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Moist, flavorful Gingerbread Bundt Cake with rich spices and a cream cheese glaze—perfect for the holidays.
There’s nothing quite like the smell of gingerbread wafting through the kitchen during the holidays. This Gingerbread Bundt Cake takes all the warm, cozy flavors you love—ginger, cinnamon, molasses—and wraps them in a show-stopping dessert that’s as beautiful as it is delicious. Whether you’re hosting a festive dinner or curling up with a warm mug of tea, this cake will instantly transport you to the heart of the season.
If you love festive ginger desserts, you may also like our Ginger Crinkle Cookies, Sticky Toffee Ginger Cakes, or Spiced German Cookies.
Why This Recipe Works
- Packed with Flavor: Bold ginger, cinnamon, and cloves create a perfectly spiced cake.
- Moist and Tender: Thanks to molasses and buttermilk, every slice melts in your mouth.
- Beautiful Presentation: The Bundt shape makes it elegant enough for any holiday table.
Ingredient Notes
- All-Purpose Flour: Use unbleached for a slightly nuttier flavor.
Substitution: Whole wheat pastry flour works for a nuttier taste.
Where to Find: In the baking aisle near other flours. - Molasses: Use unsulphured molasses for the best flavor—look for brands like Grandma’s.
Substitution: Dark maple syrup or honey for a milder taste.
Where to Find: Usually near syrups or in the baking section.
Ground Ginger: Freshly bought ginger has the most punch.
Substitution: Freshly grated ginger—reduce the amount by half.
Where to Find: Spice aisle, often near cinnamon and nutmeg.
Time-Saving Shortcuts
- Use Pre-Mixed Spices: Replace individual spices with a gingerbread or pumpkin spice blend for quicker prep and consistent flavor.
- Pre-Made Glaze: Thin store-bought cream cheese frosting with milk for an instant glaze instead of making one from scratch.
- Baking Spray: Use a baking spray with flour to grease your Bundt pan quickly and ensure easy cake release.
- Stand Mixer: Save time on mixing by using a stand mixer to combine ingredients and avoid overmixing efficiently.
Step By Step Instructions
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.
Preheat your oven to 350°F (177°C). While the oven heats up, grease a 12-cup Bundt pan thoroughly. Using a baking spray with flour works best, but you can also grease the pan with butter and dust it with flour. Proper greasing is key to helping the cake release cleanly after baking.
In a large mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. This helps evenly distribute the leavening and spices throughout the cake, so every bite has consistent flavor.
In a medium bowl or large measuring cup, mix the molasses with the hot water until smooth. The hot water helps thin the molasses, making it easier to mix into the batter.
In a large bowl, use a hand or stand mixer to beat the softened butter and brown sugar together until the mixture is light and fluffy. This step is crucial because it incorporates air into the batter, giving your cake a tender texture.
Beat in the eggs, one at a time, until fully incorporated. Then, mix in the buttermilk and vanilla extract. The buttermilk adds moisture and a slight tang that balances the sweetness of the molasses.
Reduce the mixer speed to low and add the dry ingredients in three additions, alternating with the molasses mixture. Start and end with the dry ingredients. Mix just until combined to avoid overmixing, which can make the cake dense.
Pour the batter into the prepared Bundt pan and smooth the top. Bake for 45 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. The baking time may vary slightly depending on your oven, so keep an eye on it.
Let the cake cool in the pan for 10 to 15 minutes before inverting it onto a wire rack. Cooling slightly in the pan allows the cake to firm up, making it easier to release.
While the cake cools, beat the softened cream cheese in a bowl until smooth. Add the sifted powdered sugar and vanilla extract, then mix until combined. Slowly add the milk, one tablespoon at a time, until the glaze reaches a drizzleable consistency.
Once the cake is completely cool, drizzle the glaze over the top, letting it flow down the sides.
You can serve the cake with or without decoration. I used rosemary and sugared cranberries to decorate my cake, giving it a festive look.
Slice and serve your beautifully spiced gingerbread Bundt cake!
Erren’s Top Tips
- Perfect Release: Use melted butter with a dusting of granulated sugar for a caramelized crust that prevents sticking.
- Prevent Overbaking: Check at 45 minutes; a toothpick should have moist crumbs, not batter.
- Decorating Tip: Sprinkle powdered sugar over the glaze for a snowy holiday look.
Storage & Freezing Instructions ❄
Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for 5 days.
Freezing: Wrap slices tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
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Recipe
Gingerbread Bundt Cake
Ingredients
Cake
- 3 cups all-purpose flour (spooned & leveled)
- 1 ½ teaspoons baking soda
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ⅛ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¾ teaspoon salt
- ⅓ cup molasses
- ¾ cup hot water (about 100°F/38°C)
- 12 tablespoons unsalted butter (softened to room temperature)
- 1 cup packed light or dark brown sugar
- 2 large eggs (at room temperature)
- 1 ½ teaspoons pure vanilla extract
- 1 cup buttermilk
Cream Cheese Glaze
- 4 ounces full-fat cream cheese ( softened to room temperature)
- 1 cup confectioners’ sugar (sifted)
- 2–3 tablespoons milk (30-45ml milk (add more if you prefer a thinner glaze))
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven by adjusting your oven rack to the lower third position and setting the temperature to 350°F (177°C). Grease a 12-cup Bundt pan generously with non-stick spray or butter, ensuring all areas are coated well. Lightly dust the pan with flour after greasing to prevent sticking.
- In a medium bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until they are well combined. Set this mixture aside for later. In another bowl or a large liquid measuring cup, whisk the molasses with the hot water until they are blended.
- Using a handheld mixer or stand mixer with a paddle attachment, beat the softened butter on high speed in a large bowl until it is smooth and creamy. This should take about 1 minute. Add the brown sugar and continue to beat on high speed until the mixture is light and fluffy, which will take around 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- On medium-high speed, add the eggs one at a time, beating well after each addition. Add the vanilla and buttermilk and mix until everything is combined. With the mixer set to low speed, add the dry ingredients in three parts, alternating with the molasses mixture. Start and end with the dry ingredients, mixing each time just until the ingredients are combined. Avoid over-mixing. A few small lumps are okay.
- Pour the batter evenly into the prepared Bundt pan. Bake for 45-55 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean, with just a few moist crumbs. If the top begins to brown too quickly, loosely cover the cake with aluminum foil. Once baked, remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then, carefully invert the pan onto a wire rack and let the cake cool completely.
- To make the glaze, use a handheld mixer or a whisk to beat the softened cream cheese in a medium-sized bowl until it is smooth and creamy. This should take about 1-2 minutes. Add the sifted confectioners’ sugar and vanilla extract, mixing until well combined. The mixture might look thick at this stage. Slowly add the milk, one tablespoon at a time, until you achieve your desired consistency. Use less milk for a thicker drizzle, or more for a thinner glaze. Mix until smooth.
- Once the Bundt cake is completely cool, use a spoon or small pitcher to drizzle the cream cheese glaze over the top, letting it drip naturally down the sides. If you prefer the glaze to set a bit, allow it to sit for about 10-15 minutes before serving.
- Store any leftover glazed cake in the refrigerator, covered, for up to 5 days. For the best flavor, allow individual slices to come to room temperature before serving.
Tips
- Perfect Release: Use melted butter with a dusting of granulated sugar for a caramelized crust that prevents sticking.
- Prevent Overbaking: Check at 45 minutes; a toothpick should have moist crumbs, not batter.
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