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A close up of Gingerbread bundt cake with white glaze on white cake plate
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4.50 from 65 votes

Gingerbread Cake Recipe

This Delicious Gingerbread Cake Recipe begins from a moist and perfectly spiced gingerbread batter and is topped with a simple glaze and optional sugared cranberries!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 414kcal
Author: Jocelyn Delk Adams

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
US Customary - Metric

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

Calories: 414kcal | Carbohydrates: 69g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 270mg | Potassium: 404mg | Fiber: 1g | Sugar: 50g | Vitamin A: 440IU | Calcium: 93mg | Iron: 2.6mg