Irresistible Mace & Orange Spiced Mini Bundt Cakes: Your New Favorite Fall Dessert
Prepare to fall in love with these delightful Mace Spiced Mini Bundt Cakes. Infused with the unique, warm, and subtly floral notes of mace – a delicate cousin to nutmeg – perfectly complemented by bright, zesty orange, these mini bundt cakes offer a sophisticated and utterly intriguing flavor profile that’s simply perfect for autumn. Whether you’re seeking a charming treat to enjoy with your afternoon tea, an elegant gift for holiday gatherings, or a show-stopping addition to your next dessert table, these individual cakes are guaranteed to impress.
Be honest, how many of us have bought a jar of mace for a single recipe – perhaps a pumpkin-flavored treat – only for it to languish in the back of the spice cabinet, largely forgotten? You’re not alone! I’m certainly guilty of it, but it’s time to change that narrative.
I am on a personal mission to champion mace, giving this truly delicious and wonderfully underappreciated spice the spotlight it deserves. Its delicate yet complex flavor adds an incredible depth that’s often missed.
In these exquisite mini Bundt cakes, mace shines with its warm, floral aroma and taste, creating a harmonious balance with the bright, vibrant notes of fresh orange zest. A luscious, sweet orange glaze provides the perfect finishing touch, though these cakes are so inherently flavorful, they are equally delightful served simply dusted with powdered sugar. Each bite is a journey through subtle spice and citrusy sweetness, making them a unique dessert experience.
Why You’ll Love These Mace Spiced Mini Bundt Cakes
These mini bundt cakes aren’t just pretty; they’re a symphony of flavors and textures that make them utterly irresistible. Here’s why they’ll become a staple in your baking repertoire:
- Unique Flavor Profile: Move beyond the usual fall spices and introduce your palate to the delicate, warm, and subtly floral notes of mace, beautifully complemented by fresh orange. It’s an unexpected twist that truly stands out.
- Perfectly Portioned & Elegant: Mini bundt cakes are inherently charming and offer individual servings, making them ideal for gatherings, gifting, or simply enjoying a single, perfect treat without any fuss. Their intricate designs elevate any dessert spread.
- Moist & Tender Crumb: Thanks to the buttermilk and careful preparation, these cakes boast an incredibly soft, moist, and tender crumb that practically melts in your mouth.
- Versatile for Any Occasion: From a cozy afternoon tea to a festive holiday brunch or a sophisticated dessert board, these cakes fit seamlessly into various settings.
- Easier Than You Think: While they look impressive, the process for making these mini bundt cakes is straightforward, following standard cake-baking techniques, making them accessible even for novice bakers.
- Holiday Ready: The warm spices and citrus notes make them particularly suitable for Thanksgiving, Friendsgiving, Christmas, or any autumnal and winter celebration.
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Key Ingredients
While the foundation of these bundt cakes relies on baking essentials like flour, leaveners, sugar, butter, and eggs, it’s the carefully selected key ingredients below that truly elevate them, giving them their distinctive and memorable character.
- Mace: The Star Spice – Mace is truly a beautifully scented, fall-like spice that deserves more recognition. Interestingly, it is the lacy, bright red outer covering (aril) of the nutmeg seed. While they come from the same plant and share some aromatic qualities, mace is distinctively more delicate, sweeter, and possesses a subtle, almost piney or citrusy floral note that sets it apart from the bolder, earthier nutmeg. For this recipe, we utilize ground mace for even distribution and intense flavor, but you can also grind blade mace fresh for an even more potent aroma.
- Cinnamon and Clove: The Supporting Cast – To perfectly balance mace’s unique flavor profile and prevent any potential bitterness, I’ve incorporated a touch of cinnamon for classic warmth and just a tiny pinch of ground cloves. These spices work in harmony, enhancing the overall depth without overpowering the delicate mace.
