A Soft and Spicy Gingerbread Bundt Cake, perfect for the holidays, or an evening curled up in front of the fire.
While this gingerbread cake might resemble a chocolate cake, and there is cocoa powder in it, one taste and you’ll know the difference. It’s spicy and gingery, and soft and moist… and incredibly delicious. Every bite bursting with the flavors you expect in gingerbread.
There are so many baking options with this cake. Most often I make this cake in a traditional Bundt pan. However, I also love to use my Gingerbread Cake Bundt Pan, or mini Bundt pans, or even in a 10-inch round cake pan (affiliate links). When baking the cake in the mini Bundt pans, adjust down the baking time to 40-45 minutes. If baking in a 10-inch round cake pan, increase the oven temperature to 350° and bake for 20-25 minutes. The recipe below is written for a traditional Bundt pan.
I’ve been asked several times about which Bundt pan I use. I love the Nordic Ware Heritage Bundt available at Amazon (affiliate link).
Soft and Spicy Gingerbread Bundt Cake
A Soft and Spicy Gingerbread Bundt Cake, moist… and incredibly delicious. Every bite bursting with the flavors you expect in gingerbread.
- 2–3/4 cup all-purpose flour
- 1 tablespoon instant espresso powder
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons baking powder
- 1 cup butter, softened
- 1 cup brown sugar, (dark is my preference)
- 1/2 cup granulated sugar
- 4 eggs
- 1 teaspoon vanilla
- 1 cup molasses
- 1/4 cup milk
Preheat oven to 325°F. Grease and lightly flour Bundt pan and set aside.
In a medium bowl sift together flour, espresso powder, cocoa powder, ginger, cinnamon, cloves, salt, pepper, and baking powder. Set aside.
With an electric mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy; about 3 minutes. Don’t rush this step, you want the butter mixture to be smooth and creamy. Scrape down the sides of the bowl as necessary. Add the eggs, one at a time, beating after each addition. Stir in the vanilla and molasses and continue to beat until the batter is smooth. Reduce the speed to low and alternately add to the batter the flour mixture and the milk.
Spoon the batter into the prepared pan and smooth the top with a spatula. Place the pan on a baking sheet lined with foil for easy cleanup and bake for 55 – 65 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 10 minutes. Gently remove the cake from the pan and cool completely on a cooling rack. Dust the cake with powdered sugar, drizzle with melted chocolate sauce, or dollop with freshly whipped cream.
There are so many baking options with this cake. Often I make it in traditional Bundt pans, but I also love to use my Gingerbread Cake Bundt Pan, or mini Bundt pans, or even in a 10-inch round cake pan (affiliate links). When baking the cake in the mini Bundt pans, adjust the baking time to 40-45 minutes. If baking in a 10-inch round cake pan, I’ve increased the oven temperature to 350° and baked it for 20-25 minutes.