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CookPal AI
Gingerbread Bundt Cake

Gingerbread Bundt Cake

Cost $10, save $15

Source: Recommended by CookPal

  • 70 Min
  • 12 Servings
  • $10

INGREDIENTS

  • Dry Ingredients

    • 2 1/2 cups all-purpose flour
    • 1 tablespoon ground ginger
    • 2 teaspoons ground cinnamon
    • 1 teaspoon baking powder
    • 3/4 teaspoon salt
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground allspice

  • Wet and Other Ingredients

    • 🧈 1/2 cup unsalted butter, softened
    • 1/4 cup vegetable oil
    • 1 cup dark brown sugar
    • 3/4 cup white sugar
    • 🥚 3 large eggs, at room temperature
    • 2/3 cup molasses
    • 2 teaspoons vanilla extract
    • 1 cup sour cream, at room temperature

STEPS

1

Preheat the oven to 350°F (180°C). Spray a 10-cup Bundt pan with a baking spray containing flour.

2

Whisk together flour, ginger, cinnamon, baking powder, salt, nutmeg, baking soda, cloves, and allspice in a bowl until combined.

3

Combine butter, oil, brown sugar, and white sugar in a large bowl. Beat with an electric mixer until light and fluffy, about 3 minutes.

4

Add the eggs, one at a time, beating well after each addition. After the last egg, increase mixer speed to medium-high and beat until the mixture has doubled in volume, about 5 minutes.

5

Mix in molasses and vanilla. Gradually mix in half of the dry ingredients, followed by the sour cream. Add the remaining dry ingredients and mix until just combined.

6

Pour the batter evenly into the prepared Bundt pan, then place the pan on a baking sheet.

7

Bake in the preheated oven until a skewer inserted into the center comes out clean, 60 to 70 minutes. Allow the cake to cool in the pan for 20 minutes before transferring to a wire rack to cool completely.

8

Sprinkle with powdered sugar before serving, if desired.

NUTRIENTS

Per 1 serving

🔥

425

Calories

  • 5
    Protein
  • 63
    Carbs
  • 17
    Fats

💡 Use a high-quality Bundt pan for even baking.Ensure all wet ingredients are at room temperature for a smoother batter.Sift dry ingredients to prevent lumps and create a lighter cake.Store the cake in an airtight container to keep it moist for several days.