Molasses and warm spices give this gingerbread Bundt its dark crumb and seasonal flavor. Vanilla glaze drapes the cooled cake without covering its ridged shape.
Before you begin: Grease and flour every ridge of the 10-cup pan, then observe the 15-minute pan cooling stage.
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Amazing Gingerbread Bundt Cake: 10 Savory Bites
- Total Time: 80 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This easy gingerbread Bundt cake recipe delivers a moist and spiced gingerbread Bundt cake perfect for the holidays. Enjoy this classic gingerbread cake with a Bundt pan for a festive treat.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup unsulfured molasses
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- For the Glaze:
- 1 1/2 cups powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan.
- In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt. This spice blend is key for a flavorful gingerbread Bundt cake.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step helps create a moist gingerbread Bundt cake.
- Beat in the eggs one at a time, then stir in the molasses and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Do not overmix your gingerbread Bundt cake batter.
- Pour the batter evenly into the prepared Bundt pan.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center of the gingerbread Bundt cake comes out clean.
- Let the gingerbread Bundt cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach desired drizzling consistency.
- Drizzle the glaze over the cooled gingerbread Bundt cake.
Notes
- For an even more festive touch, add some colorful sprinkles to the glaze before it sets.
- Ensure your buttermilk and eggs are at room temperature for the best cake texture.
- This gingerbread Bundt cake can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Amazing Gingerbread Bundt Cake: 10 Savory Bites — Molasses and warm spices give this gingerbread Bundt its dark crumb and seasonal flavor. Vanilla glaze drapes the cooled cake without covering its ridged shape. Jump to Recipe Prep: 20
Why This Recipe Works
- Molasses supplies the characteristic dark gingerbread crumb.
- Buttermilk is incorporated alternately with the dry mixture.
- A thin vanilla glaze leaves the Bundt ridges visible.
Practical Tips
Grease and flour every ridge of the 10-cup pan, then observe the 15-minute pan cooling stage.
Serving and Variations
Glaze only after the cake is completely cool, then slice through the ring.
Storage
Keep leftover cake covered and refrigerate if already finished with the milk-containing glaze.
Frequently Asked Questions
What is the key preparation detail?
Grease and flour every ridge of the 10-cup pan, then observe the 15-minute pan cooling stage.
What gives this recipe its texture?
Molasses supplies the characteristic dark gingerbread crumb. Buttermilk is incorporated alternately with the dry mixture.
How should I serve it?
Glaze only after the cake is completely cool, then slice through the ring.
How should I keep leftovers?
Keep leftover cake covered and refrigerate if already finished with the milk-containing glaze.
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Recipe source
Ingredient quantities, temperatures and method are provided in the recipe card above.
Recipe author: Jannet Lisa
