Description
This Gingerbread Bundt Cake blends warm spices like ginger, cinnamon, and cloves with the rich flavors of browned butter and molasses to create a moist, fragrant holiday treat. Perfectly baked in a bundt pan, this cake features a tender crumb with a subtle caramel undertone, finished with a dusting of confectioners’ sugar for an elegant touch. Ideal for gatherings and festive occasions, it serves 16 and pairs wonderfully with a cup of tea or coffee.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter, cut into tablespoon pieces
- 1/2 cup canola oil or vegetable oil
- 1 1/2 cups dark brown sugar, packed
- 1 cup molasses (not blackstrap)
- 4 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup buttermilk, at room temperature
For Decoration
- Confectioners’ sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Generously spray a 12-cup Bundt pan with non-stick baking spray or grease it with butter and dust with flour. Set aside.
- Browning the Butter: Place the butter in a small saucepan and melt over medium heat. Increase heat to medium-high and continue stirring until small golden brown bits form on the bottom, emitting a nutty, caramel aroma, about 3 to 5 minutes. Remove from heat and pour into a heat-safe bowl to cool slightly.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, salt, allspice, cloves, and nutmeg. Set aside.
- Combine Butter, Oil, Sugars, and Molasses: In the bowl of a stand mixer, beat the cooled browned butter, oil, dark brown sugar, and molasses on high speed until light and fluffy, approximately 3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla extract until combined.
- Incorporate Dry and Wet Ingredients: Add the dry flour mixture to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with the flour mixture. Mix each addition just until combined to avoid overmixing.
- Bake the Cake: Pour the batter into the prepared bundt pan. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out mostly clean.
- Cool and Decorate: Remove the cake from the oven and cool for 10 minutes. Carefully loosen edges with a butter knife, then invert onto a cooling rack or serving plate. Let cool completely to room temperature. Dust the top with confectioners’ sugar before slicing and serving.
Notes
- For best flavor, use dark brown sugar and unsulfured molasses (not blackstrap) for sweetness and depth.
- Room temperature eggs and buttermilk help ensure even mixing and a tender crumb.
- Do not overmix batter once dry ingredients are added to prevent a dense cake.
- If you don’t have a bundt pan, a tube pan will also work well.
- Store leftover cake wrapped tightly at room temperature for up to 3 days or refrigerate for up to 1 week.
- Consider serving with whipped cream or a vanilla glaze for added indulgence.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
