A Soft and Spicy Gingerbread Bundt Cake, moist… and incredibly delicious. Every bite bursting with the flavors you expect in gingerbread.
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.