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Slice of one bowl gingerbread bundt cake with melting butter

One‑Bowl Gingerbread Bundt Cake

Moist, old‑fashioned molasses gingerbread baked in a Bundt pan—stirred up in a single bowl for easy holiday baking.
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 12 slices
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 cups all‑purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup sugar
  • Optional: 1 tsp ground clove or nutmeg
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 cup unsalted butter softened
  • 3/4 cup Crosby’s Fancy Molasses
  • 1 large egg
  • 1 cup boiling water

Method
 

  1. Prep Pan – Grease a 10‑cup dark Bundt pan with shortening; preheat oven to 325 °F.
  2. Combine Dry – In a large heat‑safe bowl whisk flour, sugar, spices, baking soda, and salt.
  3. Add Wet – Drop in butter, molasses, and egg; beat 2 minutes by hand or with mixer on medium.
  4. Boiling Water – Pour in boiling water; beat another 2 minutes until batter is glossy.
  5. Bake – Pour batter into pan; bake 40 minutes, or until toothpick comes out clean.
  6. Cool 10 min – Set pan on rack 10 minutes; invert to release cake.
  7. Serve – Slice warm; top with butter, whipped cream, or lemon glaze.

Notes

Light Pan? Bake at 350 °F for 35–40 minutes.
Storage: Wrap cooled cake; keeps 4 days or freeze 2 months.
Flavor Twist: Replace half the water with hot coffee for a mocha‑ginger kick.