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!
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
Welcome to this delicious corner of the internet! Here I share the recipes my family loves.
116 Comments on “Gingerbread Bundt Cake”
Can you freeze this cake?
yes you can
Made this Bundt for a dinner at the neighbours. Big disappointment. Dense, heavy and tasteless!!!! Will never make it again! Only saving grace was the Nordic Pan Pine Forest Bundt Pan and my cake decoration looked fabulous! Too bad it did t taste as good as it looked!!!!
Can you make this in advance… maybe a day prior to event?
Yes you can
I am planning to make this on Thursday for a 50th birthday. Have you tried adding candied and/or fresh ginger? I want to zing it up, but don’t want to go overboard. 🙂 I apologize if you have already answered this — I did a quick scan through comments, but may have missed it. Thank you! It is such a beautiful cake, and I’m so excited to make it.
A 50th birthday, how fun!!
I’ll be honest, I haven’t tried adding candied or fresh ginger, and I haven’t heard of any readers doing this either. The candied ginger sounds like a great idea though! If you add some of the candied ginger you may want to cut them a bit smaller. I just worry if the pieces are too large or heavy they might all sink to the bottom.
Furthermore, if you want to make sure the ginger flavor a bit heavier you can add a bit more ground ginger to the recipe. I didn’t want it to be *too* overpowering so I was a bit light handed with the ginger.
Thanks so much! I will try the candied (cut very small and tossed with the flour) and report back. I’ll save my fresh ginger for some snaps. 😊
Οoooh made this today, only half a portion so it could fit in a loaf tray, and it turned out BEAUTIFUL! Thank you so much for this great recipe..😋
Sorry is it 2&3/4 cups of flour, or 2 lots of 3/4 cup of flour? Thank you!
It’s 2 3/4 cups. So 2 cups + 3/4 cup. Make sense?
Hi, I’m looking for the perfect ginger cake fir my new Bundt pan and this looks perfect.. I’m in the Uk and generally we don’t use ‘cup’ measures I dont suppose you have this recipe in grams or oz do you ? Also what else could I use instead of molasses? Is this the same as treacle? Thanks
I will work on getting that recipe converted for you.
I’m not familiar with treacle, but after a quick google search, it appears you can substitute dark treacle for the molasses. Let me know if you have any other questions!
This was a beautiful addition to our holiday table. Thank you!
Thanks for your sweet comment Lindsay!
Hi
Just made the cake. Smells great!
It did not rise to the top of my Bundt pan. Is this normal?
Thanks
Linda
It should rise close to the top, but not above it. How far off is it from the top?
I made this the smell was amazing and it tastes fab.
One question though to make the glaze is it tsp or tbs. Was far too thick to pour and I added almost double the milk and syrup.
Hi Mark! Should be teaspoons, like noted in the recipe. But depending on your altitude and climate, you may have needed more liquid to make it pourable.
Happy holidays!
Question: Can you use light brown sugar instead of dark?
Yes, you can light brown sugar.
So good! I made this cake twice and both times it turned out beautiful. Spices are just right and the molasses adds a depth of flavor that everyone loved. For the glaze I added cream cheese as it was super runny and so that it didn’t run off and sat nicely on the cake. Delicious!
Tami, thank you so much for leaving such a positive and helpful review! Your words made my night! So glad you enjoyed the Bundt Cake. Happy holidays to you!
This cake turned out so well, and it was pretty easy to make. We had a holiday party a few days ago, and this was the perfect addition to round out our dessert bar and to add a touch of spice to contrast with the sugar cookies, brownies and bars). It was delicious! I will definitely make it again.
Glad you enjoyed it Amy!
I made this for Thanksgiving breakfast/brunch today and it is fabulous! It is moist and the flavor is deep and delicious. This is a keeper.
Thanks Julie, I’m so glad you enjoyed it! Happy Thanksgiving!
I made this recipe and it was really good. It was my first time making a Bundt cake and still turned out good. The only thing that I noticed was that the top it the cake was a little hard compared to the rest. Not sure if there is a trick when making a Bundt cake that I’m not aware of but overall it was great. I’ll be making it again
Thanks for taking the time to write a review Morgan! I appreciate your feedback 🙂
Texture is great. Flavor; not so much. Tastes like a bland molasses cake. Really disappointed. Needs way more spices. I think using dark brown sugar is a mistake as well. It over powers what little spice there was. Not a keeper.
Sorry! Some recipes won’t please the masses. Good idea to maybe add more spices though! Thanks for the tip.
What kind of leaf did you use to decorate the Bundt cake with? It’s so pretty! I hope to do something similar for Thanksgiving this year and would really appreciate your reply!
It’s olive branches 🙂 let me know if you make the bundt cake!
Just got a bundt pan so this is DEFINITELY on my must make soon list 🙂
Excellent recipe! I added 2 whole cups of diced apples and a good splash of whiskey. Could have added more apples! The texture still looks like your beautiful photos.
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!