Gingerbread Bundt Cake
Total Time
1 hr 10 mins
Prep Time
20 mins
Cook Time
50 mins
Rating
4.58 out of 5 stars
(164)
Ingredients
16
- 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 ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup canola oil or vegetable oil
- 1 1/2 cups dark brown sugar, packed
- 1 cup molasses (not blackstrap)
- 4 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup buttermilk, at room temperature
- Confectioners’ sugar, for decorating
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Preparation
Step 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.
Step 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.
Step 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.
Step 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.
Step 5
Next, beat in eggs one at a time and mix until well incorporated. Mix in the vanilla extract.
Step 6
Add the flour mixture in three additions alternately with the buttermilk, starting and ending with the flour mixture. Mix just until combined, don’t over mix.
Step 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.
Step 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.
Step 9
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Chef's notes
A simple dusting of confectioners’ sugar is our favorite way to serve and enjoy this gingerbread bundt cake. It looks really beautiful and like a winter wonderland! The flavor of the cake is so good, it really doesn’t need anything extra.
If you want something different, you can add a glaze to the cake. A lemon, maple, or vanilla glaze would be great drizzled on top of this gingerbread cake. Just make sure the cake is completely cool before adding the glaze.
Keep your gingerbread cake covered in an airtight container on the counter for 3-5 days. While it tastes best fresh, you can freeze it for up to two months.
