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Side view of chocolate drizzled Gingerbread Bundt Cake with a dark background and a bowl of lingonberries.
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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.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 12 -14 servings
Calories: 311kcal
Author: Stephanie Wilson

Ingredients

  • 2 3/4 cup 352 g 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 227 g, softened
  • 1 cup brown sugar 200 g, (dark is my preference)
  • 1/2 cup granulated sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 cup 340 g molasses
  • 1/4 cup ⅔ dl milk

Chocolate Drizzle

  • 6 ounces chocolate chips or chopped chocolate
  • 6 tablespoons butter

Instructions

  • Preheat oven to 325°F and grease and lightly flour a 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 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, molasses, and milk and continue to beat until the batter is smooth. Reduce the speed to low and mix in the flour mixture.
  • 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 45 - 55 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.
  • While the cake is cooling, make the chocolate drizzle sauce. Add chopped chocolate to a microwave-safe bowl and set it for 2 minutes. Stop the microwave at 15 to 20 second intervals and stir the chocolate, this helps distribute the heat. Remove from the microwave when the chocolate is almost melted (a few chunks are fine)-- this will likely be before 2 minutes. Immediately stir in the cubed butter and stir until it's glossy and smooth. Drizzle the cake immediately.

Notes

Baking Options:

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.

Nutrition

Serving: 1g | Calories: 311kcal | Carbohydrates: 40g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 350mg | Fiber: 1g | Sugar: 20g