When you think of Christmas flavors, chances are that list includes the classic gingerbread. It's spiced flavor is warm and cozy feeling, which makes it perfect for this time of year. My favorite way to enjoy gingerbread is in the form of cake. This Gingerbread Bundt Cake is so tender and moist that it practically melts in your mouth. Powdered sugar is sifted over the cake to make it look even fancier.
Bundt cakes are great because they're really easy to make, but always look amazing. Any bundt cake pan that fits 10-15 cups will work.
In order to make sure your cake comes out easily, grease your pan with cooking spray, making sure to get into all the little nooks and crannies that your batter will be poured into.
A FEW NOTES BEFORE WE GET STARTED.
Room Temperature Ingredients:
Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
Eggs: You want to make sure that your eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
Buttermilk: It's also best for the buttermilk to be as close to room temperature as possible so it is evenly incorporated into the batter.
Measuring Your Ingredients:
I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
Oven Temperature:
Make sure to preheat your oven for at least 15 minutes before you start baking.
I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
Now let's bake! Preheat your oven to 350° F. Grease a 10-15 cup bundt pan with cooking spray and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices and set aside. In a stand mixer fitted with a paddle attachment or in a large bowl with a handheld mixer, mix the butter and sugar on medium-high until light and fluffy.
Scrape down the sides of the bowl and add in molasses, continuing to mix. Add eggs, one at a time, scraping down the sides of the bowl with your spatula as needed.
Beginning and ending with the flour mixture, alternate between adding the flour mixture and buttermilk to the batter. Pour batter into bundt pan, making sure to smooth it out so it is level. Bake for 32-35 minutes until a toothpick inserted in the center comes out clean.
Cool for 30 minutes on a cooling rack before gently running a knife along the edges of the pan, topping the cake with another cooling rack and turning the cake out. Let the cake cool completely. Top with sifted powder sugar.
Leftover cake can be wrapped in plastic wrap and kept in the fridge for several days. Cake can also be cut into slices, individually wrapped in plastic wrap, and stored in the freezer for several months. It's best to serve the cake slightly warmed.
This Gingerbread Bundt Cake is so tender and moist that it practically melts in your mouth. Powdered sugar is sifted over the cake to make it look even fancier.
Author:Marisa Guerra
Prep Time:30 minutes
Cook Time:35 minutes
Total Time:1 hour and 5 minutes
Yield:10-12 servings
Category:Dessert
Ingredients
240 grams (2 cups) flour
½ tsp baking powder
¾ tsp baking soda
½ tsp salt
1 ¾ tsp ginger
1 ½ tsp cinnamon
¼ tsp cloves
113 grams (½ cup) butter, softened
213 grams (1 cup) light brown sugar
170 grams (½) cup molasses
2 eggs
227 grams (1 cup) buttermilk
Powdered sugar, for topping
Instructions
Preheat oven to 350° F. Grease a 10-15 cup bundt pan with cooking spray and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices and set aside.
In a stand mixer fitted with a paddle attachment or in a large bowl with a handheld mixer, mix the butter and sugar on medium-high until light and fluffy.
Scrape down the sides of the bowl and add in molasses, continuing to mix.
Add eggs, one at a time, scraping down the sides of the bowl with your spatula as needed.
Beginning and ending with the flour mixture, alternate between adding the flour mixture and buttermilk to the batter.
Pour batter into bundt pan, making sure to smooth it out so it is level. Bake for 32-35 minutes until a toothpick inserted in the center comes out clean.
Cool for 30 minutes on a cooling rack before gently running a knife along the edges of the pan, topping the cake with another cooling rack and turning the cake out. Let the cake cool completely.
Top with sifted powder sugar.
Enjoy!
Notes
Leftover cake can be wrapped in plastic wrap and kept in the fridge for several days. Cake can also be cut into slices, individually wrapped in plastic wrap, and stored in the freezer for several months.
