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 was everything a gourmet dessert should be, and then some! Turned out! easy and delicious; exactly what I needed to cure my sweet tooth!
This cake is as stunning as it is delicious! It’s the perfect centerpiece for our holiday dessert table.
I love ginger bread flavor. It’s a nice transition away from pumpkin spice everything. Thanks!
This Gingerbread Bundt cake is a burst of all the spice flavors. The Glaze and the decorative topping makes this cake looks super delicious. Presentation Picture perfect.
I do not live in a high altitude, but the gingerbread bundt cake sunk in the middle. I won’t know what condition the center is in until tomorrow when I cut it. What would cause this? Would you suggest that I follow the “high altitude” suggestions given by a previous comment?
Hi Joyce, sorry to hear that it sunk. Did you rest it upside down?
Hi getting ready to make the Gingerbread spice cake. I want to add pumpkin purée, what would I need to substitute if anything? Thank you!
Hi Beatrice, did you make it? I am really not sure as the pumpkin puree adds moisture and I haven’t tested this recipe with it.
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.