Gingerbread Bundt Cake
A festive gingerbread bundt cake rich with Christmas spices and perfect for holiday celebrations.
Equipment
- 1 10-inch bundt pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup brown sugar packed
- 2 large eggs room temperature
- 1 cup molasses
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup sour cream
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, combine the flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, and cloves.
- In another bowl, cream the softened butter and brown sugar together until light and fluffy.
- Add the eggs one at a time into the butter mixture, beating well after each addition.
- Mix in the molasses and vanilla extract until fully incorporated.
- In a separate small bowl, mix the milk and sour cream together.
- Alternately add the dry mixture and the milk mixture to the creamed butter, starting and ending with the dry ingredients.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Serving
- Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely. Drizzle with glaze before serving.
Storage
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
Pro Tips: Ensure all ingredients are at room temperature for even mixing and a smooth batter. Do not overmix once dry ingredients are added to maintain a tender crumb.
Ingredient Substitutions: Use gluten-free flour for a gluten-free version.
How to Serve: Pair with spiced tea or coffee for a delightful holiday treat.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days. Refrigerate for longer freshness.
Make-Ahead Tips: Bake the cake a day in advance and glaze just before serving for the best presentation.
Ingredient Substitutions: Use gluten-free flour for a gluten-free version.
How to Serve: Pair with spiced tea or coffee for a delightful holiday treat.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days. Refrigerate for longer freshness.
Make-Ahead Tips: Bake the cake a day in advance and glaze just before serving for the best presentation.