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Gingerbread bundt cake

Course Dessert
Cuisine American, British
Keyword bundt cake recipe, chirstmas dessert, gingerbread bundt cake, gingerbread cake, holiday dessert
Prep Time 20 minutes
Cook Time 55 minutes
Servings 10 people
Calories 588kcal
Author Katie Beck

Equipment

  • Stand mixer
  • bundt pan

Ingredients

For the gingerbread bundt cake

  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 3 teaspoon ground ginger
  • 2 teaspoon of minced ginger
  • 2 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ 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 vanilla glaze

  • 1 cup powdered sugar
  • 4 tablespoon heavy cream
  • ½ teaspoon vanilla extract or vanilla bean paste

Instructions

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 ⅓ of the sour cream followed by about ½ of the flour mixture. Repeat with ⅓ of the sour cream and the other ½ of the flour mixture and end with the last ⅓ 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.

Notes

This cake can be baked and stored tightly covered at room temperature or refrigerated. THe cake can also be baked and tightly wrapped and frozen WITHOUT the glaze for a month. Thaw completely before drizzling with glaze.

Nutrition

Calories: 588kcal | Carbohydrates: 86g | Fat: 25g