Once you try this perfectly spiced gingerbread bundt cake, you won't be able to wait until next year's holidays to make it again!
This cake is incredibly moist, yet light and fluffy. The batter is sweetened with molasses and brown sugar with hints of vanilla, cinnamon, and ground ginger, plus buttermilk for added richness. It's wonderful served warm, at room temperature, or even cold.
This recipe suggests using a bundt cake pan, but it can be baked in a variety of ways. Feel free to use a 9-inch square baking pan, or opt to make a round cake. The cook time will vary for different pans, but the total time to make this gingerbread cake recipe as a bundt cake is about 80 minutes. The prep time is minimal — the majority of time spent on the cake is the baking time because it's so dense. But trust us, it's worth the wait.
Serve the finished products with a scoop of vanilla ice cream, a dollop of whipped cream, or simply enjoy all on its own. Nothing beats the smell of fresh gingerbread straight out of the oven! Store leftover cake at room temperature for up to three days, or in the refrigerator for up to five days. You can also freeze it for up to three months. Simply thaw overnight in the fridge, then allow it to come to room temperature. It's ideal for making ahead of time and serving whenever you're ready.
Make it your own recipe with one of these customizations.
Go gluten-free: swap all-purpose flour for any gluten-free flour such as almond flour or coconut flour but make sure to look at the flour packaging for the correct ratios.
Add powdered sugar: lightly dust your gingerbread cake with powdered sugar for an elegant finish.
Top with frosting: this cake is delicious on its own, but cream cheese frosting adds a layer of creamy sweetness.
Add fruit: sprinkle candied oranges or tart cranberries over your gingerbread for a festive pop of color.
Add a glaze: for a thinner topping that's just as sweet, top your finished cake with a smooth brown sugar glaze.
Make it into muffins: instead of making a full cake, distribute the batter in a muffin tin for individual servings.
Give it time: because this bundt cake is large, it will take a decent amount of time in the oven — between 55–70 minutes. Your bake time may be slightly higher or lower, which is normal.
Wait to ice it: if you do choose to ice your cake, be sure to let the cake cool completely first.
Gingerbread spice mix: If you have it, you can use 4 3/4 tsp. of that, instead of the spices the recipes calls for.
This timeless dessert is perfect for any holiday gathering, especially at your Christmas dinner. But why wait until then? Serve it for a birthday party, winter baby shower, or just for fun on a chilly weekend afternoon. You can enjoy leftovers for a snack or for breakfast the next day.
- 1/2 cup unsalted butter (well-softened)
- 1/3 cup canola oil
- 1 1/4 cups dark brown sugar (packed)
- 1 teaspoon vanilla extract
- 1/2 cup molasses
- 3 large eggs
- 2 1/2 cups all purpose flour
- 2 1/2 teaspoons ground ginger
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- Preheat the oven to 350° F.
- Spray a bundt cake pan liberally with nonstick cooking spray. Set aside.
- Place the butter, canola oil, sugar, vanilla, molasses, and eggs in a large mixing bowl. Whisk until smooth and combined.
- Sift the flour, spices, baking powder, baking soda, and salt into the bowl. Whisk until the ingredients begin to come together, then stream in the buttermilk. Continue whisking until the batter is smooth and medium-thick.
- Transfer the pan to the middle rack of the preheated oven.
- Bake the bundt cake for 55-70 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the pan from the oven. Allow the cake to cool in the pan for 15-20 minutes.
- To release the cake, run a butter knife between the edge of the cake and the pan. Turn the cake onto a large serving plate.
- Allow the cake to cool for 1-2 hours before slicing and serving.
PER SERVING *
|Calories370Calories from Fat140|
|% DAILY VALUE*|
|Calories from Fat140|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.