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Gingerbread Bundt Cake

This Deliciously Moist Gingerbread Bundt Cake is perfectly spiced and beautifully tender. It's the ideal cozy dessert for the holiday season, bringing warmth and comfort to your table.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert, Tea Time
Cuisine: American, Holiday
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups all-purpose flour, spooned and leveled Measure flour correctly to avoid dry cake.
  • 2 teaspoons ground ginger
  • 1.5 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
Wet Ingredients
  • 1 cup dark molasses Use unsulphured molasses.
  • 1 cup lightly packed brown sugar
  • 3/4 cup neutral oil (canola or vegetable)
  • 1 cup buttermilk, room temperature Can substitute with milk and vinegar if needed.
  • 2 large eggs, room temperature
Optional Glaze
  • 1 cup powdered sugar
  • 2-3 tablespoons milk or cream
  • 1/2 teaspoon vanilla

Method
 

Preparation
  1. Preheat the oven to 350 F (175 C) and grease a 10 to 12 cup bundt pan thoroughly.
  2. In a large bowl, whisk together the dry ingredients: flour, ginger, cinnamon, cloves, baking soda, baking powder, and salt.
  3. In a separate bowl, combine the wet ingredients: molasses, brown sugar, oil, eggs, and buttermilk, whisking until smooth.
  4. Pour the wet ingredients into the dry and stir gently until just combined, being careful not to overmix.
Baking
  1. Pour the batter into the prepared bundt pan and bake for 45 to 55 minutes, until a skewer inserted comes out with a few moist crumbs.
Cooling and Glazing
  1. Allow the cake to cool in the pan for 12 to 15 minutes, then carefully turn it out onto a wire rack.
  2. Once slightly warm, whisk together the glaze ingredients and drizzle over the cake, or dust with powdered sugar.

Notes

Store unglazed cake at room temperature for up to 3 days or refrigerate for up to 5 days. Wrap and freeze individual slices for up to 2 months.