Gingerbread Bundt Cake Recipe
Gingerbread bundt cake is a wonderfully moist and tender gingerbread cake filled with molasses and lots of cozy warming spices. Top this perfectly spiced bundt cake with powdered sugar or a creamy glaze for the perfect easy to make, show stopping holiday cake everyone will love.
Equipment
- 1 10 inch (12 cup) capacity bundt pan
- 2 large mixing bowls
- 1 whisk and flexible spatula or spoon
Ingredients
Gingerbread Bundt Cake
- 2¾ cups (330 g) all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- ¼ teaspoon all spice or nutmeg
- ½ teaspoon salt
- 1 cup (240 ml) neutral baking oil or melted butter
- 1½ cups (300 g) light or dark brown sugar
- 3 large eggs, room temperature
- ¾ cup (180 ml) unsulphured molasses
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (240 ml) buttermilk, room temperature
Maple Glaze
- 1½ cups (180 g) powdered sugar
- 3 tablespoons (45 ml) maple syrup
- 1 teaspoon vanilla extract
- 1 - 2 tablespoons (15 - 30 ml) milk, as needed
Instructions
- Preheat the oven to 350 F (177 C). Generously grease a 10-inch (12 cup capacity bundt pan).
- In a mixing bowl whisk the all purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground cloves or nutmeg and salt together until well combined.2¾ cups (330 g) all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 tablespoon ground ginger, 2 teaspoons ground cinnamon, 1 teaspoon ground cloves, ¼ teaspoon all spice or nutmeg, ½ teaspoon salt
- In a large mixing bowl, whisk the oil, light brown sugar, eggs, molasses and vanilla extract until well combined. Mix the dry ingredients into wet, alternating with buttermilk (dry, buttermilk, dry, buttermilk, dry) until just combined with the wet ingredients. Evenly pour the gingerbread cake batter into the prepared bundt pan.1 cup (240 ml) neutral baking oil or melted butter, 1½ cups (300 g) light or dark brown sugar, 3 large eggs, room temperature, ¾ cup (180 ml) unsulphured molasses, 2 teaspoons (10 ml) vanilla extract , 1 cup (240 ml) buttermilk, room temperature
- Bake the gingerbread cake for 45 - 50 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs and the edges of the cake pull slightly away from the edges of the pan. Cool the bundt cake in the pan for 10 minutes, then invert the cake onto a cooling rack or serving plate to cool to room temperature.
- Whisk powdered sugar with maple syrup, milk and vanilla extract in a mixing bowl until smooth and well combined. Top the cooled gingerbread bundt cake with the glaze. Allow another 45 minutes for the glaze to fully set, then slice and enjoy.1½ cups (180 g) powdered sugar, 3 tablespoons (45 ml) maple syrup, 1 teaspoon vanilla extract , 1 - 2 tablespoons (15 - 30 ml) milk, as needed
Notes
Store: Place leftover pieces of gingerbread cake in an airtight container for up to 5 days. If the gingerbread spice cake is topped with a perishable glaze like cream cheese frosting, the cake must be stored in the fridge for the entire 5 days.
See the Variations section of the blog post to make this gingerbread bundt cake as mini gingerbread bundt cakes or to top with other glazes such as a cream cheese glaze, citrus glaze or a brown butter glaze.
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