Description
This Gingerbread Bundt Cake is the ultimate holiday treat! With its rich gingerbread flavor and a sweet vanilla icing, this cake is perfect for Christmas gatherings or cozy nights by the fire.
Ingredients
Scale
- 3 large eggs (room temperature)
- 1½ cups dark brown sugar (packed, light can be substituted)
- ⅔ cup vegetable oil
- 1 cup buttermilk
- 1 cup molasses (not blackstrap molasses)
- 2 teaspoons vanilla extract
- 3 cups all purpose flour (spooned and leveled)
- 1 tablespoon baking powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon fine sea salt
- ½ teaspoon baking soda
- 1 cup powdered sugar
- 2 tablespoons milk
- ¼ teaspoon clear vanilla extract (or vanilla extract, optional)
- cranberries and rosemary
- Christmas sprinkles
- walnuts or pecans
- cinnamon dusting
Instructions
- Preheat the oven to 350°F. Grease a 10 to 12 cup bundt cake pan with butter and a dusting of flour then set aside.
- In a large mixing bowl or the bowl of a stand mixer, beat together the eggs and brown sugar until sugar is completely dissolved. Add in the vegetable oil, buttermilk, molasses and vanilla extract and beat until smooth.
- Slowly mix in the flour, baking powder, ginger, cinnamon, salt and baking soda until just combined, careful not to over-mix.
- Pour the batter into the pan then bake for 50 to 55 minutes. Remove from the oven and allow to cool.
- While the cake is cooling, whisk together the powdered sugar, milk and vanilla extract to make the icing.
- Once the cake is completely cooled, drizzle with icing.
- Garnish with cranberries and rosemary, Christmas sprinkles, walnuts or pecans, or a cinnamon dusting.
Notes
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg