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Are you excited to make a classic holiday dessert? You will love this Gingerbread Bundt Cake recipe. Lisa is here today to share this sweet Christmas dessert with you…

I can smell it. I can feel it. The holiday season is fast approaching and I’m baking at a consistent rate to test, experiment, and build my holiday menu. Not to mention, I am going DIY crazy with my holiday decor! Just last week, I put together this Holiday Centerpiece – and I’m ready to create more!

Hello, hello! Lisa from Fabulous Habits here and I am ecstatic to present my newest recipe on 5 Minutes for Mom.

Gingerbread is the epitome of the holiday season. I was never one for creating epic gingerbread houses, but I always loved the smell, taste, and texture of the cookie. Its blend of spices and hint of molasses really tickle my taste buds.

So I decided to put it into cake form.

I am incredibly happy with how my Gingerbread Bundt Cake came out – and you know what? So did my friends. Lucky for them, I whipped up this recipe the night they were coming over for a dinner party. Also, this is my first-ever attempt at a Bundt cake. Now, I’ve caught Bundt cake fever!

How to Make a Gingerbread Bundt Cake

Ingredients

1 tbsp vinegar
1 cup milk
2 ¾ cups all-purpose flour, plus extra for the Bundt pan
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tbsp ground dry ginger
1 tbsp ground cinnamon
¼ tsp nutmeg
1 stick butter, softened + extra for coating the Bundt pan
1 ½ cups granulated sugar
¼ cup canola oil
3 large eggs, at room temperature
½ cup molasses
Powdered sugar for sprinkling

Prep Work

Preheat your oven to 350 degrees F. Grease your Bundt pan with softened butter then coat generously with flour. Set aside.

In a small bowl, mix together milk and vinegar and allow to sit for about 10 minutes (or, alternatively, you can just use buttermilk for this recipe – I make my own because I seldom have buttermilk in my fridge).

Dry Ingredients

In a medium-sized bowl, sift together flour, baking powder, baking soda, salt, ginger, cinnamon and nutmeg.

Mix the Wet Ingredients

Using an electric mixer, beat together butter and sugar until creamy. Then, add canola oil, eggs, molasses. Continue beating until smooth.

Combine the Ingredients!

Add dry ingredients to the wet ingredients in thirds, alternating with your (homemade) buttermilk.

Pour and Bake

Pour the batter into your Bundt pan and gently tap on your counter to avoid any air bubbles. Bake for 55 minutes to 1 hour. I suggest placing the Bundt pan on a baking sheet to avoid any spillage in your oven.

Use a long wooden skewer to test if the cake is baked-through. Once baked, remove from the oven and let sit while still in the pan (preferably on a wire rack), for about 10 minutes.

Ready to Serve!

Once the 10 minutes are up, use a spatula to lift the edge of the cake away from the pan (but don’t go all the way down). Then, turn the pan upside down so the cake slides out smoothly. Allow to cool completely.

Place on a cake stand and sprinkle with powdered sugar.

Gingerbread Bundt Cake Recipe

Gingerbread Bundt Cake

This Gingerbread Bundt Cake is the perfect holiday dessert .

Course: Dessert

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Ingredients

1 tbsp vinegar
1 cup milk
2 ¾ cups all-purpose flour (plus extra for the Bundt pan)
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tbsp ground dry ginger
1 tbsp ground cinnamon
¼ tsp nutmeg
1 stick butter (softened + extra for coating the Bundt pan)
1 ½ cups granulated sugar
¼ cup canola oil
3 large eggs (at room temperature)
½ cup molasses
Powdered sugar for sprinkling

Instructions

Preheat your oven to 350 degrees F. Grease your Bundt pan with softened butter then coat generously with flour. Set aside.
In a small bowl, mix together milk and vinegar and allow to sit for about 10 minutes (or, alternatively, you can just use buttermilk for this recipe – I make my own because I seldom have buttermilk in my fridge).
In a medium-sized bowl, sift together flour, baking powder, baking soda, salt, ginger, cinnamon and nutmeg.
Using an electric mixer, beat together butter and sugar until creamy. Then, add canola oil, eggs, molasses. Continue beating until smooth.
Add dry ingredients to the wet ingredients in thirds, alternating with your (homemade) buttermilk.
Pour the batter into your Bundt pan and gently tap on your counter to avoid any air bubbles. Bake for 55 minutes to 1 hour. I suggest placing the Bundt pan on a baking sheet to avoid any spillage in your oven.
Use a long wooden skewer to test if the cake is baked-through. Once baked, remove from the oven and let sit while still in the pan (preferably on a wire rack), for about 10 minutes.
Once the 10 minutes are up, use a spatula to lift the edge of the cake away from the pan (but don’t go all the way down). Then, turn the pan upside down so the cake slides out smoothly. Allow to cool completely.
Place on a cake stand and sprinkle with powdered sugar.