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Gingerbread Bundt Cake
4.6 from 492 votes

Gingerbread Bundt Cake

This Gingerbread Bundt Cake combines warm spices such as ginger, cinnamon, and cloves with molasses and brown sugar for a moist, richly flavored cake. Browned butter and canola oil add depth and tenderness. It’s baked in a large Bundt pan, resulting in a festive, lightly spiced dessert with a tender crumb and slightly caramelized crust.

Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Servings: 16
Calories: 367 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. While the butter is cooling, whisk together the flour, ginger, cinnamon, baking soda, salt, allspice, cloves, and nutmeg in a medium bowl. Set aside.
  4. 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.
  5. Next, beat in eggs one at a time and mix until well incorporated. Mix in the vanilla extract.
  6. 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.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 367

% 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.