- 1/2 cup unsalted butter
- 3 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup canola oil or vegetable oil
- 1 1/2 cups dark brown sugar, packed
- 1 cup molasses
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup buttermilk
- Confectioners’ sugar, for decorating
Generally, you don’t need an occasion to eat cake, but this is no ordinary cake. This is Gingerbread Bundt Cake and it holds a special place in our hearts. Did someone just ask how we would describe gingerbread cake? Well, we would say Gingerbread Bundt Cake reigns supreme over all other cakes.
This cake promises a tender, moist and sweet taste for every bite taken. Turn up during your next holiday season with this yummy cake. To indulge in the overwhelming gingerbread flavor of a well-spiced and delectable dessert, think gingerbread Bundt cake.
This cake can be made under 45 minutes, it is super easy to make, and easier to fall in love with! There are numerous gingerbread recipes online, but this is the best – nothing comes close to the amazing blend of smooth maple syrup drizzled generously on a perfectly baked gingerbread cake. Oh, sweet memories! We can’t wait for the holidays!
The presence of brown butter takes this cake to a whole new level. It adds that extra kick of rich, nutty flavor and fills the cake with scintillating aroma. Making brown butter is as easy as it gets; just melt the butter in a saucepan over medium heat. Turn up the heat to medium-high once melted and keep stirring until you start to see golden bits on the bottom of the pan, at this point it gives a nutty and delicious aroma. Pour into a bowl and allow to cool. Not to forget molasses – light or dark molasses are good options.
The other ingredients needed to make this gem includes; unsalted butter, flour, ground cinnamon and ginger, cloves, salt, baking soda, vanilla extract, vegetable oil, nutmeg, allspice, and dark brown sugar.
This cake doesn't need anything extra – its gingerbread cake! However, if you want more like Oliver Twist you can put a glaze on your cake – vanilla, lemon, maple glaze are great options. You don’t want your gingerbread cake spoiling overnight. So cover in an airtight container for 2-5 days or freeze for up to a month and a half.
- Preheat the oven to 350 degrees Fahrenheit and grease your Bundt pan well for easy removal of cake. Next, whisk the flour, baking soda, cinnamon, salt, nutmeg, allspice, cloves, and ginger together then set aside.
- Place the browned butter, brown sugar, oil, and molasses in your mixer. Put on high speed and beat until light and flocculent.
- Beat in the eggs and pour the vanilla extract, then mix thoroughly. Add the flour and buttermilk, make sure to start and end with the flour mixture. Mix thoroughly. Pour the batter into your already prepared Bundt pan and bake for about an hour.
- Insert a toothpick, if it comes out clean its ready. Remove from the oven and allow to cool for a few minutes. Use a butter knife to loosen the edges. Sprinkle powdered sugar on the cake. Cut into desired sizes and serve!