Gingerbread Bundt Cake
Gingerbread bundt cake is a delicious, warm, spiced cake with a sweet flavor that's perfect for the holidays or any time of year. It's also easy to make, so you'll find yourself looking for reasons to make it.
Servings: 10 Servings
Ingredients
Gingerbread Cake
- 3 cups all purpose flour
- 2 teaspoon baking soda
- 2 tablespoon ground ginger
- 2 teaspoon ground cinnamon
- 2 teaspoon pumpkin pie spice
- 1 cup butter, cold and cut into small pieces
- 1 cup molasses
- 1 cup corn syrup
- 1 cup packed brown sugar
- 2 cups + 2 ounces whole milk
- 2 large eggs
Molasses Frosting
- 8 ounce cream cheese
- ½ cup butter, softened
- 2 tablespoon molasses
- 1 teaspoon vanilla extract
- 3 cup powdered sugar
- ½ teaspoon cinnamon
- 2 tablespoons milk
Instructions
- Preheat the oven to 350° and butter a bundt pan, then dust with flour. Set aside.
Gingerbread Cake
- In a large bowl, beat sugar and butter until well combined, then beat in egg and molasses until fully incorporated.
- In a separate bowl, add the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Whisk until combined.
- Add the dry ingredients into the sugar mixture and mix, then add milk and beat until smooth.
- Pour the batter into the prepared bundt pan.
- Bake for 50 minutes or until a toothpick comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes before turning out on a wire rack.
Molasses Frosting
- In a medium bowl, beat cream cheese, butter, molasses, and vanilla until blended.
- Add powdered sugar and cinnamon, and beat until combined.
- Pour milk a little at a time until desired consistency is obtained and frosting is pourable.
- Pour frosting over cooled cake, add sprinkles if desired (frosting should be thick but pourable).
Notes
Tips
- Cube the butter into small pieces and chill it until ready to cut it into the flour.
- Mix the cake batter until just combined. Overmixing can create a tough cake.
- Be sure every nook and cranny of your bundt pan is completely coated to ensure the cake doesn't stick.
- Give the pan a few firm taps around the outside and bottom to help the cake release.
- Fully cool your cake before frosting. The frosting will thin on contact when applied to a warm cake, sliding right off.