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functional image gingerbread bundt cake for christmas with fresh cranberries and holiday greenery
Heather Wolf

Gingerbread Bundt Cake

5 from 4 votes
Trim your tree, sing some carols then sweeten your holiday with a Gingerbread Bundt Cake. Soft, moist and filled with the perfect mix of festive flavors, this Christmas cake is a delicious way to celebrate the season.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12
Course: Cakes and Cupcakes
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Gingerbread Bundt Cake
  • 16 Tbsp unsalted butter softened to room temperature
  • 1 cup dark brown sugar packed
  • 2 large eggs room temperature
  • 1/2 cup unsulphured molasses *do not use blackstrap
  • 1 cup buttermilk room temperature
  • 2 1/2 cups all-purpose flour unbleached
  • 2 tsp ground ginger
  • 1.5 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt fine
  • powdered sugar for dusting

Equipment

  • 10-inch bundt pan

Method
 

Gingerbread Cake
  1. Preheat oven to 350 degrees. Generously grease and flour a 10-inch bundt pan. Set aside.
  2. In a large mixing bowl, beat butter and brown sugar with an electric mixer until light and fluffy - approximately 1 minute.
  3. Add eggs, one at a time, beating after each addition until well combined. Scrape down the sides of the bowl with a spatula as needed.
  4. Beat in molasses and buttermilk until combined. Set aside.
  5. In a separate bowl, combine flour, ginger, cinnamon, nutmeg, cloves, baking soda, baking powder and salt. Whisk until combined.
  6. Add dry ingredients to wet, gently beating on low speed just combined. Avoid overmixing.
  7. Pour batter into prepared bundt pan then level the top with a spatula.
  8. Bake 40 to 45 minutes. Cake is done when a tester inserted into the center of the cake comes out clean. Do not overbake.
  9. Cool for 10 minutes in pan then turn out onto a wire rack to cool completely.
  10. Top with a dusting of powdered sugar then slice and serve.
  11. Cover leftovers tightly with plastic wrap and store at room temperature up to 3 days.