Chocolate Gingerbread Bundt Cake with Cream Cheese Frosting

If you want to add more lacto ovo vegetarian recipes to your recipe box, Chocolate Gingerbread Bundt Cake with Cream Cheese Frosting might be a recipe you should try. This side dish has 384 calories, 4g of protein, and 19g of fat per serving. This recipe serves 12 and costs 65 cents per serving. 2668 people found this recipe to be scrumptious and satisfying. It can be enjoyed any time, but it is especially good for Christmas. From preparation to the plate, this recipe takes about 45 minutes. This recipe from Sallys Baking Addiction requires ground cloves, coarse salt, confectioners' sugar, and vanillan extract. Taking all factors into account, this recipe earns a spoonacular score of 29%, which is not so awesome. Try Gingerbread Bundt Cake with Cream Cheese Icing, Pumpkin Bundt Cake with Cream Cheese Frosting, and Banana Bundt Cake {with cream cheese frosting} for similar recipes.

Servings: 12

 

Ingredients:

3/4 teaspoon baking soda

1/2 teaspoon coarse salt

2-3 cups (240-360g) confectioners' (powdered) sugar

4 oz (112g) cream cheese, softened to room temperature

3/4 cup (150g) packed dark brown sugar

1/2 cup (156g) dark molasses

2 large eggs

1 cup (125g) all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

2 teaspoons ground ginger

2-4 Tablespoons milk

1/4 teaspoon nutmeg

1/4 cup (60g) unsalted butter, softened to room temperature

1/2 cup (42g) unsweetened cocoa powder, plus more for dusting

1 teaspoon vanilla extract

1/2 cup (120ml) vegetable oil

1/4 cup (60ml) whole milk or buttermilk

Equipment:

kugelhopf pan

sauce pan

oven

bowl

whisk

hand mixer

toothpicks

wire rack

frying pan

Cooking instruction summary:

Preheat oven to 325F. Spray a 9-inch bundt pan with nonstick spray. Dust with cocoa powder and tap out excess. Set aside.Over medium-low heat, melt together the oil, molasses, brown sugar, and 1/4 cup water in a medium saucepan until all of the brown sugar has dissolved. Transfer to a large bowl and allow to cool for 5 minutes. Whisk the eggs and milk into the molasses mixture after it has cooled (to avoid heating and scrambling the eggs). Set aside.Sift together flour, cocoa powder, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg into a medium bowl. Gently fold the flour mixture into the molasses mixture until just combined. There will be lumps remaining. Pour batter into prepared pan and bake for about 30 minutes until cake is pulling away from the sides and a toothpick inserted in the middle comes out clean. Allow cake to cool completely in the pan on a wire rack.As the cake cools, make your frosting. In a large bowl, beat the butter and cream cheese with an electric mixer until creamy. Gradually add the confectioners sugar. Add the vanilla and the milk, 1 tablespoon at a time until you've reached the desired thickness. Add a little more sugar or milk if necessary to achieve a spreadable frosting.Invert cake onto a cake stand or a large serving platter. Frost cake immediately before serving and drizzle with chocolate sauce (optional).Cake remains fresh for up to 4 days stored in the refrigerator.

 

Step by step:


1. Preheat oven to 325F. Spray a 9-inch bundt pan with nonstick spray. Dust with cocoa powder and tap out excess. Set aside.Over medium-low heat, melt together the oil, molasses, brown sugar, and 1/4 cup water in a medium saucepan until all of the brown sugar has dissolved.

2. Transfer to a large bowl and allow to cool for 5 minutes.

3. Whisk the eggs and milk into the molasses mixture after it has cooled (to avoid heating and scrambling the eggs). Set aside.Sift together flour, cocoa powder, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg into a medium bowl. Gently fold the flour mixture into the molasses mixture until just combined. There will be lumps remaining.

4. Pour batter into prepared pan and bake for about 30 minutes until cake is pulling away from the sides and a toothpick inserted in the middle comes out clean. Allow cake to cool completely in the pan on a wire rack.As the cake cools, make your frosting. In a large bowl, beat the butter and cream cheese with an electric mixer until creamy. Gradually add the confectioners sugar.

5. Add the vanilla and the milk, 1 tablespoon at a time until you've reached the desired thickness.

6. Add a little more sugar or milk if necessary to achieve a spreadable frosting.Invert cake onto a cake stand or a large serving platter. Frost cake immediately before serving and drizzle with chocolate sauce (optional).Cake remains fresh for up to 4 days stored in the refrigerator.


Nutrition Information:

Quickview
382k Calories
3g Protein
18g Total Fat
53g Carbs
1% Health Score
Limit These
Calories
382k
19%

Fat
18g
29%

  Saturated Fat
13g
83%

Carbohydrates
53g
18%

  Sugar
42g
47%

Cholesterol
52mg
18%

Sodium
220mg
10%

Caffeine
8mg
3%

Get Enough Of These
Protein
3g
7%

Manganese
0.58mg
29%

Selenium
9µg
14%

Magnesium
56mg
14%

Copper
0.23mg
12%

Iron
1mg
11%

Potassium
313mg
9%

Phosphorus
76mg
8%

Vitamin B2
0.13mg
8%

Calcium
69mg
7%

Vitamin B1
0.1mg
7%

Folate
25µg
6%

Fiber
1g
6%

Vitamin B6
0.12mg
6%

Vitamin A
308IU
6%

Vitamin B3
0.89mg
4%

Vitamin E
0.63mg
4%

Vitamin B5
0.39mg
4%

Zinc
0.56mg
4%

Vitamin K
3µg
3%

Vitamin D
0.4µg
3%

Vitamin B12
0.14µg
2%

covered percent of daily need
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