Spicy Ginger Bundt Cake
Warm up your kitchen with the irresistible aroma of Spicy Ginger Bundt Cake—an indulgent dessert that perfectly balances the bold, zesty heat of fresh ginger with the cozy spices of cinnamon and cloves. This showstopping cake boasts a tender, moist crumb thanks to the addition of molasses and whole milk, while a touch of dark brown sugar deepens its rich flavor. Easy to prepare in just 20 minutes, this Bundt cake bakes to golden perfection in under an hour and is elegantly finished with a dusting of powdered sugar. Whether served as a holiday centerpiece or an everyday treat, this spiced ginger cake pairs beautifully with whipped cream or a steaming cup of tea. A must-try recipe for any ginger or spice lover!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground cloves
- 0.75 cups Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cups Dark brown sugar, packed
- 2 tablespoons Fresh ginger, grated
- 3 units Large eggs
- 0.5 cups Unsulfured molasses
- 1 cup Whole milk, at room temperature
- 0.25 cups Powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 10-cup Bundt pan thoroughly, ensuring all crevices are lightly coated with butter or non-stick spray.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground ginger, cinnamon, and cloves, and set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and dark brown sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the grated fresh ginger to the creamed mixture and beat until well incorporated.
Add the eggs, one at a time, beating well after each addition to ensure the batter remains smooth.
Beat in the molasses, scraping down the sides of the bowl to fully incorporate it into the mixture.
Reduce mixer speed to low and alternately add the dry flour mixture in three additions and the milk in two additions, beginning and ending with the flour mixture. Be careful not to overmix; stop as soon as the batter is smooth.
Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the pan from the oven and let the cake cool in the pan for 10-15 minutes. Then carefully invert the cake onto a wire rack to cool completely.
Once the cake is fully cooled, dust the top with powdered sugar for a simple and elegant finish.
Slice and serve. This Spicy Ginger Bundt Cake pairs wonderfully with a dollop of whipped cream or a cup of hot tea!
Nutrition Facts
Calories |
4378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.6 g | 219% | |
| Saturated Fat | 101.1 g | 506% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 970 mg | 323% | |
| Sodium | 3534 mg | 154% | |
| Total Carbohydrate | 674.5 g | 245% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 425.9 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 808 mg | 62% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 2846 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
