Get in the holiday spirit with this Gingerbread Bundt Cake. It’s soft, tender and a delicious addition to your holiday table.
Spiced Gingerbread Cake
When the winter months roll around, the flavors of gingerbread start to make an appearance. Gingerbread cookies, breads and even gingerbread cake are common recipes around Christmas time. This spiced gingerbread bundt cake is easy to make and full of holiday flavors.
This gingerbread cake starts with a homemade bundt cake recipe and is then topped with an easy and sweet glaze. Pair this cake with a class of homemade eggnog for the perfect winter dessert.
Why You’ll Love this Christmas Cake Recipe:
- Homemade goodness. This gingerbread cake is made from scratch using easy to find ingredients. It’s a simple recipe that is packed with flavor!
- Festive dessert. Gingerbread cake is full of holiday inspired flavors including molasses, cinnamon, ginger, cloves, and nutmeg.
If you like this recipe, be sure to try this Brown Butter Spice Cake and these Gingerbread Muffins.
How to Make Gingerbread Bundt Cake
Be sure to see the recipe card below for full ingredients & instructions!
- Whisk together the dry ingredients in a large bowl.
- Mix together the brown sugar, butter and oil until smooth.
- Add the eggs and mix well.
- Mix in the buttermilk, molasses, sour cream and vanilla extract.
- Slowly mix in the dry ingredients into the wet ingredients.
- Pour the batter in a prepared bundt pan.
- Bake for 90 minutes.
- Allow the cake to cool and make the glaze.
- Whisk together the powdered sugar and milk until smooth.
- Drizzle the glaze over the cooled cake before serving.
Gingerbread Bundt Cake Ingredient Notes
- Buttermilk: If you don’t have buttermilk on hand, use a DIY substitute. Measure out 1 cup of milk, remove 2 tablespoons of milk, and mix in 2 tablespoons of white vinegar or lemon juice. Let the mixture stand for 5 minutes before mixing it into the recipe.
- Sour Cream: Plain yogurt (Greek or regular) can be used in place of the sour cream.
You will want to use unsulphured molasses for this gingerbread cake recipe. It has the best flavor and will come through in your cake.
No, the cake is not spicy. It does have a great zesty flavor thanks to the cloves and ginger, but it would not be considered spicy.
Yes, you can. You can pour the batter into a 9×13-inch prepared baking dish, cupcake tin, or even in 2 round cake pans. You will need to adjust your baking time depending on what pan you use.
Place any leftover gingerbread cake in an airtight container, such as a cake holder. The cake can be left on the counter or placed in the fridge.
You can freeze the entire gingerbread cake or you can freeze slices of the cake. Either way, wrap the cake in parchment paper and place in a Ziplock bag before storing in the freezer.
You can slice this bundt cake into thinner slices and lay them out on a cookie tray for friends and family to grab. You can also wrap up individual slices and hand them out as gifts.
Everyone will love this gingerbread cake. The cake is soft and tender and the flavors will remind them of Christmas time.
Recipe Tips and Notes
- Whisk the wet ingredients together really well to dissolve any brown sugar clumps before adding the dry ingredients.
- Try not to overmix the cake batter. Only mix until the flour is just incorporated. Overmixing can lead to a rubbery cake.
- If the glaze is too thick, add a little more milk. If the glaze is too thin, add a little more powdered sugar.
Can I use gluten free flour?
Yes, you can! Feel free to use your favorite 1:1 gluten free flour blend in this recipe. Almond or coconut flour is not a good substitute, but a gluten free flour blend will work.
Can I add lemon to the cake glaze?
Adding lemon to the glaze would make a great citrus-y addition to this cake! Feel free to add a teaspoon of lemon juice along with some zest to your glaze.
What other frostings or glazes go well with this cake?
You can use vanilla or cream cheese frosting as the glaze. You can also add cinnamon to your glaze to give it even more winter inspired flavor.
This easy gingerbread bundt cake will make a great addition to your holiday parties or events. It’s a great homemade cake that everyone will love.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Gingerbread Bundt Cake Recipe
Ingredients
For the Cake
- 3⅓ cups all-purpose flour 400 grams
- 2 teaspoons baking powder 8 grams
- 1 teaspoon kosher salt 3 grams
- ¾ teaspoon baking soda 5 grams
- 3½ teaspoons ground ginger 11 grams
- 1 tablespoon ground cinnamon 9 grams
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1⅔ cups brown sugar 355 grams
- ½ cup unsalted butter 113 grams, melted and cooled (1 stick)
- ½ cup vegetable oil 99 grams
- 4 large eggs 200 grams
- 1 cup buttermilk 227 grams
- ⅔ cup unsulphured molasses 227 grams
- ¼ cup sour cream 57 grams
- 2 teaspoons pure vanilla extract 8 grams
For the Glaze
- 1 cup powdered sugar 113 grams
- 3 tablespoons milk 43 grams
Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 350°F. Prepare the Bundt pan. If using a metal Bundt pan, grease and flour it. If using a silicone Bundt pan, spraying it with baking spray is optional (not necessary).
- In a medium bowl, whisk the flour, baking powder, salt, baking soda, ginger, cinnamon, nutmeg, and cloves together. Set aside.3⅓ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon kosher salt, ¾ teaspoon baking soda, 3½ teaspoons ground ginger, 1 tablespoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves
- In a large bowl, whisk the brown sugar, melted butter, and vegetable oil together until smooth.1⅔ cups brown sugar, ½ cup unsalted butter, ½ cup vegetable oil
- Add the eggs and whisk well.4 large eggs
- Add the buttermilk, molasses, sour cream, and vanilla and whisk until completely smooth. Gradually add the dry ingredients to the wet ingredients and whisk just until combined.1 cup buttermilk, ⅔ cup unsulphured molasses, ¼ cup sour cream, 2 teaspoons pure vanilla extract
- Pour the batter into the prepared Bundt pan.
- Bake for 90 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool completely before removing it from the pan.
- Once the cake has cooled, make the glaze. In a small bowl, whisk the powdered sugar and milk until smooth.1 cup powdered sugar, 3 tablespoons milk
- Drizzle the glaze over the cake and let it set for a few minutes before serving.
Notes
- Whisk the wet ingredients together really well to dissolve any brown sugar clumps before adding the dry ingredients.
- Try not to overmix the cake batter. Only mix until the flour is just incorporated. Overmixing can lead to a rubbery cake.
- If the glaze is too thick, add a little more milk. If the glaze is too thin, add a little more powdered sugar.
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