Gingerbread Bundt Cake

Serving a slice of bundt cake on a cake server.

This gingerbread cake is moist and flavorful with a warm spice profile that is perfectly balanced and complimented with molasses. A touch of freshly ground black pepper raises the flavor bar and enhances the cake's deliciousness.

If you want to add additional complexity to the flavor, swap out the water for a strong stout beer.

4.75 from 12 votes

Print Pin Save

Prep Time: 30

Cook Time: 50

Total Time: 1 20

Servings: servings

Calories: 577kcal

Author: Pat Nyswonger

Ingredients

3-⅓ cups 400 grams all purpose flour
1 tablespoons ground ginger
2 teaspoons cinnamon
1 teaspoon nutmeg
½ teaspoon cloves
½ teaspoon allspice
1 teaspoon freshly ground black pepper
½ teaspoon salt
2 teaspoons baking powder
¼ teaspoon baking soda
3 eggs room temperature
½ cup sour cream
1 cup vegetable oil
1 cup 200 grams, brown sugar, light or dark
1 cup molasses not blackstrap molasses
1 cup water
:Optional Glaze:
1 cup powdered sugar 113 grams
2 tablespoons orange juice
½ teaspoon vanilla extract

Instructions

Preheat the oven to 325°F. Coat a 10-cup Bundt pan with non-stick spray.
In a large bowl sift together the flour, spices, salt, baking powder, baking soda set aside.
In a large bowl, sift the flour, spices, salt, baking powder and baking soda together and set aside.
In another bowl, whisk the eggs until frothy. add the sour cream, oil, sugar and molasses and whisk until well blended.
Make a well in the center of the flour/spice mixture and pour the egg/molasses mixture into the well. Stir with a silicon or rubber spatula just until well combined. Add the water and stir well.
Spoon the batter into the prepared bundt pan and transfer the pan to the oven. Bake until a toothpick inserted into the center of the cake comes out with a few crumbs on it, about 50-52 minutes.
Transfer to a wire cooling rack, run a knife around the edge between the pan and cake to loosen, also loosen the cake around the top edge of the center cone of the pan. Cool in the pan for 10 minutes, then flip the cake upside down and lift off the pan. Finish cooling the cake on a wire rack.

Make the glaze:

Combine the powdered sugar, orange juice, and vanilla in a small bowl and whisk it until it is smooth. If you want a thinner glaze to add a smidgen more juice.
Drizzle the glaze over the cake.

Notes

We recommend using a kitchen scale to weigh the ingredients.
Grease and flour the pan well or coat it with a flour-oil spray. Bundt pans can be particularly fussy if you don't coat them in flour before adding the batter. The flour will help the cake release from the pan much easier.
Let the cake cool in the pan for 10 minutes before removing it.
To store, cover the cake with plastic wrap and keep the cake at room temperature or in the refrigerator for up to 4 days. To freeze, wrap in plastic wrap, place in an airtight container and freeze for up to 2 months.