Gingerbread Bundt Cake

Spiced gingerbread Bundt cake with a sweet vanilla glaze, perfect for a cozy and aromatic dessert.

This Gingerbread Bundt Cake combines warm spices and rich flavors, with a base of all-purpose flour, baking powder, and a trio of ginger, cinnamon, and cloves for depth. The batter, made by creaming butter and dark brown sugar with molasses, is enriched with eggs and buttermilk, creating a smooth, airy texture. Baked to golden perfection in a Bundt pan and topped with a simple powdered sugar glaze, this cake is a cozy, spiced treat ideal for the holiday season or any time you crave a sweet, aromatic delight.

Servings

8-12

Prep Time

20 minutes

Cook Time

40 minutes

Total Time

60 minutes

For the Cake
2 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 cup unsalted butter, softened
1/2 cup dark brown sugar
1/2 cup molasses
2 large eggs
1 cup buttermilk

For the Glaze
1 cup powdered sugar
2-3 tbsp milk
1/2 tsp vanilla extract

Preparation

  • Preheat the oven to 350°F (175°C).
  • Thoroughly grease and flour a Bundt pan, making sure to coat all creases to prevent sticking.
  • Bring the butter, eggs, and buttermilk to room temperature for smoother mixing.

Dry Ingredients

  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until evenly combined.
  • Set aside.

Wet Ingredients

  • In a large bowl or stand mixer, cream the butter and brown sugar for 2–3 minutes until light and fluffy.
  • Mix in the molasses until fully incorporated.
  • Add the eggs one at a time, beating well after each addition.

Combine

  • Add the dry mixture and buttermilk to the bowl in alternating additions, beginning and ending with the dry ingredients.
  • Mix gently after each addition until just combined.
  • Avoid overmixing to keep the cake tender.

Baking

  • Pour the batter into the prepared Bundt pan and smooth the top.
  • Bake for 35–45 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let the cake cool in the pan for 10 minutes, then carefully invert onto a wire rack.
  • Cool completely before glazing, about 30–45 minutes.

Glaze

  • Whisk together the powdered sugar, milk, and vanilla until smooth and pourable.
  • Adjust consistency with a splash more milk if needed.

Serving

  • Drizzle the glaze evenly over the cooled cake.
  • Let set for 5–10 minutes before slicing.
  • Serve with coffee or tea for a cozy, warmly spiced treat.