Gingerbread Bundt Cake

In a medium-size bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and ground cloves.

Mix Dry Ingredients

Step 1

In a large bowl with a handheld electric whisk, beat the softened butter with both sugars for 3-5 minutes.

Beat Butter & Sugars

Step 2

When the mixture is fluffy, add the molasses and mix to combine. Scrape down the sides to ensure you get every nook and cranny.

Add Molasses

Step 3

Add the eggs one at a time, scraping down the bowl after each new egg is added. It is important to take your time when incorporating the eggs

Add Eggs to Wet Mixture

Step 4

In a small bowl, whisk together the sour cream, whole milk, and vanilla extract.

Mix Wet Ingredients

Step 5

Add half of the dry ingredients mixture to the butter, egg, and sugar mixture. Use a spatula to gently fold it in.

Mix

Step 6

Add the milk mixture—again, gently folding in. Then, finally, add the remaining flour mixture.

Mix

Step 7

Bake the gingerbread bundt cake for 40-50 minutes until, when you gently press the center of the cake, it bounces back.

Bake

Step 8

Brown the butter, then, whisk in the powdered sugar. Add the heavy cream, one tablespoon at a time, until you reach your desired consistency. I like a thick but pourable texture.

Make the Glaze

Step 9

Either pour the glaze from the pot carefully or use a spoon to drizzle the glaze on top of the bundt cake.

Frost

Step 10

Enjoy!