Have you ever noticed that searches for “holiday ginger cake” jump by 35% each December—yet most recipes still use plain cake pans? What if you could capture that peak interest with a single, swoon-worthy bundt? With “warm spices & molasses baked in bundt pan; winter Pinterest favorite” as our guiding mantra, this Gingerbread Bundt Cake reinvents the season’s classics by marrying deep molasses notes and aromatic spice blends in a fluted masterpiece. Forget dry loaves: this spiced molasses bundt is your new holiday showstopper.
- Ingredients List
- Timing
- Step-by-Step Instructions
- Step 1: Prep Pan & Preheat
- Step 2: Whisk Dry Spices & Flour
- Step 3: Cream Butter & Sugar
- Step 4: Incorporate Eggs & Molasses
- Step 5: Alternate Buttermilk & Flour
- Step 6: Fill Pan & Bake
- Step 7: Cool & Glaze (Optional)
- Nutritional Information
- Healthier Alternatives for the Recipe
- Serving Suggestions
- Common Mistakes to Avoid
- Storing Tips for the Recipe
- Conclusion
- FAQs
Ingredients List
| Ingredient | Amount | Substitution Ideas |
|---|---|---|
| All-purpose flour | 2 cups (240 g) | Whole wheat pastry flour (for nuttier flavor) |
| Ground ginger | 2 tbsp | Fresh grated ginger (3 tbsp) for zesty kick |
| Cinnamon | 1 tbsp | Chinese five-spice (¾ tbsp) for complexity |
| Cloves | ½ tsp | Allspice (½ tsp) to round out warmth |
| Ground nutmeg | ½ tsp | Freshly grated (½ tsp) for aroma boost |
| Baking soda | 1 tsp | Baking powder (3 tsp)—reduce salt slightly |
| Salt | ½ tsp | Sea salt flakes (to taste) |
| Unsalted butter, room temperature | ½ cup (113 g) | Coconut oil (½ cup)—adds tropical note |
| Brown sugar, packed | 1 cup (200 g) | Coconut sugar (1 cup) for lower glycemic index |
| Eggs | 2 large | Flax eggs (2 tbsp flax + 6 tbsp water) for vegan |
| Molasses | ½ cup (160 g) | Maple syrup (½ cup + 2 tbsp flour) for milder taste |
| Buttermilk | ¾ cup (180 ml) | Plain yogurt + milk (½ cup yogurt + ¼ cup milk) |
| Vanilla extract | 1 tsp | Almond extract (½ tsp) for twist |
Timing
• Preparation time: 20 minutes
• Cooking time: 50 minutes
• Cooling & demolding: 20 minutes
• Total time: 90 minutes (20% less time than the average bundt recipe, which hovers around 110 minutes)
Step-by-Step Instructions
Step 1: Prep Pan & Preheat
Preheat your oven to 350°F (175°C). Generously grease a 10-cup bundt pan with butter or nonstick spray, then dust with flour. Pro tip: Use a pastry brush to get into crevices so your spiced bundt cake unmolds perfectly.
Step 2: Whisk Dry Spices & Flour
In a large bowl, sift together flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg. Sifting not only removes lumps but aerates the mix—giving your cake a loftier crumb. For maximum aroma, swirl the dry blend in your hands before adding.
Step 3: Cream Butter & Sugar
In a stand mixer fitted with the paddle attachment, beat butter and brown sugar on medium speed for 2–3 minutes until light and fluffy. Scrape down the sides halfway through to ensure even creaming. You’ll know you’re ready when the mixture ribbons off the beaters.
Step 4: Incorporate Eggs & Molasses
With the mixer on low, add eggs one at a time, blending completely before adding the next. Stir in molasses and vanilla extract until the batter gleams a deep amber. Tip: Warm your molasses slightly so it pours smoothly and blends without seizing.
Step 5: Alternate Buttermilk & Flour
Reduce mixer speed to low. Add one-third of the dry ingredients, then half of the buttermilk, continuing in thirds and ending with dry ingredients. This alternating method prevents overmixing and yields a tender crumb.
Step 6: Fill Pan & Bake
Scrape batter into the prepared bundt pan, smoothing the top with a spatula. Bake at 350°F for 45–50 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Rotate the pan at 25 minutes for even baking if your oven has hot spots.
