Description
This classic gingerbread cake has the perfect balance of warm spices and sweet molasses. A slight hit of bourbon in the cake and glaze make this cake a party all its own!
Ingredients
Scale
For the cake:
- 2 2/3 cup flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 4 teaspoons ground ginger
- 3 1/2 teaspoons ground cinnamon
- 2 teaspoons allspice
- 3/4 teaspoon cloves
- 1/2 teaspoon salt
- 2/3 cup sour cream
- 1/2 cup molasses
- 2/3 cup vegetable or canola oil
- 1 1/2 teaspoons vanilla
- 3 eggs
- 2/3 cup brown sugar
- 1/4 cup bourbon
For the glaze
- 1 cup powder sugar
- 3 tablespoons bourbon
- 1 tablespoon milk
Instructions
- Preheat the oven to 325 degrees and spray a 9 cup bunt pan with oil.
- In a medium bowl, whisk the flour, baking powder, baking soda, ginger, cinnamon, allspice, cloves, and salt together.
- Whisk the sour cream, molasses, oil, vanilla, eggs, brown sugar, and bourbon together in a large bowl.
- Slowly add the dry ingredients to the wet and stir until the flour mixture has been fully incorporated.
- Dust the bundt pan with a bit of cocoa powder (or flour) and fill the pan with the cake batter.
- Bake for 40-45 minutes or until a knife comes out clean.
- Let cool for 5-10 minutes, and then flip the pan to remove the cake and let it finish cooling on a cooling rack.
- Make the glaze by combining the powdered sugar, bourbon, and milk in a bowl and stir until no clumps are left.
- Pour the glaze over the cake and serve!
Notes
- Fully whisk the wet ingredients so that the sour cream gets fully incorporated. This will ensure an even texture to the cake.
- Spray your bundt pan with oil and then dust with cocoa powder. This will ensure that it comes out clean and doesn't leave any white flour marks.
- If you want to omit the bourbon, leave it out of the cake, substitute milk for bourbon, and add 2 teaspoons vanilla in the glaze.
