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This Gingerbread Bundt Cake is perfect for your holiday dessert table! The cake is super moist and fluffy and has the classic gingerbread spices baked right in. It’s then topped with a super easy to make maple glaze that will have you reaching for a second slice!
What I love most about bundt cakes are the endless possibilities of flavor and frosting combinations. There’s a bundt cake for every occasion, and as a trained pastry chef, I take pride in bringing you the best of the best bundt cake recipes.
If you look forward to gingerbread cakes around the holidays, you’ll love this gingerbread bundt cake. These easy-to-follow instructions will teach you how to make a dense but fluffy pound-style cake packed with old-fashioned gingerbread flavor.
As for how to frost a ginger bundt cake, I like keeping it simple with a thin layer of sugary maple glaze, but powdered sugar, thick frostings, and your ordinary whipped cream are also delightful with this holiday dessert.
If you’re looking for more gingerbread desserts, don’t miss these gingerbread biscotti cookies or these crispy gingersnap cookies.
Also make sure you check out how to get a bundt cake out of a pan so you can have recipe success!
WHY YOU SHOULD MAKE THIS RECIPE
- It’s perfect for the holidays!
- This recipe is low-fuss and great for beginners.
- The cake itself is incredibly moist and loaded with cheerful flavors.
- It’s finished with a delicious maple glaze, but there’s plenty of room for personalizing your bundt cake with different frostings, icings, and glazes.
INGREDIENTS NEEDED
For the cake:
- Butter – The first component of baking moist cakes is starting with softened butter. Short on time? Check out how I soften butter quickly.
- Brown sugar – This is creamed with your softened butter for two reasons: to ensure the butter is dispersed and dissolved properly within the batter and to give it extra bounce.
- Vegetable oil & eggs – This pair of liquid ingredients lends moisture and helps create a fluffy, tender crumb. As a rule of thumb, your eggs should always be at room temperature.
- Vanilla – Use a quality, pure vanilla extract to intensify the rich, creamy flavors.
- All-purpose flour – The framework that gives bundt cakes their shape and structure.
- Baking powder & baking soda – This duo of leavening agents works together to create a reaction in the batter, so it expands into a stable, tender cake.
- Kosher salt – Salt also plays a role in cakes rising while making everything sweet taste even sweeter!
- Dry spices – To create a distinguishable gingerbread flavor, ground ginger and cinnamon are perfect. Add allspice, nutmeg, clove, cardamom, or coriander to boost the gingerbread aromas.
- Buttermilk – Buttermilk adds a subtle tangly element and helps tenderize.
- Molasses – This is the classic ingredients in gingerbread desserts. I use Grandma’s Brand.
For the maple glaze:
- Confections sugar– Confectioners sugar is the base of the glaze.
- Maple syrup– This gives the maple flavor!
- Milk or cream– The milk gives the glaze a smooth consistency.
The kind of molasses to use
For this recipe we’re using light or dark molasses and not blackstrap molasses. Light or dark molasses can be found in all grocery stores. I use the brand called Grandma’s. Blackstrap is a more concentrated, dense, and bitter molasses that should’nt be used to baking unless specifically called for.
HOW TO MAKE GINGERBREAD BUNDT CAKE
Cream butter with sugar: In the bowl of a stand mixer fitted with the paddle attachment (or you can use a hand mixer), cream the butter and brown sugar for 2 minutes.
Mix wet ingredients: Add the vegetable oil and mix until just combined. Then, add the eggs one at a time while mixing on medium speed. Next, add the vanilla extract, and continue mixing on medium speed for 30 seconds.
Mix dry ingredients: In a separate bowl, stir the flour, cinnamon, ground ginger, allspice, baking powder, and kosher salt together.
Flavor the buttermilk: Stir molasses and buttermilk together separately until smooth.
Make the cake batter: Then, add a third of the flour mixture to the wet batter while mixing at medium-low speed. Then, mix in half of the buttermilk. Mix in another third of the flour mixture, followed by the last of the buttermilk. Finish with the remaining flour mixture.
Bake, then cool: Pour the cake batter into your well-greased 10″ bundt pan and bake in your preheated oven until set and the sides pull away from the pan (about 45 minutes). Cool in the bundt pan for 15 minutes, then invert onto a cooling rack to finish cooling.
