Gingerbread Bundt Cake

4.34 from 3 votes

This gingerbread bundt cake is incredibly moist with a delicious ginger molasses flavor and sweet glaze. It's an elegant, simple Christmas dessert that tastes warm and cozy.

Prep Time25

Cook Time55

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: Gingerbread, Gingerbread Bundt Cake

Servings: slices

Author: Fiona Dowling

Equipment

12-cup bundt pan

Ingredients

Gingerbread Bundt Cake

3 cups all-purpose flour (375 grams)
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground ginger
1 1/2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup unsalted butter (168 grams) softened
1 1/4 cup brown sugar (262 grams) packed
1/4 cup granulated sugar (50 grams)
1 tablespoon lemon zest
1/4 cup vegetable oil (60 ml) or canola
2/3 cup unsulphered molasses (160 ml) do not use black strap
1 tablespoon vanilla extract (15 ml)
3 large eggs
3/4 cup sour cream (180 ml)
3/4 cup milk (180 ml) whole milk or 2% is best

Lemon Glaze

1 1/2 -2 cup powdered sugar (165 grams - 220 grams)
1-2 tablespoons lemon juice freshly squeezed

US Customary - Metric

Instructions

Gingerbread Bundt Cake

Preheat the oven to 350F (180C) degrees.
In a medium bowl whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves and salt. Set aside.
In a large bowl beat together the butter, brown sugar, granulated sugar and lemon zest until fluffy.
Mix in the oil, molasses and vanilla extract into the butter mixture.
Beat the eggs into the butter mixture 1 at a time.
With the mixer at low speed mix about 1/3 of the flour mixture into the butter mixture. Then whisk the sour cream into the butter mixture.
Then mix about 1/3 of the dry ingredients into the butter mixture. Then whisk in the milk. Lastly, mix in the rest of the dry ingredients. Be sure to stop mixing as soon as you no longer see lumps or streaks of dry ingredients. I typically do the last few additions by hand with a wire whisk.
Prepare the budnt pan. Either grease with butter or brush/spray with cake release. See recipe notes.
Pour the mixture into the prepared bundt pan.
Bake in the preheated oven for about 50-60 minutes, or until an inserted toothpick comes out clean and the top of the cake feels firm to the touch.
Allow the cake to cool in the pan for at least 20 minutes, then carefully invert the cake onto a plate and continue to cool on a plate.

Lemon Glaze

Whisk together 1 1/2 cups powdered sugar and 1 tablespoon of lemon juice.
If the glaze is too thick, whisk in a little more lemon juice. If it's too thin, whisk in a little more powdered sugar. It should be white in colour bit thin enough to drizzle.
Drizzle the glaze over the cooled cake.

Notes

Bundt Pans: Be sure to use a non-stick pan. It will need to be a 12 cup capacity pan. A 10 cup capacity pan is too small. Choose a simple bundt pan, so that it's easier for the cake to release.
Greasing the Pan/Pan Release: You will need to grease the pan (even though using non-stick pan). I recommend greasing with pan release - either homemade or bought from a specialty cake store. You can make your own pan release by mixing together 1 part butter (or shortening), 1 part flour and 1 part vegetable oil. Whisk them together until smooth. Brush the mixture onto the pan. Store leftover pan release in an airtight container in the fridge.
Lemon Glaze: Lemon juice can be substituted with milk if you prefer a simple glaze. Alternatively, you can skip the glaze and dust with powdered sugar.
Nutrition: Details provided are an estimate only and based on 1 slice with glaze, assuming the cake yields 14 uniform pieces.
Storage: Store cake covered at room temperature for up to 2 days, or in the fridge for up to 4 days. Unfrosted cake can be wrapped tightly, placed in a freezer container, and frozen for up to 2 months. Thaw overnight in the fridge, then add the glaze before adding the glaze and serving. Do not thaw from frozen on the counter as the cake can become gummy in the middle.

Nutrition