- Buttermilk: For Unmatched Moisture – Many of my baked goods feature buttermilk, and for good reason! Its rich texture and mild acidity are instrumental in creating an incredibly moist and tender crumb that plain milk simply cannot replicate. The acidity also reacts with baking soda, ensuring a beautiful rise.
- Orange: The Bright Counterpart – The slightly floral and sweet notes of mace find their perfect partner in the bright, refreshing zest of fresh orange. The citrus not only complements mace’s inherent subtleties but also adds a vibrant aroma and a burst of fresh flavor that makes these cakes truly sing.
The complete, detailed ingredient list can be found in the comprehensive recipe card below, ensuring you have everything you need for baking success.
Step-by-Step Baking Guide
Crafting these elegant mini Bundt cakes follows a familiar cake-baking process, but a crucial step not to overlook is the thorough preparation of your Bundt pan. You want every intricate detail of that beautiful design to shine through on your finished cakes!
Step 1. Prepare Dry Ingredients: Begin by preheating your oven to 350°F (175°C). In a medium-sized bowl, thoroughly whisk together your dry ingredients: flour, baking powder, baking soda, ground mace, ground cinnamon, a tiny pinch of ground cloves, and salt. This ensures all leaveners and spices are evenly distributed for a consistent rise and flavor throughout the cakes.
Step 2. Cream Butter and Sugars: In a separate, larger bowl, using a stand mixer fitted with a paddle attachment or a hand-held electric mixer, cream together the softened unsalted butter with both white granulated sugar and dark brown sugar. Beat on medium speed for 3-4 minutes until the mixture becomes visibly light, fluffy, and slightly increased in volume. Don’t forget to scrape down the sides of the bowl occasionally to ensure everything is fully incorporated.
Step 3. Add Wet Ingredients: Into the creamed butter and sugar, beat in the room temperature large egg, vanilla bean paste (or extract), and fresh orange zest. Continue beating on medium speed for about 30-60 seconds until the mixture is well combined. It might look slightly curdled initially, but keep mixing until it comes together smoothly.
Step 4. Combine Wet and Dry: Gradually add the whisked dry ingredients to the wet mixture in three additions, alternating with the buttermilk. Start and end with the dry ingredients. Mix only until just combined – be very careful not to overmix, as this can lead to dense cakes.
Step 5. Prepare Bundt Pan: This is a critical step! Thoroughly grease and flour your mini bundt pan. Use a pastry brush or your fingers to ensure every nook, cranny, and ridge of the design is coated, or use a high-quality baking spray that contains flour. This prevents sticking and ensures your beautiful cakes release perfectly.
Step 6. Fill Pans: Carefully pour or spoon the batter into the prepared wells. Only fill each cavity about ½ to ⅔ full. The batter will rise significantly during baking, and overfilling can obscure the delicate Bundt shape or cause overflow.
Step 7. Bake to Perfection: Place the filled Bundt pan in your preheated oven and bake for 18-22 minutes. The cakes are done when a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Step 8. Cool and Finish: Allow the cakes to cool in their pan for about 10 minutes. This helps them firm up and release more easily. After 10 minutes, invert them onto a wire rack to cool completely. Once fully cooled, you can drizzle them with the optional sweet orange glaze or simply dust them with a sprinkle of powdered sugar for a more subtle finish.
*These are abbreviated instructions designed to accompany the visual guide. The full, detailed list of directions, including specific quantities and timing, can be found in the recipe card below.
👩🍳Expert Tips for Flawless Mini Bundt Cakes
- Precision with a Kitchen Scale: For the most accurate and consistent results, especially when baking, always use a kitchen scale to measure your ingredients, particularly flour. Cups can vary significantly depending on how the ingredient is scooped, affecting the final texture of your cakes.
- Creaming for Fluffy Cakes: Don’t rush the creaming process! Beating the butter and sugars together until they are light, fluffy, and pale in color is crucial. This step incorporates air, which is essential for creating a light, tender, and airy interior in your bundt cakes.
