Celebrate the holidays with this delicious gingerbread Bundt cake. Rich molasses and warm fall spices come together in this cake to create the perfect balance between sweetness and spice.
Whether you’re hosting a holiday party or simply looking for a sweet treat to enjoy with your family, this gorgeous Gingerbread Bundt Cake recipe is a must-try. With its rich flavor and beautiful presentation, it’s sure to be a hit among your guests. So, grab your apron and get ready to bake up a new favorite Bundt cake recipe!
To make a moist and delicious Sour Cream Gingerbread Bundt Cake, the following ingredients are needed:
- salted butter, softened
- white granulated sugar
- brown sugar
- large eggs
- sour cream
- ground ginger
- ground cloves
- ground cinnamon
- baking soda
- baking powder
- all-purpose flour
- powdered sugar
- whole milk
- Large mixing bowl
- 10-inch Bundt pan
- Silicone spatula
- Hand or stand mixer
- Plastic wrap
- Nonstick cooking spray
To make a delicious Gingerbread Bundt Cake, there are a few steps to follow. Begin by preheating the oven to 350°F. Prepare a 10-inch Bundt pan by greasing it with butter.
Or, you can spray the pan with a nonstick baking spray such as Baker’s Joy.
In a large bowl, whisk together the flour mixture and dry ingredients, including ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
Cream butter and sugar for 2-3 minutes, until well combined and creamy.
Add eggs and beat until well combined.
Next, add the wet ingredients and mix until well combined.
Add the flour and spices mixture, and mix on low until just combined.
If using a stand mixer, use the paddle attachment on medium speed. If using a hand mixer, mix on medium speed until well combined.
Once the batter is ready, pour it into the prepared Bundt pan. Be sure to tap the pan on the counter a few times to release any air bubbles.
Place the pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, whisk together the milk and powdered sugar to form a smooth, runny drizzle.
Once the cake is done, remove it from the oven and let it cool in the pan for 25-30 minutes. Then, invert the cake onto a wire rack to cool completely.
Once the cake has cooled, drizzle with glaze. Store it in an airtight container at room temperature for up to 3 days.
This recipe can also be used to make mini Bundt cakes or a Gingerbread Loaf Cake. Simply adjust the baking time accordingly.
- Allow the cake to cool completely on a wire rack before serving.
- Slice the cake into even pieces using a sharp knife. A serrated knife works best for cutting through the tender crumb of the cake.
- Serve the cake on a platter or cake stand. If you don’t want to add the glaze, dust it with powdered sugar.
- Store the Gingerbread Bundt Cake in an airtight container at room temperature for up to 3 days.
- If you need to store the cake for a longer period, wrap it tightly in plastic wrap and store it in the freezer for up to 3 months.
- To thaw the cake, remove it from the freezer and let it thaw at room temperature for a few hours. Once it’s thawed, you can reheat it in the oven at 350°F for 10-15 minutes.
To keep the cake moist, store it with a slice of bread or a damp paper towel. This will prevent the cake from drying out and keep the crumbs moist.
Tips and Tricks
To achieve the best results while making a Gingerbread Bundt Cake, there are a few tips and tricks to keep in mind. Here are some helpful suggestions to make your baking experience easier and more enjoyable:
- Room Temperature: It is essential to ensure that all the ingredients are at room temperature before starting the recipe. This includes eggs and butter. This will help the ingredients to mix more evenly and result in a lighter and fluffier cake.
- Paddle Attachment: When using a stand mixer, use the paddle attachment instead of the whisk attachment. The paddle attachment will help to cream the butter and sugar more effectively, resulting in a smoother batter.
- Bowl of a Stand Mixer: When using a stand mixer, it is important to scrape down the sides of the bowl regularly. This will ensure that all the ingredients are mixed evenly and prevent lumps from forming.
- Separate Bowl: When measuring out the dry ingredients, use a separate bowl. This will prevent any lumps from forming in the batter and ensure that the ingredients are mixed evenly.
- Measuring Cup: When measuring out the flour, use a measuring cup and level it off with a knife. This will ensure that the correct amount of flour is used and prevent the cake from becoming too dense.
- Kitchen Scale: For the most accurate measurements, it is recommended to use a kitchen scale. This will ensure that the ingredients are measured precisely and result in a more consistent cake.
- Prepared Pan: To ensure that the cake comes out of the pan easily, it is recommended to prepare the pan with Baker’s Joy or another non-stick spray. This will prevent the cake from sticking to the sides of the pan.
