Bring all the nostalgic holiday flavors to your table with this beautifully spiced Gingerbread Bundt Cake, topped with a maple-vanilla glaze. Every slice of this moist, molasses-rich cake tastes like pure Christmas comfort.
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When you think of the holidays, gingerbread is right near the top! Whether it's building a cute gingerbread house with Gingerbread Men, a beautiful Gingerbread Cookie Tree, or whipping up some soft Gingerbread CrinkleCookies, it's definitely a favorite!
I want to share with you one of my favorite gingerbread desserts- this Gingerbread Bundt Cake.
Why This Recipe Works
- Warm & Spiced: Classic gingerbread flavors shine thanks to molasses, ginger, cinnamon, and cloves.
- Beautiful Presentation: The Bundt shape automatically gives a stunning, holiday-ready look.
- Moist Texture: Oil, eggs, and molasses create a tender crumb that stays soft for days.
- Delicious Glaze: A simple Maple Vanilla powdered sugar glaze adds the perfect sweet finishing touch.
What This Recipe Needs
- Baking Soda & Baking Powder: Ensures a light lift and balanced crumb.
- Ground Ginger, Cinnamon & Cloves: The heart of the gingerbread flavor-warm, cozy, and aromatic.
- Unsulphured Molasses: Adds rich depth, moisture, and classic gingerbread color.
- Vanilla Extract: Enhances all the warm flavors.
- Maple Syrup, Powdered Sugar & Milk for the Glaze: Create a sweet, smooth glaze that highlights the Bundt ridges beautifully.
- Bundt Pan: I love a classic bundt pan like what I used in this recipe, however, this swirl bundt pan is something I need to add to my Christmas list! I love it!
Substitutions
- Butter→ Oil: Slightly less rich flavor.
- Molasses → Dark Corn Syrup: For a milder, lighter gingerbread flavor (though molasses is best!).
How to Make Gingerbread Bundt Cake?
- Step 1: Combine flour and spices in a bowl. Set aside.
- Step 2: In a separate bowl, cream together butter and sugar.
- Step 3: Stir in the molasses and egg. Then stir in the flour mixture.
- Step 4: While continuing to stir, pour in the hot water until fully mixed.
- Step 1: Pour mixture into a well-greased bundt cake pan.
- Step 2: Bake until a toothpick comes out clean, then remove from the oven.
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- Step 3: Gently loosen the edges of the cake away from the pan, then flip onto a cooling rack or your cake plate. Allow to cool completely.
- Step 4: In a small bowl, combine all the glaze ingredients, mixing until smooth.
- Step 5: Drizzle glaze over the bundt cake.
Expert Tips
- Grease Thoroughly: Get into all the Bundt grooves to prevent sticking.
- Cool Completely: Glaze only when cool to avoid melting and sliding.
- Tap the Pan: Gently tap the filled pan to release any air bubbles.
- Check Early: Bundt pans bake differently-start checking for doneness 5 minutes early.
Variations
- Orange Glaze: Add orange zest and juice to the glaze for a citrusy holiday twist.
- Spiced Glaze: Mix cinnamon or nutmeg into the glaze for extra warmth.
- Gingerbread Chocolate Chip: Fold mini chocolate chips into the batter.
- Decorative Topping: Dust with powdered sugar or add sugared cranberries, candied orange peels, or fresh rosemary for a festive look.
Frequently Asked Questions
Yes! It stays moist for 2-3 days and even tastes better the next day.
Grease every corner of the pan with baking spray or butter and flour.
Chopped pecans, walnuts, or chocolate chips make great additions.
Absolutely! Freeze slices or the whole cake (without glaze) for up to 2 months.
Keep covered at room temperature for up to 3 days.
If you like this recipe make sure to check out my gingerbread trifle- where I use a half recipe of this cake in addition to layers of eggnog and white chocolate pudding for a fun dessert!
More Related Recipes
If you like this recipe, make sure to check out all my easy Christmas Recipes, like Sweet Potato Cupcakes, Holiday Cake, Peppermint Marshmallow Wands, Easy Pecan Pie Cake, Christmas Oreo Balls, Christmas Holiday Popcorn, and Christmas Tree Cupcakes while you are here!
If you like this recipe, make sure to give it a 5-star review and leave a comment down below!
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Gingerbread Bundt Cake
Equipment
Ingredients
Gingerbread Bundt Cake
- 5 cups flour
- ½ teaspoon baking soda
- 4 teaspoon baking powder
- 2 teaspoon cinnamon*
- 2 teaspoon ginger
- 2 teaspoon cloves
- 1 teaspoon salt
- 1 cup butter* unsalted
- 1 cup granulated sugar
- 2 cups molasses unsulphered*
- 2 large eggs
- 2 cups hot water
Maple Vanilla Glaze
- 2 cups powdered sugar
- 4 teaspoon real maple syrup
- 2-3 tbs milk
- ¼ teaspoon vanilla
Instructions
- Preheat oven to 350°F and grease your bundt pan with cooking spray or Baker's Joy.
- In a medium bowl combine the flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt.5 cups flour, ½ teaspoon baking soda, 4 teaspoon baking powder, 2 teaspoon cinnamon*, 2 teaspoon ginger, 2 teaspoon cloves, 1 teaspoon salt
- In a large bowl cream the butter and sugar until light and fluffy.1 cup butter*, 1 cup granulated sugar
- Stir in the molasses and eggs.2 cups molasses, 2 large eggs
- Stir in the flour mixture until fully combined.
- While stirring, pour in the hot water and mix until combined.2 cups hot water
- Pour batter into prepared bundt pan* and bake for 60-75 minutes*, or until a toothpick inserted comes out clean. I like to check mine with a thermometer to make sure it bakes fully- when the temperature reaches between 205°F and 210°F I remove from oven.
- Once done baking gently loosen the edges of the cake away from the pan using a heat proof spatula, then flip onto a cooling rack or your cake plate.
- Allow cake to cool completely before adding glaze.
Maple Vanilla Glaze
- In a small bowl combine all the ingredients, mixing until smooth.2 cups powdered sugar, 4 teaspoon real maple syrup, 2-3 tbs milk, ¼ teaspoon vanilla
- Drizzle over cake.
Notes
- *If you use salted butter just omit the ½ teaspoon of salt from the recipe.
- *You can substitute 6 teaspoon pie spice instead of the cinnamon, ginger and cloves.
- *Unsulphered Molasses is what you are most likely to find at the store. It is sweeter and has no additives, compared to sulphured molasses.
- * The batter will fill a little more than ¾ of the pan. If it's much higher you run the risk of it overflowing as it bakes. Mine baked nice and tall, but did bake higher than the rim of the bundt pan. I recommend putting a baking sheet under bundt pan just incase it overflows. If the pan does seem too full- remove some of the batter until it's ¾ full.
- *Check the cake at the 30- and 50-minute mark- if it seems to be browning to much simply cover with foil and continue baking until done.
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