- Room Temperature Ingredients are Key: Ensure your butter, eggs, and buttermilk are at room temperature. This allows them to emulsify properly, creating a smooth, cohesive batter and a uniform texture in the final baked good. Cold ingredients can lead to a lumpy batter and a dense cake.
- Avoid Overfilling Your Pans: It’s tempting to fill those cute bundt cavities to the brim, but resist the urge! Mini bundt cakes rise quite a bit. Filling the cavities about ½ to ⅔ full is ideal to prevent overflow and ensure the delicate designs remain crisp and visible.
- Know Your Bundt Pan’s Capacity: Not all mini bundt pans are created equal. They vary slightly in size and depth. If you’re unsure of your pan’s exact capacity, you can easily measure it by filling one cavity with water and then pouring it into a measuring cup. This helps you gauge how much batter each one can hold and adjust baking times if necessary.
- Do Not Overmix the Batter: Once you start adding the dry ingredients and buttermilk, mix only until just combined. Overmixing develops the gluten in the flour, leading to tough, chewy cakes rather than the desired light and tender crumb. A few lumps are perfectly acceptable!
- Grease and Flour Meticulously: As mentioned in the instructions, this is paramount for Bundt cakes. Use softened butter and flour, or a baking spray containing flour, and ensure every crevice of your pan is thoroughly coated. This extra effort will save you the heartbreak of a stuck cake!
Creative Variations for Your Mini Bundt Cakes
While I absolutely adore these elegant mace and orange spiced mini bundt cakes just as they are, their versatile base allows for wonderful customizations. Feel free to get creative and make them uniquely your own!
- Poppy Seed Perfection: For a delightful textural contrast and a classic bakery pairing, gently fold in a tablespoon of poppy seeds to the batter. They add a subtle crunch and a nutty undertone that complements the citrus and spice beautifully.
- Zesty Lemon Twist: Swap out the orange for fresh lemon zest and lemon juice in both the cake batter and the glaze. This creates an equally vibrant and tangy citrus punch, offering a brighter, more assertive flavor profile that’s still wonderfully compatible with mace.
- Indulgent Chocolate Chips: Introduce a touch of decadence by stirring in ½ cup of mini chocolate chips (dark or semi-sweet) into the cake batter. The chocolate melts into pockets of gooey goodness, providing a rich contrast to the delicate spice.
- A Kick of Ginger: If you love a bit more warmth and spice, add a teaspoon of grated fresh ginger or ½ teaspoon of ground ginger to the batter. Ginger pairs exceptionally well with mace and orange, adding an invigorating pop of flavor and a comforting heat.
- Nutty Notes: For added texture and flavor, fold in ¼ cup of finely chopped toasted pecans or walnuts into the batter. The nutty crunch provides a lovely contrast to the soft cake.
Storage and Make-Ahead Tips
These mace spiced mini Bundt cakes are wonderful to prepare in advance, making your entertaining or holiday preparations much smoother. Here’s how to store them for optimal freshness and flavor:
You can bake these mini Bundts up to 24 hours ahead of time. If you plan to glaze them, it’s best to store the unglazed cakes and prepare the glaze fresh just before serving. This prevents the glaze from becoming sticky or absorbed into the cake over time.
For short-term storage, keep the cooled cakes in an air-tight container at room temperature for up to three days. Ensure they are completely cool before storing to prevent condensation, which can make them soggy.
For longer enjoyment, you can store them in the refrigerator for up to 5 days. Again, an air-tight container is essential to keep them moist and prevent them from absorbing other odors from the fridge. Allow them to come to room temperature before serving for the best texture and flavor.
These cakes also freeze beautifully! Once completely cooled, wrap each mini bundt cake individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw overnight in the refrigerator, then bring to room temperature before glazing or serving.
