Gingerbread Bundt Cake
This recipe for Gingerbread Bundt Cake will be your new holiday favorite! Tender, sweet, and perfectly spiced, with an elegant presentation.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 cup packed dark brown sugar
- 2 large eggs room temperature
- 1 cup unsulphured molasses
- 1/2 cup Greek yogurt or sour cream, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup hot water
Vanilla Glaze
- 1 1/2 cups powdered sugar sifted
- 2 –3 tablespoons milk or cream
- 1 teaspoon pure vanilla extract
Garnish
- Fresh pomegranate arils or cranberries and rosemary sprigs for a festive look
Instructions
- Preheat the Oven: Preheat oven to 350°F. Generously grease and flour a 10-cup Bundt pan, making sure every crevice is coated.
- Combine the Dry Ingredients: In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons ground ginger, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg,1/4 teaspoon ground cloves, 1 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, beat 3/4 cup unsalted butter and 1 cup packed dark brown sugar until light and fluffy, about 2–3 minutes. Add 2 large eggs one at a time, beating well after each.
- Add the Molasses and Yogurt: Mix in 1 cup unsulphured molasses, 1/2 cup Greek yogurt (or sour cream), and 2 teaspoons pure vanilla extract until smooth. The mixture may appear slightly curdled — that’s okay.
- Finish the Batter: Add the dry ingredients to the wet mixture in two batches, alternating with the 1 cup hot water. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
- Bake the Cake: Pour batter evenly into the prepared Bundt pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Completely: Allow cake to cool in the pan for 15 minutes, then invert onto a wire rack. Cool completely, about 1 hour.
- Prepare the Glaze: In a small bowl, whisk 1 1/2 cups powdered sugar, 2 –3 tablespoons milk or cream, and 1 teaspoon pure vanilla extract until smooth and pourable.
- Glaze and Garnish: Drizzle glaze over the cooled cake, letting it drip beautifully down the sides. Garnish with fresh pomegranate arils or cranberries and rosemary sprigs for a festive finish.
Notes
Make-Ahead Tips: This cake can be baked 1–2 days in advance. Once cooled, wrap tightly in plastic wrap and store at room temperature. Glaze just before serving.
Storage: Keep covered at room temperature for up to 3 days, or refrigerate for up to 5.
Freezing: Freeze the unglazed cake for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, then glaze.
Reheating: Serve at room temperature or microwave individual slices for 10–15 seconds for that just-baked warmth.
Nutrition
Serving: 1 | Calories: 427cal | Carbohydrates: 75g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 230mg | Sugar: 54g | Fiber: 1g | Calcium: 103mg | Iron: 3mg