This Delicious Gingerbread Cake Recipe begins from a moist and perfectly spiced gingerbread batter that creates the most heavenly textured cake you will ever taste!
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.
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Notes
Make sure you begin with room temperature ingredients to create a very smooth textured batter before baking.