Elegant Serving Suggestions
These mace spiced mini Bundt cakes are inherently beautiful, but with a few creative touches, you can transform them into an unforgettable centerpiece for any occasion. Here are some ideas to turn your mace cakes into a show-stopper:
- The Ultimate Dessert Board: Elevate your entertaining by featuring these mini bundt cakes as part of an elaborate dessert board. Arrange them alongside other single-serve desserts like gourmet cookies, mini tarts, or artfully arranged fresh fruits. They would be an exquisite and personal touch for an intimate Thanksgiving, a festive Friendsgiving gathering, or a cozy winter holiday brunch. Imagine leaving one out for Santa – he’d be delighted!
- Simple & Sophisticated Garnish: For an elegant yet effortless presentation, dust the cooled cakes generously with powdered sugar. For an added pop of color and intensified citrus aroma, finely grate fresh orange zest or thin strips of candied orange peel over them. A sprig of fresh mint can also add a beautiful touch.
- Host an Afternoon Tea Party: These delicate cakes are the quintessential accompaniment for a sophisticated afternoon tea. Serve them alongside a fragrant lavender tea latte or a comforting chai tea. Their unique spice profile pairs wonderfully with a variety of warm beverages.
- Brunch Beverage Pairings: For a celebratory brunch, offer these cakes with a classic brunch cocktail like a Plum Bellini. For non-alcoholic options, a refreshing lavender lemonade or a vibrant homemade sparkling blackberry soda would perfectly complement their flavors.
- A Scoop of Ice Cream: For a truly indulgent dessert, serve a slightly warm mini bundt cake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. The contrast of warm cake and cold cream is heavenly.
Frequently Asked Questions About Mace & Mini Bundt Cakes
Mace is a warm, aromatic spice with a complex flavor profile that is often described as a delicate, sweeter, and more floral version of nutmeg. While both come from the same plant, mace (the aril covering the nutmeg seed) has a subtle pungency with hints of citrus, pine, and even a touch of peppery spice, whereas nutmeg tends to be bolder, nuttier, and earthier. Mace pairs beautifully with other warm spices such as cinnamon, cloves, ginger, and allspice, but its unique floral quality truly sets it apart.
These cakes are truly designed to showcase the unique flavor of mace, so for the authentic experience, I highly recommend trying the recipe as written. However, if you absolutely must substitute, you can use ground nutmeg. Be aware that nutmeg is stronger and less floral, so start with about half the amount of mace called for and adjust to your taste. Alternatively, a combination of other warm fall spices like a mix of cinnamon and a tiny pinch of ginger or allspice could work, though the distinct floral notes of mace will be absent.
No Bundt? No problem at all! You have several excellent alternatives for baking this delicious batter:
- Small Loaf Pan: You can use an 8 by 4-inch loaf pan. This will require an increased bake time of approximately 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Round or Square Cake Pan: An 8-inch round or square cake pan also works wonderfully. Increase the bake time to 25-30 minutes, or until a toothpick comes out clean.
- Muffin Tin: For even smaller, cupcake-like portions, you can bake these in a standard muffin tin. Fill cavities about two-thirds full and reduce baking time to 18-20 minutes, or until golden brown and a tester comes out clean.
- Full-Size Bundt Cake: To make a standard 10-12 cup full-size Bundt cake, simply double the entire recipe. The baking time will significantly increase to about 50-60 minutes, so always rely on the toothpick test for doneness. Remember to grease and flour your full-size bundt pan meticulously!
Always keep an eye on your cakes, as oven temperatures can vary, and doneness is best judged by visual cues and the toothpick test.
More Cozy Fall Recipes to Enjoy
As the weather cools and leaves begin to change, there’s nothing quite like the comforting aroma of fall baking. Explore more of our warm and cozy recipes, perfect for those crisp autumn days and festive holiday evenings. Each recipe is designed to bring a touch of seasonal joy to your kitchen.
- Roasted Balsamic Fig Toast
- Cranberry Shortcake
- Apple Cider Cookies
- Bourbon Bacon Chutney
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don’t forget to tag me on Instagram @brunchandbatter.
