Merry Christmas Eve! I’ve been sitting on this Gingerbread Bundt Cake recipe for a couple of weeks now, wanting to share it with you so you’d have time to make it for the holidays, but also needing to tweak the recipe and retest to make sure it was just right! We were up north enjoying my husband’s family cabin all week since the boys were off school, and we drove home this morning. I realized I’d better remake this cake today, or I’d have to wait to share it with you until next year!
If you aren’t the type of baker who enjoys the challenge of a layered cake, but still want to impress with something that looks all dressed up and fancy, you only need a Bundt pan and a pretty cake stand.
This cake is so lovely and Christmassy. Those peaks remind me of snow-capped mountains, and the golden ginger color looks so cozy with a little scrap of tree trimming for garnish.
It’s sweet and tender crumb is perfectly spiced with cinnamon, ginger and cloves. Freshly whipped and sweetened cream is the perfect topping… especially if your cake is still slightly warm!
Merry Christmas to you! Wishing you all the joys of the season!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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- 1/4 cup butter, softened
- 1/3 cup vegetable oil
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup molasses
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 3/4 cup buttermilk
- 2-3 tablespoons powdered sugar for dusting
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees. Spray a 10-cup Bundt pan with nonstick baking spray, or coat well with butter and dust with flour, making sure to get in all the crevices.
- In the bowl of an electric mixer, whisk butter, oil, and sugar together on medium speed. Add eggs one at a time, and whisk until pale yellow and creamy, about 2 minutes.
- Add vanilla extract and molasses and mix until incorporated.
- In a separate bowl, whisk together flour, cornstarch, baking powder, salt, ginger, cinnamon, and cloves.
- On low speed, gradually add the dry ingredients to the cake batter, alternating the dry ingredients with the buttermilk a little at a time until they are completely incorporated. Use a rubber spatula to scrape down the sides and bottom of the bowl.
- Pour the cake batter evenly into the prepared pan, and bake for 35-40 minutes, or until a toothpick inserted middle comes out clean. Let the cake cool in the pan for 10 minutes, and then invert onto a cooling rack.
- Dust with powdered sugar and serve with whipped cream.
- Add cream, powdered sugar, and vanilla extract to the bowl of an electric mixer fitted with the whisk attachment. Chill the bowl for 15-20 minutes in the fridge before whipping if possible. Start the mixer out on a low speed, and as the cream begins to thicken, increase the speed to high. The cream is ready when you can stop and pull out the whisk attachment, and a peak of cream will hold its shape, about 3-5 minutes.