Gingerbread Bundt Cake
Hands down the best gingerbread cake ever! It's moist and just sweet enough to pair with the classic gingerbread spices and the molasses' mild bitterness.
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2¼ cups all-purpose flour
- 2 teaspoon ground ginger
- 1¾ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- ¾ cup neutral oil ((vegetable, canola, etc.))
- ¾ cup brown sugar ((light or dark))
- ¾ cup unsulphured molasses
- ¼ cup honey
- 2 eggs
- 1 teaspoon orange zest ((about 1/2 an orange))
- ¾ cup hot water
- 8 ounces mascarpone cheese
- ¼ cup heavy cream
- 3-4 Tablespoon powdered sugar
- 3-4 Tablespoon orange juice ((about 1/2 an orange, juiced))
- 1 teaspoon orange zest ((about 1/2 an orange))
Instructions
- 1
For the cake:
- 2
Combine dry ingredients. Whisk together flour, spices, baking soda, and salt.
- 3
Combine wet ingredients. In a large bowl, whisk together oil, brown sugar, molasses, honey, eggs, and zest.
- 4
Combine dry and wet ingredients. Add the dry ingredients into the wet mixture and whisk until just combined (until no more flour is visible).***Do not overmix or you will have a pan of dry, hard disappointment.
- 5
Add hot water. Gradually add hot water to the batter while mixing. ***Do not add all of the hot water at one time. You may cook the batter.
- 6
Transfer batter. Pour batter into a greased bundt pan.
- 7
Bake. Bake the gingerbread cake for 45 minutes, or until you insert a toothpick and it comes out with just a few crumbs.
- 8
Let it cool. Let the bundt cake cool until it's comfortable to touch. Remove from bundt pan and let it cool completely on a wire rack before icing or slicing.
- 9
Slice, serve, enjoy! Enjoy slightly warmed with a big dollop of the orange mascapone cream.
- 10
For the icing:
- 11
Combine ingredients. Whisk mascarpone cheese for 1-2 minutes to loosen it. Add the rest of the ingredients and whisk until it is well emulsified (3-4 minutes). Use immediately or refrigerate until needed.***Whisk icing before use.