📖Recipe
Mace Spiced Mini Bundt Cakes
Pin Recipe
Equipment
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stand-mixer fitted with the paddle attachment or a hand-held electric mixer
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6 cavity mini Bundt pan* or 6 individual mini Bundt molds *sometimes called Bundtlette pans
Ingredients
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon ground mace
- ¼ teaspoon ground cinnamon
- pinch of ground cloves (less than ⅛ tsp)
- ¼ teaspoon Kosher or fine sea salt
- ½ cup (1 stick) unsalted butter room temperature
- ½ cup white granulated sugar
- ¼ cup dark brown sugar, loosely packed
- 1 large egg room temperature
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 tablespoon orange zest
- ⅔ cup buttermilk room temperature
- powdered sugar for dusting (if not using glaze) optional
For the Orange Glaze (optional)
- ½ cup powdered sugar, sifted
- 1-2 tablespoon fresh squeezed orange juice
- pinch of ground mace (less than ⅛ tsp) optional
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 6-cavity mini Bundt pan.
To ensure the cakes release cleanly, use a pastry brush or your fingers to thoroughly coat every nook and cranny of the bundt cavities with softened butter and flour or a baking spray that contains flour. Make sure to get into all the ridges!
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In a medium bowl, whisk together the flour, baking powder, baking soda, mace, cinnamon, clove, and salt. Set aside.1¼ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon ground mace, ¼ teaspoon ground cinnamon, pinch of ground cloves (less than ⅛ tsp), ¼ teaspoon Kosher or fine sea salt
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In a large bowl, beat the room temperature butter, granulated sugar, and brown sugar together using a hand or stand mixer on medium speed until the mixture is light in color, visibly fluffy, and slightly increased in volume (about 3- 4 minutes). Scrape down the sides of the bowl once or twice during mixing to ensure everything is evenly incorporated.½ cup (1 stick) unsalted butter, ½ cup white granulated sugar, ¼ cup dark brown sugar, loosely packed
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Beat in the egg, vanilla extract, and orange zest on medium speed until the mixture comes together (about 30-60 seconds). If the batter looks curdled at first, don’t worry- that’s normal. Just keep mixing until it comes together.1 large egg, 1 teaspoon vanilla bean paste or vanilla extract, 1 tablespoon orange zest
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Add the flour mixture in three additions, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined-don’t overbeat.⅔ cup buttermilk
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Divide the batter evenly among the prepared Bundt molds, filling each cavity about ½-⅔ full. The batter will be fairly thick, so the best way to transfer the batter is to use a spoon to scoop the batter in, then use a knife or offset spatula to spread the batter in the molds. You can also use a pastry or Ziploc bag with the corner snipped off for more precise control when filling.
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Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before turning out onto a wire rack. When the cakes are completely cooled, dust them with powdered sugar or drizzle with the orange glaze, if using.powdered sugar for dusting (if not using glaze)
For the Orange Glaze (optional)
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In a small bowl, whisk powdered sugar with orange juice and a pinch of mace until smooth. Drizzle over the cooled cake.½ cup powdered sugar, sifted, 1-2 tablespoon fresh squeezed orange juice, pinch of ground mace (less than ⅛ tsp)
Notes
- Pan size matters– The mini Bundt pan I use has six cavities (here’s a similarone),and each one holds about ¾ cup (180 ml) by volume. Mini bundt pans can vary quite a bit in size and depth, so it’s a good idea to check the capacity of your own pan before baking. To find out how much each cavity holds, simply fill one with water, then pour it into a measuring cup to see the volume. Most standard mini bundt pans hold between ½ cup (120 ml) and 1 cup (240 ml) per cavity. This recipe is scaled for a pan with ¾-cup cavities, so you may need to adjust the bake time slightly depending on your pan’s size.
- No Bundt?– No problem. Bake the batter in a small loaf pan (8 by 4-inch) and increase the bake time to 40-45 minutes. You can also use an 8-inch round (or square) cake pan and increase the bake time to 25-30 minutes, or until a toothpick comes out clean.
To make a full-size bundt cake, double the recipe and use a standard-size Bundt pan (10-12 cups).
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.