I enjoy this cake because it strikes the perfect balance between rich molasses, spicy warmth, and soft texture. I like that it uses a mix of butter, oil, and sour cream for moisture, ensuring the cake stays tender for days. I also appreciate how simple it is to prepare, even though the final presentation looks impressive on any dessert table.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
baking spray with flour, such as Baker’s Joy® 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 1/2 cup unsalted butter, softened 1/4 cup vegetable oil 1 cup firmly packed dark brown sugar 3/4 cup white sugar 3 large eggs, at room temperature 2/3 cup unsulphured molasses 2 teaspoons vanilla extract 1 cup full fat sour cream, at room temperature powdered sugar for dusting on top (optional)
Directions
I preheat the oven to 350 degrees F (180 degrees C) and spray a 10-cup Bundt pan with baking spray containing flour.
I whisk together the flour, ginger, cinnamon, baking powder, salt, nutmeg, baking soda, cloves, and allspice until fully combined.
I combine the butter, oil, brown sugar, and white sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes.
I add the eggs one at a time, beating well after each addition. After the last egg, I increase the mixer speed to medium-high and beat until the mixture doubles in volume, about 5 minutes.
I mix in the molasses and vanilla.
I reduce the mixer speed and add half of the dry ingredients, mixing just until combined.
I mix in the sour cream until combined, then add the remaining dry ingredients and mix again just until incorporated.
I pour the batter evenly into the prepared Bundt pan and place it on a baking sheet.
I bake for 60 to 70 minutes, or until a skewer inserted into the center comes out clean.
I let the cake cool in the pan for 20 minutes, then remove it to a wire rack to cool completely.
I dust the cake with powdered sugar before serving if I want an extra touch of sweetness and elegance.
I sometimes add a touch of orange zest to the batter for a bright citrus note. When I want extra spice, I increase the ginger or cinnamon slightly. I also like adding a simple glaze made with powdered sugar and milk for a sweeter finish. For a festive twist, I fold in finely chopped crystallized ginger to boost both flavor and texture.
Storage/Reheating
I store the cake covered at room temperature for up to 3 days or refrigerate it for up to a week. To keep it moist, I wrap it tightly in plastic wrap. I warm individual slices in the microwave for a few seconds to bring back that fresh-from-the-oven tenderness. The cake also freezes well for up to 3 months when wrapped securely.
FAQs
Can I make this cake ahead of time?
Yes, I often bake it a day in advance because the spices deepen as it rests.
Can I use light brown sugar instead of dark?
Yes, but I find dark brown sugar gives richer flavor.
Can I replace the sour cream?
I sometimes use full-fat Greek yogurt with great results.
Can I use blackstrap molasses?
I avoid it because it’s more bitter; regular unsulphured molasses works best.
How do I keep the cake from sticking to the pan?
I use a baking spray that contains flour and make sure every crevice is coated.
Can I add nuts?
Yes, chopped pecans or walnuts mix in nicely.
What size Bundt pan do I need?
A 10-cup Bundt pan is ideal for this recipe.
How do I prevent the cake from drying out?
I avoid overbaking and wrap the cooled cake tightly.
Can I reduce the spices?
Yes, I adjust them to suit my taste without affecting the texture.
Can I glaze the cake instead of dusting it?
Absolutely; a simple powdered sugar glaze adds sweetness and shine.
Conclusion
I love how this gingerbread Bundt cake delivers warm holiday spices, a tender crumb, and a beautiful presentation with very little effort. It’s a festive centerpiece that feels both classic and comforting, making it a favorite I return to every holiday season.
A tender, richly spiced gingerbread Bundt cake made with molasses, warm spices, and sour cream for incredible moisture. Beautifully shaped and perfect for the holidays, it’s both nostalgic and impressive.
Ingredients
Baking spray with flour (such as Baker’s Joy®)
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
1/2 cup unsalted butter, softened
1/4 cup vegetable oil
1 cup firmly packed dark brown sugar
3/4 cup white sugar
3 large eggs, at room temperature
2/3 cup unsulphured molasses
2 teaspoons vanilla extract
1 cup full-fat sour cream, at room temperature
Powdered sugar, for dusting (optional)
Instructions
Preheat oven to 350°F (180°C). Spray a 10-cup Bundt pan with baking spray containing flour.
Whisk together flour, ginger, cinnamon, baking powder, salt, nutmeg, baking soda, cloves, and allspice.
In a large bowl, beat butter, oil, brown sugar, and white sugar with an electric mixer until light and fluffy, about 3 minutes.
Add eggs one at a time, beating well after each addition. Increase mixer speed to medium-high and beat until doubled in volume, about 5 minutes.
Mix in molasses and vanilla.
Reduce mixer speed and add half the dry ingredients, mixing just until combined.
Mix in sour cream, then add remaining dry ingredients and mix until just incorporated.
Pour batter into the prepared Bundt pan and place on a baking sheet.
Bake for 60–70 minutes, or until a skewer inserted into the center comes out clean.
Cool in the pan for 20 minutes, then invert onto a wire rack to cool completely.
Dust with powdered sugar before serving, if desired.
Notes
Add orange zest for a citrus twist.
Increase ginger or cinnamon for extra spice.
Glaze with powdered sugar and milk for added sweetness.
Fold in chopped crystallized ginger for texture and spice.
