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

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.

Gingerbread bundt cake with slice cut out and served on dish.

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How to Make it
Ingredients Overview
Steps Overview
Serving Suggestions
Storage Instructions
More Delicious Cakes
Gingerbread Bundt Cake Recipe

How to Make it

The recipe for this gingerbread cake will make one large bundt cake or 4 miniature loaves.

I always bake this cake in a special bundt pan with deep indentations that create beautiful peaks when unmolded. A dusting of powdered sugar gives it the look of snowy mountains, which is perfect for the holiday season. That said, any large bundt pan will work for this recipe.

Here's an overview of the ingredients and steps to making this cake, for the ingredients amounts and full instructions please see the recipe card at end of post.

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 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.

Serving Suggestions

This is a simple and moist cake with great flavour. It's beautiful on its own or with a simple dusting of powdered sugar. You could also serve it with whipped cream or vanilla ice cream.

Storage Instructions

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

Gingerbread Bundt Cake Recipe

Author: 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.

4.80 from 15 votes

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Prep Time 20

Cook Time 40

Total Time 1

Course Dessert

Cuisine Western

Servings

Calories 421 kcal

Ingredients

½ cup dark molasses not blackstrap
½ cup very strong brewed coffee or espresso cooled to warm
2.5 cups all-purpose flour; more for the pan 11-¼ ounces
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
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 to combine. 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

If desired, when the cake is completely cooled you can sift some powdered sugar onto the top for a nice snowy effect.
Store the cake covered 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 with a couple of layers of plastic wrap and place the cake in a large container. The cake can be frozen for up to 3 months. Thaw it overnight in the refrigerator. Remove the cake from the refrigerator about an hour before serving. To decorate, sift a couple tablespoons of powdered sugar on top of the cake.

Nutrition

Calories: 421kcalCarbohydrates: 54gProtein: 5gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 124mgSodium: 153mgPotassium: 380mgFiber: 1gSugar: 33gVitamin A: 694IUVitamin C: 1mgCalcium: 99mgIron: 2mg

Keyword Bundt Gingerbread Cake, Christmas 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!

This post was originally published on December 20, 2014. It has been updated, the recipe remains unchanged.

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