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    Home » Recipe Archive » Cakes & Cupcakes

    Published: Nov 29, 2021 · Modified: Dec 7, 2022 by Sloane · This post may contain affiliate links · Leave a Comment

    Gingerbread Bundt Cake

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    When you need something simple, yet elegant to bake for the holidays, make this gingerbread bundt cake! With a whopping 380g(!!!) of unsulphured molasses, this cake is beautifully dense & moist with an unmistakeable deep molasses flavor. Serve the cake with a generous dusting of powdered sugar and a cup of your favorite hot chocolate 🙂

    gingerbread bundt cake with powdered sugar on white plate
    Jump to:
    • Ingredient Notes
    • Kitchen Equipment 
    • Step by Step Instructions
    • FAQ
    • Storage Tips
    • Baking in Grams
    • Other holiday recipes you'll love
    • 💬 Reviews

    Ingredient Notes

    Ingredient quantities are listed in the recipe card below. Here you'll find notes on why I chose certain ingredients, as well as ingredient substitutions. 

    • 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:
    • 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. 

    Kitchen Equipment 

    • Kitchen Scale
    • Electric Mixer
    • Rubber Spatula
    • 10 Cup Bundt Pan
    • Oven Thermometer

    Step by Step Instructions

    STEP 1
    STEP 2

    STEP 1: Make the cake batter. In a medium bowl, combine the dry ingredients. 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 until just combined. Mix in the milk & yogurt, then the remaining dry ingredients. Be sure to scrape the bottom of the bowl frequently.

    STEP 2: Bake. Pour the batter into the prepared bundt pan and bake for about 45 minutes. Allow to cool in the pan for about 10 minutes before turning out onto a wire rack to cool completely. Top with powdered sugar and enjoy!

    overhead close up of sticky ginger cake

    FAQ

    How to grease a bundt pan:

    The best way to grease a bundt pan is by using a pastry brush to spread melted butter all over the inside of the pan, then dusting it with granulated sugar. Alternatively, you can use flour, but I often find that it leaves a thin crust that falls off easily, leaving your bundt cake patchy. A dusting of sugar will not only ensure your cake pops out of the pan easily, but also leaves a slightly caramelized crust.
    After you take the cake out of the oven, let it cool for about 5-10 minutes. Use a knife to loosen it from the sides, then turn it out onto a cooling rack. If you allow it to cool completely in the pan, it will likely stick. 

    close up of gingerbread cake on white plate

    Storage Tips

    This bundt cake lasts about 3 days in air-tight container stored at room temperature. It can also be stored in the freezer for up to 3 months.

    overhead view of gingerbread bundt cake with powdered sugar dusted on top

    Baking in Grams

    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

    several slices of sticky ginger cake on white plates
    gingerbread bundt cake with powdered sugar cut to show inside texture

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    a slice of gingerbread cake on white plate

    If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂

    gingerbread bunt cake with powdered sugar on white plate
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    Gingerbread Bundt Cake

    When you need something simple, yet elegant to bake for the holidays, make this gingerbread bundt cake! With 380g(!!!) of unsulphured molasses, this cake is beautifully dense & moist with an unmistakeable deep molasses flavor. 
    Prep Time 45 minutes mins
    Cook Time 50 minutes mins
    Servings1 bundt cake
    Coursecake
    CuisineAmerican
    AuthorSloane
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    Ingredients

    • 400 g 3 ⅓ cups all-purpose flour
    • 1 ½ teaspoon baking powder
    • 1 teaspoon baking soda
    • 2 teaspoon cinnamon
    • 1 tablespoon ginger
    • 1 teaspoon cloves
    • ½ teaspoon nutmeg
    • ½ teaspoon allspice
    • ½ teaspoon kosher salt
    • 240 g 1 cup + 1 tablespoon whole milk (lukewarm)
    • 80 g ⅓ cup whole milk plain greek yogurt (lukewarm)
    • 162 g ⅔ cup + 1 tablespoon unsalted butter (room temp)
    • 140 g ½ cup + 3 tablespoon granulated sugar
    • 120 g ½ cup + 1 tablespoon dark brown sugar
    • 380 g 1 cup + 1 tablespoon unsulphured molasses
    • 2 eggs, room temp
    • 1 teaspoon vanilla paste or extract

    Instructions

    • Preheat the oven to 350 degrees F (180 degrees C).
    • Grease a 10 cup bundt pan by brushing 1 tablespoon of melted butter all over with a pastry brush, then coat with granulated sugar.
    • In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, allspice, and salt. Set aside.
    • In a large measuring cup or medium bowl, whisk together the milk and yogurt. Set aside.
    • 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.
    • In about 3 additions, alternate adding the dry and milk-yogurt ingredients until everything is fully combined. Be sure to scrape the bottom of the bowl frequently.
    • Pour batter into prepared bundt pan and bake for about 45-50 minutes.
    • Allow the cake to cool for no more than 10 minutes in the pan, then immediately use a knife to gently loosen the sides and turn out onto a cooling rack.
    •  Allow the cake to cool completely before dusting with powdered sugar and serving.

    Notes

    • This bundt cake lasts about 3 days in air-tight container stored at room temperature. It can also be stored in the freezer for up to 3 months.
    Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!
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    Hi, I'm Sloane! Welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries.

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