This Espresso Gingerbread Bundt Cake smells just like Christmas. Spiced with cinnamon, ginger, cloves and nutmeg, it’s the perfect holiday cake.
The holidays are fast approaching and one of my favourite recipes for this time of the year is this Espresso Gingerbread Bundt Cake. Made with fragrant spices such as cinnamon, ginger, cloves and nutmeg, it’s the cake that I keep craving every year during the holiday season.
The recipe for this Espresso Gingerbread Bundt Cake will make one large bundt cake or 4 miniature loaves. I have a special bundt pan that I always bake this cake in, in fact, I think it’s the only cake that I bake in this pan. The pan has these nice indentations in it, so when the cake is baked and turned out it comes out of the pan with beautiful peaks and when you sift powdered sugar onto the cake it looks like snowy mountains :). Of course, you need not go out and buy a new pan, any large bundt pan will work for this recipe. This is a simple cake with great flavour. It’s beautiful on it’s own or with a simple dusting of powdered sugar. If you really wanted to dress it up you could add an espresso glaze to it.
Espresso Gingerbread Bundt Cake
- 1/2 cup dark molasses not blackstrap
- 1/2 cup very strong brewed coffee or espresso cooled to warm
- 2.5 cups all-purpose flour; more for the pan 11-1/4 ounces
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 1 tbsp. instant espresso powder
- 2 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/8 tsp. freshly grated nutmeg
- 1/8 tsp. ground cloves
- 1.25 cups unsalted butter softened at room temperature; more for the pan, 10 ounces
- 1.25 cups packed light brown sugar
- 3 large eggs at room temperature
- 2 large egg yolks at room temperature
Position a rack in the center of the oven and heat the oven to 350°F.
Grease and flour a large bundt pan (or 4 mini loaf pans if that is what you are using).
In a liquid measuring cup, stir the warm brewed coffee with the molasses. Set aside.
In a medium bowl, sift the flour with the baking powder, salt, baking soda, espresso powder, ginger, cinnamon, nutmeg, and cloves. Whisk the spices with flour to get the flour mixture well blended. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 1-2 minute.
Add the brown sugar and beat for about 2-3 minutes, until fluffy. Add the eggs and egg yolks, one at a time, beating after each addition so the egg is well mixed in.
With the mixer on low, alternately add the flour and coffee mixtures, beginning and ending with the flour. Beat the mixture on medium speed until the batter is smooth, stopping a couple of times to scrape the bowl.
Transfer the batter into the prepared bundt (or mini loaves) pan and spread the top with a rubber spatula.
Bake for approximately 38 to 40 minutes (approximately 30 minutes for mini loaves) or until a toothpick comes out clean.
Let the cake cool in pan on a rack for 10 minutes and then turn out onto the wire rack to cool completely.
If desired, when the cake is completely cooled you can sift some powdered sugar onto the top for a nice snowy effect.