Gingerbread Bundt Cake
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A warmly spiced gingerbread bundt cake, perfect for the holidays or a cozy treat. This recipe uses readily available ingredients and is straightforward to make.
3 cups
All-Purpose Flour
1 teaspoon
Baking Soda
1 teaspoon
Baking Powder
1 teaspoon
Ground Cinnamon
1/2 teaspoon
Ground Ginger
See all 16 ingredients ↓
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Standard
Upgraded
Elevated
A warmly spiced gingerbread bundt cake, perfect for the holidays or a cozy treat. This recipe uses readily available ingredients and is straightforward to make.
🍳 Start Cooking
Instructions
Ingredients
Notes
Instructions
Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
In a large bowl, whisk together all Dry Ingredients.
In a separate bowl, cream together the Unsalted Butter and Granulated Sugar until light and fluffy.
Beat in the Large Eggs one at a time, then stir in the Molasses, Buttermilk, and Vanilla Extract.
Gradually add the Dry Ingredients to the Wet Ingredients, mixing until just combined. Do not overmix.
Pour batter into the prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
To make the Glaze, whisk together the Powdered Sugar and Milk until smooth. Drizzle over the cooled cake.
3 cups
375 g
All-Purpose Flour
1 teaspoon
5 mL
Baking Soda
1 teaspoon
5 mL
Baking Powder
1 teaspoon
5 mL
Ground Cinnamon
1/2 teaspoon
2.5 mL
Ground Ginger
1/4 teaspoon
1.25 mL
Ground Cloves
1/4 teaspoon
1.25 mL
Ground Nutmeg
1/2 teaspoon
2.5 mL
Salt
1 cup
227 g
Unsalted Butter-softened
1 1/2 cups
300 g
Granulated Sugar
2
2
Large Eggs
1/2 cup
120 mL
Molasses
1/2 cup
120 mL
Buttermilk
1 teaspoon
5 mL
Vanilla Extract
1 cup
120 g
Powdered Sugar
2-3 tablespoons
30-45 mL
Milk
Equipment
Bundt Pan
Mixing Bowls
Whisk
Electric Mixer
Toothpick
Wire Rack
3 cups
375 g
All-Purpose Flour
1 teaspoon
5 mL
Baking Soda
1 teaspoon
5 mL
Baking Powder
1 teaspoon
5 mL
Ground Cinnamon
1/2 teaspoon
2.5 mL
Ground Ginger
1/4 teaspoon
1.25 mL
Ground Cloves
1/4 teaspoon
1.25 mL
Ground Nutmeg
1/2 teaspoon
2.5 mL
Salt
1 cup
227 g
Unsalted Butter-softened
1 1/2 cups
300 g
Granulated Sugar
2
2
Large Eggs
1/2 cup
120 mL
Molasses
1/2 cup
120 mL
Buttermilk
1 teaspoon
5 mL
Vanilla Extract
1 cup
120 g
Powdered Sugar
2-3 tablespoons
30-45 mL
Milk
Instructions
Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
In a large bowl, whisk together all Dry Ingredients.
In a separate bowl, cream together the Unsalted Butter and Granulated Sugar until light and fluffy.
Beat in the Large Eggs one at a time, then stir in the Molasses, Buttermilk, and Vanilla Extract.
Gradually add the Dry Ingredients to the Wet Ingredients, mixing until just combined. Do not overmix.
Pour batter into the prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
To make the Glaze, whisk together the Powdered Sugar and Milk until smooth. Drizzle over the cooled cake.
Nutrition per serving
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