Gingerbread Bundt Cake

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The Lowdown on This Gingerbread Bundt Cake

Your holiday season ain’t complete without a slice of this delicious Gingerbread Cake Recipe, boos!

It starts off with the most moist and just-right spiced gingerbread batter that makes the best textured cake your taste buds will ever meet.

Then, there’s this simple, sweet maple syrup glaze kissed that just flows over the top, taking all those scrumptious cake flavors to new heights! Get at it y’all!

Ingredients you’ll need to make Gingerbread Bundt Cake

For the Cake

• Spices: Ginger, cinnamon, allspice, and cloves are the key spices that are essential to creating the true essence and flavor of gingerbread.
• Butter: Adds a wonderful richness and fat to the cake. 
• Molasses and Brown Sugar: This gingerbread bundt cake recipe has a double dose of molasses flavor from both the cup of molasses and the brown sugar that has molasses in it. Seriously the depth of flavor is amazing boos!
• Granulated Sugar: For extra sweetness.
• Eggs: Room temp is the way to go for smooth mixing and a tender crumb.
• Buttermilk: Adds moisture and just the right tang to balance all the sweetness.
• Flour: All-purpose is the go-to here.
• Baking soda and salt: The baking soda guarantees a perfect rise while the salt enhances the flavors. Make sure your baking soda is fresh!
• Vanilla extract: Gives the cake a naturally sweet, creamy, and warm essence that brings everything together.

For the Glaze

• Confectioner’s Sugar: The base for a silky, sweet drizzle.
• Maple Syrup: Brings natural sweetness and richness to the glaze.
• Milk: Helps thin out the glaze to the perfect consistency. Any milk will do, but whole milk gives it that extra creamy touch.
• Sugared Cranberries and Fresh Mint (Optional): The garnish that takes this old fashioned gingerbread cake to holiday centerpiece level!

How to make Gingerbread Bundt Cake

Step 1: Mix the Batter and Bake

1

Add butter, both sugars and molasses to the bowl of your stand mixer and beat on high speed until light and fluffy.

2

Add in eggs one at a time and mix until well incorporated.

3

Slow mixer to lowest speed and carefully add flour, ginger, cinnamon, baking soda, salt, allspice, and cloves in increments and mix until well combined.

4

Pour in buttermilk and vanilla.

5

Mix until smooth.

6

Pour cake batter into prepared pan and bake until a toothpick inserted into the center comes out mostly clean.

Step 2: Whisk the Glaze

7

Add confectioner’s sugar, maple syrup and milk to a bowl.

8

Whisk until glaze is pourable but not too thin. Add more milk or syrup if needed.

Step 3: Glaze the Cake and Decorate It!

9

Drizzle glaze over cooled cake.

10

Garnish with sugared cranberries and mint if desired.

What to serve with old fashioned gingerbread cake

• Gingerbread pound cake is perfect for the winter holidays y’all! And honestly, you could just curl up on the couch and devour it by yourself. But to share this showstopper, serve at the end of Christmas dinner or any holiday dinner parties you have planned. It’s perfect after your turkey and turkey gravy or honey glazed ham dinner!
• Serve it with your favorite holiday beverage like this a sugar cookie martini, Christmas punch, or homemade eggnog.
• For extra indulgence, add a scoop of cookie butter ice cream, vanilla ice cream, apple pie ice cream, or homemade whipped cream.

Menu Option: Dinner With Gingerbread Bundt Cake

My pomegranate braised short ribs are tender, insanely flavorful, fall of the bone perfection! It’s a dish that’s sure to impress on your xmas dinner.

These garlic mashed potatoes are smooth and silky, creamy, deliciously buttery and beyond garlicky!

These green beans are slow simmered with smoked turkey necks. SO good y’all!

My yeast rolls are the real deal! Golden on top and fluffy and soft on the inside for a buttery smooth texture and taste. Perfect for soaking all the juices of the short ribs.

Recipe Substitutions

• Swap the Maple Syrup: If you don’t have maple syrup for the glaze you can use a teaspoon of vanilla extract instead.
• Buttermilk: Mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes. Boom, homemade buttermilk!
• Spices: Don’t have cloves or allspice? Use a pinch of nutmeg or double up on the cinnamon. Pumpkin pie spice works great in a pinch too!
• Butter: I use unsalted, but salted butter is ok if that’s what you’ve got. Just cut back or skip the added salt in the cake.

Recipe Variations and Additions

• Swap the Vanilla Glaze: This gingerbread bundt cake will also taste bomb with a cream cheese glaze or even a caramel glaze. Another option is to dust it with powdered sugar for a slightly less sweet version of the cake.
• Add Some Nuts: Chopped nuts like walnuts or pecans can add a crunchy texture and nutty flavor.
• Chocolate Chips: Add dark or semi-sweet chocolate chips or chunks to your cake batter. The kiddos love ’em!
• Make It Mini: Use mini Bundt pans or cupcake molds for individual servings. Perfect for holiday parties or gifting!

