After spending time at the Festival of Holidays at Disneyland Resort and California Adventure, I knew I had to share this delicious recipe with you!
Served at the holiday food kiosks as well as Carthay Circle, Disneyland’s Gingerbread Bundt Cake is the perfect holiday treat!
Easily recreate this delicious Festival of Holidays treat using the recipe below. Normally only available in the parks, Disneyland shared their gingerbread recipe with me to recreate.
Makes 20 mini bundt cakes or 2 large bundt cakes.
Directions for Disneyland’s Gingerbread Bundt Cake:
- Add the beer to a medium sized pot and bring to a boil, remove from the heat and slowly add the Baking soda.
- Once it stops foaming add the molasses and brown sugar- set aside
- Shift together the flour, ground ginger, baking powder, salt, cinnamon and nutmeg over a bowl.
- Add the flour mix in three batches to the molasses mix. Scrap down side of bowl after each section was added.
- Whisk together the eggs, oil and fresh ginger- mix together with the flour mix until all is combined.
- Mixture will look thin- but that is how this mix is.
- Depending on the size of your mat; you will bake the mix at 350°F for 18 to 30 minutes. Tooth Pick will come out of cake clean.
- Once cake is cool- unmold gently- this cake is very moist and will break if handled too rough.
Directions for the Orange Vanilla Sauce:
- Cut Vanilla Pod in half and scrap out seeds- set aside.
- Add milk, sugar and vanilla beans to a medium sized pot- bring to just below a boil- milk needs to be hot but not boiling.
- In a separate bowl whisk together the egg yolks- add about 1 cup of hot cream to the eggs to bring up the temperate.
- Add the egg mixture back into the pot and cook for another minute or until the sauce becomes think enough to coat the back of a spoon. Take off heat.
- Continue to whisk for about 3 minutes after taking off of heat.
- Pour mixture into a glass bowl set over ice to cool the sauce.
- Once sauce is cool- add the orange zest and orange oil.
Finishing the Bundt Cakes:
- Shift the powdered sugar in a bowl. Slowly start adding your water to the bowl
- Swirl icing on top of cake in pattern
- Right before serving Cakes pour Orange Vanilla Sauce into center of Bundt Cakes
- Enjoy, and think magical thoughts!
Disneyland’s Gingerbread Bundt Cake
Ingredients
Ingredients for Disneyland’s Gingerbread Bundt Cake:
- 1- 12 oz Amber Lager Beer
- 2 1/4 cup Dark Molasses
- 1 Teaspoon Baking Soda
- 1 1/2 cup Brown Sugar
- 1 2/3 cup Flour
- 1 tsp Ginger Ground
- 1 tsp Baking Powder Ground
- 1 tsp Salt
- 1 tsp Cinnamon Ground
- 1/2 tsp Nutmeg
- 4 Eggs
- 3/4 cup oil
- 2 1/2 tsp Ginger fresh, zested
Ingredients for Orange Vanilla Sauce:
- 1 cup Powdered Sugar
- 3 tbsp water
- 1 1/4 cup Milk
- 1/4 cup Sugar
- 3 Egg Yolks
- 1/2 Vanilla Bean
- 1/2 Orange for zest
- 1 tsp Orange Oil You can find this in Specialty Stores or online
Instructions
Directions for Disneyland’s Gingerbread Bundt Cake:
- Add the beer to a medium sized pot and bring to a boil, remove from the heat and slowly add the Baking soda.
- Once it stops foaming add the molasses and brown sugar- set aside
- Sift together the flour, ground ginger, baking powder, salt, cinnamon and nutmeg over a bowl.
- Add the flour mix in three batches to the molasses mix. Scrape down side of bowl after each section was added.
- Whisk together the eggs, oil and fresh ginger- mix together with the flour mix until all is combined.
- Mixture will look thin- but that is how this mix is.
- Depending on the size of your mat; you will bake the mix at 350°F for 18 to 30 minutes. Toothpick will come out of cake clean.
- Once cake is cool- unmold gently- this cake is very moist and will break if handled too rough.
Directions for the Orange Vanilla Sauce:
- Cut Vanilla Pod in half and scrape out seeds- set aside.
- Add milk, sugar and vanilla beans to a medium sized pot- bring to just below a boil- milk needs to be hot but not boiling.
- In a separate bowl whisk together the egg yolks- add about 1 cup of hot cream to the eggs to bring up the temperate.
- Add the egg mixture back into the pot and cook for another minute or until the sauce becomes thick enough to coat the back of a spoon. Take off heat.
- Continue to whisk for about 3 minutes after taking off of heat.
- Pour mixture into a glass bowl set over ice to cool the sauce.
- Once sauce is cool- add the orange zest and orange oil.
Finishing the Bundt Cakes:
- Sift the powdered sugar in a bowl. Slowly start adding your water to the bowl
- Swirl icing on top of cake in pattern
- Right before serving Cakes pour Orange Vanilla Sauce into center of Bundt Cakes
- Enjoy, and think magical thoughts!
Video
Notes
Nutrition
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. All recipes are the property of Walt Disney Parks and Resorts U.S., Inc., and may not be reproduced without express permission.
Great ginger flavor but I will probably put whipped cream on top and serve it in a bowl as pudding. This stuck like cement to the edges of the greased Bundt pan yet the center is very wet. I followed directions but must have done something wrong.