Name: Gingerbread Bundt Cake
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 12 slices
Cuisine: American
Ingredients: 3.333 cups all-purpose flour; 1.5 teaspoons baking powder; 1 tsp baking soda; 2 teaspoons ground cinnamon; 1 tbsp ground ginger; 1 tsp ground cloves; 0.5 tsp ground nutmeg; 0.5 tsp ground allspice; 0.5 tsp kosher salt; 0.667 cup unsalted butter; 0.5 cup granulated sugar; 0.5 cup dark brown sugar; 1 cup unsulphured molasses; 2 eggs; 1 tsp vanilla paste; 1 cup whole milk; 0.333 cup whole milk plain Greek yogurt

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Gingerbread Bundt Cake

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat the oven to 350 degrees F (180 degrees C).

Grease a 10 cup bundt pan by brushing 1 tablespoon of melted butter all over with a pastry brush or spray with baking spray.

In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, allspice, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and dark brown sugar for 2-3 minutes.

While the mixer is on low speed, slowly drizzle in the molasses. Once all of the molasses is added, scrape down the bowl and beat on medium speed until everything is fully combined.

Add in the vanilla and eggs one at a time, allowing each to fully incorporate before adding the next.

Add half of the dry ingredients and mix on low speed until mostly combined. Then, add the milk and yogurt, followed by the rest of the dry ingredients and mix until fully combined.

Scrape down the bowl, then pour the batter into the prepared bundt pan and bake for about 45-50 minutes.

Allow the cake to cool for no more than 10 minutes in the pan, then immediately turn out onto a cooling rack.

Allow the cake to cool completely before dusting with powdered sugar and serving.

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Tips & Tricks (5)

Bloom Your Spices 🌟
Toast the ground ginger, cinnamon, cloves, allspice, and nutmeg in a dry skillet for 30 seconds before adding to the batter to intensify their warm, complex flavors and eliminate any dusty taste.
Greek Yogurt for Moisture 🥛
The Greek yogurt and whole milk combination creates a tender crumb by adding moisture and acidity that activates the baking soda, resulting in a denser, more luxurious cake structure.
Don't Overmix Your Batter 🥄
Mix only until the dry ingredients are just incorporated after adding the wet mixture—overmixing develops gluten and creates a tough, dense cake rather than the desired moist crumb.
Room Temperature Ingredients Are Essential 🌡️
Ensure eggs, yogurt, and milk are at room temperature before mixing to promote even emulsification and prevent lumps, resulting in a uniformly tender and moist finished cake.
Cool in the Pan First ⏱️
Let the cake rest in the bundt pan for 15 minutes before inverting to allow the structure to set and prevent crumbling, then dust generously with powdered sugar for an elegant snowy presentation.