Gingerbread Bundt Cake Recipe
Gingerbread is a must to have during the holidays and is also great for any other occasion. You could make a gingerbread cookie or take things to a new level. Your family and friends will love to share this new Gingerbread Bundt Cake with you this season.
Servings: 12
Ingredients
- 2 ¾ C flour
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¾ C canola oil
- 1 ¼ C light brown sugar
- ¾ C molasses
- 3 large eggs
- 2 tsp pure vanilla extract
- 1 C sour cream
Cream Cheese Frosting
- 1 - 8 oz cream cheese
- ¼ C unsalted butter softened
- 2 1/2 C powdered sugar
- ¼ Whole Milk
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350 degrees and spray a 9in Bundt cake pan with Pam baking spray
- In a large bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, and nutmeg
- In another large bowl, beat together the oil, brown sugar, molasses, and vanilla until combined
- Beat in the eggs, 1 at a time until combined
- Alternating between the two, gradually beat in the sour cream and dry ingredients until combined and smooth
- Pour the gingerbread cake mixture into the Bundt pan
- Bake for 50-65 minutes or until a toothpick comes out clean
- Allow cooling for 10 minutes before placing onto a wire rack
Frosting
- Combine all ingredients into a mixing bowl and mix until combined
- Carefully pour the cream cheese onto the Gingerbread Bundt cake
- Place into the fridge for an hour before removing and serving