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 like this cake, but the original molasses amount was way too much, so I will try it again with the correct 237g. Maybe that is why it fell in the middle, too.
Thank you for sharing that, and I completely understand the frustration. The metric measurements were coming from a third-party conversion tool, not from me, and I don’t actually bake this recipe by weight. Because of issues like this, I’m turning those unit conversions off going forward.
Using too much molasses could definitely affect both the flavor and the structure, so trying it again with the correct amount should help. I really appreciate you taking the time to let me know and for giving the recipe another go.
Surely an excellent cake, but please note that there’s a typo in the metric recipe: the quantity of molasses should be 237g (i.e. the same as the buttermilk), not 337g. It still works with the wrong quantity, but the taste of molasses is a bit strong 😉
Oh no!! Thank you so much for catching that and for taking the time to let me know. The metric conversions are actually calculated by a third-party app, and sometimes it misses the mark such a bummer when that happens.
I really appreciate you flagging it, and I’m glad to hear the cake still worked, even if the molasses came through a little stronger than intended. Thanks again for baking and for helping make the recipe better for everyone.
I wish I had read the comments first. Lol.I wouldn’t have filled my bundt pan up so much. I made this as listed. It did overflow my bundt pan, but because I read the comments later I managed to catch the overflow on a small aluminum pan set under it. It also fell in the middle. When I turned it out in my cake plate it looked good. Hopefully it will be good because I am taking it to a church gathering. I just dusted it with powdered sugar. It smells amazing.
Oh no, Bundt pans will humble you every time Can I ask if you used a 12-cup Bundt pan? If so, it actually shouldn’t overflow. I made this exact cake last week with no issues. That said, you did exactly the right thing catching it with a pan underneath (been there!), and a little sink in the middle is totally normal. Dusting with powdered sugar is perfect, and if it smells amazing, that’s already a good sign. I hope it’s a big hit at your church gathering!
I made this cake followed the recipe and it came out very loose What went wrong ?
I’m sorry that happened! It sounds like your cake just needed a longer bake. Every oven runs a little differently, and if yours runs on the cooler side, it may take extra time for the batter to fully set. I’d keep baking until a toothpick comes out clean or with just a few crumbs.
Hands down, Jocelyn, this is the best gingerbread cake I’ve ever made. In fact, it may be my favorite cake I’ve ever made! I love it, and everyone I’ve served it to loved it. Thanks so much for this recipe!
Because I’m a ginger junkie, I added about ¾ cup of chopped candied ginger to the batter at the end. !!! 😀