The countdown has already begun. Every day it seems one of my littles asks how many days ’til Christmas, and I have to say, I’m excited as each day brings us closer as well. Between working from home and traveling for work it’s not always convenient to do everything that we want to for the holidays. And every year my children see gingerbread house kits lining the shelves at all the stores.
I was stoked to find this gingerbread bunt pan! Not only does it let us decorate and have all the fun of a gingerbread house, but it’s such a time saver for me and I don’t have to worry about the pieces stacking together right. This gingerbread bundt cake really has become a highlight of our season, and a new tradition. Plus, it tastes great!
Use it as table decor for a holiday party or cut into it for a delicious treat! Plus, it’s such a great idea to include this activity into your advent calendar!
Gingerbread Bundt Cake
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 2 teaspoons ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon allspice
- ⅛ teaspoon freshly grated nutmeg
- ½ cup molasses
- ½ cup brewed coffee
- 1¼ cups unsalted butter, at room temperature
- 1¼ cups light brown sugar
- 3 eggs + 2 egg yolks, at room temperature
1. Preheat oven to 350 degrees F. Grease and flour a 10-cup Bundt pan; set aside.
2. In a medium bowl, sift together the flour, baking powder, salt, baking soda, ginger, cinnamon, allspice and nutmeg.
3. In a small bowl, whisk together the molasses and the brewed coffee.
4. Cream the butter in a large bowl with an electric mixer on medium speed until smooth and creamy. Add the brown sugar and beat until light and fluffy, about 3 minutes. Beat in the eggs and yolks, adding one at a time and scraping down the bowl intermittently. Reduce the mixer speed to low and add the flour and coffee mixture alternately, beginning and ending with the flour, mixing until smooth. Using a rubber spatula, give the batter a final stir to ensure all of the ingredients are thoroughly combined.
5. Pour the batter into the prepared pan and smooth the top with a rubber spatula. Gently drop the pan onto the counter two times to remove any air pockets. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn the cake out onto a wire rack and allow to cool completely.
Once your bundt cake is completely cooled, gather items for decorating! We used colored frosting in piping bottles and the Wilson Desserts Decorator Pro, a variety of candies, edible glitter, and powdered sugar! Let your imagination go wild and just have fun with it… we had a blast and love our new Gingerbread Bundt Cake tradition!