Gingerbread Bundt Cake
Looking for the perfect holiday dessert to impress your guests? This Gingerbread Bundt Cake combines warm, spiced flavors to create a moist, flavorful cake that’s perfect for the season!
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If you're craving the warmth and spice of the holidays, this Gingerbread Bundt Cake is the perfect dessert to make!
With its soft, tender crumb, bold spices, and rich molasses flavor, it's a cake that will quickly become a seasonal favorite.
Here are three reasons why you'll absolutely love this Gingerbread Bundt Cake!
Why You'll Love This Gingerbread Bundt Cake!
Perfect Balance of Warm Spices: This cake features a blend of classic gingerbread spices: ground ginger, cinnamon, nutmeg, and cloves. Together, they create that warm, comforting flavor that is synonymous with the holiday season. The addition of fresh grated ginger, though optional, gives the cake a fresh zing that complements the molasses beautifully. It's a delightful treat for anyone who enjoys the bold, cozy spices of gingerbread!
Moist & Tender Texture: Thanks to the use of buttermilk and molasses, this Gingerbread Bundt Cake is incredibly moist and soft. The buttermilk helps tenderize the cake, giving it a light texture despite its rich flavor. Plus, the molasses contributes to a deep, molasses-infused sweetness that is unique and makes every bite comforting.
Easy Yet Elevated: While the ingredients list may seem long, this cake is a breeze to make. With simple mixing steps, it's the perfect cake for both beginner bakers and seasoned pros. Plus, it looks stunning in a Bundt pan, making it a great cake for any holiday gathering, brunch, or special occasion. You’ll wow your guests without spending hours in the kitchen!
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Why Using Unsulfured Molasses is Essential
Using unsulfured molasses, like Grandma's Original Unsulfured Molasses, is essential for this recipe because it has a cleaner, more natural flavor compared to sulfured molasses, which can taste bitter or overly processed.
Unsulfured molasses is made from ripe sugarcane and preserves the rich, sweet taste that enhances the warm spices in this cake, giving it its signature flavor.
Equipment Needed for the Gingerbread Bundt Cake
Before you get started, make sure you have the following equipment on hand:
10-cup Bundt Pan – This is the star of the show! A 10-cup Bundt pan will give the cake its signature shape and ensure an even bake.
Electric Hand Mixer or Stand Mixer – While you can mix everything by hand, an electric mixer makes the process quicker and easier, especially when creaming the butter and sugar.
Mixing Bowls – You’ll need two: one for the dry ingredients and one for the wet.
Whisk – For combining the powdered sugar and wet ingredients for the glaze.
Cooling Rack – To cool your cake after baking, allowing air to circulate around it and prevent the bottom from becoming soggy.
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How to Make a Gingerbread Bundt Cake
Step-by-Step Instructions:
Preheat the Oven & Prepare the Pan:
Preheat your oven to 350°F (175°C).
Grease and flour a 10-cup Bundt pan or use my homemade cake pan release to make sure your cake comes out perfectly.
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Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt. Set this bowl aside.
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Cream the Butter & Sugar:
In a large bowl, use an electric hand mixer or a stand mixer fitted with the paddle attachment to cream the softened butter and brown sugar together on medium speed until light and fluffy.
This usually takes me about 3 minutes.
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Add the Eggs:
Add the eggs one at a time, beating well after each addition.
Scrape down the sides of the bowl as needed.
Incorporate the Wet Ingredients:
Add unsulfured molasses, like Grandma's Original Unsulfured Molasses, and vanilla extract and beat until well combined.
If you're using fresh grated ginger, add it at this point and mix in.
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Alternate Adding Dry Ingredients and Buttermilk:
With the mixer on low speed, add the dry ingredient mixture in three parts, alternating with the buttermilk (start and end with the dry ingredients). Beat each addition until just combined.
Be careful not to overmix, as that can affect the texture.
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Bake the Cake:
Pour the batter into the prepared Bundt pan, smoothing out the top. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs.
