Moist and tender, this Gingerbread Bundt Cake is absolutely a perfect holiday treat! With a hint of cozy spices, topped with powdered sugar or maple glaze, this cake will make your kitchen smell like heaven.
1/2 cup (113g/1 stick) unsalted butter, room temperature
1/2cup (120ml) light-flavored oil
1/2 cup (100g) packed brown sugar
2/3 cup (160ml) unsulphured molasses
2/3 cup (160ml) boiling water
4large eggs,room temperature
1 teaspoon (5ml) vanilla extract
1/4 cup (28g) powdered sugar to sprinkle on top, or maple glaze*
Instructions
Make Gingerbread Cake: Preheat oven to 350°F/175°C. Grease and flour a 12-cup bundt pan. Set aside.
In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and cloves until combined. Set aside.
In a separate bowl, whisk the molasses and hot water together.
In a large mixing bowl using an electric hand mixer (or stand mixer) fitted with a paddle attachment, beat the butter, oil and brown sugar on medium speed for about 2-3 minutes until fluffy and light. Scrape the sides of the bowl as needed. Then beat in the egg and vanilla extract until combined.
On a low speed, use the mixer to alternate adding dry ingredients and molasses mixture to the butter mixture in 3 additions just until incorporated. Do not overmix. Whisk out any big lumps.
Pour the batter into the prepared pan and bake for about 55-60 minutes, or until the cake tester (or a toothpick) comes out clean. Allow to cool in the pan before transferring to cool completely on a wire rack.
Sprinkle powdered sugar on top of a cake using a steel sieve or sifter. Or you can make vanilla glaze by mixing 1 cup powdered sugar, 3 teaspoons maple syrup and 5-6 teaspoons of milk.
The leftovers can be stored in an airtight container in the fridge for up to 5 days and freeze up to 2 months. Reheat before serving.
Notes
*To Make Maple Glaze: combine 1 cup of powdered sugar, 3 teaspoons of maple syrup and 1-2 tablespoons of milk until smooth and combined. Pour over the cake.