Gingerbread Bundt Cake
Festive Gingerbread Bundt Cake is moist, tender and the perfect dessert for the holidays. Topped with a flavorful brown butter maple glaze, you’ll welcome a slice any time of day.
Servings: 10 people
Ingredients
- 2 ¼ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup dark brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon ground cinnamon
- 1 ½ teaspoon ground ginger
- ¾ teaspoon ground cloves
- 1 cup buttermilk
- ¼ cup milk
- 2 teaspoons vanilla
- ½ cup vegetable oil
- ⅓ cup molasses
- 3 eggs
Brown Butter Maple Glaze
- 2 tablespoons salted butter
- 2 tablespoons pure maple syrup
- 1 cup powdered sugar sifted
- 2 tablespoons milk more as needed
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a 10-cup bundt pan with baking spray.
- To the same bowl add the buttermilk, milk, vanilla, molasses, oil, and eggs and beat with the paddle attachment of a stand mixer or a hand mixer just until fully combined.
- Pour the batter into the prepared bundt pan and bake for 45-50 minutes, until a toothpick comes out clean and the cake bounces back if you gently press on it.
- Let the cake cool for 10-15 minutes before flipping it onto a cooling rack. Remove the pan and let it cool completely.
- Prepare the glaze by beating the butter, maple syrup, powdered sugar, and milk together until smooth. Drizzle over the top of the cooled cake just before serving.
Notes
Store leftover bundt cake at room temperature in an airtight container for up to 5 days. Keep in the refrigerator for up to 7 days.
To freeze, wrap the whole cake or individual slices in 3-4 layers of plastic wrap and place in a freezer bag. Freeze for up to 3 months.
Nutrition
Serving: 1servings | Calories: 453kcal | Carbohydrates: 73g | Protein: 6g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 59mg | Sodium: 301mg | Potassium: 372mg | Fiber: 1g | Sugar: 50g | Vitamin A: 197IU | Vitamin C: 0.01mg | Calcium: 127mg | Iron: 2mg
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