Gingerbread Bundt Cake
This is the best gingerbread cake because it's easy to make, super moist, and perfectly spiced! The gingerbread flavor is perfect and the brown butter makes the cake extra special! A must make dessert for the holiday season!
- 1/2 cup unsalted butter, cut into tablespoon pieces
- 3 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup canola oil or vegetable oil
- 1 1/2 cups dark brown sugar, packed
- 1 cup molasses (not blackstrap)
- 4 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup buttermilk, at room temperature
- Confectioners’ sugar, for decorating
Preheat your oven to 350 degrees and spray a 12-cup Bundt pan generously with non-stick baking spray or grease with butter and flour. Set aside.
Put the butter in a small saucepan and melt over medium heat. Once melted, crank up the heat to medium high. Continue stirring and look for small golden bits that will start to settle on the bottom of the pan. It will smell deliciously nutty and caramel-y. This should take around 3 to 5 minutes. Once this happens, take it off the heat and pour into a small, heat-safe bowl to cool a bit.
While the butter is cooling, whisk together the flour, ginger, cinnamon, baking soda, salt, allspice, cloves, and nutmeg in a medium bowl. Set aside.
In the bowl of your stand mixer, add the browned butter, oil, brown sugar, and molasses and beat on high speed until light and fluffy for about 3 minutes.
Next, beat in eggs one at a time and mix until well incorporated. Mix in the vanilla extract.
Add the flour mixture in three additions alternately with the buttermilk, starting and ending with the flour mixture. Mix just until just combined, don’t over mix.
Pour cake batter into prepared bundt pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out mostly clean.
Remove cake from oven and allow to cool for 10 minutes. Carefully loosen the edges of the cake with a butter knife. Then invert the cake onto a cooling rack or serving plate, cool until room temperature and dust with confectioners’ sugar. Cut into pieces and serve.
Calories: 367kcal, Carbohydrates: 55g, Protein: 4g, Fat: 15g, Saturated Fat: 5g, Cholesterol: 58mg, Sodium: 188mg, Potassium: 400mg, Fiber: 1g, Sugar: 37g, Vitamin A: 261IU, Calcium: 91mg, Iron: 3mg