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

Preparing the Dry Ingredients
Preheat your oven to 350°F. In a bowl, whisk together 2½ cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, 1 tablespoon ground ginger, 1 teaspoon ground cinnamon, and ¼ teaspoon ground cloves. Set aside.

Mixing the Batter
In a large bowl, cream together ½ cup softened unsalted butter and ½ cup dark brown sugar until light and fluffy. Mix in ½ cup molasses, then add 2 large eggs, one at a time, beating well after each addition.

Combining Wet and Dry
Add the dry ingredients to the wet mixture in batches, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix just until combined—do not overmix.

Preparing the Bundt Pan
Grease and flour a bundt pan thoroughly to prevent sticking. Pour the batter into the pan and smooth the top.

Baking
Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.

Cooling
Let the cake cool in the pan for about 10–15 minutes, then carefully invert onto a wire rack to cool completely.

Making the Glaze
In a small bowl, whisk together 1 cup powdered sugar, 2–3 tablespoons milk, and ½ teaspoon vanilla extract until smooth and pourable.

Finishing and Serving
Drizzle the glaze over the cooled cake. Let it set slightly, then slice and serve for a warmly spiced, moist gingerbread dessert.