Gingerbread Bundt Cake
Ring in the holiday season with this festive Gingerbread Bundt Cake! This is a show-stopping holiday cake that you and your family will love.
Gingerbread Cake
Friends, if you love gingerbread, this cake is for you! It’s spiced with ginger, cinnamon, and nutmeg.
This gingerbread bundt cake is bursting with holiday spices. Make this gingerbread bundt cake and your taste buds will be on a holiday high.
Top it with the silky smooth maple glaze and you are in business.
Everyone who makes this has raving reviews! Not only does this bundt cake taste delicious, it can also be dressed up to be the center piece at any holiday party.
Dessert and decoration all in one? That’s a win-win.
And if you’re looking for additional holiday desserts be sure to check out my soft gingerbread cookies, chocolate crinkle cookies, and white chocolate cranberry oatmeal cookies. AKA the best holiday cookies everrrr.
What does a Gingerbread Bundt Cake taste like?
Image the flavor of a gingerbread cookie and then times that by 2! This gingerbread bundt cake is soft, fluffy, and bursting with warm holiday flavors. It’s all of your favorite holiday spices compressed into one warm, satisfying dessert. The flavor in this cake is off the charts! ??
Don’t forget the maple glaze. My love for maple syrup is no secret. See my Butternut Squash Alfredo with Maple Glazed Bacon, for example.
The smooth maple glaze that is drizzled overtop is the perfect accent to this perfectly spiced holiday bundt cake.
I know it’s only October, but holiday baking commences early in my home.
How to make Gingerbread Bundt Cake
- Gather the necessary ingredients. Add the dry ingredients to a bowl and whisk until they are combined.
- Next, you’ll add the eggs, brown sugar, buttermilk, eggs, molasses, and butter to the bowl of your stand mixer. If you don’t own a stand mixer, simply use hand beaters. They work just as well!
- Mix the wet ingredients. When those have been combined add the dry ingredients and mix until everything has come together.
- Grease and flour a bundt pan. When I use bundt pans I always grease and flour AND do a light coating of Baker’s Joy cooking spray. Bundt pans are finicky and so I do this is an extra precaution.
- Bake the cake. Let it cool.
- Top with the maple glaze and watch it be devoured!
The next time you need to bake a holiday cake, be sure to give this one a try!
It’s a the BEST Gingerbread Bundt Cake recipe on the internet! Trust me, friends. ❤️
(The pan I used to make this bundt cake can be found here.)
More delicious holiday recipes:
- The Best Caramel Apple Dip
- Gingersnap Cookies
- Pumpkin Spice Pecan Streusel Coffee Cake with Cinnamon Spiced Glaze
- Cranberry Apple Cider
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Gingerbread Bundt Cake
INGREDIENTS
- 2 3/4 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 tsp ground ginger
- 1/4 tsp all spice
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 4 eggs whisked, room temp
- 1 1/2 cups dark brown sugar
- 1 cup unsalted butter, melted
- 1 cup buttermilk
- 1/2 cup molasses
Maple Glaze
- 1 1/2 cups powdered sugar
- 3 tsp real maple syrup
- 6 tsp milk
INSTRUCTIONS
- Preheat the oven to 350°F. Grease and flour a 10 cup bundt pan. * Set aside.
- In a medium sized bowl whisk the dry ingredients, flour, baking soda, baking powder, salt, and spices. In the bowl of your stand mixer add the eggs, brown sugar, melted butter, buttermilk, and molasses. Using the paddle attachment, mix on low until the wet ingredients are combined, about 30 seconds. Add the flour into the wet ingredients. Mix on low until combined.
- Pour the batter into your prepared bundt pan. Bake for 45-50 minutes, or until a toothpick is inserted and comes out mostly clean or with a few moist crumbs on it. Let the cake cool in the pan for 10-15 minutes. Invert cake onto cake stand. Allow to cool before topping with the glaze.
Maple Glaze
- In a small bowl whisk the powdered sugar, syrup, and milk until combined. Pour over the cake.
Video
RECIPE NOTES
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Such a fun post and beautiful photos! I’m excited to try your recipe!
what a fun read! And very beautiful photos. Definitely getting me in the Christmas spirit!
I love winter and Christmas too, but I’m restraining myself to not listen to Christmas music or eat gingerbread until December. Not always so easy, especially when you provide me with this delicious looking cake! I have to print this for later… Thank you!
Thanks for the sweet comment, I hope you enjoy the cake come December 🙂
This looks so yummy!:) What kind of molasses do you use. I have unsulphured black strap, will that work?
I use Grandma’s unsulphured original molasses. http://amzn.to/2Cle6V6 Here’s an affiliate link just to show you what it looks like. You don’t need to buy it online, they sell them in all grocery stores. I’ve never used black strap molasses. My understanding is that it has a stronger and slightly bitter taste compared to the regular molasses. You can always use the black strap molasses and maybe add a little less than what’s called for in the recipe.
Hope this helps!
Looks spectacular. How did you get it to look like that on the Plate? Did you cut the cake into individual pieces and the arrange them?. Thanks.
