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“Gingerbread Castle Bundt Cake”

Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
Servings: 8 -10 servings


  • 2 3/4 cups flour cake flour is best but all purpose works too
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup sugar
  • 2/3 cup brown sugar
  • 1 cup butter softened
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 1/4 cups milk


  • Preheat the oven to 325 F. Grease and lightly flour the gingerbread pan.
  • In a medium bowl, sift together the flour, spices, salt and baking powder, incorporate well and set aside.
  • In a separate mixing bowl, combine the sugar, brown sugar and butter and beat for 3 minutes until light and creamy, scraping the bowl often.
  • Add the eggs one at a time, beating well after each addition. Blend in vanilla.
  • Reduce mixer speed to low and add flour mixture alternating with the milk just until fully incorporated.
  • Pour the batter into the prepared pan, spreading it slightly higher on the edges, and give the mold a few taps on the counter to remove air bubbles.
  • Place pan on a baking sheet and bake for approximately 55 minutes, until a toothpick inserted in the center comes out clean.
  • Cool for a few minutes and then invert onto a cooling rack and cool completely. Dust with powdered sugar or decorate with frosting and candles!