This Delicious Gingerbread Cake Recipe begins from a moist and perfectly spiced gingerbread batter that creates the most heavenly textured cake you will ever taste! No holiday season is complete without a slice of this bundt cake. If you love Ginger flavors, definitely make sure to add these Gingerbread Crinkle Cookies, Gingerbread Cupcakes and these Gingerbread Pancakes to your holiday menu.
Disclosure: I partnered with McCormick for this post, but all opinions expressed here are my own. I am grateful for authentic partnerships like this.
The BEST Gingerbread Cake Recipe
I can’t imagine a Christmas holiday season without ginger filling my house and stove. The scent is intoxicating and makes me want to sit by the fireplace immediately to enjoy a cup of coffee and a slice of this Gingerbread Cake. Simmering mulled wine and flickering peppermint candles waft beautifully through my home as I sit and enjoy every single bite.
Ginger spice has one of those incredible flavors that is zest, spicy, somewhat woody and perfectly holiday ready!
How to Make Easy Gingerbread Bundt Cake
One thing we all know to be true during the holidays is that there is never enough time. You’re constantly running around chasing the best deals for Christmas gifts and spending hours in the kitchen making delicious dishes for potlucks and family dinners. If there’s something I can get down with, it is anything that will help save time.
Bundt Cakes and Pound Cakes always help to save time since you can spend much less time decorating than you would have to on a layer cake.
Ingredients in Gingerbread Cake Mix
The key dry spices that give this gingerbread cake mix so much flavor are the following:
- Ginger
- Cinnamon
- Allspice
- Cloves
Whenever you make anything ginger flavored, these key spices are essential to bringing out the true essence of gingerbread. I used McCormick spices for this cake.
How to Make Gingerbread Cake Moist!
To create a very moist and perfectly textured cake, I start with the following ingredients:
- Butter
- Molasses
- Eggs
The butter adds wonderful richness and fat to the cake. You will find a double pack of molasses flavor in this cake from both the cup of molasses and the brown sugar which has molasses in it. Seriously the depth of flavor is amazing!
Eggs, especially the yolks, add incredible moistness to a cake. Egg whites are more drying but they also help with structure.
Finally buttermilk is a key component in making this cake so moist and delicious. It adds more richness and the tang is just irresistible.
Gingerbread Pound Cake Glaze
Finally the glaze for this Gingerbread Bundt Cake is a super easy one! I simply stir together maple syrup, milk and confectioner’s sugar for a gorgeous glaze that really pops against the dark mahogany color of the cake.
Garnish with edible snowflakes to make something super special!
Gingerbread Cake Recipe
Ingredients
For the Pound Cake
- 1 cup unsalted butter room temperature
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- 1 cup molasses
- 4 large eggs room temperature
- 3 cups all-purpose flour sifted
- 2 tbsp McCormick ginger, ground
- 2 tsp McCormick cinnamon, ground
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp McCormick Allspice, ground
- 1/2 tsp McCormick Cloves, ground
- 1 cup buttermilk
- 1 1/2 tbsp McCormick pure vanilla extract
For the Glaze
- 1 cup confectioner's sugar
- 1 tbsp maple syrup
- 1/2 tbsp milk
- Edible white chocolate snowflakes for garnish
Instructions
For the Cake
- Preheat your oven to 350 degrees and spray a 12-cup Bundt pan with non-stick baking spray or grease with shortening/butter and flour and set aside.
- In the bowl of your stand mixer, add together butter, both sugars and molasses and beat on high speed until light and fluffy for about 5 minutes.
- Next, add in eggs one at a time and mix until well incorporated.
- Slow mixer to lowest speed and carefully add flour, ginger, cinnamon, baking soda, salt, allspice, and cloves in increments and mix until well combined.
- Lastly mix in buttermilk and vanilla until smooth.
- Pour cake batter into prepared pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out mostly clean.
- Remove cake from oven and allow to cool for 10 minutes, then invert cake into cooling rack or serving plate, cool until room temperature, then prepare glaze.
For the Glaze
- Once cake is completely cooled, whisk together confectioner's sugar, maple syrup and milk. Add more milk or syrup if needed. Glaze should be pourable but not too thin.
- Drizzle glaze over cooled cake. Garnish with snowflakes and serve.
Video
Notes
Nutrition
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My family loves this cake! We live in Denver and my first few tries at altitude adjustments failed, but today I got it baked without sinking into itself, so sharing these altitude tips: I reduced each sugar and the molasses to 3/4 cup, upped the flour from 3 cups to 4 cups, and increased the buttermilk to 1 1/2 cups. Plus added a 1/4 cup water. The cake baked up beautifully and did not sink after taking out of the oven!
i like it.
This is the best gingerbread cake I’ve ever tasted, thanks for sharing!
can I sub kefir or yogurt for the buttermilk?
You can make your own buttermilk if you have some whole milk at all.