Hi Brenda! I used a bundt pan. Here’s a link to the one I used. https://www.amazon.com/Nordic-Ware-Platinum-Collection-Heritage/dp/B0021CEREA/ref=sr_1_3?ie=UTF8&qid=1513563939&sr=8-3&keywords=nordic+ware+bundt+pans
Nordic Ware has a large selection of beautiful bundt pans. I want them all! 🙂
I cannot find reviews for the gingerbread cake recipe
Hi Chrisanne! Probably because nobody has taken the time to write a review yet. I’d love for you to make it and let me know what you think.
Thank you Whitney . Your pictures are so beautiful I decided to roll the dice and make it , so far so good- it looks beautiful… stay tuned for taste reviews!
Chrisanne, so happy to hear you took the chance and made the cake. Can’t wait to hear what you think of it! Merry Christmas!
This cake is a keeper! Easy to make, smells the whole house up with Christmas spice, perfect texture and consistency. So happy I chose this recipe over the hundreds on line! Thank you so much Whitney!!
I just finished making this for the second time in about 2 weeks!!! This will be the dessert that I will be bringing to Christmas Dinner tomorrow!!! It was a hit when I took it to school for everyone to try! Very delicious!!! 🙂
Leah, your comment made my day!!! So happy you like it! Thanks for taking the time to comment and leave a review. I really appreciate it! Have a Merry Christmas!
Just made this for our Christmas dinner dessert and it is SO GOOD and it looks beautiful!
So happy to hear it Blair! Thanks for taking the time to leave a review!
How many eggs?
4 eggs, whisked
Please tell me what type/style bundt pan you used in this recipe. It makes the cake look so beautiful.
Thanks! I used the Nordic Ware Platinum Collection Heritage Bundt Pan. I updated the blog post and included a link to the pan towards the end of the post 🙂
Hi Whitney,
This looks outstanding and I am looking forward to making it this December. I am wondering what the serving size is for the nutritional information. Thank so much!!
Erika M.
Hi Erika! The nutritional information is based off of 12 servings for the Bundt Cake. A little slice goes a long way! Happy to answer any additional questions you might have. Happy holidays!
Haven’t made this yet but can this be made the night before?
Hi Angel! Yes, you can make it the night before. You just don’t want it to dry out. If you make it the night before I suggest you let the cake cool a little bit (but not fully), and then double wrap it in plastic wrap. This will prevent it from drying out. I would then glaze it right before eating it, that way the glaze is fresh. Keep an eye on the cake in the oven, you don’t want to overcook it, otherwise it will be dry. Hope this information is helpful!
Hi – this recipe looks amazing! Would it work in any 10 cup bundt pan ?
Thanks
Yes! I used a 10 cup bundt pan for this recipe 🙂
This cake is amazing !! I substituted some apple sauce in place of the butter to reduce fat content and the cake turned out delicious! I used 3/4 cup applesauce and 1/4 butter. So good! Thanks you very much
So where’s the cloves? Intro says it’s spiced with ginger, cloves, cinnamon and nutmeg yet ingredient lists allspice rather than cloves. Which is correct?
No cloves. That was a typo! I apologize. The post has been updated accordingly. Thanks for bringing that to my attention 🙂
Hi! Quick question for you, I want to bring the cake to a party and was wondering if I could bake it the night before and then do the glaze in the morning so that is still fresh? Would that work? Thank you!
Yes, that would be just fine! You just don’t want the cake to dry out. Once you bake the cake, let it cool until almost room temperature (but not quite… the cake will be just slightly warm to the touch) and then double wrap it in plastic wrap (Saran Wrap) to keep it from drying out. Then glaze it before serving. Hope that helps!
Wonderful, wonderful work!!! Can you tell me what kind of ‘foliage’ you decorate with? Thank you for sharing this beauty with us!
Thanks Maria! The foliage you see is olive branches 🙂
Hi there, this recipe looks delicious! Would it be possible to freeze this cake? The soonest I can make it is three days before I need it, and don’t suppose it will last that long without drying out! Thanks ?
Hi Susie! Yes, you can freeze this Bundt Cake. Simply bake it, let it cool slightly and then double wrap it in plastic wrap. don’t glaze the cake before freezing it. When you’re ready to use the cake, pull it out of the freezer and let it come to room temperature. You might want to do this overnight or give yourself 6 hours or so for it to thaw. Glaze before eating. Hope this helps. Enjoy!
Hi, what type of flour did you use for this recipe?
All purpose flour
How long can this cake keep at room temperature?
It should be fine at room temperature for 2 days or so, as long as it’s covered so that it doesn’t dry out.
Can this cake be made into cupcakes?
Yes you can make them into cupcakes. Personally, I haven’t done it before. But I’m sure you’ll get about 24 cupcakes out of this gingerbread cake recipe.
Cake was perfect blend of spices. As I was donating to a bake sale and it had to be delivered 24 hours prior, I was concerned with drying out so I made the cake in a hexagon shaped pan (not bundt but had a center hole), then doubled the glaze. I coated the entire cake with the glaze as though it was frosted, this sealed in the moisture (I also added a little Karo Dark Syrup to give it a stiffer finish) After coating the entire cake to seal in the moisture, I added a bit more powdered sugar and doubled the coating just on the top of the cake. It looked really nice so then I grated a very tiny bit of nutmeg on the top as a decoration
Chris this sounds incredible! Thanks for sharing!