Gingerbread Bundt Cake
This Gingerbread Bundt Cake is a warm and festive holiday dessert featuring molasses, cinnamon, and ginger. With its tender crumb, golden crust, and vanilla glaze, this cake fills your kitchen with nostalgic aroma and timeless flavor, perfect for family gatherings, gifting, or cozy winter nights.
Equipment
- 10-cup Bundt pan
- Two mixing bowls (large and medium)
- Whisk
- Rubber Spatula
- Measuring cups and spoons
- Wire cooling rack
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¾ cup unsalted butter melted
- ¾ cup dark brown sugar packed
- ¾ cup molasses unsulphured
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
For the glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly.
- In a large bowl, whisk flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg until evenly combined.
- In a separate bowl, whisk melted butter, brown sugar, molasses, eggs, and vanilla until smooth.
- Add dry ingredients to the wet mixture alternately with buttermilk, mixing gently after each addition until combined.
- Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then invert onto a wire rack and allow to cool completely.
- For the glaze, whisk powdered sugar, milk, and vanilla until smooth, then drizzle over the cooled cake.
- Let glaze set for 10-15 minutes before slicing and serving.
Notes
Nutritional Info (per serving, approximate):
- Calories: 320
- Fat: 12g
- Carbohydrates: 49g
- Sugar: 30g
- Protein: 4g
- Fiber: 1g
- Sodium: 180mg
