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.
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, granulated white sugar
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.