Gingerbread Bundt Cake

This light and airy holiday Bundt cake is moist, flavorful, and has just the right touch of cinnamon, nutmeg, and ginger to make it memorable.

Right about now, I bet you’re probably wondering to yourself, “Self, I thought she said this was a Gingerbread Bundt Cake. Has she done gone and lost her mind? Sure don’t look like no Bundt cake I’ve ever seen. Looks more like blobs of cake thrown onto a plate and dusted with powdered sugar to hide the fact that her Bundt cake obviously blew up on her somehow.” Well, ya’ know what? You can just tell your “Self” to shut it. No one’s perfect.

When this gorgeously light, airy, fluffy, and flavorful cake come out of the oven, I was super-impressed with how gorgeous it looked. For once, it was cooked perfectly, with splendidly light brown edges, an unburned bottom, and a center that was still moist, tender, and totally fork-worthy. Too bad I didn’t have the proper time to wait for the cake to cool before attempting to turn it out onto a cake plate. That’s when things went all wrong, or should I say blobby?

Well, ya’ know what, I decided after eating one little blob, that I didn’t give a flying fig if my cake didn’t resemble a Bundt cake in the least. It was just too darn good to throw in the trash, squish down the disposal, or toss out to the birds and squirrels. So, ya’ll can tell your “Self” that it best not make fun of my ugly little cake, because its blobby little cake bites are pretty gosh darn heavenly even if they aren’t quite so attractive. Plus, who really cares what cake looks like anyway when it’s served with a big ol’ scoop of No-Churn Eggnog Soft-Serve Ice Cream?

Ingredients:

• 3/4 Cup Unsalted Butter, Room Temperature
• 4-oz. Cream Cheese, Room Temperature
• 1 1/2 Cups Light Brown Sugar
• 2 Eggs
• 1 Teaspoon Vanilla Extract
• 1/2 Cup Molasses
• 2 1/2 Cups All-Purpose Flour
• 2 Teaspoons Ground Ginger
• 2 Teaspoons Ground Cinnamon
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Ground Nutmeg
• 1/2 Teaspoon Kosher Salt
• 1 Cup Milk

Directions:

1. Preheat oven to 325 degrees.
2. In a large mixing bowl, cream the butter, cream cheese, and sugar together for 3 minutes.
3. Add each egg, one at a time; mix 30 seconds after the addition of each egg.
4. Add the vanilla and molasses; mix for 30 seconds.
5. In a medium bowl, whisk together the flour, ginger, cinnamon, baking powder, baking soda, nutmeg, and salt.
6. Add 1/3 of the flour mixture to the wet ingredients, mix till just combined, and then add 1/2 of the milk to the wet ingredients and mix till just combined.
7. Repeat with 1/3 of the flour, the remaining 1/2 of the milk, and then the final 1/3 of the flour.
8. Pour the batter into a greased and floured Bundt pan and bake for 45 to 55 minutes, or until a knife comes out clean.
9. Allow the cake to cool on a baking rack for at least an hour before inverting it onto a cake plate or platter.

Suggestions:

• Use a silicone pastry brush to grease your Bundt pan. Its silicone bristles will help get into all of the pan’s nooks and crannies.
• If available, use freshly ground nutmeg in this recipe.
• Make sure to allow the baked cake plenty of time to cool before you attempt to remove it from the Bundt Pan.
• If for some reason, your cake still sticks to the pan, don’t fret. It will still taste amazing.

Improvements:

• Sift a little bit of powdered sugar over the cake before serving it.
• Add 1/2 cup of miniature chocolate chips to the cake batter.
• Serve this cake with No-Churn Eggnog Soft-Serve Ice Cream.
• Replace the milk in this recipe with eggnog.

Print

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Gingerbread Bundt Cake

Ingredients:

• 3/4 Cup Unsalted Butter, Room Temperature
• 4-oz. Cream Cheese, Room Temperature
• 1 1/2 Cups Light Brown Sugar
• 2 Eggs
• 1 Teaspoon Vanilla Extract
• 1/2 Cup Molasses
• 2 1/2 Cups All-Purpose Flour
• 2 Teaspoons Ground Ginger
• 2 Teaspoons Ground Cinnamon
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Ground Nutmeg
• 1/2 Teaspoon Kosher Salt
• 1 Cup Milk

Directions:

1. Preheat oven to 325 degrees.
2. In a large mixing bowl, cream the butter, cream cheese, and sugar together for 3 minutes.
3. Add each egg, one at a time; mix 30 seconds after the addition of each egg.
4. Add the vanilla and molasses; mix for 30 seconds.
5. In a medium bowl, whisk together the flour, ginger, cinnamon, baking powder, baking soda, nutmeg, and salt.
6. Add 1/3 of the flour mixture to the wet ingredients, mix till just combined, and then add 1/2 of the milk to the wet ingredients and mix till just combined.
7. Repeat with 1/3 of the flour, the remaining 1/2 of the milk, and then the final 1/3 of the flour.
8. Pour the batter into a greased and floured Bundt pan and bake for 45 to 55 minutes, or until a knife comes out clean.
9. Allow the cake to cool on a baking rack for at least an hour before inverting it onto a cake plate or platter.

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TASTE OF HOME FEATURED RECIPE

This “Gingerbread Bundt Cake” recipe has been featured in Taste of Home. CLICK HERE to see the recipe.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. This month’s “Christmas Bundts” themed Bundt Bakers was hosted by Sneha’s Recipe. You can see all of our lovely Bundts by following our Pinterest board right here. We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about Bundt Bakers can be found on our home page.

And don’t forget to take a peek at all of the Bundts the other talented bakers have baked this month:

• Almond Nougat Bundt Cake by Nunca es demasiado dulce
• Bundt de Noel by All That’s Left Are The Crumbs
• Baileys Hot Chocolate Bundt Cake by Making Miracles
• Chestnut Praline Coffee Bundt Cake by The Queen of Scones
• Christkindl Gluhwein Bundt Cake by I Love Bundt Cakes
• Eggless Semolina Tutti Fruity Cake by Sneha’s Recipe
• Gingerbread Bundt Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Italian Cream Bundt Cake by Palatable Pastime
• Mini Chocolate Ganache Bundts with Peppermint Crunch by Cookaholic Wife
• Maple Walnut Bundt Cake by Bizcocheando
• Pineapple Upside Down Bundt by A Day in the Life on the Farm
• Polenta Bundt Cake by Katin špajz
• Sorrel Mini Bundts by Passion Kneaded
• Spicy Gingerbread Bundt by Food Lust People Love
• Xmas Bundt Cake by La mejor manera de hacer

More Recipes from Faith, Hope, Love, & Luck

Crystallized Gingerbread Chocolate Chip Cookies Aloha Hawaiian Pineapple Butter Cake – #BundtBakers First Monday Favorites – January 2018 Vanilla Glazed Gingerbread Scones