This Gingerbread Bundt Cake captures the scent and warmth of the holidays. Flavoured with dark molasses and a warming blend of cinnamon, ginger, cloves and nutmeg, it’s a simple, moist cake that pairs beautifully with coffee or a scoop of vanilla ice cream.
As the holidays approach, this Gingerbread Bundt Cake is one of my go-to bakes. The combination of molasses and festive spices makes it instantly recognisable as a Christmas cake, while the splash of espresso deepens the flavour, giving the crumb a subtle coffee note that complements the ginger and cinnamon.
How to Make it
This recipe yields one large bundt cake or four miniature loaves. I prefer a deep, textured bundt pan that unmolds with pretty peaks—those peaks look lovely dusted with powdered sugar to suggest snowy peaks—but any large bundt pan will work.
Below is an overview of the ingredients and the steps. For convenience the full ingredient amounts and step-by-step instructions are included in the recipe card at the end of the post.
Ingredients Overview
- Dark molasses (not blackstrap)
- Strong brewed coffee or espresso, cooled to warm
- All-purpose flour
- Baking powder and baking soda
- Salt
- Instant espresso powder (for depth of flavour)
- Ground ginger, cinnamon, cloves and nutmeg
- Unsalted butter, softened
- Light brown sugar
- Eggs and extra egg yolks
Steps Overview
- Preheat the oven and position a rack in the centre. Grease and flour a large bundt pan or four mini loaf pans.
- Mix warm brewed coffee with the molasses and set aside to cool slightly.
- Sift the dry ingredients together: flour, baking powder, baking soda, salt, espresso powder and the spices. Whisk to combine and set aside.
- Cream the softened butter in a stand mixer fitted with the paddle or in a bowl with a hand mixer until smooth. Add the brown sugar and beat until the mixture is light and fluffy.
- Add the eggs and egg yolks, one at a time, mixing well after each addition to fully incorporate.
- On low speed, alternately add the dry ingredients and the molasses-coffee mixture to the butter mixture, beginning and ending with the flour mixture. Mix until the batter is smooth, scraping the bowl as needed.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake until a toothpick inserted into the centre comes out clean—about 38–40 minutes for a large bundt (around 30 minutes for mini loaves).
- Cool the cake in the pan on a wire rack for 10 minutes, then invert and cool completely on the rack. If you like, sift powdered sugar over the top when cool for a festive finish.
Serving Suggestions
This cake is flavorful and moist on its own. Serve it warm or at room temperature. A light dusting of powdered sugar is a classic finish, or serve slices with softly whipped cream or vanilla ice cream for an elevated dessert. The espresso note in the cake pairs particularly well with coffee-based drinks or a spiced tea.
Storage Instructions
To store, cover the cake and keep it at room temperature for up to four days. For longer storage, refrigerate for up to one week in an airtight container.
To freeze, wrap the cooled cake in a couple of layers of plastic wrap, place in a suitable container, and freeze for up to three months. Thaw overnight in the refrigerator, then bring to room temperature for about an hour before serving.
Enjoy this Gingerbread Bundt Cake as part of your holiday table, or bake it anytime you want a warmly spiced, comforting dessert.
More Delicious Cakes
- Gingerbread Cake with Cream Cheese Frosting
- Chocolate Cinnamon Swirl Bundt Cake
- Pistachio Bundt Cake
- Plum Upside-Down Cake
- Date and Walnut Cake
Gingerbread Bundt Cake Recipe
Author: Adapted from Fine Cooking
This Gingerbread Bundt Cake smells just like Christmas. Spiced with cinnamon, ginger, cloves and nutmeg and enriched with molasses and a touch of espresso, it’s perfect for holiday celebrations.
Prep Time: 20 mins • Cook Time: 40 mins • Total Time: 1 hr
Servings: 12 • Calories: 421 kcal per serving
Ingredients
- ½ cup dark molasses (not blackstrap)
- ½ cup very strong brewed coffee or espresso, cooled to warm
- 2½ cups all-purpose flour (about 11¼ ounces), plus more for the pan
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 tablespoon instant espresso powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ⅛ teaspoon freshly grated nutmeg
- ⅛ teaspoon ground cloves
- 1¼ cups unsalted butter, softened (about 10 ounces), plus more for the pan
- 1¼ cups packed light brown sugar
- 3 large eggs, at room temperature
- 2 large egg yolks, at room temperature
Instructions
- Preheat the oven to 350°F (175°C). Position a rack in the center of the oven. Grease and flour a large bundt pan or four mini loaf pans.
- In a liquid measuring cup, stir the warm brewed coffee with the molasses and set aside.
- In a medium bowl, sift together the flour, baking powder, salt, baking soda, espresso powder, ginger, cinnamon, nutmeg and cloves. Whisk to combine and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter on medium speed until smooth, about 1–2 minutes.
- Add the brown sugar and beat for 2–3 minutes until light and fluffy. Add the eggs and egg yolks one at a time, mixing well after each addition.
- With the mixer on low, alternately add the flour mixture and the molasses-coffee mixture, beginning and ending with the flour. Mix on medium until the batter is smooth, scraping down the bowl as needed.
- Transfer the batter to the prepared pan and smooth the top with a spatula. Bake for 38–40 minutes for a large bundt, or about 30 minutes for mini loaves, until a toothpick inserted into the centre comes out clean.
- Cool the cake in the pan on a wire rack for 10 minutes, then invert and remove the pan. Let cool completely on the rack before serving. If desired, sift powdered sugar over the top for a snowy effect.
Notes
- Sifting a little powdered sugar over the cooled cake creates a festive, snowy look.
- Store covered at room temperature up to 4 days, or refrigerate in an airtight container for up to a week.
- To freeze, wrap the cooled cake in plastic wrap and place in a suitable container. Freeze up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Nutrition (per serving)
Calories: 421 kcal • Carbohydrates: 54 g • Protein: 5 g • Fat: 21 g • Saturated Fat: 13 g • Sugar: 33 g • Sodium: 153 mg
This post was originally published on December 20, 2014. It has been updated; the recipe remains unchanged.