Gingerbread Bundt Cake
When you need something simple, yet elegant to bake for the holidays, make this gingerbread bundt cake! Made with a generous amount 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 for a snowy effect.
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
- 162 g (⅔ cup + 1 tbsp) unsalted butter, room temp
- 140 g (½ cup + 3 tbsp) granulated sugar
- 120 g (½ cup + 1 tbsp) dark brown sugar
- 380 g (1 cup + 1 tbsp) unsulphured molasses
- 2 eggs, room temp
- 1 teaspoon vanilla paste or extract
- 240 g (1 cup + 1 tbsp) whole milk, lukewarm
- 80 g (⅓ cup) whole milk plain greek yogurt, lukewarm
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 or spray with baking spray.
- In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, allspice, and salt. 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.
- 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.
- Scrape down the bowl, then pour the batter into the 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 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.
Nutrition Facts
Serving: 1slice | Calories: 424kcal | Carbohydrates: 73g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 279mg | Potassium: 570mg | Fiber: 1g | Sugar: 47g | Vitamin A: 411IU | Vitamin C: 0.1mg | Calcium: 152mg | Iron: 3mg
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