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.
Looking for a citrus Christmas cake flavor instead? Try my Orange Cranberry Cake for another great holiday cake recipe! Or, for more gingerbread, my Gingerbread Cookie Bars or Soft Gingerbread Cookies are great desserts as well.
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 gingerbread waffles, soft gingerbread cookies, chocolate crinkle cookies, and white chocolate cranberry oatmeal cookies. AKA the best holiday cookies everrrr.
What does a Gingerbread 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
- Gingerbread Whoopie Pies
- Pumpkin Spice Pecan Streusel Coffee Cake with Cinnamon Spiced Glaze
- Cranberry Apple Cider
- Coconut whipped cream – would taste delicious with this cake!
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
Notes
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123 Comments on “Gingerbread Bundt Cake”
I made this twice before Christmas and I’m about to make it again. Everyone loved it at both parties. I use a gingerbread house Bundt pan so it was even more impressive. Today I’m making it for my grandkids as they love gingerbread. I did add more ginger the second time, and will do that again as per review suggestions. I also made a maple cream cheese icing instead of the glaze and it was spectacular. I will be saving this recipe for next year
Wow Laurie that bundt pan sounds amazing! As does the maple cream cheese icing 😍 thank you so much for making this recipe and leaving a review! It’s wonderful to hear this recipe is a hit.
Great! Thank you!
Hello, the flavor was wonderful. However, the batter over flowed and the inside was still raw. Any ideas why this would happen.
Hi K, it sounds like your bundt pan wasn’t big enough and it needed to bake longer. So sorry to hear you had trouble with this recipe!
So excited to make this one! Do you think it could be made 48-24 hours ahead of time?
Hi Alice, I think this cake could easily be made a day or two in advance! One reader actually commented that she liked the flavor better the day after baking. To keep this cake as fresh as possible, bake the cake but don’t glaze it until ready to serve. Keep the prepared cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature for 1-2 days, or in the fridge for up to a week!
This is a very nice, moist bundt, although a bit sweet for my taste. It has that perfect balance between softness and density that is so vital to a good gingerbread cake, and the use of allspice instead of clove is simply lovely. It’s a quick bake, too, with ingredients I already had in the pantry (at 5am, before the stores opened, when I discovered I was missing two vital ingredients for what I’d planned on taking to the potluck brunch at 10…(which turned out to be a good thing because the cake was *very* popular with the other guests) (but I digress). The next time I make it – and there *will* be a next time – I’ll up the ginger & molasses a bit, and reduce the brown sugar, to see if I can get the sweetness level more to my liking.
Susan, I’m glad that this cake was a hit! Good luck with your adjustments next time. Be aware that adding more molasses (a liquid) and reducing the sugar may affect the texture and bake of the cake as well.
Yes, I’ll be careful with the adjustments, and keep a close eye on the bake time as well in case the extra moisture affects it. Also, I wish I could edit my first post because there was a little tiny bit of the cake left over, and when I ate it the next day the flavors had mellowed & blended. It didn’t taste overly sweet at all (but I still would like a stronger molasses flavor). I’d’ve given it 5 stars if I’d made the comment on that day, instead of on the day I baked it.
Thanks for coming back and sharing, Susan! I’ll make sure to note for others that this cake may taste even better the next day. 🙂
Sounds delicious! However you mention that there are cloves in the recipe but I don’t see ground cloves list in the ingredient list. Can you please clarify. Thanks!
Hi TM, sorry for the confusion. There are no cloves in this recipe – just all spice. Cloves were just briefly mentioned in the recipe description by mistake – it’s fixed now. Thank you for bringing that to my attention!
This is a very simple and easy recipe but wow is the cake DENSE. Everyone loved it but I thought it was pretty dense/flavorless. I’d triple the molasses if I were you ,— I doubled it and it still was not enough. The glaze is also incredibly watery. I recommend finding a recipe online for maple buttercream & then just piping it on!
First time I made a gingerbread cake, and it was delicious! I even purchased the same pan on Amazon. Keep a watch on the time if you use this pan. 45 minutes is plenty. I placed sprigs of rosemary and round candy cane mints on the side for decoration. Icing worked out well.
Very delicious. It would be nice if this recipe included something to garnish the cake with for decoration, and the icing according to the recipe was very thick and lacked the maple flavor. I added extra milk and syrup to fix this.
I wanted to love this cake based on the comments but it was not any where close to enough gingerbread flavor. I wish I had compared other recipes spices before making the cake. The ginger and molasses could easily have been doubled.
Plus it’s very dense. The glaze was good and candied ginger sprinkled on top helped a bit. Maybe rethink you spices. I normally love your recipes.
Hi there – I am so excited for this! Definitely making this week for Christmas, but I have a question about how to nail the glaze. How do you make it look white and thick like an icing vs a clear glaze that doesn’t show up in photos? Any tips, or will that not an issue here?
I just added powdered sugar to get it to my liking.
You can also use half and half which will make it a little thicker but it will definitely be more opaque.
So glad I found this recipe simple and tasty for a holiday potluck.
Awesome, thank you both so much! We made this for Christmas and the glaze + gingerbread itself were both perfect!! This is a keeper recipe!
Planning to make this recipe soon. I really like the garnish in the picture. Can you tell me what herb that is so I can use it?
It’s an olive branch.
what kind of ground ginger do I use? Fresh or powder
powder
The cake was very good, the only thing I added was some ginger soft candy chopped up.
This is the very first bundt cake I’ve ever made and it did not disappoint! So rich (in the very best way!), very moist and soft, and the icing is perfection. Making this for my family on TG this year – thank you very much!
Excellent recipe, only gave 4 stars as it’s not strong enough of ginger for a gingerbread cake
Can I substitute molasses with treacle, will it alter the taste??
Great question. I haven’t made it using treacle, but I think that should be fine! (Treacle tends to be a tad sweeter than molasses, so taste shouldn’t be altered too much).
This is a good recipe , I made this several times and it’s a hit at my house.
I rarely rate a recipe but OMGoodness!
If you like gingerbread, this is a must try!
My “all things gingerbread” daughter sent me this recipe via text. So glad I made it in time for breakfast with my coffee.
The description includes cloves , but the ingredients did not. We both added cloves. Approximately 1/2 teaspoon or so. Also added a bit of cayenne pepper for some kick (per daughter’s recommendation). Oh SO GOOD! Next time will add more maple syrup to the glaze. I’m certain I would have given this 5 stars if I’d made it as written. It’s just that good!!!!!
I will go and check the recipe card, thank you for letting me know about the cloves.
So glad you enjoyed this recipe Debra! Really appreciate you taking the time to leave a comment. Merry Christmas!
I don’t see an update with cloves in the recipe?
Hi is there any replacement for molasses as it’s not available back in my city?
No I’m sorry.
I was unable to find some myself so I made it from scratch. 2c dark brown sugar, 2 tsp lemon juice, 1/4 tsp cream of tartar, and 3/4c water in a saucepan and simmer it on medium to low until its thick. I hope this helps!
Thanks for sharing!
Thank you will try with it.