Expert Tips and Tricks for making the best gingerbread bundt cake recipe

1. Prep Your Bundt Pan: Be sure to coat all the nooks and crannies in your pan with butter or shortening to prevent the cake from sticking. Then dust it lightly with flour before adding the batter.
2. Use Fresh Spices: The flavor of this cake relies on the spices so it’s essential to use fresh spices for a more vibrant and robust flavor.
3. Cool the Cake in the Pan: When it first comes out of the oven the cake is quite delicate so giving it a brief amount of time to cool in the pan helps set it up. It will be easier to remove it from the cake pan while maintaining its structure.
4. Use Room Temperature Ingredients: Butter, buttermilk, and eggs mix together so much smoother when they’re at room temp. Pull ’em out of the fridge about an hour before you get started.
5. Don’t Overmix: Once you add the flour be sure you only mix long enough to bring the ingredients together. Too much mixing may result in a dense and tough cake.

How to store Gingerbread Bundt Cake

Make sure the cake is at room temperature and then wrap it tightly with plastic wrap or aluminum foil to seal the cake. Place it in a cool, dry place, away from sunlight.

You can store the cake glazed or not using any of these methods, but the glaze may get a lil’ sticky in storage. If you decide to store the glaze separately, do it in the fridge. It’s ready to drizzle when you are boo!

How long will Gingerbread Bundt Cake last?

Stored properly at room temp, this cake will stay fresh and fabulous for about 3-4 days. If you’re keeping it in the fridge, it can stretch to a week. Just let it come to room temp before serving!

Can I freeze spiced gingerbread cake?

Yep you sure can boo! Wrap the fully cooled cake in plastic and foil and freeze it for up to three months. Allow the cake to thaw in the fridge overnight, then bring it to room temperature before serving.

Frequently asked questions

This Gingerbread Bundt Cake is the holiday MVP! It’s moist, spiced just right, drizzled with that dreamy maple glaze, and pretty enough to make your dessert table jealous. So grab your Bundt pan and get bakin’ boos! If you don’t try it, don’t blame me when Santa skips your house. Just sayin’!

More Gingerbread Recipes

• Gingerbread Crinkle Cookies
• Gingerbread Cupcakes
• Gingerbread Pancakes
• Gingerbread Bread Pudding

Gingerbread Cake Recipe

This Delicious Gingerbread Cake Recipe begins from a moist and perfectly spiced gingerbread batter and is topped with a simple glaze and optional sugared cranberries!

4.47 from 62 votes

Print Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

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Author: Jocelyn Delk Adams

Course: Dessert

Servings: 16 servings

Equipment

• 1 12 cup bundt pan
• 1 Stand mixer

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 ground ginger
• ▢ 2 tsp ground cinnamon
• ▢ 1 tsp baking soda
• ▢ 1 tsp salt
• ▢ 1/2 tsp ground allspice
• ▢ 1/2 tsp ground cloves
• ▢ 1 cup buttermilk room temp
• ▢ 1 1/2 tbsp pure vanilla extract

For the Glaze

• ▢ 1 cup confectioner’s sugar
• ▢ 1 tbsp pure maple syrup
• ▢ 1/2 tbsp milk
• ▢ cranberries or sugared cranberries, optional for garnish
• ▢ fresh mint leaves optional for garnish

US Customary – Metric

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 sugared cranberries and mint if desired.

Video

Notes

• Prep Your Bundt Pan: Be sure to coat all the nooks and crannies in your pan with butter or shortening to prevent the cake from sticking. Then dust it lightly with flour before adding the batter.
• Use Fresh Spices: The flavor of this cake relies on the spices so it’s essential to use fresh spices for a more vibrant and robust flavor.
• Cool the Cake in the Pan: When it first comes out of the oven the cake is quite delicate so giving it a brief amount of time to cool in the pan helps set it up. It will be easier to remove it from the cake pan while maintaining its structure.
• Use Room Temperature Ingredients: Butter, buttermilk, and eggs mix together so much smoother when they’re at room temp. Pull ’em out of the fridge about an hour before you get started.
• Don’t Overmix: Once you add the flour be sure you only mix long enough to bring the ingredients together. Too much mixing may result in a dense and tough cake.

Nutrition

Calories: 414kcal | Carbohydrates: 69g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 270mg | Potassium: 404mg | Fiber: 1g | Sugar: 50g | Vitamin A: 440IU | Calcium: 93mg | Iron: 2.6mg

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