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
Scale
- 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