Gingerbread Bundt Cake
If you’re searching for a show-stopping dessert for your next holiday gathering, this elegant Bundt cake is the perfect choice. Infused with a blend of spices like black pepper and freshly grated ginger, every bite bursts with rich, complex gingerbread flavors. A creamy sour cream glaze draped over the top adds just the right finishing touch. And don’t overlook the pomegranate arils — their vibrant color and delightful texture make each slice feel truly festive.
Ingredients
Cake
- Melted unsalted butter, for greasing
- 1 1/2 c. granulated sugar, plus more for coating pan
- 3 c. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/2 tsp. ground allspice
- 1/2 tsp. freshly grated nutmeg
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. ground cloves
- 3/4 c. unsalted butter (11/2 sticks), at room temperature
- 1 tsp. freshly grated ginger
- 2 large eggs, at room temperature
- 1 tsp. pure vanilla extract
- 1 c. molasses
Glaze
- 2 1/4 c. confectioners’ sugar plus more if needed, sifted
- 1/4 c. sour cream
- 1 Tbsp. plus 2 teaspoons heavy cream, plus more if needed
- 1/4 tsp. pure vanilla extract
- Pinch of salt
- Pomegranate arils, for topping
- Freshly cracked black pepper
Instructions
- Make cake: Heat oven to 350°F. Grease 91/2-inch (10-cup) Bundt pan with melted butter, then sprinkle with granulated sugar, tapping to coat, making sure to get into all ridges.
- In medium bowl, whisk together flour, baking soda, and spices.
- In stand mixer, beat butter, granulated sugar, and grated ginger on medium-high until light and fluffy, 3 to 4 minutes. Beat in eggs 1 at a time, scraping bowl after each addition. Beat in vanilla.
- In 4-cup measuring cup or medium bowl, stir molasses into 1 cup hot water. With mixer on low, add flour mixture to butter mixture in 3 increments, alternating with molasses mixture, until just combined.
- Pour batter into prepared pan and smooth top. Bake until toothpick inserted into center comes out clean, 45 to 55 minutes. Let cool in pan on wire rack 20 minutes. Using small offset spatula, gently loosen edges and invert onto rack. Let cool completely.
- Meanwhile, make glaze: In medium bowl, whisk together confectioners’ sugar, sour cream, heavy cream, vanilla, and salt, adding more confectioners’ sugar or heavy cream if needed, until thick and pourable.
- Pour glaze over cake and garnish with pomegranate arils and freshly cracked black pepper. Let set 15 minutes before serving.
Nutrition
Calories: 316kcalCarbohydrates: 57gProtein: 3gFat: 9gSaturated Fat: 5.5gSodium: 133mgFiber: 1g
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