Imagine a dessert that wraps you in warmth like a soft winter blanket, with spices that dance on your tongue and a glaze so irresistible it'll make your taste buds sing! This Gingerbread Bundt Cake isn't just a recipe—it's a slice of pure comfort that transforms an ordinary day into a spectacular culinary experience. Whether you're a baking novice or a seasoned pro, this show-stopping dessert promises to become your new favorite fall and winter treat that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup molasses
- 1/2 cup milk
- 2 eggs
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Generously grease a 10-inch bundt pan with butter or non-stick cooking spray, ensuring all ridges and curves are well-coated.
- In a medium mixing bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, and salt until thoroughly combined and no lumps remain.
- In a large separate bowl, cream the unsalted butter and brown sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add molasses to the butter mixture and mix until fully incorporated. Then add eggs one at a time, beating well after each addition.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 15 minutes before carefully inverting onto a wire rack to cool completely.
- For the maple cinnamon glaze, whisk together powdered sugar, maple syrup, and ground cinnamon until smooth and slightly runny.
- Once the cake is completely cooled, drizzle the maple cinnamon glaze over the top, allowing it to naturally cascade down the sides of the bundt cake.
- Let the glaze set for 10-15 minutes before slicing and serving. Optionally, dust with additional powdered sugar or garnish with candied ginger.
Tips
- Room Temperature Matters: Ensure butter, eggs, and milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix ingredients just until combined to prevent a tough, dense cake.
- Grease Your Pan Thoroughly: Use a pastry brush to get into every nook and cranny of the bundt pan to ensure easy cake release.
- Check Doneness Carefully: A toothpick should come out clean, but don't overbake—this can dry out your cake.
- Cooling is Crucial: Let the cake cool in the pan for 15 minutes before removing to maintain its beautiful shape.
- Glaze Consistency: Adjust maple glaze with more powdered sugar or syrup to achieve the perfect drizzling thickness.
- Make Ahead Friendly: This cake tastes even better the next day, so it's perfect for advance preparation!
Nutrition Facts
Calories: 240kcal
Carbohydrates: 37g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 36mg
