Gingerbread Bundt Cake with Eggnog Whipped Cream
I love the warm spices and rich flavor of traditional gingerbread, but much prefer it in cake form (with the exception of these soft and fragrant Lebkuchen!).
While this isn’t my first gingerbread recipe, it is definitely a favorite. This festive Gingerbread Bundt Cake is moist, flavorful, and an absolute cinch to throw together.
Lightly dusted with powdered sugar, it makes a lovely snacking cake for the holidays.
Or fancy it up by serving slices with dollops of homemade eggnog whipped cream (recipe below!).
Why You’ll Love This Gingerbread Cake
- Moist – this cake is oil-based, which helps produce a moist crumb that holds very well. While I prefer to serve it the day it is baked, leftovers can be wrapped tightly and stored at room temperature for 2 to 3 days.
- Balanced in Spices – it has a pronounced molasses, ginger, cinnamon, clove, and allspice flavor but isn’t too spicy or overwhelming.
- Easy to Make – the batter comes together quickly with just a large mixing bowl and whisk. No stand mixer or hand-held mixer required. It takes just 45 minutes to bake.
- Releases Beautifully – unlike some bundt cake recipes which can be finicky, this cake releases beautifully (no stress!) from the pan every time.
- Great for Entertaining – a bundt cake pan does all of the decorative work for you! Garnish with a light dusting of powdered sugar or serve and top with dollops of eggnog whipped cream. You could also try these gingerbread cupcakes.
How Spicy Is This Gingerbread Bundt Cake?
Traditional gingerbread is made with several key ingredients: dark unsulphured molasses and a generous quantity of warming spices, including ground ginger, cinnamon, cloves, and allspice.
Gingerbread can range from mildly spicy to very, very spicy. On a scale of 1 to 10 (with 10 being the spiciest), this gingerbread bundt cake is a 6.
The spices are generous and present in each bite, but not overpowering. Even the biggest gingerbread skeptics are sure to love this cake!
How to Make Eggnog Whipped Cream:
Eggnog whipped cream is just amazing as it sounds. It has delicate eggnog flavor that beautifully complements the gingerbread bundt cake.
The flavor pairing is inspired by these gingerbread and eggnog ice cream cookie sandwiches!
- Ingredients You’ll Need: heavy cream, full fat eggnog (I recommend Organic Valley brand), pure vanilla extract, granulated sugar, and freshly grated nutmeg.
Combine and whip together until soft peaks form. Eggnog whipped cream holds for several hours in the refrigerator if you wish to make it ahead. It also happens to be an amazing way to use up leftover eggnog.
Tips for Success: Since eggnog does not contain as much fat as heavy cream, it is very important that you follow the ratio provided in the recipe below. If you use more eggnog than called for (and not enough heavy cream), the cream will not whip up properly.
Once the bundt cake has fully cooled, wrap tightly in plastic wrap for storing. It can hold at room temperature for 2 to 3 days. Like most cakes, it is best served the day it is baked.
Gingerbread Bundt Cake with Eggnog Whipped Cream
For the Gingerbread Bundt Cake:
- 2½ cups (300g) unbleached all-purpose flour
- 2½ teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ teaspoon Diamond Crystal kosher salt
- 1 cup (200g) packed dark brown sugar
- ¾ cup (180 mL) avocado or vegetable oil
- ½ cup (170g) unsulphured molasses
- 3 large eggs room temperature
- 2 teaspoons pure vanilla extract
- ¾ cup (180 mL) buttermilk room temperature
- powdered sugar for dusting
For the Eggnog Whipped Cream:
- ½ cup (120 mL) chilled heavy cream
- ¼ cup (60 mL) whole-fat eggnog *I recommend Organic Valley brand
- 1 teaspoon (4g) granulated sugar
- ½ teaspoon pure vanilla extract
- freshly grated nutmeg for garnishing
- Prepare the Gingerbread Bundt Cake: Preheat the oven to 350°F (175°C) with a rack in the center position. Generously grease a 10 or 12-cup bundt cake pan with baking spray and set aside.
- In a medium bowl, whisk together the all-purpose flour, ginger, cinnamon, cloves, allspice, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, combine the dark brown sugar, oil, molasses, eggs, and vanilla extract. Mix thoroughly with a whisk until no lumps remain. Pour in the buttermilk and whisk until smooth.
- Add the flour mixture to the wet ingredients in two additions, whisking just until each flour addition is just absorbed. Using a spatula, transfer the batter to the greased bundt pan. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out mostly clean, a few moist crumbs should be visible. Do not over bake.
- Set the pan with the cake on a wire rack for 10 minutes, then invert and carefully remove the cake from the pan. Let the cake cool completely on a wire rack. Just before serving, dust lightly with sifted powdered sugar. Storage Note: Once the gingerbread cake has cooled, it is best to wrap it tightly in plastic wrap for storing. It can hold at room temperature for up to 3 days; it is best served the day it is baked.
- Prepare the Eggnog Whipped Cream: Combine the heavy cream, eggnog, granulated sugar, and vanilla extract in a medium deep-set bowl. Using a hand-held mixer or balloon whisk, whip the mixture until it reaches soft peaks. It will take several minutes. Storage: The eggnog whipped cream can be prepared several hours in advance and stored in a covered container in the refrigerator.
- Serve: Slice the cake with a serrated knife and serve each piece with a dollop of eggnog whipped cream. Garnish with a light grating of fresh nutmeg. Serve.
How to Store:
- Once the gingerbread cake has cooled, it is best to wrap it tightly in plastic wrap for storing. It can hold at room temperature for up to 3 days; it is best served the day it is baked.
- The eggnog whipped cream can be prepared several hours in advance and stored in a covered container in the refrigerator.