Chocolate Gingerbread Bundt Cake with Cookie Butter Glaze

Chocolate Gingerbread Bundt Cake with Cookie Butter Glaze is an elegant holiday cake bursting with flavor. You've got chocolate, you've got gingerbread and spices and that delectable Cookie Butter Glaze is truly incredible!

Course Dessert

Cuisine American

Keyword easy cake recipes, easy chocolate recipes

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 687kcal

Author Nicole Cook

Equipment

Ingredients

The Cake:

5 cups all purpose flour
⅔ cup unsweetened cocoa powder
2 tablespoons ground ginger
1 ½ teaspoons ground nutmeg
1 ½ teaspoons ground cloves
2 teaspoons ground cinnamon
4 teaspoons baking powder
2 teaspoons baking soda
1 cup butter softened
1 cup brown sugar
2 cups molasses
2 teaspoons Vanilla Extract
2 eggs
2 cups hot water

The Glaze:

2 ½ cups powdered sugar
3 tablespoons milk
1 teaspoon LorAnn's Cookie Butter Bakery Emulsion

Instructions

For Cake:

Preheat oven to 350°F. Grease and flour your bundt cake pan.
In a mixing bowl, combine the flour, cocoa powder, ginger, nutmeg, cloves, cinnamon, baking powder and baking soda. Whisk well.
In another mixing bowl, combine the butter, brown sugar, molasses, and vanilla extract. Cream everything together using an electric mixer until well blended. Add the eggs and continue mixing until combined.
Begin adding the dry ingredients, alternating with the hot water, stirring by hand just until mixed.
Pour the batter into your prepared bundt pan.
Bake at 350°F for 50-60 minutes or until a knife inserted comes out clean.
Cool in pan about 10 minutes and then turn out onto a wire rack to cool completely.

For Glaze:

Whisk together the powdered sugar, milk and bakery emulsion until smooth.
Slowly pour over cooled cake.

Nutrition