Gingerbread Bundt Cake
User Reviews
4.6
Gingerbread Bundt Cake
Description
The Gingerbread Bundt Cake recipe uses common holiday spices like ground ginger, cinnamon, allspice, cloves, and nutmeg combined with molasses and dark packed brown sugar to create a robustly spiced batter. The cake’s fat comes from browned butter and canola oil, which contribute to moistness and a gently caramelized flavor. Flour, baking soda, and salt balance the structure and leavening.
The batter is prepared by mixing the spiced dry ingredients separately, then creaming the browned butter mixture with oils, brown sugar, and molasses. Eggs and vanilla extract are added for richness and flavor. The combined batter is poured into a generously greased 12-cup Bundt pan and baked at 350°F until a tender yet set texture is achieved.
This bundt cake offers a deep, warm flavor profile with a moist interior and golden crust, typical of well-made gingerbread. It works well as a holiday dessert served with a dusting of confectioners' sugar or alongside warm beverages. The cake's dense but tender crumb allows for easy slicing and serving.
Ingredients
- 1/2 cup unsalted butter cut into tablespoon pieces
- 3 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/2 teaspoon cloves ground
- 1/4 teaspoon ground nutmeg
- 1/2 cup canola oil or vegetable oil
- 1 1/2 cups brown sugar packed, dark
- 1 cup molasses (not blackstrap)
- 4 egg at room temperature, large
- 1 tablespoon vanilla extract pure
- 1 cup buttermilk at room temperature
- confectioners' sugar for decorating
Instructions
- Preheat your oven to 350 degrees and spray a 12-cup Bundt pan generously with non-stick baking spray or grease with butter and flour. Set aside.
- Put the butter in a small saucepan and melt over medium heat. Once melted, crank up the heat to medium high. Continue stirring and look for small golden bits that will start to settle on the bottom of the pan. It will smell deliciously nutty and caramel-y. This should take around 3 to 5 minutes. Once this happens, take it off the heat and pour into a small, heat-safe bowl to cool a bit.
- While the butter is cooling, whisk together the flour, ginger, cinnamon, baking soda, salt, allspice, cloves, and nutmeg in a medium bowl. Set aside.
- In the bowl of your stand mixer, add the browned butter, oil, brown sugar, and molasses and beat on high speed until light and fluffy for about 3 minutes.
- Next, beat in eggs one at a time and mix until well incorporated. Mix in the vanilla extract.
- Add the flour mixture in three additions alternately with the buttermilk, starting and ending with the flour mixture. Mix just until just combined, don’t over mix.
- Pour cake batter into prepared bundt pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out mostly clean.
- Remove cake from oven and allow to cool for 10 minutes. Carefully loosen the edges of the cake with a butter knife. Then invert the cake onto a cooling rack or serving plate, cool until room temperature and dust with confectioners’ sugar. Cut into pieces and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 55g | 18% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 58mg | 19% |
| Sodium | 188mg | 8% |
| Potassium | 400mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 261IU | 5% |
| Calcium | 91mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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