- 2 ½ c all purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 2 ½ tsp ground ginger
- 2 tsp ground cinnamon (I prefer Ceylon cinnamon)
- 1 tsp ground nutmeg (freshly ground if possible)
- 1 tsp ground cloves
- ½ tsp allspice
- ¾ tsp cardamom (optional, but really cranks up the spice & depth of flavor)
- ¾ c unsalted butter (or, 1 1/2 sticks, room temp)
- 1 ½ c light brown sugar, packed
- 2 eggs (room temp)
- ½ c molasses
- 1 c buttermilk (regular whole whole milk can also be used, room temp)
- Preheat the oven to 350°.
- Grease a 10-12 cup bundt pan with a pastry brush, ensuring every last bit is well greased. See notes for more on preparing the pan to ensure the cake doesn't stick.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
- In the bowl of a stand mixer, mix the butter and brown sugar on high until light and fluffy.
- Scrape the sides of the bowl with a spatula and mix again to ensure everything is incorporated.
- With the mixer on low speed, add the eggs one at a time, mixing and scraping the bowl after each addition.
- Next, add the molasses. Mix until incorporated.
- Add the flour mixture alternately with the buttermilk, starting with flour and ending with flour. In other words, add ⅓ of the flour mixture, mix, then add ½ the buttermilk, mix, then ⅓ flour, then the remaining buttermilk, then the remaining ⅓ flour. Scrape down the bowl in between the additions as needed. Mix the dry ingredients & buttermilk on low speed.
- Stop mixing once all the dry ingredients are fully absorbed and the batter is smooth.
- Scrape the bowl down one last time.
- Pour the batter into the pan, smoothing down the top with a spatula.
- Bake the cake for 50-60 minutes or until a toothpick or knife inserted into the center comes out clean.
- Allow the cake to cool for 5-10 minutes before flipping it onto a wire rack.
- Dust with powdered sugar before serving.
- Store in an airtight container or wrapped with plastic wrap for up to 5 days. Cake can also be frozen!
Recipe by Owlbbaking.com
Avoiding a Stuck Bundt Cake
- Go with a nonstick pan whenever possible.
- Coating your pan...
- Make sure your pan is well greased with shortening or nonstick spray. Never use butter to grease a bundt pan because the milk solids cause sticking. Use a pastry brush to get into ever nook & cranny.
- Make some homemade cake pan release.
- Try lightly coating the pan in nut flour after it's greased. >>> This is what I did and it worked!
- Coating the pan in grease then flour doesn't always work, and you'll definitely have white, patches of baked on flour all over your cake. Not ideal for darker bundt cakes like this one.
- Once the cake comes out of the oven...
- Gently loosen the edges with a knife.
- Allow to rest for 5 minutes upright, then flip it over to rest 5 minutes upside down on a cooling rack.
If your cake is STILL stuck after all that, place your cake back into the warm oven for about 10 minutes. Sometimes that gentle heat is enough to soften any baked on areas.
Last but not least, lessoned learned... always buy enough ingredients for 2 cakes. 😉
- Prep Time: 15
- Cook Time: 60
- Category: Cake
- Method: Baking
- Cuisine: American
- Serving Size: 1
- Calories: 277
- Sugar: 23g
Keywords: Gingerbread Bundt Cake, Gingerbread Cake, Holiday desserts