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–+ servings

Gingerbread Bundt Cake

It's Christmas time so that means all things Gingerbread! This gingerbread bundt cake is super moist and fluffy, not overly sweet, is perfectly spiced, and is topped with a cinnamon sugar coating. I feel like bundt cakes are almost like breakfast, so you can definitely snack on this bundt cake Christmas morning. I FOR SURE will be.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 16 slices

Equipment

Ingredients
 

For Coating the Bundt Pan

  • 1 tablespoon unsalted butter melted
  • granulated sugar

Gingerbread Bundt Cake

  • 3 cups (375 grams) all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ½ cup (113 grams) unsalted butter melted
  • ½ cup (100 grams) vegetable oil
  • 1 ¼ cups (250 grams) granulated sugar
  • ½ cup (160 grams) unsulphured molasses
  • 4 eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon Amoretti gingerbread compound optional
  • 1 cup (240 grams) whole milk room temperature

Cinnamon Sugar Coating

  • ½ cup (100 grams) granulated sugar
  • 2 teaspoons ground cinnamon
  • 4 tablespoons (57 grams) unsalted butter melted

Instructions

  • Preheat oven to 350F and generously grease a 12 cup bundt pan by spreading 1 tablespoon of melted butter all over the inside of the pan with a pastry brush, then coating it with granulated sugar.
  • In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
  • In the bowl of a stand mixer fitted with the whisk attachment, or a large bowl if using a handheld mixer, mix the melted butter and oil together on medium-high speed until combined. With the mixer on low, stream in the granulated sugar and mix until combined. 
  • With the mixer on low, stream in the molasses then beat on medium speed until combined and the ingredients have completely emulsified. It will almost look like a thick paste. Scrape down the bottom and sides of the bowl.
  • With the mixer on low, add the eggs one at a time, mixing well in between each addition, scraping down the sides and bottom of the bowl as necessary. Add the vanilla extract and gingerbread compound (if using) and mix on low-medium speed until combined.
  • Add half of the dry ingredients to the mixture and mix on low while slowly streaming in half of the milk until almost fully incorporated. Stop mixing to scrape down the bottom and sides of the bowl. Repeat this with the other halves of the dry ingredients and the milk, and scrape down the bowl again if necessary.
  • Pour the batter into the prepared bundt pan.
  • Bake the cake for 45-60 minutes (all ovens differ - so begin checking it at 45 minutes) until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Remove from the oven and allow the cake to cool for no more than 10 minutes before turning out the cake onto a cooling rack.
  • While the bundt cake is cooling, make the cinnamon sugar coating by mixing together the granulated sugar and ground cinnamon.
  • Once the bundt cake is completely cool, coat the bundt cake with the melted butter using a pastry brush, then top with the cinnamon sugar. Slice and enjoy!
  • Keep in an airtight container at room temperature. 
Tried this recipe?Let us know how it was!