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Cozy Gingerbread Bundt Cake Recipe with Easy Salted Caramel Glaze

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A moist and warmly spiced gingerbread bundt cake topped with a luscious salted caramel glaze, perfect for cozy gatherings and holiday celebrations.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 1 ½ teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • ½ teaspoon salt
  • ¾ cup (170 g) unsalted butter, softened
  • 1 cup (200 g) packed brown sugar
  • 3 large eggs, room temperature
  • ½ cup (120 ml) molasses
  • 1 cup (240 ml) buttermilk (or milk + 1 tbsp vinegar)
  • 1 teaspoon vanilla extract
  • 1 cup (200 g) granulated sugar (for glaze)
  • 6 tablespoons (85 g) unsalted butter, cubed (for glaze)
  • ½ cup (120 ml) heavy cream, warmed (for glaze)
  • ½ teaspoon sea salt (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease bundt pan generously with butter or non-stick spray and dust lightly with flour. Set aside.
  2. In a medium bowl, sift together flour, baking soda, ground ginger, cinnamon, cloves, and salt. Set aside.
  3. Using a mixer, beat softened butter and brown sugar until light and fluffy, about 3 minutes.
  4. Beat in eggs one at a time until fully incorporated. Mix in molasses and vanilla extract until smooth.
  5. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with buttermilk, starting and ending with dry ingredients. Mix just until combined after each addition.
  6. Pour batter evenly into prepared bundt pan. Tap pan gently to release air bubbles.
  7. Bake for 50-60 minutes, checking at 50 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  8. Cool cake in pan for 15 minutes, then invert onto cooling rack and cool completely before glazing.
  9. To make glaze, melt granulated sugar in a small saucepan over medium heat, stirring constantly until amber-colored.
  10. Add cubed butter and whisk until melted. Slowly whisk in warmed heavy cream. Remove from heat and stir in sea salt. Let cool slightly until thick but pourable.
  11. Drizzle warm salted caramel glaze evenly over cooled cake, letting it cascade down ridges and pool at base. Optionally sprinkle flaky sea salt on top.
  12. Slice and serve with tea or coffee. Store leftovers covered at room temperature for up to 3 days or in fridge up to a week.

Notes

Use room temperature eggs and butter for best texture. Dust bundt pan with flour after greasing to prevent sticking. Stir caramel constantly to avoid burning. Let cake cool completely before glazing to prevent glaze from melting off. For gluten-free, substitute flour with 1-to-1 gluten-free blend. For dairy-free/vegan, use coconut oil, flax eggs, and coconut cream.

Nutrition

Keywords: gingerbread, bundt cake, salted caramel glaze, holiday dessert, cozy cake, spiced cake, easy baking

Find it online: https://blingbite.com/cozy-gingerbread-bundt-cake-recipe-with-easy-salted-caramel-glaze/