Gingerbread Bundt Cake – #BundtBakers

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 it’s 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?

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.

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

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.

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 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.

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.

Suggestions:

  • Use this OXO Good Grips 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.

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.

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.

Gingerbread Bundt Cake

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 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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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.

Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.

#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:




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  • Debbie Spivey

    My mouth don’t care about presentation when it comes to gingerbread!!

    • Apparently, mine doesn’t either!!! I am in love with this cake…and you know how I generally feel about cake!

  • Frugal Hausfrau

    I think this has probably happened to all of us that have made bundt cakes now and then!! Doesn’t make it any less delish!

    • I know…it’s just a Bundt thing! And you’re right, thankfully it’s still delicious!!!

  • Wendy Klik

    I feel ya Colleen. Been there, done that….what really matters is the taste. Have a very Merry Christmas.

  • Kelleyn Rothaermel

    Yummy! I love gingerbreak cake! Happy New YEar!

  • Sandra Garth

    I would have done the same thing, if it taste good eat it! Happy New Year!