Nothing says the holidays quite like the aroma of gingerbread baking in the oven. This Gingerbread Bundt Cake brings together the warm, spicy flavors of ginger, cinnamon, and cloves with the moist, rich texture of molasses for a cake that’s perfect for holiday gatherings. Whether you’re a seasoned baker or a beginner, this bundt cake is both easy and impressive.
The History of Gingerbread and Its Role in Holiday Baking
Gingerbread has long been a holiday staple, originating in medieval Europe. It was traditionally made with honey and spices, eventually incorporating molasses to give it the rich, dark flavor we associate with gingerbread today. The bundt cake version elevates this classic flavor into an elegant centerpiece that’s ideal for festive celebrations. For those interested in a sweeter take, check out our Creamy White Chocolate Oreo Cake, another show-stopping dessert.
Essential Ingredients for Gingerbread Bundt Cake
To make a delicious gingerbread bundt cake, you’ll need a few key ingredients to ensure the perfect balance of moisture and spice:
- Molasses: Adds the signature rich and dark flavor to the cake.
- Spices: Ginger, cinnamon, nutmeg, cloves, and allspice create the warmth and depth characteristic of gingerbread.
- Buttermilk or sour cream: Adds moisture and a slight tang to balance the sweetness.
- Butter and sugar: Cream these together to create a light, fluffy texture.
- Optional ingredients: Add lemon zest or crystallized ginger for an extra zing.
For tips on working with molasses and understanding its role in baking, explore how to bake with molasses.
How to Make Gingerbread Bundt Cake
Ingredients:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon cloves
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup molasses
- 3 large eggs
- 1 cup buttermilk or sour cream
Instructions:
- Preheat the oven to 350°F (175°C). Generously grease your bundt pan to prevent sticking.
- Whisk together the dry ingredients: flour, baking soda, and spices.
- Cream the butter and brown sugar until light and fluffy. Add the molasses and eggs, mixing until well combined.
- Alternate adding the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely.
If you’re looking for more holiday dessert inspiration, you might enjoy our Strawberry Fudge Poke Cake, a colorful and flavorful treat for festive occasions.
Decorating and Serving Gingerbread Bundt Cake
Once your gingerbread bundt cake has cooled, it’s time to add the finishing touches. Here are some simple but elegant ideas:
- Vanilla glaze: Whisk together powdered sugar, vanilla extract, and milk for a sweet glaze.
- Powdered sugar dusting: A light dusting of powdered sugar gives the cake a frosted, festive look.
- Candied ginger or orange zest: Sprinkle these over the top for added texture and flavor.
For a delightful variation, you can also serve this cake with a dollop of whipped cream or alongside a warm cup of chai or coffee. If you’re in the mood for something savory, try pairing it with a cozy meal like our Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce.
Common Mistakes to Avoid When Baking Gingerbread Bundt Cake
Even though this cake is easy to make, a few common mistakes can affect the outcome:
- Overmixing the batter: This can result in a dense cake. Be sure to fold the ingredients gently.
- Not greasing the pan properly: Thoroughly grease the bundt pan to ensure the cake releases cleanly.
- Under-spicing: Don’t be afraid to use a full amount of spices to give your cake that bold gingerbread flavor.
FAQs
Can I freeze gingerbread bundt cake?
Yes! Wrap the cake tightly in plastic wrap and foil before freezing. It will keep for up to 3 months.
How do I store leftovers?
Store the cake in an airtight container at room temperature for up to 3 days or in the fridge for a week.
Can I substitute molasses with honey or maple syrup?
Yes, but the flavor will be less intense. Molasses provides a deep, rich taste that’s signature to gingerbread.
How long does gingerbread bundt cake last?
At room temperature, it can last for 3-4 days. If refrigerated, it can last up to a week.
Conclusion
Gingerbread bundt cake is a timeless holiday dessert that’s both flavorful and easy to prepare. Whether you’re serving it for a holiday gathering or enjoying it with family at home, its warm spices and rich texture will make it a hit. Try pairing it with warm drinks or festive toppings, and don’t forget to explore more of our seasonal recipes like the Sugar-Free Pumpkin Cookies for a healthier holiday option!