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Gingerbread Bundt Cake

Gingerbread Bundt Cake is warmly spiced with ginger, cinnamon, cloves, and nutmeg, plus rich molasses for a tender crumb. Baked in a Bundt pan, it’s an easy-to-slice centerpiece with a deep brown sugar flavor.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 baking spray with flour for the pan
  • 3 cup flour all-purpose
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tbsp ginger ground
  • 2 tsp cinnamon ground
  • 0.5 tsp cloves ground
  • 0.5 tsp nutmeg ground
  • 1 cup butter unsalted, 2 sticks, softened
  • 1 cup brown sugar dark, packed
  • 3 eggs large, at room temperature
  • 1 cup molasses unsulphured, not blackstrap
  • 1 cup buttermilk at room temperature

Equipment

  • 1 10- to 12-cup Bundt pan
  • 1 electric mixer

Method
 

  1. Heat the oven to 350°F.
  2. Coat a 10- to 12-cup Bundt pan generously with baking spray with flour.
  3. Whisk the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg together in a medium bowl.
  4. Beat the butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time, scraping down the bowl as needed.
  6. Beat in the molasses.
  7. Add the flour mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the flour mixture; mix on low just until combined.
  8. Scrape the batter into the prepared pan and smooth the top.
  9. Bake for 50 to 60 minutes, until a toothpick inserted near the center comes out clean or with a few moist crumbs.
  10. Cool the cake in the pan for 15 minutes.
  11. Invert the cake onto a wire rack.
  12. Cool completely.

Notes

For a tender cake, mix on low only until the flour is combined. Store covered in the refrigerator for up to 5 days; it freezes well. For a dairy-free swap, use plant-based butter and dairy-free buttermilk.