Gingerbread Bundt Cakes

This post has been sponsored by McCormick®. All thoughts and opinions are my own. 

If you’re looking for the perfect holiday dessert to serve, look no further than today’s gingerbread bundt cakes! Made with a variety of spices from McCormick, they are as delicious as they are beautiful! 

Gingerbread Bundt Cakes

Sweet and moderately spicy gingerbread bundt cakes, individually baked and finished with a light and creamy vanilla glaze. A classic, yet festive cake made with premium ingredients for all your holiday gatherings!

McCormick Spices

These bundt cakes are made with a selection of quality spices from McCormick, including McCormick® Ginger, McCormick® Cinnamon, McCormick® Nutmeg, McCormick® Pure Vanilla Extract and McCormick® Black Pepper. Blending with the rest of the cake ingredients and unsulphured molasses results in the ultimate gingerbread cake recipe that’s moist and packed with flavor!

I enjoyed using McCormick brand spices in this recipe because their products are naturally sourced and non-GMO. Safeway carries a wonderful selection of the McCormick line, which is where I picked mine up!

Find McCormick products easily while browsing Safeway’s app or shopping in store! And once you have the McCormick spices on hand, you’ll be ready to make this seasonal favorite!

Gingerbread flavor

Warm, spicy, rich, and bold from the smoky molasses and McCormick spices, this gingerbread is everything a holiday cake should be and more! The ground ginger and black pepper give the cakes a subtle bite that’s smoothed out with the creamy vanilla glaze!

Gingerbread texture

There is 3/4 cups of dark unsulphered molasses in this recipe, so the texture of the cake is soft, moist, and slightly dense when baked.

How to make Gingerbread Bundt Cakes

With the busy holiday season upon us, you’ll appreciate how easy and quick these bundt cakes are to make! First, you’ll need a bundt pan with individual cavities, the spices, and molasses. Simply mix the wet ingredients and incorporate into the dry, and your batter will be ready for baking in a pinch!

The glaze is just as easy, and since this recipe makes 10 individual-sized bundt cakes, it’s a good option for serving a holiday crowd! You can also make one large bundt cake with this recipe.

Warm spices from McCormick bring out the best in this gingerbread, and I can’t think of a sweeter dessert to serve for your upcoming festivities!

Gingerbread Bundt Cakes

• Author: Posh Little Designs
• Category: Baking
• Method: Bundt Cakes
• Cuisine: Dessert

Print

Pin

---

Description

Sweet and spicy gingerbread bundt cakes topped with a creamy vanilla bean glaze for the holiday season.

---

Scale 1x2x3x

Ingredients

For the Gingerbread Bundt Cakes:

1/2 Cup vegan butter (or regular butter if no dairy allergy)

1/2 Cup raw sugar

1 egg

3/4 cups Molasses

1 tsp McCormick® Pure Vanilla Extract

2.5 cups flour

2 tsp baking powder

1/2 tsp salt

2 tsp McCormick® Ginger

1 tsp McCormick® Cinnamon

1/2 tsp McCormick® Nutmeg

1/4 tsp McCormick® Ground Cloves

1/4 tsp McCormick® Black Pepper

1 cup hot water

For the Vanilla Glaze:

2 cups icing sugar

1.5 tsp McCormick® Pure Vanilla Extract

2 tbsp warm water

---

Instructions

For the Gingerbread Bundt Cakes:

Preheat oven to 350.

Pour the flour and baking powder, into a glass bowl, then add salt and McCormick® Ginger, Cinnamon, Nutmeg, Ground Cloves and Black Pepper.

Stir until combined.

Place the butter and sugar in a mixing bowl, and mix on medium-low until light and fluffy.

Pour in the egg, molasses, and McCormick® Vanilla Extract and mix on medium-low until well combined.

Pour 1/3 of dry flour and spice mix into the wet molasses mix.

Then pour in 1/3 of the hot water and mix on medium-low until blended.

Pour in the remaining flour and water by alternating in thirds until batter is fully combined.

Spray the bundt cake pan cavities with nonstick cooking spray until well coated. Complete this step right before pouring the batter into the cavities, to ensure that the bundt cakes properly release from the pan.

Use 1/4 measuring cup to scoop batter into bundt cake cavities.

Fill each cavity 3/4 of the way full.

Bake bundt cakes in the oven for 16 minutes. 

Check the bundt cakes right at 16 minutes by placing a toothpick in the center of each. When it comes out clean, they’re done! 

Transfer to a cooling rack immediately. 

Allow the bundt pan to cool for at least 10 minutes, then flip upside down. The bundt cakes should release from the pan cleanly.

Allow to fully cool before glazing.

For the Vanilla Glaze:

Once the bundt cakes have cooled, pour icing sugar into a glass bowl. 

Pour in McCormick Pure Vanilla Extract and 1 tbsp of water. 

Stir until well combined. If the glaze is still too thick, pour in half of the second tbsp of water stirring until combined. Add the remaining water if necessary, and a few extra drops at a time to reach the desired consistency.

When ready, the glaze should still be slightly thick but run off the spoon.

The glaze will harden when not in use, so spoon over the tops of the cooled bundt cakes immediately.

Store the glazed bundt cakes in a container until ready to serve.

Enjoy!

---

Keywords: Baking, dessert, bundt cakes, gingerbread, vanilla, glaze, holiday

The white vanilla glaze drizzled on top of the gingerbread bundt cakes provides appealing contrast both visually and flavorfully.

No extra fuss or decorating necessary; once glazed, the bundt cakes are ready to display or serve.

Gingerbread Bundt Cake baking tips

Consider my tips below to ensure that your Gingerbread Bundt Cakes are a crowd pleaser this holiday season!

• Evenly grease the bundt cake pan just before pouring in the batter. Avocado Oil or cooking spray preferred.
• Only fill the cavities or cake pan 3/4 of the way full. This gives the cake room to expand while baking.
• Bundt cakes should be evenly cooked before removing from the oven. Test at the time marker with a toothpick. It should come out clean when the cakes are done.
• Allow the bundt cakes to cool for at least 10 minutes before removing them from the pan. If the bundt cakes are too hot, they can break and lose their shape.
• Gently flip the pan onto a solid surface to remove the cakes. They should come out clean and hold their form.
• Glaze the cakes no more than 2 hours before serving for the ultimate taste and flavor.

Dust the tops of the bundt cakes with McCormick nutmeg or cinnamon for a flavorful finish! Then, serve the cakes on dessert plates and enjoy alongside your favorite holiday beverage!

Share this gingerbread with loved ones for a festive treat they won’t soon forget!!

This post titled Gingerbread Bundt Cakes was seen first on Posh Little Designs. All Rights Reserved. 2019.