Gingerbread Bundt Cake Vanilla (Printable Version)

Spiced bundt cake with rich vanilla glaze. Warm, tender, and full of cozy holiday flavors.

# What You'll Need:

→ Cake

01 - 2 ½ cups all-purpose flour
02 - 2 tsp ground ginger
03 - 1 ½ tsp ground cinnamon
04 - ½ tsp ground cloves
05 - ½ tsp ground nutmeg
06 - 1 tsp baking soda
07 - ½ tsp salt
08 - ½ cup unsalted butter, softened
09 - ½ cup dark brown sugar
10 - ½ cup unsulphured molasses
11 - 2 large eggs, room temperature
12 - 1 cup buttermilk (or 1 tbsp vinegar plus milk to total 1 cup, rested 5 minutes)
13 - 1 tsp vanilla extract

→ Glaze

14 - 1 cup powdered sugar, sifted
15 - 2 to 3 tbsp milk or cream
16 - ½ tsp vanilla extract

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Thoroughly grease and flour Bundt pan.
02 - Whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl.
03 - Beat softened butter and brown sugar until light and fluffy, about 2 to 3 minutes.
04 - Add molasses, mixing briefly, then beat in eggs one at a time until combined.
05 - Alternate adding dry ingredient mixture and buttermilk to butter mixture, beginning and ending with dry ingredients; mix just until blended.
06 - Pour batter into prepared pan, smooth top, and bake for 45 to 55 minutes or until a toothpick inserted comes out with a few moist crumbs.
07 - Allow cake to cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
08 - Whisk powdered sugar, milk or cream, and vanilla extract until smooth and pourable; drizzle over cooled cake.

# Additional Notes:

01 - For best texture, avoid overmixing when combining wet and dry ingredients.

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