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Gingerbread Bundt Cake

Gingerbread Bundt Cake

  • Author: Laura | Tutti Dolci
  • Prep Time: 40 minutes
  • Cook Time: 46 minutes
  • Total Time: 1 hour 26 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

The BEST spiced gingerbread bundt cake topped with mascarpone glaze and sugared cranberries! You’ll love this easy gingerbread cake recipe!


Ingredients

Cake

  • 2 1/2 cups flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 2 tsp cinnamon
  • 2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 3/4 cup unsalted butter, at room temperature
  • 1 1/2 cups light brown sugar
  • 1/2 cup molasses
  • 2 tsp vanilla extract
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 1 cup milk, at room temperature

Sugared Cranberries

  • 1/4 cup sugar
  • 1/4 cup water
  • 1 cup fresh cranberries
  • 1/2 cup sugar, for rolling

Glaze

  • 1/4 cup mascarpone
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 1/2 cups powdered sugar
  • 3 Tbsp milk

Instructions

  1. Preheat oven to 350°F and generously butter and flour a 10-cup bundt pan. Whisk together flour, baking powder, baking soda, salt, and spices in a medium bowl.
  2. Beat butter and brown sugar in a large mixer bowl on medium speed until creamy. Reduce speed to low and beat in molasses until combined; mix in vanilla. Add eggs and egg yolk one at a time. Beat in flour mixture in three additions, alternating with milk (begin and end with flour mixture), just until incorporated. Scrape down bowl with a rubber spatula as needed.
  3. Spoon batter into prepared bundt pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles.
  4. Bake for 46 to 50 minutes, until cake is set, springs back to the touch, and a tester inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 10 minutes; carefully invert onto rack and cool completely.
  5. While the cake bakes, make the sugared cranberries. Place a wire rack over a parchment-lined baking sheet. Combine sugar and water in a small saucepan and bring to a simmer, stirring until the sugar is completely dissolved. Add cranberries to the saucepan and coat completely in the simple syrup.
  6. Use a slotted spoon to transfer the cranberries to the wire rack. Separate the cranberries into a single layer, spaced 1-inch apart. Let dry for 1 hour, then roll the cranberries in sugar to coat. Transfer to a clean baking sheet and let dry for 1 hour before using.
  7. For the glaze, whisk together mascarpone, salt, vanilla, powdered sugar, and milk in a small bowl until smooth. Drizzle glaze over cake and top with sugared cranberries.


Notes

The equipment section above contains affiliate links to products I use and love!

Keywords: Gingerbread, Gingerbread Cake, Bundt Cake

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