- Even Layer: To ensure that the cake bakes evenly, spread the batter in an even layer in the prepared pan. This will prevent the cake from baking unevenly and ensure that it is cooked through.
Frequently Asked Questions
Why is my cake sticking to the pan?
If your cake sticks to the pan when you invert it, then it could be due to one of two reasons.
Your cake has not cooled enough. Cooling your cake allows the cake to settle and helps the edges of the cake pull away from the pan. Make sure you cool your cake for at least 25-30 minutes.
The second reason is that your cake pan is not properly coated. For an extra layer of protection, whisk together some melted butter and flour to make a slurry and rub this over the inside of your pan. The mixture will help your cake slide out easily once it has cooled.
How do you keep a Bundt cake moist?
Using a high-fat dairy product like sour cream or Greek yogurt is an easy way to add moisture to your cake and help prevent it from drying out as it sits on the counter.
The simple glaze drizzle also helps prevent the cake from losing moisture. The drizzle acts as a sealant that prevents moisture from escaping through the top of the cake as it sits, meaning you get to enjoy moist cake for longer.
Variations and Alternatives
If you want to switch things up a bit, there are various ways to customize the Gingerbread Bundt Cake recipe. Here are some ideas:
Glazes and Frostings
- Maple Glaze: Instead of the vanilla glaze, try making a maple glaze by mixing powdered sugar, maple syrup, and a bit of milk until smooth. Drizzle over the cake for a sweet and slightly tangy flavor.
- Cream Cheese Frosting: For a richer and tangier frosting, try a cream cheese frosting. Beat cream cheese, butter, powdered sugar, and vanilla extract together until smooth. Spread over the cooled cake and enjoy.
- Vanilla Glaze: If you prefer a simpler glaze, you can stick with the classic vanilla glaze. Mix powdered sugar and milk until smooth and drizzle over the cake.
Other Gingerbread Treats
- Gingerbread Cupcakes: If you’re in the mood for cupcakes instead of a bundt cake, you can use the same gingerbread recipe to make cupcakes. Simply pour the batter into cupcake liners and bake for about 20 minutes.
- Gingerbread Loaf Cake: Another alternative is to bake the gingerbread batter in a loaf pan instead of a bundt pan. This will result in a taller, more traditional cake shape.
- ½ cup salted butter, softened
- ½ white granulated sugar
- 1 cup brown sugar
- 4 large eggs
- ¾ cup sour cream
- ¼ cup molasses
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 3 cups powdered sugar
- 1 tablespoon whole milk
- Preheat oven to 350°F. and rub down the inside of a 10-inch Bundt pan with butter or coat it in nonstick cooking spray.
- Beat together the butter and sugars for 2-3 minutes, or until the ingredients are well combined and creamy.
- Add the eggs, beating well to ensure that the eggs are fully incorporated into the creamed sugar.
- On low speed, mix in the sour cream and molasses.
- Once your wet ingredients are fully combined, on low-speed mix in the spices, baking powder, baking soda, and flour until combined. Scrape along the bottom of the bowl several times to ensure no pockets of flour remain unincorporated.
- Pour the cake batter into the prepared bundt pan and bake the cake for 45 minutes or until a toothpick inserted near the center comes out clean.
- While the cake is baking, whisk together the milk and powdered sugar to form a smooth, runny drizzle.
- Allow the cake to cook in the pan for 25-30 minutes before carefully turning it onto a cake stand or large plate. Top the cake with your drizzle and enjoy!
- I find that coating the Bundt pan in butter makes the cake stick a little less than a nonstick cooking spray, but both are great options. If using cooking spray, try to avoid olive oil or avocado oil spray as they can add a slight aftertaste to the outside of the cake.
- You can use either light or dark brown sugar in this recipe. The only difference is that dark brown sugar is slightly sweeter, but since you are also using molasses in this recipe you won’t notice much of a difference.
- This cake can be stored on the counter or in the fridge. Either way, it should be kept in an airtight container or tightly wrapped with plastic wrap. The cake is good on the counter for 3-4 days and I’m in the fridge for 5 days.
- If you do not have any sour cream, use 3/4 cup of plain, unflavored Greek yogurt. You don’t want to add any flavor here, you just want the fat and moisture to help keep the cake moist.
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Amount Per Serving Calories 422Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 91mgSodium 244mgCarbohydrates 73gFiber 1gSugar 48gProtein 6g