Gingerbread Bundt Cake

Name: Gingerbread Bundt Cake (Standard)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 12
Cuisine: American
Ingredients: 3 cups All-Purpose Flour; 1 teaspoon Baking Soda; 1 teaspoon Baking Powder; 1 teaspoon Ground Cinnamon; 1/2 teaspoon Ground Ginger; 1/4 teaspoon Ground Cloves; 1/4 teaspoon Ground Nutmeg; 1/2 teaspoon Salt; 1 cup Unsalted Butter-softened; 1 1/2 cups Granulated Sugar; 2 Large Eggs; 1/2 cup Molasses; 1/2 cup Buttermilk; 1 teaspoon Vanilla Extract; 1 cup Powdered Sugar; 2-3 tablespoons Milk

⏱1h 15m

👥12

🔥350 cal

Easy

🍽️American

🥗Vegetarian

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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⏱1h 15m

👥12

🔥350 cal

Easy

🍽️American

🥗Vegetarian

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.

#Bundt Cake #Gingerbread #Holiday Baking #Spice Cake

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.

Ingredients

Dry Ingredients
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
Wet Ingredients
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
Glaze
1 cup 120 g Powdered Sugar
2-3 tablespoons 30-45 mL Milk

Equipment

Bundt Pan
Mixing Bowls
Whisk
Electric Mixer
Toothpick
Wire Rack

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

Calories 350