Gingerbread Bundt Cake with Cream Cheese Frosting

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup dark brown sugar, packed
• 2 large eggs
• 1 cup unsulfured molasses
• 1 teaspoon vanilla extract
• ¾ cup buttermilk (room temperature)
• 1 tablespoon grated fresh ginger (optional, but adds a nice fresh zing)

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons unsalted butter, melted
• 2 tablespoons milk (or heavy cream for a richer glaze)
• 1 teaspoon vanilla extract
• 1–2 teaspoons of molasses for a deeper flavor (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan to make sure your cake comes out perfectly.
2. In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt. Set this bowl aside.
3. In a large bowl, use an electric mixer to cream the softened butter and brown sugar together on medium speed until light and fluffy (about 3 minutes).
4. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Add the molasses and vanilla extract and beat until well combined. If you’re using fresh ginger, add it at this point and mix in.
5. With the mixer on low speed, add the dry ingredient mixture in three parts, alternating with the buttermilk (start and end with the dry ingredients). Beat each addition until just combined. Be careful not to overmix, as that can affect the texture.
6. Pour the batter into the prepared Bundt pan, smoothing out the top. Bake for 45–50 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs.
7. Let the cake cool in the pan for 10–15 minutes before inverting it onto a cooling rack. Allow it to cool completely before glazing.
8. In a small bowl, whisk together the powdered sugar, melted butter, milk (or cream), and vanilla extract until smooth and glossy. If you want a richer flavor, add 1–2 teaspoons of molasses to the glaze and whisk to combine.
9. Drizzle the glaze over the cooled Bundt cake. For a festive touch, sprinkle some additional ground cinnamon or crushed candy canes on top.

Attribution

Recipe from Cakezy