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:

Equipment:

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:

covered percent of daily need