Preparation
Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup bundt pan, or use a non-stick spray and lightly flour.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, allspice, and cardamom.
Mix Wet Ingredients: In a separate bowl, whisk together milk, brown sugar, eggs, melted butter, coconut oil, vanilla, and molasses until smooth.
Combine: Gradually fold dry ingredients into wet ingredients until just combined. Do not overmix.
Bake: Pour batter into prepared bundt pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Allow cake to cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
Finish (Optional): Dust with powdered sugar or drizzle your favorite glaze/frosting just before serving.
About the Recipe
Celebrate the holidays with this moist and aromatic gingerbread bundt cake, perfectly spiced with cinnamon, ginger, nutmeg, cloves, allspice, and cardamom. Sweetened with dark brown sugar and 3 tablespoons of molasses, and enriched with melted butter and coconut oil, this festive cake is ideal for Christmas, winter gatherings, or cozy holiday brunches. Serve dusted with powdered sugar or your favorite glaze for a stunning centerpiece.
Ingredients
3 ¾ cups all-purpose flour, fluffed, spooned, and leveled
2 ½ tsp baking powder
1 tsp baking soda
1 tsp coarse sea salt
3 tsp ground cinnamon
2 tsp ground ginger
½ tsp ground nutmeg
1 tsp ground cloves
1 Tbsp ground allspice
½ tsp ground cardamom
1 ½ cups whole milk, room temperature
1 ¾ cups dark brown sugar, lightly packed
4 large eggs
½ cup unsalted butter, melted
½ cup melted coconut oil (or vegetable oil)
1 Tbsp vanilla extract
3 Tbsp light or dark molasses