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 🙂
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.
Step by Step Instructions
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!
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.
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.
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
Other holiday recipes you'll love
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Gingerbread Bundt Cake
- 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
- 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.
- 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.
Did you make this recipe? Let me know how it turned out!