Description
This Moist and Easy Gingerbread Bundt Cake is packed with classic holiday spices and rich molasses flavor. It’s incredibly fluffy and tender, finished with a simple maple glaze for a festive and irresistible treat.
Ingredients
- For the Cake:
- 1 cup (227g) butter
- 1 cup (200g) brown sugar
- ¼ cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 2 ¾ cups (330g) all-purpose flour
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp allspice (optional)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- ½ cup molasses
- ¾ cup buttermilk
- For the Maple Glaze:
- ⅔ cup confectioners sugar
- 2 tsp maple syrup
- 1 tbsp milk or cream
Instructions
- Preheat oven to 350°F (175°C). Heavily spray a 10-cup bundt pan with baking spray and set aside.
- In a stand mixer or large bowl, cream together the butter and brown sugar for about 2 minutes until fluffy.
- Add the vegetable oil and mix to combine. Then add the eggs one at a time, mixing between each addition. Add vanilla and mix again for 30 seconds.
- In a separate bowl, whisk together the flour, cinnamon, ginger, allspice (if using), baking powder, baking soda, and salt.
- In a measuring cup, combine the buttermilk and molasses.
- Alternate adding the dry ingredients and buttermilk mixture to the wet ingredients in thirds, starting and ending with the dry. Mix on low-medium speed until fully combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 45 minutes, or until the cake is set and pulling away from the sides of the pan. A toothpick should come out clean.
- Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Make the glaze: In a small bowl, mix the confectioners sugar, maple syrup, and milk until smooth. Drizzle over the cooled cake and let set before serving.
Notes
- Make sure to heavily grease the bundt pan to prevent sticking.
- Let the cake cool completely before glazing for best results.
- You can adjust the glaze thickness by adding more sugar (to thicken) or milk (to thin).
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- This cake freezes well without the glaze for up to 2 months. Thaw and glaze before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 240mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
