Chef notes
This cake has all the flavors of the holiday classic — gingerbread cookies — but in the form of a tender, spice filled Bundt cake! This cake will be the perfect centerpiece for your holiday table, thanks to its signature snowy white glaze. I love that you don’t have to fuss with multiple cake pans, trimming and layering, make this holiday dessert simple to execute. Plus, you can enjoy it for breakfast, brunch or, of course, dessert!
Technique Tip: Shake your buttermilk before you use it. For the glaze, you can use clear vanilla extract to ensure that it is perfectly snowy white. The glaze should be very thick and not pourable to create a snow cap look.
Swap Options: Can’t find cake flour? You can make your own by removing two tablespoons per cup of all-purpose flour and replacing it with two tablespoons of cornstarch.
Ingredients
- nonstick cooking spray, for greasing
- 3 cups cake flour (not self-rising)
- 2 teaspoons baking powder
- 1 teaspoon fine table salt
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1½ sticks (12 tablespoons) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 cup packed light brown sugar
- 1 teaspoon fine orange zest
- 2 teaspoons pure vanilla extract
- 1/2 cup molasses, such as Grandma's
- 1/4 cup neutral oil, such as canola
- 3 large eggs
- 2 large egg whites
- 2 tablespoons freshly squeezed orange juice
- 3/4 cup buttermilk
- 2 cups confectioners' sugar, sifted
- 1/2 teaspoon clear vanilla flavor
- 1 tablespoon neutral oil, such as canola
- water, as needed
- Christmas candies, such as red and green M&M's or sprinkles
- white chocolate curls
- crushed gingerbread cookies
- fresh pomegranate seeds
Preparation
1.Preheat the oven to 325 F and place a rack in the middle of the oven. Grease a 9- or 10- cup Bundt pan generously with nonstick spray, or butter it and lightly dust it with flour. Set aside.
2.In a large bowl, whisk together the flour, salt, baking powder, cinnamon, ginger, nutmeg, allspice and cloves. Set aside.
3.In a stand mixer fitted with paddle attachment, beat the butter, granulated sugar, light brown sugar, orange zest and vanilla until creamy. Add the molasses and oil and beat until light and fluffy, 2 to 3 mins.
4.Beat in the whole eggs and egg whites gradually on medium speed until incorporated.
5.Add the orange juice and buttermilk and mix on low speed, alternating with the dry ingredients in 3 batches, scraping down the sides of the bowl in between each addition.
6.Pour the batter into the prepared pan and bake for 50 to 55 minutes or until a toothpick comes out clean.
7.Let the cake cool in the pan for 10 to 15 minutes, then carefully flip it onto a wire rack to cool it completely, at least 1 hour.
8.Make the glaze: In a medium bowl, combine the confectioner’s sugar, vanilla and oil. Add water, 1 teaspoon at a time, until it is a very thick, not pourable glaze. Place the glaze into a piping bag or use a spoon to spread the glaze over the top of the cake. Gently tap the wire rack on the counter until the glaze begins to fall down the sides slightly.
9.Garnish with festive candies, white chocolate curls, crushed gingerbread cookies or fresh pomegranate seeds.
