Gingerbread Bundt Cake

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How are your holiday preparations going? Are you getting excited for all of the good foods and desserts or the time with family? I am super excited to host all of our family in our new house this Christmas! But I feel like we still have lots to do before the guests roll in. We are still shopping and we are still decorating haha but I’ve been doing plenty of prep in the kitchen–so I guess we are getting prepared for something at least ๐Ÿ™‚

In the past few days we’ve made several dozen cookies, finally experimented with royal icing (i.e. after 6 years of being intimidated with the stuff I finally worked up the courage to try it lol), baked a few cakes and sampled some new cheeses for our upcoming holiday cheese boards. One of the best things to come from our packed weekend was this Gingerbread Bundt Cake!

Dusted with powdered sugar and edged with light peppermint buttercream

Gingerbread Bundt Cake is lightly spiced, perfectly light in texture with a good crumb and strikes a good balance between true gingerbread (dense and heavy texture, with molasses) and a warm, spongy spice cake. We love this cake because it’s not too sweet, not too spicy but *just right*. 

There are so many ways to enjoy this cake– dressed up with colorful frosting or glaze or simply dusted with powdered sugar for a snow-covered rustic look (my favorite). You can use a large ornate bundt pan like I did (table centerpiece?) or use smaller, individual serving bundt pans and top them with vanilla bean ice cream for a delicious and easy dessert. So many ideas come to mind–but I especially think this cake recipe would make great mini loaves to gift ๐Ÿ™‚ The spice level would appeal to many and the cake itself is so soft it doesn’t feel like a heavy holiday treat.

I hope you love this gingerbread cake as much as we do! Let me know your favorite way to enjoy bundt cakes ๐Ÿ™‚ and if you want more gingerbread flavor, be sure to check out my  Colonial Ginger Cookies

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Gingerbread Bundt Cake

Delicious and light gingerbread spiced cake–perfect for any dessert occasion during the holidays. Top with a dusting of powdered sugar or decorate with glaze or frosting.
This recipe is for a 9 cup Bundt pan/mold.
Course Dessert
Cuisine American, Holidays
Keyword Bundt Cakes, Gingerbread, Gingerbread Bundt Cake, Gingerbread Cake, Holidays
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 30 minutes
Total Time 2 hours 15 minutes
Servings 16
Calories 274kcal
Author Emma J. Watling

Ingredients

Dry Ingredients/Flour Mixture:

  • 2ยผ cups all purpose flour
  • 1/4 cup cornstarch
  • 2 teaspoons baking powder
  • 1 Tablespoon ground ginger
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg

Sugar Mixture:

  • 1 cup salted butter, softened = 2 sticks
  • 1 cup sugar
  • 2/3 cup brown sugar, firmly packed

Other:

  • 4 large eggs
  • 1 teaspoon vanilla
  • 1ยผ cups milk

Instructions

Prep Pan and Ingredients:

  • Prep bundt pan with an even, heavy coating of baking spray (recommend using one with flour). Dust inside of pan with cocoa or powdered sugar. Set pan aside.
    ย Preheat oven to 325*F.
    Read all instructions first and gather all ingredients so everything is ready nearby.
  • In a large bowl, whisk together flour, cornstarch, spices (ginger, cinnamon, cloves and nutmeg) and baking powder. Set aside.

Cream butter/sugars:

  • In the bowl of a stand mixer with paddle attachment, cream butter and sugars on medium speed until light and fluffy, approximately 3 minutes. Scrape sides and bottom as needed.

Make the batter:

  • Add eggs, one at a time–beating well after each egg until incorporated.
  • Blend in the vanilla and reduce mixer speed to low.
  • Add in the flour mixture alternately with the milk, beginning and ending with the flour mixture. Beat on low just until combined, scraping bowl and sides as needed to incorporate all dry ingredients.
  • Spoon batter into the prepared Bundt pan a little at a time, carefully spreading and filling any crevices. Try to push some of the batter to the outside of the pan (creating a depression in the center of the pan)–the cake will rise in the center so try to cover the edges/any corners as possible.

Bake the cake:

  • Place filled bundt pan on a baking sheet and bake for 60-75 minutes or until a toothpick inserted in center comes out clean (or with minimal crumbs).
  • Cool upright in pan for 10-15 minutes. If necessary, level the bottom of the cake before turning out onto cooling rack. Remove from pan and cool completely on a cooling rack.
  • Decorate cake as desired, using powdered sugar and cocoa dusting or frosting/icing.
    Store cake in an airtight container for up to 4 days

Notes

This recipe is adapted from NordicWareย 
  • If using a specialty Bundt pan or one with intricate detail:
    • When filling the pan, push as much batter into every corner or nook and cranny as possible. This batter expands upward but not outward–so take a few extra minutes and manually fill any edges or you may lose some detail in the design.
  • Substitute 2 and 3/4 cups cake flour for the AP flour + cornstarch if desired. Cake flour (homemade or store bought) gives a really nice airy feel to this cake, as most Bundt cakes are fairly dense.

Nutrition

Serving: 1slice | Calories: 274kcal | Carbohydrates: 35g | Protein: 4.2g | Fat: 13.4g | Saturated Fat: 8g | Cholesterol: 79mg | Sodium: 111mg | Potassium: 128mg | Fiber: 0.7g | Sugar: 19.4g | Calcium: 71mg

I hope your holiday prep is off to a great start and if you’re wanting a good medium spiced cake, give this one a try ๐Ÿ™‚ Enjoy some time solo or with a loved decorating a cute gingerbread house (err, cake) and definitely enjoy cutting off a perfectly crispy corner topped with cocoa (no judgment) ๐Ÿ˜‰

I made this cake with one side simply dusted and one side iced. Both options are great but I love the rustic look of the cake here. Coating the pan in cocoa before baking gives the color here (see below but the cake is lightly colored inside)
Iced trees are cute, too ๐Ÿ™‚
I love the detail work in this bundt pan–like those shingles on the roof
Not too dense and just right in spice. This is a light gingerbread in color because there is no molasses.
Perks of baking the cake—eating the cake! I left this cake uncovered overnight so I lost some moisture. Be sure to cover tightly to keep your cake fresh. If using only as a decorative centerpiece, cake will dry out some but look amazing either way ๐Ÿ™‚

Stay tuned for a few more goodies here on the site before Christmas but until then, keep up with me on Instagram (@thedachshundmom) and be sure to share your delicious creations with friends!

-Emma



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