If you’re looking for something warm and spicy and autumnal or wintery – this spicy gingerbread layer cake is for you!
While everyone else goes nuts for pumpkin spice, for me the first day of fall means it’s seasonally appropriate to bust out the molasses. Because gingerbread is everything.
No, this cake does not contain whisky. And it’s not a double-chocolate malt cake (as my brain thought it was when I first decided to make it). No, it’s a chocolate malt cake with malted vanilla buttercream frosting. And it’s freakin’ delicious.
Due to a pan-related mishap (silicone bundt pans are officially dead to me), this cake turned out a bit homely. But it proved that looks can be deceiving – the inside is just lovely.
Sometimes I like the frosting even more than the cake. Even if it’s a good cake. This vanilla bundt is a good cake. But I *may* have eaten more than a little of this browned butter glaze with a spoon.
I really like bundt cakes. And not just because with the right pan, they pretty much decorate themselves. No, I like bundt cakes because they’re typically a dense and moist cake – which is my preference. They also ought to be able to stand on their own without much frosting.