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Gingerbread Bundt Cake

This Gingerbread Bundt Cake smells just like Christmas. Spiced with cinnamon, ginger, cloves and nutmeg, it's the perfect cake for celebrating the holidays.

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Espresso Gingerbread Bundt Cake on cake stand.

The holidays are fast approaching and one of my favourite recipes to make during the holiday season is this Gingerbread Bundt Cake.

Made with molasses and fragrant spices such as cinnamon, ginger, cloves and nutmeg, it's a classic gingerbread cake with a twist. The espresso added to this cake gives it an even greater depth of flavour and reminds me of a gingerbread flavoured coffee drink.

Espresso Gingerbread Bundt Cake with slice cut out.

How to Make it

The recipe for this Gingerbread Bundt Cake will make one large bundt cake or 4 miniature loaves.

I have a special bundt pan that I always use to bake this cake in. The pan has indentations in it, so when the cake is baked and released from the pan it comes out with beautiful peaks. When you sift powdered sugar onto the cake it looks like snowy mountains. I think it's just perfect for Christmas time. Of course, you need not go out and buy a new pan, any large bundt pan will work for this recipe.

Ingredients Overview:

  • Dark molasses (not blackstrap)
  • Coffee or espresso cooled to warm
  • All-purpose flour
  • Baking powder and soda
  • Salt
  • Instant espresso
  • Ground ginger, cinnamon, cloves and nutmeg
  • Unsalted butter 
  • Light brown sugar
  • Eggs  

Steps Overview:

  • Position a rack in the center of the oven and heat it. Grease and flour a large bundt pan or 4 mini loaf pans.
  • 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 to combine and set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth.
  • Add the brown sugar and beat 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 42 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.
Espresso Gingerbread Bundt Cake

How to Serve

This is a simple and moist cake with great flavour. It's beautiful on its own or with a simple dusting of powdered sugar.  And if you really wanted to dress it up you could add this espresso glaze to it.

How to Store

To store the cake cover it and leave it at room temperature up to 4 days. It can also be stored in the refrigerator for up to a week.

To freeze the cake, wrap it well with a couple of layers of plastic wrap and place the cake in a container large enough to contain it. The cake can be frozen for up to 3 months. Thaw it overnight in the refrigerator.

Looking for more holiday treats? Take a look at this recipe for Pistachio and Cranberry Biscotti or these Chewy Ginger Cookies.

And if you need more inspiration for your holiday menu take a look at my collection of holiday recipes.

Enjoy!

More Delicious Cakes

Espresso Gingerbread Bundt Cake

Gingerbread Bundt Cake

Adapted from Fine Cooking
This Gingerbread Bundt Cake smells just like Christmas. Spiced with cinnamon, ginger, cloves and nutmeg, it's the perfect cake for the holidays.
4.8 from 10 votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dessert
Cuisine Western
Servings 12
Calories 422 kcal

Ingredients
  

  • 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 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 tablespoon instant espresso powder
  • 2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon 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

Instructions
 

  • 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.

Notes

  1. If desired, when the cake is completely cooled you can sift some powdered sugar onto the top for a nice snowy effect.

Nutrition

Calories: 422kcalCarbohydrates: 54gProtein: 4gFat: 21gSaturated Fat: 12gCholesterol: 124mgSodium: 61mgPotassium: 386mgFiber: 1gSugar: 32gVitamin A: 695IUCalcium: 108mgIron: 2.6mg
Keyword Bundt Cake, Espresso Gingerbread Bundt Cake, Gingerbread Bundt Cake
Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!

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Recipe Rating




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Espresso Gingerbread Bundt Cake - Cookmania

Thursday 5th of February 2015

[…] View full recipe : Espresso Gingerbread Bundt Cake […]

coconutcraze

Friday 2nd of January 2015

Such a perfect, delicious cake! All the flavours I love!

Sweet and Savoury Pursuits

Friday 2nd of January 2015

Thank you!

theoldfatguy

Monday 29th of December 2014

I saw your site on the new member list of Food Bloggers of Canada.

This cake looks wonderful!

The Old Fat Guy

Sweet and Savoury Pursuits

Monday 29th of December 2014

Hello, that's great, yes I just joined. Thank you so much!

indusinternationalkitchen

Wednesday 24th of December 2014

Lovely looking cake and love that you added espresso! thanks for bringing this to Fiesta Friday! :)

Sweet and Savoury Pursuits

Sunday 28th of December 2014

Thank you, I wish I could take credit for the coffee idea but it's part of the original recipe from Fine Cooking. Just delicious really!

Kloesunny @ Kloe's Kitchen

Monday 22nd of December 2014

Woooow! I seriously need to give this a try! Like soon! Thanks so much for sharing! Merry Christmas!

Sweet and Savoury Pursuits

Tuesday 23rd of December 2014

Thanks Kloe! Thank you for stopping by. Merry Christmas to you!

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