Gingerbread Bundt Cake with Eggnog Whipped Cream
Perfectly spiced gingerbread bundt cake served with a homemade eggnog whipped cream. A festive and simple holiday cake that can be made without a stand or hand-held mixer!
Ingredients
For the Cake
- 2½ cups (300 g) 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 (210 g) packed dark brown sugar
- ¾ cup (180 mL) vegetable oil
- ½ cup (170 g) 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 highly recommend Organic Valley brand
- 1 teaspoon (4 g) granulated sugar
- ½ teaspoon pure vanilla extract
- freshly grated nutmeg for garnishing
Instructions
- 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 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 bowl, whisk together the dark brown sugar, oil, molasses, eggs, and vanilla extract. Mix until no lumps remain. Pour in the buttermilk and whisk until smooth.
- Add the flour mixture to the wet ingredients in two additions, whisking until the flour 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.
- Set the pan with the cake on a rack for 10 minutes and then remove the cake from the pan. Let the cake cool completely on a wire rack. Just before serving, dust lightly with powdered sugar.
- Prepare the Eggnog Whipped Cream: Combine the heavy cream, eggnog, granulated sugar, and vanilla extract in a medium bowl. Using a hand-held mixer or balloon whisk, whip the mixture until it reaches soft peaks. It will take a few minutes.
- Slice the cake with a serrated knife and serve each piece with a dollop of eggnog whipped cream and a touch of freshly grated 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 a few hours in advance and held in a covered container in the refrigerator.
Serving: 1serving, Calories: 452kcal, Carbohydrates: 58g, Protein: 5g, Fat: 23g, Saturated Fat: 7g, Polyunsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 82mg, Sodium: 300mg, Sugar: 49g