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Gingerbread Bundt Cake

Gingerbread Bundt Cake

When you need something simple, yet elegant to bake for the holidays, make this gingerbread bundt cake! Made with a generous amount of unsulphured molasses, this cake is beautifully dense & moist with an unmistakeable deep molasses flavor. Serve the cake with a generous dusting of powdered sugar for a snowy effect.

Author: Sloane’s Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 45 minutes

Cook Time: 50 minutes

Total Time: 1 hour 35 minutes

Servings: 12 slices

Calories: 413 kcal per serving

Ingredients

  • 3 ⅓ cups - all-purpose flour
  • 1 ½ teaspoons - baking powder
  • 1 tsp - baking soda
  • 2 teaspoons - ground cinnamon
  • 1 tbsp - ground ginger
  • 1 tsp - ground cloves
  • ½ tsp - ground nutmeg
  • ½ tsp - ground allspice
  • ½ tsp - kosher salt
  • ⅔ cup - unsalted butter
  • ½ cup - granulated sugar
  • ½ cup - dark brown sugar
  • 1 cup - unsulphured molasses
  • 2 - eggs
  • 1 tsp - vanilla paste
  • 1 cup - whole milk
  • ⅓ cup - whole milk plain Greek yogurt

Instructions

  1. Preheat the oven to 350 degrees F (180 degrees C).
  2. Grease a 10 cup bundt pan by brushing 1 tablespoon of melted butter all over with a pastry brush or spray with baking spray.
  3. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, allspice, and salt. Set aside.
  4. 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.
  5. 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.
  6. Add in the vanilla and eggs one at a time, allowing each to fully incorporate before adding the next.
  7. 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.
  8. Scrape down the bowl, then pour the batter into the prepared bundt pan and bake for about 45-50 minutes.
  9. Allow the cake to cool for no more than 10 minutes in the pan, then immediately turn out onto a cooling rack.
  10. Allow the cake to cool completely before dusting with powdered sugar and serving.

Nutrition

Energy: 413 kcal | Total Fat: 13 g | Saturated: 7 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 62 mg | Total Carbs: 69 g | Fiber: 2 g | Sugars: 38 g | Proteins: 7 g | Sodium: 239 mg | Polyunsaturated: 1 g | Monounsaturated: 4 g

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