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Gingerbread Bundt Cake

The BEST Gingerbread Bundt Cake- tender, flavorful, easy to make, and delicious. Topped with a Maple Vanilla Glaze you won’t be able to stop eating this!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 25
Calories 313kcal
Author Lisa

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 unsalted butter*
  • 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
    dry ingredients mixed
  • In a large bowl cream the butter and sugar until light and fluffy.
    1 cup unsalted butter*, 1 cup granulated sugar
    creamed butter and sugar
  • Stir in the molasses and eggs.
    2 cups molasses- unsulphered*, 2 large eggs
    butter mixture mixed with molasses and eggs
  • Stir in the flour mixture until fully combined.
    batter before adding water
  • While stirring, pour in the hot water and mix until combined.
    2 cups hot water
    batter mixed in bowl
  • 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.
    batter in cake pan
  • 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.
    shoing how much the cake rose above pan while baking
  • Allow cake to cool completely before adding glaze.
    bundt kake freshly baked cooling on wire rack

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
    glaze mixed in bowl
  • Drizzle over cake.
    drizzle cake with glaze

Video

Notes

Tips and Tricks
  • *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.

Nutrition

Calories: 313kcal | Carbohydrates: 58g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 133mg | Potassium: 500mg | Fiber: 1g | Sugar: 38g | Vitamin A: 248IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 3mg