Gingerbread Bundt Cakes
Ingredients
butter, vegetable oil, sugar, milk, molasses
Preparation
1
Preheat oven to 350 degrees. Grease and flour your variety cakelet pan. Tap out the excess flour into the trash.
2
In a large mixing bowl, add in butter, vegetable oil, brown sugar, and granulated sugar. Mix on medium until light and fluffy. It will take about 2 minutes to come together and cream.
3
Add in the molasses and mix until combined.
4
Add in the vanilla and the eggs one at a time. Once the first egg is completely incorporated, add in the second egg.
5
In a separate bowl, sift the ginger, cinnamon, nutmeg, clove, baking soda, baking powder, and cake flour.
6
Add a third of the flour and mix on low until combined.
7
Add half of the buttermilk into the batter and mix until combined. Repeat with another third of flour, buttermilk, and then a third of flour again. At this point, all of the flour and buttermilk should be incorporated.
8
Scoop batter into the 6 cake cavities and give it a tap on the counter. Place into the oven for 28 to 30 minutes or until done. To check to see if the cakes are done, place a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs on it, it's done. If it has raw batter, it still needs a few minutes.
9
Let the cakes cool in the pans for about 15 - 20 minutes. Turn the cakes out onto a clean counter. If need be, give it a few taps on the counter to get them out.
10
Place on the cooling rack and let the cakes cool completely before adding the ganache.
11
Ganache
12
In a microwave-safe bowl, add in the white chocolate chips and heavy cream.
13
Microwave for 30 seconds. Stir to combine.
14
Microwave for another 30 seconds and stir again. Give it a good stir to incorporate the heavy cream. It can take a minute of stirring or more to get the ganache to come together.
15
If there are still a few lumps, microwave for 20 more seconds and stir until lumps are gone.
16
Pour the warm ganache on top of the cooled cakes. I spooned it out by the tablespoon so I had more control of the ganche to make sure I got everything covered that I wanted.
17
Add some festive sprinkles on the tops of the cakes while the ganache is still warm and dripping.
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About
Gingerbread Bundt Cakes - the perfect little cakes for Christmas, They're full of molasses , spices, and the perfect gingerbread flavor! Top the little cakes with a white chocolate ganache and sprinkles for the finishing touch.
Added:
Friday, December 23, 2016 - 12:49pm
