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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I make this cake around Christmas time and it’s always a big hit! I love this recipe.
Thanks so much, Ashley!!
Great recipe!! This is really goooood!!
Be sure to use a 12-cup pan! (or 2 smaller ones) I didn’t realize my usual pans were 10-cup pans, until the batter enthusiastically overflowed while baking. Once my cake was extracted from the oven, it turned out to be *absolutely delicious*. I found a 12-cup bundt pan in my cupboard, and have made this cake again today for a New Years celebration!
Oh that’s absolutely fantastic! So glad you enjoyed this. I have also had my oven overflow more times than I can count lol.
What a beautiful gingerbread cake recipe! The spice profile is perfect. My entire kitchen smells absolutely amazing and the cake turned out beautifully. I am definitely adding this to my must have Bundt cake recipes! Thank you so much! Merry Christmas
Can I use milk if l don’t have butter?
Hi Pat, I don’t suggest you making that change in the recipe.
Delicious! Followed exactly,checked it at 46 minutes and it was done. Received many compliments!
Yay! So happy to hear that!
What cup sz pan should be used to avoid spill over?
Jocelyn first let me say thank you. My friend loves gingerbread unfortunately stores say it’s seasonal lol not for him. I have tried a few different recipes but girl this is it. Very simple and quick and flavor is out of this world. Only difference was the buttercreme frosting just across the top. Thank you
GREAT recipe! Made baby bundt cakes to give as gifts, topped with some maple sugar. I did use fresh ginger because, well, I love ginger, and it worked just fine. As always with Grandbaby recipes, it was wonderful!!
Wonderful!! Love the idea of using fresh ginger! Thank you for the kind words too, so sweet!
Did anyone else have the cake spill over the sides of the bundt pan as it baked?
Oh no! What size pan did you use?
Yes. I have made it twice and each time it spilled over.
What size pan are you using? Are you potentially overmixing? Let’s troubleshoot.
Gingerbread is my favorite. Now this cake is my favorite. Will be serving it for Christmas!
This was delicious! Perfectly gingery and molassesy! It also came out of the pan beautifully. I added the Biscoff strudel swirl from the Biscoff cake. Delicious!
Oo that sounds so good! Love that idea!!