Description
This Gingerbread Bundt Cake is a moist and flavorful holiday treat featuring warm spices like ginger and cinnamon. Rich with molasses and enhanced by a smooth vanilla icing, it’s perfect for festive gatherings. Garnished with cranberries, rosemary, nuts, and sprinkles, this cake combines classic holiday flavors with a beautiful presentation.
Ingredients
Cake
- 3 large eggs (room temperature)
- 1½ cups dark brown sugar (packed, light can be substituted)
- ⅔ cup vegetable oil
- 1 cup buttermilk
- 1 cup molasses (not blackstrap molasses)
- 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
Vanilla Icing
- 1 cup powdered sugar
- 2 tablespoons milk
- ¼ teaspoon clear vanilla extract (or vanilla extract, optional)
Garnishes
- Cranberries and rosemary
- Christmas sprinkles
- Walnuts or pecans
- Cinnamon dusting
Instructions
- Prepare the pan: Preheat your oven to 350°F (175°C). Grease a 10 to 12 cup bundt cake pan thoroughly with butter, then dust with flour to prevent sticking. Set it aside.
- Mix wet ingredients: In a large mixing bowl or the bowl of a stand mixer, beat together the room temperature eggs and packed brown sugar until the sugar is fully dissolved, creating a smooth base. Add the vegetable oil, buttermilk, molasses, and vanilla extract, and continue beating until the mixture is well combined and smooth.
- Add dry ingredients: Gradually add in the all-purpose flour, baking powder, ground ginger, ground cinnamon, fine sea salt, and baking soda. Mix slowly and just until all ingredients are incorporated; avoid over-mixing to maintain a tender crumb.
- Bake the cake: Pour the batter evenly into your prepared bundt pan. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove from the oven and allow the cake to cool completely in the pan before removing.
- Make the vanilla icing: While the cake cools, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable. Adjust consistency with a bit more milk if necessary.
- Decorate the cake: Once the bundt cake is completely cooled, drizzle the vanilla icing evenly over the top. Garnish attractively with fresh cranberries and rosemary sprigs, festive Christmas sprinkles, walnuts or pecans, and a light dusting of cinnamon for added holiday flair.
Notes
- Ensure eggs are at room temperature to help the batter come together smoothly.
- Molasses should not be blackstrap to keep the cake mildly sweet and not too bitter.
- Do not over-mix the batter once dry ingredients are added to avoid a dense cake.
- The garnishes are optional but add a festive touch both in flavor and appearance.
- If you don’t have buttermilk, you can substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup of milk; let sit for 5 minutes before use.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
