This gingerbread Bundt cake is spicy, molasses-y, and oh-so-tasty. Sweet and warmly aromatic, gingerbread cake is often humble comfort food, but baked in a decorative Bundt pan and dusted with powdered sugar, it's elegant enough for any holiday table.
Ingredients
- baking spray with flour, such as Baker's Joy®:
- 1/2 cups all-purpose flour: 2 piece
- ground ginger: 1 Tbsp
- ground cinnamon: 2 tsp
- baking powder: 1 tsp
- salt: 0.75 tsp
- ground nutmeg: 0.5 tsp
- baking soda: 0.25 tsp
- ground cloves: 0.25 tsp
- ground allspice: 0.25 tsp
- unsalted butter: 0.5 cup (softened)
- vegetable oil: 0.25 cup
- firmly packed dark brown sugar: 1 cup
- white sugar: 0.75 cup
- eggs, at room temperature: 3 piece
- unsulphured molasses: 0.66667 cup
- vanilla extract: 2 tsp
- full fat sour cream, at room temperature: 1 cup
- powdered sugar for dusting on top: (optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (180 degrees C). Spray a 10-cup Bundt pan with a baking spray containing flour (such as Baker's Joy®).
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Whisk together flour, ginger, cinnamon, baking powder, salt, nutmeg, baking soda, cloves, and allspice in a bowl until combined.
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Combine butter, oil, brown sugar, and white sugar in a large bowl. Best with an electric mixer until light and fluffy, about 3 minutes. Add in eggs, 1 at a time, beating well after each addition. After last egg is added, increase mixer speed to medium-high and beat until mixture has doubled in volume, about 5 minutes.
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Mix in molasses and vanilla. Reduce mixer speed; mix in half of dry ingredients until just combined. Add in sour cream and mix until just combined. Pour in remaining dry ingredients and mix until just combined.
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Pour batter evenly into prepared Bundt pan, then place pan on a baking sheet.
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Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out clean, 60 to 70 minutes. Allow cake to cool in pan for 20 minutes before removing to a wire rack to cool completely. Sprinkle with powdered sugar before serving, if desired.
