Gingerbread Bundt Cake
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
This delicious spiced Gingerbread Bundt Cake drizzled with glaze is a delicious slice for the winter holidays.
For Christmas every year I make the desserts.  Most years I make a ton of cookies because it’s traditional. However, over the years others in my family have started making cookies as well.
Of course I will still be making my favorite Cranberry Bliss Bars which are my favorite holiday cookie. The most popular holiday cookie on my blog is currently Cranberry Lemon Cookies. For a taste of the holidays Eggnog Crinkle Cookies are always a fun treat. A hometown favorite cookie are these Kaufmann’s Thumbprint Cookies.
During the last few year’s I’ve started making cakes or cupcakes instead. I find that they get eaten more and they are easier to make in the long run.
This year I was looking for something with big holiday flavor. I don’t think it gets much more holiday than gingerbread.
What makes Gingerbread Flavor?
Gingerbread is made from a variety of warm spices, molasses, and brown sugar. The spices are usually a combination of ginger, cinnamon, cloves, nutmeg, and allspice. Â Of course the spices can vary but this is the most popular combination of flavors.Â
I saw a recipe for Gingerbread Bundt Cake which I thought would be perfect. I really enjoy making Bundt cakes because they are easy, they look beautiful, and people generally like them.
What is a Bundt Cake?
A Bundt cake is a type of cake that is baked in a Bundt pan, which gives it a distinctive ring shape with a hole in the center. The pan’s design allows for even baking and creates an attractive, decorative cake without needing elaborate frosting. Often times Bundt Cakes are topped with powdered sugar or a simple glaze.
Ingredients:
- all purpose flour
- baking soda
- baking powder (yes, you need both baking soda and powder)
- salt
- ground ginger (I actually used a fresh ginger paste but ground ginger works well)
- cinnamon
- all spice (all spice is a ground up berry, don’t be fooled into thinking it’s random spices put together)
- nutmeg
- eggs
- light brown sugar (or you can use dark brown sugar)
- salted butter (or unsalted if you prefer)
- whole milk (you can also use buttermilk or plant based milk)
- molasses (use light or dark molasses but do not use blackstrap molasses)
This cake was easy to make and bake.  Preheat the oven to 350 degrees.   Spray a Bundt pan with cooking spray or use cake release on it.Â
In a medium bowl combine the flour, baking soda, baking powder, salt, and spices. Set aside. In a large bowl cream together the butter and brown sugar.  Add in the eggs and mix well. Stir in the milk and molasses.  Add the dry ingredients to the wet ingredients and mix for one minute or until batter is well combined.
Pour into the Bundt pan and bake for 45-50 minutes. Remove from oven and let cool 15 minutes.  Flip over to release cake and cool completely on a wire rack.
This cake smelled amazing while it was baking. The whole kitchen smelled of warm spices and sugar.Â
The cake came out beautifully.  It looked good and I knew it was going to taste good as well. It’s like eating a soft gingerbread cookie.
What does Gingerbread Bundt Cake Taste like?
Gingerbread cake is soft and fluffy and bursting with warm holiday spices. The glaze on top gives it a bit more sweetness but if you like bold gingerbread flavor you can enjoy your cake without it.
I ended up using a simple vanilla glaze on top of the Bundt cake.  You could also do a cinnamon spiced glaze or a maple glaze and those flavors would work well too.
How do you store Gingerbread Bundt Cake?
Store the cake in a cake carrier or cake dome.  If you don’t have that put a piece of foil over top of the cake and store it on the counter for up to 4 days.  This cake also freezes well for up to 6 months.
Gingerbread Bundt Cake
Equipment
Ingredients
For the cake:
- 2 3/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground all spice
- 1/2 teaspoon ground nutmeg
- 4 eggs
- 1 1/2 cups light brown sugar
- 1 cup salted butter, melted
- 1 cup whole milk
- 1/2 cup molasses
For the glaze:
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoons cinnamon optional
- 1-2 Tablespoons milk
Instructions
- Preheat the oven to 350 degrees. Spray a Bundt pan with cooking spray or butter and flour the pan. Set aside.
- In a medium bowl combine the flour, baking soda, baking powder, and spices.
- In a large bowl mix together the eggs, brown sugar, and butter. Mix well.
- Add half of the flour mixture to the butter mixture and mix well.
- Stir in the milk and molasses.
- Add the remaining flour mixture and mix until well combined.
- Pour the batter into the prepared pan and bake for 45-50 minutes. The cake is done when a toothpick inserted into the middle comes out clean.
- Remove from the oven and cool 15 minutes.
- Use a butter knife and run it around the edges of the cake. Flip the cake over onto a wire cooling rack and cool completely.
- To make the glaze whisk together the powdered sugar, vanilla, cinnamon (if using), and 1 tablespoon milk. Add remaining milk if needed and whisk until desired consistency is reached.
- Pour or drizzle glaze over top of the cake.
Notes
