30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Gingerbread Bundt Cake
Gingerbread Bundt Cake
Gingerbread Bundt Cake
⏱1h 25m
👥12
🔥400 cal
Medium
🍽️American
An enhanced gingerbread bundt cake featuring brown butter in both the cake and the glaze for a richer, nuttier flavor. Uses a touch of black pepper to enhance the spice.
An enhanced gingerbread bundt cake featuring brown butter in both the cake and the glaze for a richer, nuttier flavor. Uses a touch of black pepper to enhance the spice.
Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
In a large bowl, whisk together all Dry Ingredients.
Melt the Unsalted Butter in a saucepan over medium heat. Continue cooking until it turns golden brown and has a nutty aroma. Let cool slightly.
In a separate bowl, cream together the Brown Butter and Dark Brown Sugar until light and fluffy.
Beat in the Large Eggs one at a time, then stir in the Molasses, Sour Cream, 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 55-65 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 Brown Butter Glaze, melt the Unsalted Butter in a saucepan over medium heat until browned. Let cool slightly. Whisk together the browned butter, Powdered Sugar, Milk, and Vanilla Extract until smooth. Drizzle over the cooled cake.
Ingredients
12
3 cups375 gAll-Purpose Flour
1 teaspoon5 mLBaking Soda
1 teaspoon5 mLBaking Powder
1 1/2 teaspoons7.5 mLGround Cinnamon
3/4 teaspoon3.75 mLGround Ginger
1/2 teaspoon2.5 mLGround Cloves
1/4 teaspoon1.25 mLGround Nutmeg
1/4 teaspoon1.25 mLBlack Pepper-freshly ground
1/2 teaspoon2.5 mLSalt
1 cup227 gUnsalted Butter
1 1/2 cups300 gDark Brown Sugar-packed
22Large Eggs
1/2 cup120 mLMolasses
1/2 cup120 mLSour Cream
1 teaspoon5 mLVanilla Extract
1/2 cup113 gUnsalted Butter
1 1/2 cups180 gPowdered Sugar
1-2 tablespoons15-30 mLMilk
1/4 teaspoon1.25 mLVanilla Extract
Equipment
Bundt Pan
Mixing Bowls
Whisk
Electric Mixer
Saucepan
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.
Melt the Unsalted Butter in a saucepan over medium heat. Continue cooking until it turns golden brown and has a nutty aroma. Let cool slightly.
In a separate bowl, cream together the Brown Butter and Dark Brown Sugar until light and fluffy.
Beat in the Large Eggs one at a time, then stir in the Molasses, Sour Cream, 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 55-65 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 Brown Butter Glaze, melt the Unsalted Butter in a saucepan over medium heat until browned. Let cool slightly. Whisk together the browned butter, Powdered Sugar, Milk, and Vanilla Extract until smooth. Drizzle over the cooled cake.
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