Gingerbread Bundt Cake

Whip up some festive vibes with this gingerbread bundt recipe! A delightful blend of spices and rich flavors that'll have you coming back for seconds. Great for an edible gift.

Course Dessert

Cuisine American

Keyword bundt gingerbread cake recipe, ginger bundt cake, ginger cake bundt recipe, gingerbread bundt, gingerbread bundt cake, gingerbread bundt cake with cinnamon glaze, gingerbread bundt recipe, gingerbread cake recipe bundt

Prep Time 20

Cook Time 1

Cool Time 1

Total Time 2 20

Servings servings

Calories 415kcal

Equipment

Ingredients

Bundt Cake

2 3/4 cups all-purpose flour
1/2 cup molasses
1 1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup butter
3 egg(s) large, room temperature
1 cup brown sugar
1/2 cup granulated sugar
1/2 cup sour cream or plain Greek yogurt
1/4 teaspoon baking soda
1 teaspoon baking powder
3/4 cup milk
1 teaspoon pure vanilla extract

Glaze

1/2 cup confectioner sugar
1/2 teaspoon ground cinnamon
1-1 /2 Tablespoons milk

Instructions

Preheat the oven to 350°F. Brush butter all over the inside of a 10-cup bundt pan.
Combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a medium bowl, and whisk to combine. Set aside.
In a large bowl, using an electric mixer, cream the butter and sugar together until light and fluffy.
Add eggs, one at a time, beating after each addition, then add vanilla and molasses. Scrape down the sides as needed and beat until well mixed.
Gradually add half of the dry ingredients to the bowl, and beat slowly until just combined.
Add in the sour cream (or yogurt) and milk, and beat until combined. Then, add the remaining dry ingredients, scrape down the sides, and beat until mixed.
Bake for 48 - 60 minutes, until a toothpick inserted into the center of the cake comes out clean (the time depends on how hot your oven runs. Mine was done in 60 minutes).
Let it cool in the pan on a wire rack for 15 minutes. Then flip upside down and let the cake cool down on the wire rack completely.
Make the glaze. Combine the confectioners sugar with cinnamon and cream in a small bowl. Mix until a smooth glaze forms.
Pour the glaze over the top of the cake slowly, covering all of the top and allowing some of it to drip down the sides. Let harden before serving.

Notes

I add cocoa powder over the butter to grease the bundt pan. It does darken the top of the cake a bit, but it tastes good and looks better than regular flour.

Nutrition