Gingerbread bundt cake

Name: Gingerbread bundt cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: Type 00 flour 1 ½ cup; Unsweetened cocoa powder 4 tbsp; Powdered ginger 1 tsp; Cinnamon powder 1 tsp; Nutmeg 1 pinch; Cranberries dehydrated 1.75 oz; Baking powder 1 ½ tsp; Brown sugar ¾ cup; Eggs at room temperature 6; Butter at room temperature 0.9 cup; Fine salt 1 pinch; Dark chocolate to melt 5.3 oz; White chocolate 7 oz; Fresh liquid cream ½ cup; Cranberries dehydrated 1.1 oz; Sugar 2 tsp; Brown sugar 2 tsp; Rosemary to taste; Cinnamon powder 1 tsp

it fr es de br

Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 45 min
Serving: 8
Cost: Average

PRESENTATION

Gingerbread bundt cake is like the ultimate holiday bundt cake—for real. It's that warm, spiced delight that brings so much comfort to your table. Seriously, in the UK, it's a must-have on the Christmas dessert menu. And you know why? It’s all about that cozy ginger and cinnamon mix.

Now, I gotta say, this gingerbread cake recipe is kinda amazing. You just use a mixer on high, and bam, you've got a super smooth and dense batter. Pretty simple. You don't need to worry about tricky steps or endless whisking. And the result? A cake that rises beautifully, filling your home with that nostalgic holiday scent. Some folks even switch it up and make gingerbread muffins instead. Which is great.

Unlike those fancy Christmas cakes, the gingerbread bundt cake is all about being straightforward yet oh-so-delicious. And look, it is all in that simple creamy batter with those spices that scream winter celebrations. Each slice offers a tender crumb that’s just bursting with sweet, spiced goodness. You crave it this time of year, no question.

In England, this type of spiced bundt cake is perfect for when you want something homemade without the hassle. Some folks go wild and add molasses for that extra depth—giving you a rich molasses cake vibe. No fancy decorations needed. Just a dusting of powdered sugar or a little icing drizzle, and it’s set for any festive table.

Honestly, this is the kind of holiday cake idea you reach for when you're short on time but still want something special. Perfect for cozy nights by the fire or those cheerful holiday gatherings. It brings warmth and joy, slice by slice. Whether you’re hosting a party or enjoying a quiet evening, this cake is so so right for the season.

INGREDIENTS

Ingredients for a 9.5-inch pan: Type 00 flour 1 ½ cup (180 g); Unsweetened cocoa powder 4 tbsp (50 g); Powdered ginger 1 tsp; Cinnamon powder 1 tsp; Nutmeg 1 pinch; Cranberries 1.75 oz (50 g) - dehydrated; Baking powder 1 ½ tsp (8 g); Brown sugar ¾ cup (180 g); Eggs 6 - at room temperature; Butter 0.9 cup (200 g) - at room temperature; Fine salt 1 pinch; Dark chocolate 5.3 oz (150 g) - to melt

for the topping: White chocolate 7 oz (200 g); Fresh liquid cream ½ cup (100 g); Cranberries 1.1 oz (30 g) - dehydrated; Sugar 2 tsp; Brown sugar 2 tsp; Rosemary to taste; Cinnamon powder 1 tsp

Preparation

How to prepare Gingerbread bundt cake

To prepare the gingerbread bundt cake, first melt the dark chocolate in the microwave or a double boiler, then let it cool slightly. In a large bowl, sift the flour 1, cocoa 2, and baking powder.

Season the dry ingredients with ground ginger, ground cinnamon 5, and a pinch of grated nutmeg. In the mixer bowl, add the brown sugar 6.

Add the previously sifted dry ingredients and 1/3 cup of dried cranberries 7. Give it a quick pulse to mix. Now also add the eggs 8 and the butter cut into pieces 9, pulse again to blend the ingredients.

While the mixer is running, drizzle in the melted chocolate 10. Once you have a homogeneous mixture, stop the mixer 11. Butter and flour a bundt pan with a diameter of 9.5 inches, pour the batter in 12.

Bake the cake in a preheated static oven at 356°F for 40 minutes 13. Meanwhile, chop 1 ounce of dried cranberries 14, season the cranberries with 2 tablespoons of granulated sugar and 2 of brown sugar, also add some rosemary needles cut into pieces 15. Set aside, it will be used to garnish the cake.

In a small saucepan, heat the cream with a teaspoon of cinnamon 16 and then pour it hot over the chopped white chocolate 17, stir with a whisk to melt the chocolate 18 and achieve a smooth and homogeneous sauce.

In the meantime, the cake will be done, take it out of the oven 19, let it cool, then unmold it onto a cutting board lined with parchment paper or a tray 20. Pour the white chocolate glaze over the cake 21.

Cover the surface 22, immediately garnish with the sugared cranberries 23. The gingerbread bundt cake is ready to be enjoyed 34.

Storage

The gingerbread bundt cake can be stored under a glass dome for 2-3 days. If you want, you can slice and freeze it without glazing, then thaw only the amount you need.

Tip

To be called a bundt cake, a cake should be baked in a special pan characterized by particular grooves. You'll find a rich variety of pans with different patterns, arabesques, and ridges available in stores.

For the translation of some texts, artificial intelligence tools may have been used.

Gingerbread bundt cake

PRESENTATION

INGREDIENTS

How to prepare Gingerbread bundt cake

Storage

Tip

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