Description
This Gingerbread Bundt Cake is a moist, spiced treat perfect for holiday gatherings or cozy evenings. Packed with warm spices like cinnamon, ginger, and cloves, and sweetened with molasses, this cake is topped with a rich Brown Butter Maple Glaze that adds a decadent finishing touch. Easy to prepare and baked to perfection in a bundt pan, it offers a delightful blend of festive flavors in every bite.
Ingredients
Scale
Cake Ingredients
- 2 ¼ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup dark brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon ground cinnamon
- 1 ½ teaspoon ground ginger
- ¾ teaspoon ground cloves
- 1 cup buttermilk
- ¼ cup milk
- 2 teaspoons vanilla extract
- ½ cup vegetable oil
- ⅓ cup molasses
- 3 eggs
Brown Butter Maple Glaze
- 2 tablespoons salted butter
- 2 tablespoons pure maple syrup
- 1 cup powdered sugar, sifted
- 2 tablespoons milk, more as needed
Instructions
- Preheat and prepare pan: Preheat your oven to 350 degrees Fahrenheit. Spray a 10-cup bundt pan thoroughly with baking spray to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, dark brown sugar, baking powder, baking soda, salt, cinnamon, ground ginger, and ground cloves until evenly combined.
- Add wet ingredients and combine: Add buttermilk, milk, vanilla extract, molasses, vegetable oil, and eggs to the dry mixture. Using a stand mixer with paddle attachment or a hand mixer, beat just until fully combined, being careful not to overmix.
- Bake the cake: Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean and the top springs back lightly when pressed.
- Cool the cake: Let the cake cool in the pan for 15 minutes, then invert onto a cooling rack. Remove the bundt pan gently and allow the cake to cool completely before glazing.
- Prepare the glaze: In a bowl, beat together the salted butter, pure maple syrup, sifted powdered sugar, and milk until smooth and pourable. Adjust milk quantity as needed to achieve desired consistency.
- Glaze and serve: Drizzle the Brown Butter Maple Glaze over the cooled cake just before serving for a rich and sweet finish.
Notes
- Store leftover cake at room temperature in an airtight container for up to 5 days or refrigerate for up to 7 days to extend freshness.
- To freeze, wrap the entire cake or individual slices tightly in 3-4 layers of plastic wrap, then place in a freezer bag. Freeze for up to 3 months.
- Use room temperature ingredients for better mixing and texture.
- Make sure not to overmix the batter to keep the cake tender.
- Allow the cake to cool completely before glazing to avoid melting the glaze.
