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Home » Desserts

Gingerbread Bundt Cake

Published: Mar 26, 2020 · Last Modified: Aug 21, 2022 by Anecia

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This vintage Gingerbread cake recipe is deliciously light and easy to make. It's also perfect for the holidays!

Light hints of cinnamon, ginger and molasses in a sweet and moist cake.

Serve up a little slice of this after your fried catfish or meatloaf dinner or have a little slice with your coffee!

Gingerbread cake on decorative plate.

 

This old fashioned Gingerbread Bundt Cake recipe is about as easy to make as wrapping a present! Serve a slice as you would a coffee cake--for breakfast, snack or dessert!

I think you'll find it quite tasty--not too sweet and not too much molasses.

Why you'll love this Gingerbread cake recipe!

All-natural - no boxed cake mixes, no additives, no preservatives just simple ingredients

Easy - this Fall dessert couldn't be any easier to make

When you make this cake, folks will be lurking around the kitchen waiting for it to get done - it smells heavenly! In fact, the hardest part about this gingerbread recipe is waiting for the cake to get done!

This recipe also makes 24 standard-size cup cakes!

What you'll need

The ingredients are clean and simple: flour, salt, butter, baking soda, cinnamon, ground ginger, sugar, molasses and buttermilk. 

Be sure to use a high-quality molasses. I use Grandma's™ brand molasses because it's unsulfured, pure sugarcane molasses.

How to make it

Combine sugar, eggs and butter in a big bowl

In another bowl, combine flour, ginger, cinnamon and baking soda; add molasses and buttermilk to dry ingredients; combine well

Add in sugar, egg, butter mixture; combine well, pour into prepared pan and bake

Can I substitute syrup for molasses?

First, let's agree that syrup and molasses are sweeteners; however, they are different types of sweeteners: syrup is derived from the sap of maple trees and molasses is made from cane sugar.

Syrup might work in an emergency situation, but if you use syrup, add a little brown sugar because brown sugar contains molasses.

A better choice might be to use a little Steen's Cane Syrup. This dark, oil-like cane syrup hails from Louisiana and is much closer in flavor to molasses than syrup, especially national brand syrups that contains additives, preservatives, flavorants and who knows what else.

Tips

After you make the batter, spray the Bundt pan with oil and lightly coat pan with granulated sugar - not flour

The cake comes out easily and doesn't have any "flour pockets" on top

If you don't have cake flour, just use all-purpose flour and sift it twice

Use a high-quality molasses; don't skimp on quality here

 

 

Gingerbread bundt cake on white doile

I sprinkle a little powdered sugar over the top of the gingerbread bundt cake; however, if you want to add an icing or glaze, go for it! Make yourself a little gingerbread treat anytime you want!

Bundt cake sliced and sprinkled with powdered sugar

You'll love this old fashioned Gingerbread cake recipe and your house will smell heavenly while it's baking! You can make this recipe as a gingerbread sheet cake, mini muffins or mini-Bundt cakes...it's your call!

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Gingerbread Bundt Cake

Gingerbread Bundt Cake is deliciously light and easy to make! It's also perfect for the holidays! Light hints of cinnamon, ginger and molasses in a sweet and moist cake.
5 from 6 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Total Yield: 14 servings
Author: Anecia Hero
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Equipment

  • Bundt pan
  • Cooling rack
  • Hand or Stand Mixer

Ingredients 

  • 2¾ cups flour , sifted; all purpose or cake flour
  • 1 teaspoon salt , table
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ cup granulated sugar
  • 2 tablespoons powdered sugar (optional) ,to sprinkle on top of cake (optional)
  • ½ cup unsalted butter ,room temperature
  • 2 whole eggs
  • 1 cup buttermilk ,2% or whole
  • 1 cup molasses , high-quality
  • spray oil , for pan
  • sugar , for pan

Instructions 

Prep

  • Remove butter from fridge and allow to come to room temperature
    ½ cup unsalted butter
  • Preheat oven to 350ºF
  • Sift flour; set aside

Assemble Ingredients

  • In a large bowl, add sifted flour, salt, baking soda, cinnamon and ginger; stir and set aside
    2¾ cups flour, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger
  • In another large bowl, use hand or stand mixer and combine room temperature butter, sugar and eggs; combine well
    ½ cup unsalted butter, 2 whole eggs, ½ cup granulated sugar
  • Add buttermilk and molasses to sugar mixture;stir
    1 cup buttermilk, 1 cup molasses
  • Add wet mixture to dry ingredients; combine well
  • Lightly spray bundt pan with oil then dust pan with a little sugar; shake off excess
    spray oil, sugar
    Bundt pan oiled and coated with sugar on counter
  • Pour batter into prepared pan
  • Bake 50 - 55 minutes, or until the center of the cake comes out clean on a toothpick
  • Allow cake to rest for 5 minutes

Remove Cake from Bundt Pan

  • Use a knife and gently loosen cake from pan, including the center tube
  • Place cooling rack over cake; hold rack and pan together and flip
  • Remove bundt pan ; allow cake to cool about 5 minutes
  • Lightly sprinkle with powdered sugar (optional) and serve
    2 tablespoons powdered sugar (optional)

Notes

Notes about prepping the bundt pan:
  • Even if you're pan is non-stick, spray it lightly with oil.
  • Believe it or not, a light sprinkle of sugar - NOT FLOUR - helps the gingerbread cake release from the pan. It's amazing how easily the cake comes out when you use sugar and not flour. (Use plain granulated sugar; not confectioner's or powdered sugar.)
  • Oil and sugar the pan right before you pour in the batter. DO NOT oil and sugar the pan in advance, as the ingredients slide down to the bottom of the pan.

Nutrition Estimate

Serving: 4oz. sliceCalories: 261kcalCarbohydrates: 46gProtein: 3gFat: 7gSaturated Fat: 5gCholesterol: 20mgSodium: 273mgPotassium: 402mgFiber: 1gSugar: 27gVitamin A: 231IUCalcium: 76mgIron: 2mg
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Reader Interactions

Comments

  1. Delores says

    December 11, 2020 at 1:50 pm

    5 stars
    Quick question: This is called gingerbread bundt cake BUT there's no ginger in it. Can I add a teaspoon of ginger (powder or even fresh ground ginger)?
    Would love to know what you think.

    Reply
    • Anecia says

      December 12, 2020 at 10:59 am

      I know!!! It’s my Grandmother’s recipe and there’s no ginger in it🤷‍♀️
      You could add a teaspoon of dried ginger I suppose.....I wouldn’t use fresh ginger, though.... it’s too strong.

      Reply

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Anecia Hero, Food Blogger

About SmartyPantsKitchen

I'm Anecia, a native Texan, author, cook and photographer for SmartyPantsKitchen where I'm sharing Traditional and Contemporary Southern recipes for cooks of all levels. There's nothing fancy or gourmet about my recipes-just easy, simple, delicious and memorable! Take a tour and check out delicious recipes! 

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