Ginger Spice Bundt Cake

This lovely and light ginger spice cake is served with a warm brown sugar sauce. A delicious dessert for the holidays or cooler weather months.

There is nothing nicer than baking with warm spices to really channel all the warmth of the holiday season in food :) This Ginger Spice Bundt Cake is all that, as well as easy and delicious, too!

Filled with ginger and spices and served with a warm, brown sugar sauce, this is a perfect holiday sweet treat.

Ingredients and substitutions

Buttermilk – real buttermilk is always best, but if you don’t have buttermilk on hand, make your own by stirring 1 Tablespoon of lemon juice or white vinegar into regular milk (higher fat milk is better).

Ginger Paste – this is the ginger paste that you find in the produce section of the grocery store, either in little jars or in tubes. In place of ginger paste, you can use 1 teaspoon freshly grated ginger.

Cake and Pastry Flour – for best cake texture, start with cake and pastry flour. If you don’t have cake and pastry flour on hand, use all purpose flour, replacing 1/4 cup of the all purpose flour with cornstarch and whisking together well.

Making ahead, storing and freezing

Both the cake and/or the sauce can be made up to 24 hours ahead. Store the cake covered on the counter and keep the sauce in the fridge, then re-warm to serve. This cake will also freeze well.

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Get the Recipe: Ginger Spice Bundt Cake

Lovely and light ginger spice cake served with a warm brown sugar sauce. Add a dollop of whipped cream or ice cream to the plate as well, if you like!

5 stars from 7 ratings

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Prep Time: 20 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr 5 minutes mins

Yield: 12 servings

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Ingredients

Ginger Spice Cake:

• 1 cup buttermilk, at room temperature DIVIDED
• 2 large eggs, at room temperature
• 1 large egg white, at room temperature
• 1-2 teaspoon ginger paste, *see notes
• 1 1/2 teaspoon vanilla
• 2 3/4 cups cake and pastry flour, whisked **see notes
• 1 2/3 cups white granulated sugar
• 2 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 1/2 teaspoon ground ginger
• 1 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 1/4 teaspoon salt, less if using salted butter
• 3/4 cup unsalted butter, at room temperature

Brown Sugar Sauce:

• 2/3 cup packed light brown sugar
• 1/4 cup unsalted butter
• 1/4 cup whipping cream
• 1 Tablespoon brandy or rum, or 1 tsp vanilla
• Pinch salt

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Instructions

 

• Preheat oven to 350F. (regular bake setting/not fan assisted). Grease a 10-inch bundt pan and set aside.
• In a small bowl, whisk together 3/4 cup of the buttermilk, eggs, egg white, ginger paste and vanilla. Set aside.
• In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, mix together the flour, white sugar, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves and salt at low speed until combined. Add the butter and the remaining 1/4 cup buttermilk. Mix on low at first, then gradually increase speed to medium-high and beat for about 2 minutes. Add the egg/buttermilk mixture in 3 additions, beating for about 30 seconds between each addition.
• Pour batter into prepared bundt pan. Swirl batter with a knife to remove any air bubble, then smooth the top. Bake in preheated oven until tester inserted in the centre comes out clean, about 40 minutes.
• Remove from oven and let cool in pan for 10 minutes. Loosen cake from edges of pan, then place a large plate overtop of pan and invert cake onto plate. Let cool completely. (Can be covered at this point and left to stand at room temperature for up to 24 hours).
• For the brown sugar sauce: In a small saucepan over medium heat, add the brown sugar, butter and cream. Stir to combine, then bring to a boil, stirring. Boil until the sugar is dissolved, about 2 minutes. Stir in the brandy, rum or vanilla and a pinch of salt. (Can be made up to 24 hours ahead, refrigerated and re-warmed to serve).
• To serve: Pour warm brown sugar sauce over slices of cake. Serve with a dollop of whipped cream, creme fraiche or vanilla ice cream, if you like.

Notes

*The ginger paste I used here is the ginger in the tube that you can usually find in the produce section of grocery stores. Use 1 tsp for a more gentle ginger flavour or 2 tsp if you love ginger. Alternately, use 1 tsp or so of freshly grated ginger.

**Whisk a bowl of cake flour well first, then measure by spooning and levelling. If you don’t have cake flour, you can substitute all-purpose, as follows: Measure out 2 3/4 cups all-purpose flour. Remove 1/4 cup of the all-purpose flour and replace it with that same amount of cornstarch. Whisk together before using.

Be sure to read the notes above this Recipe Card, for more tips, options, substitutions and variations for this recipe!

Cuisine: American, Canadian

Course: Dessert

Author: Jennifer Maloney

Serving: 1serving, Calories: 339kcal, Carbohydrates: 62g, Protein: 5g, Fat: 19g, Saturated Fat: 11g, Cholesterol: 76mg, Sodium: 146mg, Potassium: 203mg, Sugar: 40g, Vitamin A: 620IU, Calcium: 97mg, Iron: 0.6mg

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