Get ready to transform your kitchen into a winter wonderland with this irresistible Easy Spiced Gingerbread Bundt Cake that promises to be the star of any gathering! Imagine cutting into a moist, spice-laden cake that fills your home with the most intoxicating aroma of cinnamon, ginger, and warmth. Whether you're a baking novice or a seasoned pro, this foolproof recipe will have you creating a show-stopping dessert that looks like it came straight from a professional bakery – and tastes even better!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup molasses
- 3 large eggs
- 1 cup buttermilk
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch bundt pan, ensuring all crevices are well-coated to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon, and ground cloves. Sift the dry ingredients to remove any lumps and ensure even distribution of spices.
- In a large mixing bowl, cream the softened butter and brown sugar together using an electric mixer. Beat for 3-4 minutes until the mixture becomes light and fluffy.
- Add the molasses to the butter mixture and mix until well combined. Then add the eggs one at a time, beating thoroughly after each addition to create a smooth, homogeneous batter.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing on low speed just until the batter is smooth and no flour streaks remain.
- Pour the batter into the prepared bundt pan, spreading it evenly and smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. Then carefully invert the cake onto a wire cooling rack and allow it to cool completely.
- Optional: Dust the cooled cake with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk for added sweetness and decoration.
- Slice and serve the gingerbread bundt cake at room temperature. It can be stored in an airtight container at room temperature for up to 4 days.
Tips
- Room Temperature Matters: Ensure all your ingredients, especially butter, eggs, and buttermilk, are at room temperature for the smoothest, most evenly mixed batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until the batter is smooth. Overmixing can lead to a tough, dense cake.
- Grease Like a Pro: Use a pastry brush to get butter or cooking spray into every nook and cranny of the bundt pan to ensure easy cake release.
- Spice Check: For the most vibrant flavor, use fresh, high-quality ground spices. If your spices are more than 6 months old, consider replacing them.
- Cooling is Crucial: Let the cake cool in the pan for 15 minutes before removing to prevent breaking, but don't wait too long or it might stick.
- Storage Tip: Wrap the completely cooled cake in plastic wrap to keep it moist, or store in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