Frost with maple glaze: Make the maple glaze by mixing confectioners sugar with maple syrup and cream. Combine well, then pour over the cake once it’s completely cooled to room temperature. Enjoy!
TIPS FOR RECIPE SUCCESS
- For accuracy either weigh your dry ingredients with a kitchen scale or spoon flour into your measuring cup and then level it off with a spoon. Never scoop flour with your measuring cup because you will scoop up more than you need.
- All refrigerated ingredients should be at room temperature to make sure the batter mixes evenly. Set the butter, eggs, and buttermilk out 20-30 minutes before getting started.
- If you don’t like a certain spice feel free to leave it out or add more if you want! Start with 1/2 tsp more spice if you like it spicier.
- To make a thinner glaze, add more cream until it reaches your desired consistency.
STORAGE AND FREEZING
Storing: Gingerbread cake is best kept in an airtight container or wrapped tightly in plastic at room temperature for 3-4 days.
Freezing: Get a head start on your holiday baking and freeze gingerbread bundt cake. You can wrap the entire cake in plastic and keep it in the freezer for up to 3 months.
When you’re ready to serve, thaw the cake at room temperature, then pour the glaze over the top. Likewise, you can wrap individual slices in plastic to store in the freezer.
Yield
This cake will feed about 12-15 people depending on how big you cut the slices.
FAQ
What toppings go with gingerbread?
In addition to maple glaze, you can sift powdered sugar over the top, or if you’re envisioning something heavier, cream cheese frosting is fantastic with gingerbread.
How can you tell when bundt cakes are done baking?
The toothpick technique! Insert a toothpick or wooden skewer into the cake. If any moist crumbs cling to it, the cake needs more time in the oven. You’ll also notice the sides pull away from the pan as it reaches doneness.
Can I make mini gingerbread bundt cakes?
Absolutely! Pour the batter into mini bundt cake molds 2/3rds full, then bake in a 350F preheated oven for 20-25 minutes or until a toothpick comes out clean.
Can I make this cake without a bundt pan?
This recipe was tested in a 10-inch, 10-cup bundt pan. If you bake the batter in a different pan, adjust the baking time accordingly. Gingerbread loaf pans and muffin tins are great alternatives.
WAYS TO ENJOY
A slice of cozy gingerbread cake with whipped butter is perfect for breakfast or dessert with freshly brewed coffee, espresso, or hot tea. Try adding another element of flavor for an even more enjoyable experience:
- Crumb topping – Top your cake with an irresistible crunch!
- Caramel buttercream – Decorate your cake with a thick layer of frosting.
- Brown sugar buttercream – Pipe onto your cake as a premium topping!
More bundt cake recipes
Moist and Easy Gingerbread Bundt Cake
Ingredients
For the cake
- 1 cup butter (227g)
- 1 cup brown sugar (200g)
- ¼ cup vegetable oil
- 3 eggs large
- 1 tsp vanilla extract
- 2 ¾ all purpose flour (330g)
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp allspice (optional)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- ½ cup molasses
- ¾ cup buttermilk
For the glaze
- ⅔ cup confectioners sugar
- 2 tsp maple syrup
- 1 tsp milk or cream
Instructions
- Preheat the oven to 350 F. Heavily spray a 10 cup bundt pan with baking spray.
- In the bowl of a hand or stand mixer fitted with the paddle attachment cream the 1 cup butter and 1 cup brown sugar for 2 minutes.
- Add the ¼ cup vegetable oil and mix again until combined. Then add the eggs one at a time on medium speed, mixing in between.
- Add in the vanilla extract and mix again on medium speed for 30 seconds.
- In a separate bowl combine the 2 ¾ cup flour, 1 tsp cinnamon, ½ tsp ground ginger, ½ tsp allspice if using, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp kosher salt and mix lightly.
- In a measuring cup add the buttermilk and molasses.
- Alternate adding the dry and wet ingredients by thirds starting and ending with the dry ingredients. Mix on low- medium speed until combined.
- Pour the batter into the prepared bundt cake pan.
- Bake for 45 minutes or until the cake is set and the sides are pulling away from the pan.
- Cool the cake for 15 minutes then invert onto a cooling rack and cool completely.
- Meanwhile make the glaze. Combine the ⅔ cup confectioners sugar with the 2 tsp maple syrup and 1 tsp cream. Mix well and pour over the cooled cake.
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