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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Would dark brown sugar or dark muscovado sugar work in this recipe? Or would the molasses flavor be overwhelming?
This cake came out looking perfectly beautiful on the outside. When I cut it, the inside was yellow, not the dark rich brown shown in the pics. The flavor was complex and delicious but not as moist as I had hoped. What could I have done wrong? Thank you for any tips!
Any reason this wouldn’t work as a layer cake?
Nope it should work just fine.
Made this at Christmastime and the family loved it! My wife doesn’t usually eat my cakes but had more of this than I did (which I’m happy about).
I can’t wait to try this recipe. Your Brown Sugar Pound Cake recipe brought me back here when I was looking for a Gingerbread Pound Cake.
Let me start off by saying I was not a baker before 2020 hit so this is coming from a girl who ruined everything she baked up until a few months ago… This recipe is incredible and if a new baker like myself can make it, anyone can! I dare say this is the best gingerbread cake I’ve ever had and I’m shocked to my core that I made it! So, so good.
What kind of molasses is recommended for the cake? Thank you!:)
I used the Grandma’s unsulphured brand.
This cake is wonderful! Made it yesterday for my sister’s birthday and it was a huge hit! It seems that many times gingerbread cake is a bit dry but this one is moist and hearty!
I cannot wait to try this, but I do not have a bundt cake pan. Could I put this into 2 loaf pans? If so, how long would I let them bake?
Thanks!
Yes two loaf pans are fine. I would start checking around 20 minutes.
I am so grateful for this recipe because it has satisfied a yearning for moist, flavorful gingerbread. I made it for Thanksgiving and it was enjoyed by everyone in the family. I did not make the glaze this time but i will try it the next time I make this cake. I look forward to having the same success with many more recipes from your website.