Description
A beautifully marbled gingerbread and vanilla bundt cake topped with a bright, citrusy orange glaze that adds sweetness and shine to every slice.
Ingredients
Scale
- 3 cups all purpose flour
- 1 and 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1/2 cup molasses
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons orange juice
- 1 and 1/4 cups powdered sugar
- 1 teaspoon orange zest
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease a bundt pan well.
- Cream butter and sugar until fluffy, then add eggs one at a time. Mix in milk and divide batter into two bowls.
- Add vanilla to one bowl. Add molasses, ginger, cinnamon, nutmeg and baking soda to the second bowl.
- Ensure the bundt pan is fully greased to prevent sticking.
- Spoon alternating layers of gingerbread and vanilla batter into the pan and swirl gently.
- Bake for 50 to 55 minutes or until a toothpick comes out clean.
- Whisk powdered sugar, orange juice and orange zest to make the glaze. Cool cake fully before glazing.
Notes
- Use room temperature ingredients for the smoothest batter.
- Tap the bundt pan gently to remove air pockets.
- If the glaze is too thick, add a small splash of orange juice.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 36g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: gingerbread bundt cake, vanilla marble cake, holiday bundt cake, orange glaze cake