Cool:
Let the cake cool in the pan for 10-15 minutes before inverting it onto a cooling rack. Allow it to cool completely before glazing.
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For the Glaze:
In a small bowl, whisk together the powdered sugar, melted butter, milk (or cream), and vanilla extract until smooth and glossy.
Drizzle the glaze over the cooled Bundt cake. For a festive touch, sprinkle some additional ground cinnamon or crushed candy canes on top!
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How to Store Your Gingerbread Bundt Cake
This Gingerbread Bundt Cake is incredibly easy to store, so you can make it ahead of time and enjoy it for days. Here’s how to keep it fresh:
Room Temperature: Store the cake in an airtight container at room temperature for up to 3-4 days. The flavor actually improves as it sits!
Refrigeration: If you prefer, you can store the cake in the fridge, especially if you live in a warm climate. Just be sure to bring it to room temperature before serving to allow the cake’s flavors to shine.
Freezing: To freeze, wrap the cooled cake tightly in plastic wrap, then in aluminum foil, and place it in a freezer-safe bag or container. It will last up to 3 months in the freezer. Thaw at room temperature before serving.
How Long Does This Cake Last?
This Gingerbread Bundt Cake will stay fresh for about 3-4 days when stored at room temperature in an airtight container. If refrigerated, it will last up to a week. However, for the best taste and texture, it's recommended to enjoy it within the first 3 days. The rich flavors of molasses and spices make it a cake that doesn’t dry out easily, and it actually improves as it sits!
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Possible Ingredient Substitutions & Variations
Want to switch things up or need to adjust for dietary preferences? Here are some substitutions and variations you can try:
Molasses: If you don’t have unsulfured molasses on hand, you can use sorghum syrup or honey as a substitute. Just note that this may alter the flavor slightly.
Spices: Feel free to experiment with additional spices, such as cardamom or allspice, to make the flavor profile your own.
Butter: You can substitute the unsalted butter with an equal amount of vegetable oil or coconut oil if you prefer. This will slightly change the texture but still produce a delicious cake.
Buttermilk: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 3/4 cup of milk. Let it sit for 5 minutes before using.
FAQs
Q: Can I make this cake in advance?
A: Yes! This cake can be baked ahead of time and stored for up to 3 days at room temperature. The flavors will actually develop further, making it even more delicious!
Q: Can I freeze this cake?
A: Absolutely. Wrap the cooled cake in plastic wrap and aluminum foil, then store it in a freezer-safe bag or container for up to 3 months. Let it thaw at room temperature before serving.
Q: Can I make this cake without a Bundt pan?
A: Yes! You can use a 9x13-inch baking pan or any other cake pan you have on hand. Just be sure to adjust the baking time accordingly, as a different pan may affect the cooking time.
Q: Can I add other mix-ins to this cake?
A: Yes! You could fold in some chopped crystallized ginger, raisins, or even chocolate chips for an extra twist.
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Tips & Tricks
Don’t Overmix: When combining the wet and dry ingredients, be careful not to overmix the batter. Overmixing can lead to a dense, tough cake.
Grease & Flour the Pan: For a smooth release from the Bundt pan, don’t skip greasing and flouring the pan, or use my homemade cake release recipe for extra protection.
Check for Doneness: Ovens can vary, so start checking your cake for doneness at 45 minutes. Insert a toothpick into the center of the cake—if it comes out clean or with a few moist crumbs, it’s ready to come out!
This Gingerbread Bundt Cake is perfect for the holidays or any time you want to indulge in cozy, spiced goodness. Don’t forget to share this recipe with your friends and family on social media so they can enjoy it too!
Feel free to leave a comment below with your thoughts on this recipe or any fun twists you’ve tried. I’d love to hear how you make this cake your own! And if you haven’t already, subscribe to my newsletter for more delicious recipes, baking tips, and seasonal favorites. Happy baking!
Stay Sweet, -Xoxo Chyna B!
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