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

Ingredients

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

Instructions

Preheat the Oven

Preheat oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.

Mix Dry Ingredients

Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl. Set aside.

Cream Butter and Sugar

In a large bowl or stand mixer, beat butter and brown sugar until light and fluffy. Add molasses and mix until well combined.

Add Eggs

Beat in eggs one at a time, ensuring each is well incorporated.

Combine with Dry Ingredients

Alternately add the flour mixture and buttermilk to the wet ingredients, starting and ending with the flour mixture. Mix until just combined.

Bake the Cake

Pour the batter into the prepared Bundt pan and smooth the top. Bake for 35-45 minutes, or until a toothpick comes out clean.

Cool and Glaze

Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Whisk together powdered sugar, milk, and vanilla extract to make the glaze. Drizzle over the cooled cake.

Serve

Slice and enjoy with coffee or tea.

Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.

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

In a large bowl or stand mixer, beat the butter and brown sugar until light and fluffy.

Add the molasses and continue to beat until well combined.

Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.

Add the flour mixture to the wet ingredients alternately with the buttermilk, starting and ending with the flour mixture. Mix until just combined.

Pour the batter into the prepared Bundt pan. Smooth the top with a spatula.

Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack or plate to cool completely.

Once cool, whisk together the powdered sugar, milk, and vanilla extract to make the glaze.

Drizzle the glaze over the cake.