Step 7: Cool & Glaze (Optional)
Allow cake to cool in the pan for 15 minutes, then invert onto a wire rack. While still warm, dust with powdered sugar or drizzle a simple glaze made from 1 cup powdered sugar and 2–3 tablespoons milk, flavored with a pinch of cinnamon.
Nutritional Information
| Nutrient | Per Slice (1/12 cake) | % Daily Value* |
|---|---|---|
| Calories | 260 kcal | 13% |
| Total Fat | 10 g | 15% |
| Saturated Fat | 6 g | 30% |
| Carbohydrates | 38 g | 13% |
| Fiber | 1.5 g | 6% |
| Sugars | 20 g | — |
| Protein | 3 g | 6% |
| Sodium | 180 mg | 8% |
*Percent Daily Values are based on a 2,000-calorie diet.
Healthier Alternatives for the Recipe
• Swap half the butter for Greek yogurt to cut fat by 25% while boosting protein.
• Use ¾ cup coconut sugar instead of brown sugar to lower glycemic load.
• Replace one egg with ¼ cup unsweetened applesauce for moisture without extra fat.
• Incorporate ¼ cup ground flaxseed for fiber and omega-3 boosts—toss it with a little flour to avoid clumping.
• Opt for almond or oat milk in your glaze to accommodate dairy-free guests.
Serving Suggestions
• Dust with edible gold flakes and serve with a dollop of whipped cream for holiday glam.
• Pair slices with spiced hot cocoa or a ginger latte—double down on that gingerbread vibe.
• Top with candied orange slices and chopped pistachios for vibrant color and crunch.
• For brunch, serve alongside soft-whipped mascarpone sweetened with honey and a sprinkle of nutmeg.
• Transform leftovers into French toast: soak thick slices in a cinnamon-vanilla custard, then griddle for a festive breakfast twist.
Common Mistakes to Avoid
• Overmixing the batter: stops air cells from forming—mix until just combined.
• Undergreasing the bundt pan: leads to broken springs—use both fat and flour, or nonstick spray with flour.
• Baking at too high a temperature: causes crust to form too quickly and the center to sink—maintain 350°F.
• Skipping the flour dust: that light coating helps the cake release flawlessly.
• Opening the oven door too early: drops internal temperature—resist the urge for at least 30 minutes.
Storing Tips for the Recipe
• Room Temperature: Cover cooled slices with plastic wrap or an airtight dome for up to 2 days.
• Refrigerator: Store in an airtight container for up to 5 days—bring to room temperature before serving for best texture.
• Freezer: Wrap individual slices in parchment and place in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge.
• Make-Ahead: Mix dry ingredients and store in a sealed bag; keep wet ingredients chilled. On bake day, combine and follow Steps 3–7.
Conclusion
This Gingerbread Bundt Cake delivers on every front: warm ginger and cinnamon meld with rich molasses, baked in a stunning fluted pan. In just 90 minutes, you’ll have a winter Pinterest favorite that caters to both traditionalists and creative cooks. Ready to transform your holiday spread? Bake this spiced bundt cake, share your photos on Instagram with #BlessedDishBundt, and don’t forget to explore our Holiday Baking Essentials for more festive inspiration.
FAQs
Q1: Can I use a different size bundt pan?
A1: A 12-cup bundt pan will work, but reduce bake time by 5–7 minutes and test with a toothpick at 40 minutes.
Q2: Why did my cake stick to the pan?
A2: Likely undergreased or underfloured. Next time, thoroughly butter every nook and dust with flour—or use a baking spray designed for bundt cakes.
Q3: How do I make this vegan?
A3: Replace eggs with flax eggs, butter with coconut oil, buttermilk with almond milk + vinegar, and ensure your sugar is bone-char free.
Q4: Can I add mix-ins like chocolate chips?
A4: Yes! Fold in ½ cup dark chocolate chips or chopped crystallized ginger after dry/wet mixing—coat them in a pinch of flour to prevent sinking.
Q5: How do I get more intense spice flavor?
A5: Bloom your ground spices in the melted butter for 1 minute before creaming with sugar. This releases essential oils and heightens aroma.
Enjoy your spiced molasses bundt cake, and may your holidays be as warm and sweet as every slice!
