Let’s bake the best Orange Gingerbread Bundt Cake for this holiday. This holiday bundt cake is a perfect crowd-pleaser!
It is the best time to make your favorite spiced cake to enjoy with your friends and family, and I have the perfect Gingerbread Bundt Cake recipe for you and your family to relish.
I was not so fond of Gingerbread before until I made Gingerbread cookies a few years back.
Last year, I tried baking a Gingerbread Bundt cake for the holidays, and I adjusted the spices in the recipe a few times as I didn’t want a cake overpowering with spices. Finally, I made it. It was; perfectly spiced, moist with a few crumbs, and so delicious.
Now I am sharing our favorite Gingerbread Bundt Cake recipe with you guys so that; you can enjoy it with your family this season. This recipe tastes best when it’s baked a day or two ahead.
The Holidays get better when you are cooking or baking with spices and citrus. It brings an amazing aroma to our homes. I love adding citrus to flavor my baked goods. This time of the year, it has to be oranges or clementines. So I added some orange zest and juice to the gingerbread cake recipe.
How to make Orange Gingerbread Bundt Cake
This recipe is easy to put together with 2 bowls, a whisk, and a spatula. You could use one bowl and place the dry ingredients on a piece of parchment paper if you like. I do this most of the time; fewer dishes to wash. 😉
The recipe has the spices just like any other gingerbread recipe: ground ginger, cinnamon, and nutmeg. However, I did not add any cloves to this cake. If you prefer adding cloves, add about 1/4 teaspoon of ground cloves.
A gingerbread recipe is not complete without molasses. I couldn’t find any molasses where I live. So the closest I used is; black treacle. If you have molasses in hand, please use it instead.
I like adding buttermilk to some of my cake recipes as it makes the cake moist. Apart from this ingredient, adding brown sugar, black treacle, orange juice, and a little oil helps with the moisture.
If you are out of buttermilk, add 1/2 cup of plain yogurt and 1/2 cup of milk.
I used half of each white granulated sugar and soft brown sugar. You can use all brown instead.
All ingredients should be at room temperature. For best results, weigh the ingredients using a scale.
What can I use instead of Molasses or Black Treacle?
You could use honey, Maple syrup, golden syrup, or coconut treacle for this recipe if you cannot find any molasses or black treacle. Although, adding one of these will change the color, flavor, and texture a little.
How to store the cake?
Cover the cake with cling wrap and store it in an airtight container at room temperature for up to 4 days. You can also freeze the cake for up to 3 months. If freezing: cover the cake with cling wrap twice and place it in a freezer ziplock bag.
Ingredients
- 2 1/2 cups / 312g all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 1/2 Tablespoons ground ginger
- 1/2 Tablespoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup(1 stick)/ 113g unsalted butter melted
- 2 Tablespoons vegetable oil
- 3/4 cup / 175g granulated white sugar
- 3/4 cup / 175g soft brown sugar
- 1 Tablespoon orange zest
- 2 teaspoon vanilla extract
- 2 Tablespoons molasses/ black treacle
- 1/3 cup/ 78ml orange juice
- 4 large eggs
- 1 cup / 240ml buttermilk
- 2 Tablespoons powdered sugar/icing sugar for dusting
Instructions
- Start by greasing a 10-cup (10-inch) bundt pan liberally with butter and coat it with flour. Preheat the oven to 350F/170C.
- In a medium bowl: add the flour, salt, baking soda, baking powder, ground ginger, ground cinnamon, and nutmeg. Mix to combine.
- Next, in a large bowl: pour the melted butter, oil, sugars, orange zest, vanilla, and molasses, and whisk well to combine. Follow; by adding the orange juice, eggs and buttermilk. Keep mixing until all the wet ingredients are well combined.
- Lastly, add the dried ingredients to the wet. Mix until just combined. Avoid over-mixing the batter.
- Pour the batter into the prepared bundt pan and bake at 350F/170C for 35-40 minutes or until a skewer inserted in the center comes out clean.
- Remove the cake from the oven and let it cool for 10- 15 minutes in the pan. Using a butter knife/ small offset spatula: carefully loosen the edges. Slowly invert the cake onto a cooling rack and cool completely.
- Place it on a platter and dust it with powdered sugar/ icing sugar before serving. Serve it with a cup of coffee/tea.
Notes
Storing - Cover the cake with cling wrap and store it in an airtight container at room temperature for up to 4 days. You can also freeze the cake for up to 3 months. If freezing: cover the cake with cling wrap twice and place it in a freezer ziplock bag.
