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- Unsalted butter:<\/strong> Butter adds moisture and blends with the sugar to make the batter airy. Use unsalted butter to avoid having too much of a salty taste to the cake, because you’ll add kosher salt later on.<\/li>\n
- Cream cheese:<\/strong> Cream cheese increases the richness of the cake batter. While you want an airy cake, you also want something that isn’t dry and that has a smooth mouthfeel, and cream cheese helps achieve that.<\/li>\n
- Light brown sugar:<\/strong> Using light brown sugar specifically (as opposed to dark brown sugar) adds that deeper flavor and some moisture. You’ll be adding molasses as well, so using light brown sugar gives you better control over just how much moisture and molasses flavor ends up in the cake.<\/li>\n
- Eggs:<\/strong> Eggs bind the ingredients together and help make the batter more stable.<\/li>\n
- Vanilla extract:<\/strong> This adds flavor and blends nicely with the molasses and ginger flavors.<\/li>\n
- Molasses:<\/strong> Molasses is a wonderful partner for ginger in baked goods. This adds a richer color and flavor, along with moisture and sweetness.<\/li>\n
- All-purpose flour:<\/strong> You don’t need cake flour for this recipe; whatever all-purpose brand is in your pantry will work.<\/li>\n
- Ground ginger:<\/strong> Using ground ginger spice helps the ginger flavor spread evenly throughout the batter.<\/li>\n
- Cinnamon:<\/strong> Cinnamon is another complementary flavor for ginger and molasses.<\/li>\n
- Baking powder:<\/strong> Baking powder acts as a rising agent so the cake doesn’t end up too dense.<\/li>\n
- Kosher salt:<\/strong> Using kosher salt specifically helps preserve the flavor of the cake (additives in table salt can sometimes affect the taste). Kosher salt crystals are also larger and take longer to dissolve in cake batter, helping to distribute the taste of the salt.<\/li>\n
- Nutmeg:<\/strong> This helps flavor the batter.<\/li>\n
- Baking soda:<\/strong> This combines with the mildly acidic cream cheese to help raise the cake batter without interfering with the baking powder. Without the soda, the acidic cream cheese and acidic cream of tartar in the baking powder would be too much for the baking soda within the baking powder. Adding more soda helps balance that out.<\/li>\n
- Milk:<\/strong> The 2% milk is one of the main sources of moisture for the cake batter.<\/li>\n<\/ul>\n
![\"Gingerbread](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/TOHDJ23_221610_DR_07_14_6b-Gingerbread-Bundt-Cake-e1721320321837.jpg?fit=700%2C467\")
Taste Recipes<\/span><\/span><\/p>\nDirections<\/h2>\n
Step 1: Prep the pan<\/h3>\n
Preheat the oven to 350\u00b0F. Grease and flour a 10-inch fluted tube pan or bundt pan.<\/p>\n
Step 2: Start the batter<\/h3>\n
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy, five to seven minutes. Add the room temperature eggs one at a time, beating well after each addition. Next, beat in the vanilla and molasses.<\/p>\n
Step 3: Add in the dry ingredients<\/h3>\n
In a separate bowl, whisk together the flour, ginger, cinnamon, baking powder, salt, nutmeg and baking soda. Add the dry mixture to the creamed mixture in stages, alternating it with the milk, beating well after each addition.<\/p>\n
Step 4: Bake the cake<\/h3>\n
![\"close](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/TOHDJ23_221610_DR_07_14_5b-Gingerbread-Bundt-Cake-e1721320337830.jpg?fit=700%2C467\")
Taste Recipes<\/span><\/span><\/p>\nPour the batter into the prepared pan and bake the cake for 45 to 50 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes before taking it out of the pan and letting it cool completely on a wire rack.<\/p>\n
Gingerbread Bundt Cake Variations<\/h2>\n
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- Make a glaze:<\/strong> You can serve the cake as is, or add a tasty maple glaze<\/a>\u00a0once it’s cooled down. The glaze will harden quickly. If maple isn’t your thing, you can try making the vanilla, chocolate or lemon glazes from this vanilla-glazed doughnuts<\/a>\u00a0recipe.<\/li>\n
- Add chopped candied ginger:<\/strong> Get your favorite candied or crystallized ginger and dice it into tiny pieces. Coat the pieces with a little flour (not too much, just enough to stop them from sticking together) and mix them in with the batter.<\/li>\n<\/ul>\n
How to Store Gingerbread Bundt Cake<\/h2>\n
Put the cake in an airtight container or cake dome (this is a domed container that’s tall enough to store bundt and layered cakes), and store the cake at room temperature for up to three days. If you have leftover cake after that, slice it into pieces and wrap each in plastic wrap and then foil. Freeze the slices in a freezer-safe container or bag for up to six months.<\/p>\n
Can you freeze a whole gingerbread bundt cake?<\/h3>\n
Yes, you can actually bake the cake ahead of time and freeze the entire thing. First, the cake has to cool completely, and second, you can’t glaze it or cover it with frosting or powdered sugar. That can wait until after the cake has thawed and you’re about ready to serve it. Wrap the entire cake in plastic wrap, and then wrap it in foil, just as you would with cake slices. Technically, you can place the wrapped cake directly in the freezer, but placing it in a freezer-safe container after wrapping can help protect its shape.<\/p>\n
Gingerbread Bundt Cake Tips<\/h2>\n
![\"top](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/TOHDJ23_221610_DR_07_14_3b-Gingerbread-Bundt-Cake-e1721320353282.jpg?fit=700%2C467\")
- Add chopped candied ginger:<\/strong> Get your favorite candied or crystallized ginger and dice it into tiny pieces. Coat the pieces with a little flour (not too much, just enough to stop them from sticking together) and mix them in with the batter.<\/li>\n<\/ul>\n
- Cream cheese:<\/strong> Cream cheese increases the richness of the cake batter. While you want an airy cake, you also want something that isn’t dry and that has a smooth mouthfeel, and cream cheese helps achieve that.<\/li>\n