Your holiday season ain’t complete without a slice of my delicious Gingerbread Cake Recipe, 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.
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Video Tutorial
How to make Gingerbread Bundt Cake
Step 1: Add butter, both sugars and molasses to the bowl of your stand mixer and beat on high speed until light and fluffy. Add in eggs one at a time and mix until well incorporated.
Step 2: Slow mixer to lowest speed and carefully add flour, ginger, cinnamon, baking soda, salt, allspice, and cloves in increments and mix until well combined. Pour in buttermilk and vanilla.
Step 3: Mix until smooth then pour cake batter into prepared pan and bake until a toothpick inserted into the center comes out mostly clean.
Step 4: Add confectioner’s sugar, maple syrup and milk to a bowl. Whisk until glaze is pourable but not too thin. Add more milk or syrup if needed.
Step 5: Drizzle glaze over cooled cake. Garnish with sugared cranberries and mint if desired.
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Gingerbread Cake Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
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
- 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
Recipe Tips
- 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.
Recipe Help
Absolutely, boo! Everyone’s got their own spice vibe. If you like less ginger or wanna pump up the cinnamon, go for it.
Swap the all-purpose flour with a 1:1 gluten-free baking blend that includes xanthan gum. No one will even know the difference y’all!
Yep, you gotta flip it to show off all those fancy curves! After cooling in the pan for 10 minutes, lay a plate or rack over the top, grab both, and flip it over. If it doesn’t pop out right away, give the pan a little tap or shake to set it free.
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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.