Gingerbread Bundt Cake Recipe

Course: Cake, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 1 30

Cool Time: 1

Total Time: 2 45

Servings: slices

Calories: 535kcal

Author: Becky Hardin - Easy Dessert Recipes

Get in the holiday spirit with this Gingerbread Bundt Cake. It's soft, tender and a delicious addition to your holiday table.

Print Recipe

Equipment

Kitchen Scale (optional)
Bundt cake pan

Ingredients

For the Cake

3⅓ cups all-purpose flour 400 grams
2 teaspoons baking powder 8 grams
1 teaspoon kosher salt 3 grams
¾ teaspoon baking soda 5 grams
3½ teaspoons ground ginger 11 grams
1 tablespoon ground cinnamon 9 grams
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1⅔ cups brown sugar 355 grams
½ cup unsalted butter 113 grams, melted and cooled (1 stick)
½ cup vegetable oil 99 grams
4 large eggs 200 grams
1 cup buttermilk 227 grams
⅔ cup unsulphured molasses 227 grams
¼ cup sour cream 57 grams
2 teaspoons pure vanilla extract 8 grams

For the Glaze

1 cup powdered sugar 113 grams
3 tablespoons milk 43 grams

Instructions

Preheat oven to 350°F. Prepare the Bundt pan. If using a metal Bundt pan, grease and flour it. If using a silicone Bundt pan, spraying it with baking spray is optional (not necessary).
In a medium bowl, whisk the flour, baking powder, salt, baking soda, ginger, cinnamon, nutmeg, and cloves together. Set aside.
3⅓ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon kosher salt, ¾ teaspoon baking soda, 3½ teaspoons ground ginger, 1 tablespoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves
In a large bowl, whisk the brown sugar, melted butter, and vegetable oil together until smooth.
1⅔ cups brown sugar, ½ cup unsalted butter, ½ cup vegetable oil
Add the eggs and whisk well.
4 large eggs
Add the buttermilk, molasses, sour cream, and vanilla and whisk until completely smooth. Gradually add the dry ingredients to the wet ingredients and whisk just until combined.
1 cup buttermilk, ⅔ cup unsulphured molasses, ¼ cup sour cream, 2 teaspoons pure vanilla extract
Pour the batter into the prepared Bundt pan.
Bake for 90 minutes or until a toothpick inserted comes out clean.
Allow the cake to cool completely before removing it from the pan.
Once the cake has cooled, make the glaze. In a small bowl, whisk the powdered sugar and milk until smooth.
1 cup powdered sugar, 3 tablespoons milk
Drizzle the glaze over the cake and let it set for a few minutes before serving.

Notes

Whisk the wet ingredients together really well to dissolve any brown sugar clumps before adding the dry ingredients.
Try not to overmix the cake batter. Only mix until the flour is just incorporated. Overmixing can lead to a rubbery cake.
If the glaze is too thick, add a little more milk. If the glaze is too thin, add a little more powdered sugar.

Storage: Store gingerbread bundt cake in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 7 days, or in the freezer for up to 3 months.

Nutrition