everything you want in a seasonal dessert: fragrant, moist, beautifully shaped, and full of comforting flavor. Once you bake them, they’ll quickly become a go-to recipe for holidays and beyond.