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!
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.
Notes
Feel free to play with the amount of spices you want in the cake. If you don't like allspice or ginger you can leave it out, or add more of them if you like. I would start with 1/2 tsp more.