Gingerbread Bundt Cake

Ingredient Notes

• All-Purpose Flour: Be sure to weigh your flour carefully!
• Leaveners: You'll need both baking powder and baking soda to achieve the perfect rise and texture. 
• Spices: I used a mix of cinnamon, ginger, cloves, nutmeg, and allspice.
• Whole Milk: Always use whole milk for baking! Any other type of milk is just watered down and sometimes has added sugar. Whole milk will give your baked goods the best taste and texture. 
• Yogurt: I always recommend using whole milk greek yogurt for optimum taste and texture. Yogurt consistencies can vary by brand, but my favorites are Chobani and Siggi's. They aren't too thick or thin or have an overwhelming tangy taste - they're perfect for any baked good. 
• Unsalted Butter: Use a European-style butter, like Kerrygold, for best flavor.
• Sugars: You'll need both granulated sugar and dark brown sugar for this bundt. Of course, you can use light brown sugar if that's all you have on hand. 
• Molasses: You'll need nearly a whole jar of unsulphured molasses! I know it seems like a lot, but trust me, it's the key to achieving an almost sticky-like gingerbread cake with a very pronounced molasses flavor. 
• Eggs: You'll need 2 eggs at room temperature. 

See recipe card for full information on ingredients and individual quantities.

Step by Step Instructions

Here are step by step photos and instructions on how to make this gingerbread bundt cake recipe! For the full ingredient list and method, see the recipe card at the end of this post.

STEP 1: Combine the dry ingredients. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, allspice, and salt. Set aside.

STEP 2: Finish the batter. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and dark brown sugar for 2-3 minutes. While the mixer is on low speed, slowly drizzle in the molasses. Once all of the molasses is added, scrape down the bowl and beat on medium speed until everything is fully combined. Add in the vanilla and eggs one at a time, allowing each to fully incorporate before adding the next. Add half of the dry ingredients and mix on low speed until mostly combined. Then, add the milk and yogurt, followed by the rest of the dry ingredients and mix until fully combined. 

STEP 3: Bake. Scrape down the bowl, then pour the batter into the prepared bundt pan and bake for about 45-50 minutes.

STEP 4: Cool. Allow the cake to cool for no more than 10 minutes in the pan, then immediately turn out onto a cooling rack. Allow the cake to cool completely before dusting with powdered sugar and serving.

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x