Recipe Details

Gingerbread Bundt Cake

This gingerbread Bundt cake is spicy, molasses-y, and oh-so-tasty. Sweet and warmly aromatic, gingerbread cake is often humble comfort food, but baked in a decorative Bundt pan and dusted with powdered sugar, it's elegant enough for any holiday table.

Makes:12 servings

Ingredients

2 1/2 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 cup unsalted butter, softened
1/4 cup vegetable oil
1 cup firmly packed dark brown sugar
3/4 cup white sugar
3 eggs, room temp
2/3 cup unsulphured molasses
2 teaspoons vanilla extract
1 cup full fat sour cream, room temp
Powdered sugar for sprinkling on top (optional)

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Directions

Prep:15 mCook:70 mReady:1 h 45 m

Preheat the oven to 350 degrees F (180 degrees C). Spray a 10-cup Bundt pan with a baking spray containing flour (such as Baker's Joy®).
Whisk together flour, ginger, cinnamon, baking powder, salt, nutmeg, baking soda, cloves, and allspice in a bowl until combined.
Combine butter, oil, brown sugar, and white sugar in a large bowl. Best with an electric mixer until light and fluffy, about 3 minutes. Add in eggs, 1 at a time, beating well after each addition. After last egg is added, increase mixer speed to medium-high and beat until mixture has doubled in volume, about 5 minutes.
Mix in molasses and vanilla. Reduce mixer speed; mix in half of dry ingredients until just combined. Add in sour cream and mix until just combined. Pour in remaining dry ingredients and mix until just combined.
Pour batter evenly into prepared Bundt pan, then place pan on a baking sheet.
Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out clean, 60 to 70 minutes. Allow cake to cool in pan for 20 minutes before removing to a wire rack to cool completely. Sprinkle with powdered sugar before serving, if desired.