Gingerbread Bundt Cake with Chocolate Glaze

(Disclosure: This post was sponsored by Skim Plus Milk. It’s a brand we love and the opinions and photographs are entirely my own. Thank you for supporting the brands that make The Naptime Chef possible.)

My daughter’s favorite holiday flavor is ginger. She loves all kinds of ginger flavored things including cookies, ice cream, whipped cream, and, of course, gingerbread. There is just no form of ginger she doesn’t love. For a recent celebration, I decided to make her a ginger dessert she wouldn’t forget: Gingerbread Bundt Cake with a Chocolate Glaze.

The bundt cake is perfect because it serves a crowd, which is exactly what we needed to do. If you don’t need to serve a crowd, you can also make this recipe in two loaf pans and glaze them. Give one away as a holiday gift, but be sure to save one for yourself!

One of the secrets that makes this cake so good is the addition of Skim Plus milk. It adds moisture to the cake, and I also use it in the glaze. I love using this milk because even though it is fat-free, it still has a creamy texture and flavor. It even has 37% more protein and 34% more calcium than whole milk. This means I don’t have to go out and buy full-fat milk just for baking! It is so nice to be able to us Skim Plus for our morning cereal and for making holiday treats, too.

This rich cake is extra moist and delicious and is bound to be a hit this holiday season.

Gingerbread Bundt Cake with Chocolate Glaze

Makes 1 full cake

3 cups unbleached all-purpose flour

2 tablespoons ground ginger

1 ½ teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon kosher salt

2 teaspoons baking soda

1 cup unsalted butter, room temperature

½ cup dark brown sugar

1 large egg

¾ cup molasses

1 cup Skim Plus milk

For the glaze:

1 cup confectioners’ sugar

1/3 cup cocoa powder

2 tablespoons Skim Plus milk

Instructions:

Preheat the oven to 350 degrees. Lightly grease and flour a bundt cake pan and set aside.

In a large bowl, sift the flour, ginger, cinnamon, cloves, salt, baking soda, and set aside.

In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Then beat in the egg, molasses, and milk until smooth.

With the mixer speed on low beat in the dry ingredients until smooth. Then pour the batter into the prepared bundt cake pan.

Bake the cake for 35 to 40 minutes, or until a cake tester inserted into the middle comes out clean. Allow it to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.

To make the chocolate glaze: Whisk the sugar and cocoa together, then whisk in the milk until completely smooth. Drizzle the chocolate glaze over the gingerbread cake. Enjoy!!