Your holiday season ain’t complete without a slice of my delicious gingerbread bundt cake, boos. I make a super moist gingerbread batter that’s got all the spices you love about the cookie mixed in. Then I finish it off with a maple syrup glaze. The whole thing is giving bomb holiday vibes. Check out my video tutorial below and get into it!
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Video Tutorial
How to Make Gingerbread Bundt Cake
These step-by-step photos show how to make old fashioned gingerbread cake, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Gingerbread Bundt Cake Recipe
1. Cream the butter, sugars, and molasses
Beat them until fluffy, then mix in the eggs one at a time until fully incorporated.
2. Add the dry ingredients and the remaining wet ingredients
With the mixer on low, gradually add the flour, ginger, cinnamon, baking soda, salt, allspice, and cloves, then pour in the buttermilk and vanilla.
3. Mix the gingerbread batter and fill the Bundt pan
Bake until a toothpick comes out mostly clean.
4. Whisk together the maple glaze
Combine powdered sugar, maple syrup, and milk, whisking until smooth and pourable.
5. Glaze and decorate your spiced gingerbread cake
Drizzle the maple glaze over the cake and finish with sugared cranberries and mint if you like.
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PRO TIP: Butter, buttermilk, and eggs mix together so much smoother when they’re at room temp. Pull them out of the fridge about an hour before you get started.
Full Gingerbread Bundt Cake Recipe
Gingerbread Cake Recipe
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Equipment
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
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
How to Store
- Room Temp: Keep your gingerbread Bundt covered in an airtight container for up to 3 days. That glaze stays real cute on the counter!
- Fridge: You can pop it in the fridge for up to a week. Let it come back to room temp before serving.
- Freezer: Wrap slices in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the fridge overnight and you’re good.
Nutrition
Recipe Tips
- Prep your Bundt pan well, boos. Get every corner coated with butter or shortening, then give it a light dusting of flour so nothing sticks.
- Use fresh spices. This cake leans heavily on the warm spices for flavor, so make sure yours aren’t old and tired.
- Don’t overmix once the flour goes in. Mix only until everything comes together so your gingerbread cake stays tender.
- Let the cake cool in the pan for a bit. It’s delicate when it first comes out of the oven, and that short rest makes it easier to release without breaking.
Recipe Help
Absolutely, boo! If you like less ginger or wanna pump up the cinnamon, go for it.
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This looks lovely! I’ve been trying to find a gingerbread cake recipe that will have a rich dark color like this… Do you have any tips for using round cake pans instead though?
Yes you can simply divide the batter into the pans and then cut baking down a bunch. I would start checking around 18-20 minutes of baking.
Can this cake made a few days early & frozen?
Yes it can be but if you are making it 2 days before you can just make it and serve. You need to make sure it is wrapped incredibly tight so no air gets in it.
Can this recipe be prepared in a 9×13 pan instead of tube pan
Yes it can!!!
Absolutely delicious and now, my go-to fall//winter cake. A bit of candied ginger took it from A to A+, but the combo of cake and glaze were perfect. And my husband, who is not totally on-board with a ginger-molasses cake, finished his piece before I did, which proves it’s a winner.
This cake is soooo good! I definitely will be making this again! My son who likes nothing but pound cake said ‘Mom the cake is good.’
Where can the candy snowflakes be purchased.
You can purchase some great ones on Amazon, at Michaels and Joann’s. There are also some gorgeous ones on Etsy under edible snowflakes.
You make beautiful bundts! I adore gingerbread and I’m pretty sure I’ll make this on repeat all season 🙂
We made this the other day and everyone loved it.
I’d searched and searched for the perfect gingerbread cake and this is it!! Not only is it gorgeous, but the flavor is amazing!
Love your presentation to this delicious Moist Gingerbread. I am already in the festive mood. Yummy.
Gosh! This cake looks so beautiful! I love anything ginger, it’s definitely the spice of Christmas for me. I can’t wait to make this cake!