Gingerbread Bundt Cake
Richly spiced gingerbread bundt cake topped with a sweet vanilla icing. Perfect for festive gatherings or cozy evenings, this moist cake delivers warm holiday flavors effortlessly.
Equipment
- 1 Bundt cake pan 10 to 12 cup
- 1 mixing bowl or stand mixer bowl
Ingredients
- 3 large eggs room temperature
- 1½ cups dark brown sugar packed (light brown sugar can be substituted)
- ⅔ cup vegetable oil
- 1 cup buttermilk
- 1 cup molasses not blackstrap
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour spooned and leveled
- 1 tablespoon baking powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon fine sea salt
- ½ teaspoon baking soda
- 1 cup powdered sugar
- 2 tablespoons milk
- ¼ teaspoon clear vanilla extract or vanilla extract optional
- Cranberries and rosemary optional garnish
- Christmas sprinkles optional garnish
- Walnuts or pecans optional garnish
- Cinnamon dusting optional garnish
Instructions
- Preheat the oven to 350°F and grease a 10 to 12 cup bundt cake pan with butter, then dust with flour.
- In a large mixing bowl or stand mixer bowl, beat the eggs and brown sugar until the sugar dissolves completely.
- Add vegetable oil, buttermilk, molasses, and vanilla extract, then beat until smooth.
- Slowly mix in flour, baking powder, ground ginger, cinnamon, salt, and baking soda until just combined; avoid overmixing.
- Pour batter into the prepared bundt pan and bake for 50 to 55 minutes, then remove and allow to cool.
- Whisk powdered sugar, milk, and optional vanilla extract to make vanilla icing while the cake cools.
- Once cooled, drizzle the cake with the vanilla icing.
- Garnish with optional cranberries, rosemary, Christmas sprinkles, nuts, or a cinnamon dusting as desired.
Notes
- Store leftovers in airtight container at room temperature for up to 3 days.
- Refrigerate to keep fresh for up to 1 week.
- Freeze wrapped tightly up to 3 months, thaw before serving.