Day four of the twelve days of Christmas show stopping desserts and I am over here shoveling some gingerbread bundt cake in my face. You will be too, once you try it.
At the risk of you getting tired of hearing from me so much in December, I am keeping this short and sweet. I’ve made a lot of gingerbread cakes, they are one of my most popular dessert offerings for my private dinner catering. And I have a recipe for one here. But this gingerbread bundt cake recipe is easier to make, milder in flavor, moist (worst. word. ever.) and texture perfection. It is the perfect recipe for an at-home bake, that everyone will gravitate towards.
What you need to make this gingerbread bundt cake:
This recipe calls for the usual suspects you would find in gingerbread…
- a sh-t ton of spices – ginger (obvs), nutmeg, cinnamon, cloves, allspice
- actual ginger (not the dried spice – I am lazy and use this, but of course, if you are not lazy or cannot find this where you live, by all means buy fresh ginger root and grate that sh-t yourself.
- molasses – use unsulphured regular molasses NOT blackstrap; Well, unless you really love an overwhelming and slightly bitter flavor, cause that’s what you’ll get with blackstrap molasses.
- brown sugar – I use both light and dark, but you can use all of either one
- sour cream or greek yogurt – I use this in place of typical buttermilk or hot water; I like the texture and added moisture it gives to this cake, which is tall and thick, so it needs it
The rest is the usual suspects of a cake recipe – flour, leavening, a bit of salt, eggs, oil.
The bundt pan you used…is it mountains, or what is it?
It is actually evergreen trees, and I got it here, and I think it adds a little extra touch of Christmas-y to this gingerbread bundt cake. But use whatever you have
How do you keep the cake from sticking in the bundt pan?
This is an excellent question and a super subjective one. I can tell you I have screwed this up plenty in the past. For me baking spray works the absolute best. NOTE – this is NOT the same as cooking spray. Baking spray is oil mixed with some flour. When I have this on hand and use it for any baking, I have never ever had a cake stick – bundt pan or any pan.
When I don’t have baking spray (which would be the time I made the cake in the photos), I use cooking spray and it works like a charm.
If you don’t believe me or are unsure, and want to read up on what method you think will be best for you check this article out.
I’ve only got one for this cake…
For a final touch i drape this beauty in a vanilla bean glaze and call it a day. And if you happen to use the bundt pan I use, it looks like snow draping the evergreens (or the mountains depending on what you see).
Bottom line, this cake is simple to put together, looks awesome (especially if you use the fancy AF holiday bundt pan) and it’s traditional holiday flavors are a real treat.
Gingerbread bundt cake
For the cake
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 3 teaspoons ground ginger
- 2 teaspoons of minced ginger
- 2 teaspoons cinnamon
- ¼ teaspoon ground nutmeg
- 1/4 teaspoon allspice
- ¼ teaspoon ground cloves
- ¾ cup oil I use vegetable
- 1 ¼ cup brown sugar packed
- ¾ cup molasses NOT blackstrap molasses
- 3 large eggs
- 1 cup sour cream
For the glaze
- 1 cup powdered sugar
- 4 tablespoons of heavy cream
- 1/2 teaspoon of vanilla bean paste or vanilla extract
To make the cake
Preheat the oven to 350, and spray your bundt pan real good with baking or cooking spray.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, allspice and cloves.
In another large bowl, preferably of a stand mixer, using the paddle attachment, beat together the oil, brown sugar and molasses. Beat in the eggs 1 at a time.
With the mixer at low speed, beat in about 1/3 of the sour cream followed by about 1/2 of the flour mixture. Repeat with 1/3 of the sour cream and the other 1/2 of the flour mixture and end with the last 1/3 of the sour cream. Mix gently until fully incorporated.
Pour the mixture into the prepared bundt pan.
Bake in the preheated oven for an hour, at about 55 minutes, check for doneness with a toothpick, inserted that comes out clean and the top of the cake feels is firm and bounces back when you gently push on it.
Remove from the oven and let it sit in the pan for FIVE minutes. After those five minutes, turn the cake onto a cooling BUT don't remove the pan for FIVE more minutes - let it sit essentially upside in the pan for those five minutes and THEN gently pull the pan up and away. Let it cool completely and make the glaze.
To make the glaze
Whisk all the ingredients together. Start slow, so you don't end up with a powdered sugar snowstorm in your kitchen. Once fully combined, if you want it thinner, add more cream by the TEASPOON full until it reaches the consistency you like.
Other holiday desserts you’re gonna love…