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

Cook Time 1 15

Cooling Time 30

Total Time 2 15

Servings

Calories 274kcal

Author Emma J. Watling

Ingredients

Dry Ingredients/Flour Mixture:

2¼ 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
1¼ 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.
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 NordicWare

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