If you’re looking for a dessert that embodies the cozy, spiced flavors of the holiday season, this Gingerbread Bundt Cake is a perfect choice. With its rich molasses flavor, warm spices, and moist texture, this cake is as delightful to eat as it is to make. Topped with a simple glaze or powdered sugar, it’s the centerpiece your holiday table needs
How to Make Gingerbread Bundt Cake
Creating this festive cake is straightforward. With just a few staple ingredients and some holiday spices, you’ll have a beautifully spiced bundt cake ready to impress your guests.
Step-by-Step Instructions
1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to ensure easy removal.
2. Combine Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
3. Mix Wet Ingredients: In another bowl, beat softened butter and brown sugar until fluffy. Add eggs, one at a time, followed by molasses and vanilla extract.
4. Incorporate Buttermilk: Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients.
5. Bake: Pour the batter into the prepared bundt pan and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Glaze: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Drizzle with glaze or dust with powdered sugar.
Gingerbread Bundt Cake
12
servings20
minutes40
minutesIngredients
- Cake:
2 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
¾ cup unsalted butter, softened
1 cup brown sugar, packed
3 large eggs
¾ cup molasses
1 tsp vanilla extract
1 cup buttermilk- Optional Glaze:
1 cup powdered sugar
2–3 tbsp milk or cream
½ tsp vanilla extract
Directions
- Preheat the oven and prepare the bundt pan.
- Mix dry ingredients in one bowl.
- Cream butter and sugar, then add eggs, molasses, and vanilla.
- Alternate adding the dry ingredients and buttermilk to the wet mixture.
- Pour the batter into the bundt pan and bake.
- Cool, glaze, and serve.
FAQ
1. Can I make this cake ahead of time?
Yes, this cake can be made 1–2 days in advance. Wrap it tightly in plastic wrap to maintain freshness, and glaze it just before serving.
2. Can I use a different pan?
If you don’t have a bundt pan, you can use a 9×13-inch pan or two 8-inch round pans. Adjust baking time accordingly.
3. How should I store leftovers?
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
4. Can I freeze this cake?
Absolutely! Wrap the cake in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.
