Gingerbread Bundt Cakes
These spicy gingerbread bundt cakes are the perfect Christmas cake. They're perfect to serve as individual desserts and topped with a white ganache.
Servings: 6 cakes
Ingredients
Cake
- ¼ cup unsalted butter room temperature
- ¼ cup vegetable oil
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- ½ cup molasses
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 1/4 cups cake flour
- 1/2 cup buttermilk
Ganache
- 1 cup white chocolate chips
- 1/4 cup heavy cream
- festive sprinkles
Instructions
Cakes
- Preheat oven to 350 degrees F. Grease and flour your cakelet pan. Tap out the excess flour into the trash.
- In a large mixing bowl, add in¼ cup unsalted butter, ¼ cup vegetable oil, ½ cup light brown sugar, and ¼ cup granulated sugar. Mix on medium until light and fluffy. It will take about 2 minutes to come together and cream.
- Add in the ½ cup molasses and mix until combined.
- Add in the 1 teaspoon vanilla extract and the 2 large eggs, one at a time. Once the first egg is completely incorporated, add in the second egg.
- In a separate bowl, sift the 2 teaspoons ground ginger, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1 teaspoon baking soda, 1 teaspoon baking powder, and 2 1/4 cups cake flour.
- Add a third of the flour and mix on low until combined.
- Add half of the buttermilk into the batter and mix until combined. Repeat with another third of flour, buttermilk, and then a third of flour again. At this point, all of the flour and buttermilk should be incorporated.
- Scoop batter into the 6 cake cavities and give it a tap on the counter. Place into the oven for 28 to 30 minutes or until done. To check to see if the cakes are done, place a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs on it, it's done. If it has raw batter, it still needs a few minutes.
- Let the cakes cool in the pans for about 15 - 20 minutes. Turn the cakes out onto a clean counter. If need be, give it a few taps on the counter to get them out.
- Place on the cooling rack and let the cakes cool completely before adding the ganache.
Ganache
- In a microwave-safe bowl, add in the 1 cup white chocolate chips and 1/4 cup heavy cream.
- Microwave for 30 seconds. Stir to combine.
- Microwave for another 30 seconds and stir again. Give it a good stir to incorporate the heavy cream. It can take a minute of stirring or more to get the ganache to come together.
- If there are still a few lumps, microwave for 20 more seconds and stir until lumps are gone.
- Pour the warm ganache on top of the cooled cakes. I spooned it out by the tablespoon so I had more control of the ganche to make sure I got everything covered that I wanted.
- Add some festive sprinkles on the tops of the cakes while the ganache is still warm and dripping.
Notes
Storage: Because of the ganache topping, you can only leave the cake out at room temperature for 2 days. For a longer life, store in the refrigerator for up to 5 days.
If you leave the ganache off the cake, store the cakes at room temperature for up to 5 days.
Nutrition
Calories: 749kcal | Carbohydrates: 103g | Protein: 10g | Fat: 33g | Saturated Fat: 21g | Cholesterol: 112mg | Sodium: 323mg | Potassium: 740mg | Fiber: 2g | Sugar: 66g | Vitamin A: 525IU | Vitamin C: 0.2mg | Calcium: 236mg | Iron: 2.8mg
