Gingerbread Bundt Cake

Gingerbread Bundt Cake

from insanelygoodrecipes.com
70 min
12 servings

This gingerbread bundt cake with sweet maple glaze is packed with warm, cozy spices like ginger, cinnamon, and cloves. It’s the perfect holiday treat.

Ingredients

  • 3 cups (360g) all-purpose flour
  • 2 tablespoons cornstarch
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup unsalted butter, melted and cooled
  • 1/2 cup vegetable oil
  • 1 1/2 cups dark brown sugar, packed
  • 1 cup molasses
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk, room temperature
  • 1 1/2 cups powdered sugar
  • 1 tablespoon maple syrup
  • 1-2 tablespoons milk

Directions

  1. 1

    Preheat the oven to 350°Fahrenheit. Thoroughly grease and flour a 10- or 12-cup Bundt pan, coating all crevices to prevent sticking. Set aside.

  2. 2

    Make the Cake: In a large bowl, sift the flour, cornstarch, ground ginger, cinnamon, baking soda, baking powder, allspice, cloves, salt, and nutmeg. Set aside.

  3. 3

    In a separate large bowl, beat the melted butter, oil, and brown sugar with an electric mixer on medium speed until very well combined, about 3-4 minutes. Add the molasses and beat until smooth.

  4. 4

    Reduce the speed to low and blend in the eggs one at a time, beating well after each addition. Once the eggs are fully incorporated, mix in the vanilla extract.

  5. 5

    Alternate adding the flour and buttermilk, starting and ending with the flour. Mix on low just until combined.

  6. 6

    Pour the batter evenly into the prepared pan, smoothing the top with a spatula. Gently tap the pan on the counter to release any air bubbles.

  7. 7

    Bake for 45-60 minutes (see note) or until a toothpick inserted into the center comes out with just a few moist crumbs attached.

  8. 8

    Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully invert the cake onto a wire cooling rack. Let the cake cool completely before glazing.

  9. 9

    Make the Glaze: Whisk the powdered sugar, maple syrup, and 1 tablespoon of milk in a small bowl. Add more milk, a little at a time, until the glaze reaches a thick but pourable consistency (if needed).

  10. 10

    Once the cake is completely cool, drizzle the glaze over the top, letting it run down the sides.

  11. 11

    Garnish with crystallized ginger pieces, candied pecans, or sugared cranberries for extra texture and decoration. Slice, serve, and enjoy!