There is something magical about the smell of spices on a cold winter day. This Gingerbread Olive Oil Cake will make your whole house smell like the holidays. It is the perfect treat for a cozy snowy afternoon with your family.
You will love how simple and rewarding this recipe feels right now. It delivers a deep, warm flavor that everyone will enjoy. Let’s bring some holiday cheer into your kitchen today with this easy bake.
Why You Will Love This Gingerbread Olive Oil Cake
This cake is a total winner for busy holiday schedules. Using olive oil instead of butter makes it incredibly moist and tender. It stays fresh for days, making it great for gifting or prep.
The combination of molasses and ginger creates a nostalgic, warm hug in every bite. It is fancy enough for a party but simple enough for a Tuesday. Your guests will think you spent hours in the kitchen.
It is also a budget-friendly way to feed a large group. Most of these ingredients are likely already in your pantry. You can whip this up without a stressful trip to the store.
Simple Cooking Steps
Making a Bundt cake might seem intimidating, but I promise you can do this. This method is straightforward and uses simple pantry staples. You do not even need a heavy stand mixer for this recipe.
A simple whisk and two bowls are all you truly need. We use a special boiling water trick to make the batter smooth. This ensures your cake is light and perfectly spiced every single time.
Ingredients You Will Need
Fresh spices and high-quality olive oil make all the difference here. These simple ingredients come together to create a very sophisticated flavor profile.
- 3 cups all-purpose flour
- 1.5 teaspoons baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon sea salt
- 2 teaspoons ground ginger
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground cloves
- 0.25 teaspoon ground nutmeg
- 3 large eggs
- 1 cup granulated sugar
- 1 cup dark molasses
- 1 cup extra virgin olive oil
- 1 cup boiling water
- 2 tablespoons powdered sugar for dusting
Step-by-Step Directions
- Preheat the oven to 175°C (350°F). Thoroughly grease and flour a 10-cup capacity Bundt pan.
- Sift together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg in a medium mixing bowl.
- In a separate large bowl, whisk the eggs and granulated sugar until the mixture is pale and well-aerated.
- Slowly whisk in the molasses and extra virgin olive oil until fully emulsified and smooth.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined to avoid gluten over-development.
- Carefully pour the boiling water into the batter, whisking constantly until the batter is thin and homogeneous.
- Transfer the batter to the prepared Bundt pan, ensuring even distribution.
- Bake for 50 to 60 minutes, or until a cake tester inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a wire cooling rack.
- Cool completely to room temperature before dusting with powdered sugar and serving.
Best Ways to Enjoy It
Serve a thick slice of this cake with a dollop of whipped cream. It is also wonderful with a side of tart lemon curd. The citrus really brightens the deep molasses notes beautifully.
For a cozy night in, pair it with a hot cup of tea. It is the ultimate comfort food dessert for a cold winter evening. Set the mood with some holiday music and enjoy every bite.
Keep It Fresh
You can store this cake at room temperature for up to three days. Wrap it tightly in plastic wrap to keep it moist and soft. It actually tastes even better the second day as flavors meld.
If you want to keep it longer, store it in the fridge. You can also freeze individual slices for a quick sweet treat later. Just thaw at room temperature for an hour before eating.
Tips for Best Results
- Grease every nook and cranny of your Bundt pan very carefully.
- Use a mild extra virgin olive oil for a subtle, fruity finish.
- Do not overmix the batter once you add the flour.
- Be very careful when whisking in the boiling water to avoid splashes.
- For a festive look, add fresh cranberries around the base of the cake.
- Wait for the cake to be fully cool before dusting with sugar.
- Check the cake at 50 minutes to ensure it does not overbake.
Ways to Switch It Up
- Add one tablespoon of orange zest for a bright, citrusy twist.
- Fold in half a cup of chopped pecans for a nice crunch.
- Use a gluten-free 1-to-1 flour blend for a gluten-friendly version.
- Swap the powdered sugar for a simple vanilla glaze if preferred.
Common Questions
Will the cake taste like salad dressing?
Not at all! The olive oil provides a rich, silky texture without a strong savory taste. It complements the warm spices and dark molasses perfectly.
Can I make this ahead of time?
Yes, this is a fantastic make-ahead dessert for holiday parties. In fact, the flavor deepens and the texture improves after 24 hours. Just wait to dust with sugar until serving.
What if I don’t have a Bundt pan?
You can use two loaf pans instead of one large Bundt pan. Just keep an eye on the baking time as it may be shorter. They should still be golden and delicious.
I hope this cozy cake brings a little extra warmth to your winter. It is such a joy to share these simple moments with family. Happy baking!
— Lid ia
Gingerbread Olive Oil Spiced Bundt Cake
Ingredients
- 3 cups all -purpose flour
- 1.5 teaspoons baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon sea salt
- 2 teaspoons ground ginger
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground cloves
- 0.25 teaspoon ground nutmeg
- 3 large egg s
- 1 cup granulated sugar
- 1 cup dark molasses
- 1 cup extra virgin olive oil
- 1 cup boiling water
- 2 tablespoons powdered sugar for dusting
Instructions
- Preheat the oven to 175°C (350°F). Thoroughly grease and flour a 10-cup capacity Bundt pan.
- Sift together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg in a medium mixing bowl.
- In a separate large bowl, whisk the eggs and granulated sugar until the mixture is pale and well-aerated.
- Slowly whisk in the molasses and extra virgin olive oil until fully emulsified and smooth.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined to avoid gluten over-development.
- Carefully pour the boiling water into the batter, whisking constantly until the batter is thin and homogeneous.
- Transfer the batter to the prepared Bundt pan, ensuring even distribution.
- Bake for 50 to 60 minutes, or until a cake tester inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a wire cooling rack.
- Cool completely to room temperature before dusting with powdered sugar and serving.
