Gingerbread Bundt Cake

5.0

(7)

4 Reviews

3 Photos

This gingerbread Bundt cake is spicy, molasses-y, and oh-so-tasty. Sweet and warmly aromatic, gingerbread cake is often humble comfort food, but baked in a decorative Bundt pan and dusted with powdered sugar, it's elegant enough for any holiday table.

By

Kim

Published on October 23, 2023

Bird's Eye View of Gingerbread Bundt cake dusted with powdered sugar

3

Prep Time:

15 mins

Cook Time:

1 hr 10 mins

Cool Time:

20 mins

Total Time:

1 hr 45 mins

Servings:

12

Yield:

1 Bundt cake

Jump to Nutrition Facts

Ingredients

baking spray with flour, such as Baker's Joy^®
2 1/2 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 cup unsalted butter, softened
1/4 cup vegetable oil
1 cup firmly packed dark brown sugar
3/4 cup white sugar
3 large eggs, at room temperature
2/3 cup unsulphured molasses
2 teaspoons vanilla extract
1 cup full fat sour cream, at room temperature
powdered sugar for dusting on top (optional)

Directions

Preheat the oven to 350 degrees F (180 degrees C). Spray a 10-cup Bundt pan with a baking spray containing flour (such as Baker's Joy®).
Whisk together flour, ginger, cinnamon, baking powder, salt, nutmeg, baking soda, cloves, and allspice in a bowl until combined.
Combine butter, oil, brown sugar, and white sugar in a large bowl. Best with an electric mixer until light and fluffy, about 3 minutes. Add in eggs, 1 at a time, beating well after each addition. After last egg is added, increase mixer speed to medium-high and beat until mixture has doubled in volume, about 5 minutes.
Mix in molasses and vanilla. Reduce mixer speed; mix in half of dry ingredients until just combined. Add in sour cream and mix until just combined. Pour in remaining dry ingredients and mix until just combined.
Pour batter evenly into prepared Bundt pan, then place pan on a baking sheet.
Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out clean, 60 to 70 minutes. Allow cake to cool in pan for 20 minutes before removing to a wire rack to cool completely. Sprinkle with powdered sugar before serving, if desired.

Nutrition Facts (per serving)

425	Calories
17g	Fat
63g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 425
% Daily Value *
Total Fat 17g	22%
Saturated Fat 8g	38%
Cholesterol 78mg	26%
Sodium 236mg	10%
Total Carbohydrate 63g	23%
Dietary Fiber 1g	4%
Total Sugars 42g
Protein 5g	10%
Vitamin C 0mg	0%
Calcium 112mg	9%
Iron 3mg	15%
Potassium 377mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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