Gingerbread Bundt Cake

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

This recipe for Gingerbread Bundt Cake is a delightful blend of warm spices and rich flavors. The cake begins with a mixture of all-purpose flour, baking powder, baking soda, salt, and a trio of spices: ground ginger, cinnamon, and cloves, which provide a deep and aromatic spice profile. In a separate bowl, unsalted butter and dark brown sugar are creamed together until light and fluffy, then enriched with molasses for a robust sweetness. Eggs are added one at a time to this mixture, ensuring a smooth and well-incorporated batter. The dry ingredients are then alternately mixed with buttermilk, creating a batter that is rich yet airy. The batter is poured into a greased and floured Bundt pan and baked until a toothpick inserted comes out clean, resulting in a beautifully shaped cake with a tender crumb. Once cooled, the cake is topped with a simple yet elegant glaze made from powdered sugar, milk, and vanilla extract, adding a sweet finish that complements the spicy notes of the cake. This gingerbread Bundt cake is a comforting, spiced delight and is sure to be a hit during the holiday season or any time a warm, sweet treat is desired.

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

Mix Dry Ingredients:

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

Cream Butter and Sugar:

  • 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.

Add Eggs:

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

Combine with Dry Ingredients:

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

Bake the Cake:

  • 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.

Cool and Glaze:

  • Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. Once cool, whisk together the powdered sugar, milk, and vanilla extract to make the glaze. Drizzle over the cake.

Serve:

  • Slice and serve the gingerbread Bundt cake. It pairs wonderfully with a cup of 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.