Print Recipe
 Moist & Flavorful Gingerbread Bundt Cake with Chocolate Ganache
This Gingerbread Bundt Cake Recipe is tender, flavorful, easy to make, and bursting with holiday spices! Topped with a delicious Chocolate Ganache is a show-stopping holiday cake that you and your family will love.
This Gingerbread Bundt Cake is bursting with holiday spices! Topped with Chocolate Ganache is a show-stopping holiday cake that everyone will love.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Servings
Slices
Ingredients
  • 3 1/2 cup All-purpose
  • 1 tbsp baking powder
  • 1 tsp Salt
  • 3 tsp ground ginger
  • 3/4 cup butter
  • 1/4 cup oil
  • 1 1/2 cup brown sugar
  • 1 cup buttermilk
  • 2 tsp Vanilla Extract
  • 1/2 cup Molasses
  • 4 large eggs
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Servings
Slices
Ingredients
  • 3 1/2 cup All-purpose
  • 1 tbsp baking powder
  • 1 tsp Salt
  • 3 tsp ground ginger
  • 3/4 cup butter
  • 1/4 cup oil
  • 1 1/2 cup brown sugar
  • 1 cup buttermilk
  • 2 tsp Vanilla Extract
  • 1/2 cup Molasses
  • 4 large eggs
This Gingerbread Bundt Cake is bursting with holiday spices! Topped with Chocolate Ganache is a show-stopping holiday cake that everyone will love.
Instructions
  1. In a bowl beat butter, oil, and brown sugar. Next, beat on high for 3 minutes. This allows the butter to lighten and aerate with the sugar.
  2. Add eggs one at the time, beating between each one.
  3. Mix the dry ingredients. In a large bowl, mix the flour, baking powder, salt, ground ginger, pumpkin pie spice, and ground cinnamon. Use a sifter to prevent lumps getting into the batter.
  4. Add in wet ingredients. After you add the wet ingredients into the butter mixture, beat on high for 2 minutes. This adds air to the eggs which will double the cake volume. Don't skip this step.
  5. Alternate flour mixture and buttermilk. Slowly add these in on low speed. Make sure to scrape the bowl. Pour batter into the prepared bundt pan. See below for pan tips.
  6. Bake the cake. Next, bake the cake with foil for 45 minutes. Remove the foil and bake for another 20-30 minutes.
  7. Cool the cake. First, let the cake sit in the hot pan for 10 minutes. Then, transfer to a cooling rack. If you spray your pan well, it will come right out. Cool the cake completely before glazing.

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