Dense & Spicy Gingerbread Bunt Cake

Dry Ingredients:

• 2 ½ cups all-purpose flour
• 2 tsp ground ginger
• 1 ½ tsp cinnamon
• ½ tsp cloves
• ¼ tsp nutmeg
• 1 ½ tsp baking soda
• ½ tsp salt

Wet Ingredients:

• ¾ cup (1 ½ sticks) unsalted butter, softened
• ¾ cup packed dark brown sugar
• ¾ cup molasses (unsulphured)
• 2 large eggs, room temperature
• 1 cup hot water
• 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, rested 5 min)
• 1 tsp vanilla extract

Instructions

• Preheat oven to 350°F
• Generously butter and flour your Bundt pan — every single groove counts if you want that clean release later!
• In a large bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
• In another large bowl or stand mixer, cream the butter and brown sugar until it’s light, fluffy!
• Mix in the molasses until smooth, then beat in the eggs one at a time and stir in the vanilla. The batter will smell incredible!
• Add half the dry ingredients, then slowly pour in the hot water. Add the rest of the dry ingredients and stir in the buttermilk until the batter turns thick, glossy, and irresistible.
• Pour it evenly into the Bundt pan and smooth the top so it’s level.
• Bake for 50–60 minutes, or until a toothpick comes out clean.
• Let it hang out in the pan for 15 minutes, then flip it onto a cooling rack. Walk away and let it cool completely.
• Right before serving, hit it with a generous snowfall of powdered sugar. Simple.. Stunning.. Smells like Christmas!

Tips & Variations

• For extra spice depth, stir in 1 tbsp finely grated fresh ginger.
• For a subtle caramel edge, brush the warm cake with melted butter and sprinkle lightly with brown sugar before it cools.
• Serve slices with whipped cream or vanilla ice cream for a cozy Christmas dessert!

If you love gingerbread, check out these epic soft, chewy and spicy gingerbread cookies that will make your house instantly smell like Christmas! And check out these Chewy Eggnog Cookies for the holiday recipe you didn’t know you needed!