Gingerbread Bundt Cake
Cook time
Total time
Recipe type: Dessert
  • 3 cups all-purpose flour
  • 2 tablespoons ground ginger
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cloves
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 1 tablespoon vanilla extract
  • 16 tablespoons unsalted butter, at room temperature
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 1 cup molasses
  • 3 eggs
  • confectioners sugar, for garnish
  1. Preheat oven to 350ºF. Lightly grease and flour a bundt pan and set aside.
  2. In a medium bowl, combine the flour, spices, baking soda and salt. Whisk together until well combined and set aside.
  3. In a small bowl or measuring cup, stir together the buttermilk and vanilla extract and set aside.
  4. In a large mixing bowl, cream together the sugars and butter using a hand or stand mixer until light and fluffy, about 3-4 minutes. Add the molasses and beat until combined. Then add the eggs and beat until combined.
  5. With the mixer on low, add ⅓ of the flour mixture and beat until combined. Then add ½ of the buttermilk mixture and beat until combined. Continue alternating the dry and wet ingredients and beat just until all the ingredients are fully incorporated. Pour the batter into the prepared bunt pan and tap the pan on a counter or table to remove any air bubbles.
  6. Bake for 50-60 minutes until a toothpick inserted into the center comes out clean. Cool on a rack for 1 hour before turning the cake out of the pan. Sprinkle with confectioners sugar and enjoy!
Recipe by Love Grows Wild at