Introduction

This Gingerbread Bundt Cake is a perfect warm and spiced treat for cozy gatherings. With rich molasses flavor and a delicate cinnamon-ginger glaze, it’s a classic dessert that brings festive comfort to your table.

A round bundt cake with a spiral shape, showing five visible orange-brown layers separated by thin white icing lines that follow the swirls. The cake is topped with white icing that drips lightly down the sides, decorated with bright red sugared cranberries scattered over the top and around the base. A green frosted rosemary sprig sits on the side of the cake, adding a fresh touch. The cake rests on a white plate placed on a white marbled textured surface, with a cut slice leaning against the rest of the cake, showing the soft inside texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 teaspoon Ground Cinnamon (for pan coating)
1/2 tablespoon All-Purpose Flour (for pan coating)
1/2 teaspoon Ground Ginger (for pan coating)
1 tablespoon Unsalted Butter (softened, for pan coating)
3 cups All-Purpose Flour
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1 1/2 teaspoon Ground Cinnamon
1 tablespoon Ground Ginger
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Ground Cloves
1/2 teaspoon Pink Himalayan Sea Salt
1 cup Unsalted Butter (room temperature)
1 1/2 cups Dark Brown Sugar
1/2 cup Molasses
1 tablespoon Pure Vanilla Extract
4 Eggs (room temperature)
1 cup Buttermilk
1/2 teaspoon Ground Cinnamon (for glaze)
3/4 cup Powdered Confectioners Sugar
1 tablespoon Maple Syrup
2 tablespoons Whole Milk
1/2 teaspoon Ground Ginger (for glaze)

Instructions

Step 1: Preheat your oven to 350°F (180°C). Prepare the Bundt pan by mixing 1/2 tablespoon flour, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon ground ginger in a small bowl. Butter the entire pan with 1 tablespoon softened unsalted butter, then sprinkle the flour-spice mixture inside, turning and tapping to coat evenly. Tap out any excess into a large mixing bowl.
Step 2: To the bowl with the excess flour mixture, add 3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 1/2 teaspoons ground cinnamon, 1 tablespoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon pink Himalayan sea salt. Whisk everything together until well combined and set aside.
Step 3: In a stand mixer fitted with a paddle attachment, cream 1 cup room temperature unsalted butter with 1 1/2 cups dark brown sugar for about 5 minutes until light and fluffy. Add 1/2 cup molasses and 1 tablespoon pure vanilla extract, beating until incorporated. Add 4 room temperature eggs one at a time, beating well after each addition.
Step 4: Scrape down the sides and bottom of the bowl. Add the dry ingredients and 1 cup buttermilk alternately in thirds, beginning and ending with the dry ingredients, mixing just until combined after each addition.
Step 5: Pour the batter evenly into the prepared Bundt pan. Bake for 30 to 40 minutes or until the top feels firm to the touch. Let the cake cool in the pan for 20 minutes, then turn out onto a wire rack to cool completely.
Step 6: For the glaze, whisk together 1/2 teaspoon ground cinnamon, 3/4 cup powdered sugar, 1 tablespoon maple syrup, 2 tablespoons whole milk, and 1/2 teaspoon ground ginger until smooth and lump-free. Adjust consistency by adding milk or powdered sugar a teaspoon at a time if needed.
Step 7: Once the cake is cooled, place parchment paper under the cooling rack. Drizzle the glaze over the top using a spoon. Let the glaze set for about 15 minutes before serving. Enjoy!

Tips & Variations

Use room temperature eggs and butter to ensure a smooth batter and even baking.
Substitute buttermilk with plain yogurt or milk mixed with a teaspoon of lemon juice or vinegar if needed.
For extra flavor, add a tablespoon of finely chopped crystallized ginger to the batter.
Sprinkle toasted chopped nuts over the glaze for added texture and taste.

Storage

Store the cake covered at room temperature for up to 3 days or refrigerate for up to 5 days. For longer storage, freeze the unglazed cake tightly wrapped in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator. If glazed, store in the fridge and allow the cake to come to room temperature before serving. Reheat slices briefly in the microwave for a cozy treat.

How to Serve

A round bundt cake with six visible spiral layers, each layer showing moist brown cake with white icing dripping along the curves, placed on a white plate. The cake is decorated with small red sugared cranberries scattered on top and around the plate, and two sprigs of frosted green rosemary resting on the cake. One slice is cut and tilted slightly out, revealing the soft texture inside. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

Yes, you can substitute the buttermilk with a dairy-free milk alternative mixed with lemon juice or vinegar, and use a dairy-free butter substitute to keep the flavors similar.

What if I don’t have a Bundt pan?

You can bake the batter in a regular loaf pan or a round cake pan. Adjust baking time accordingly, checking for doneness with a toothpick inserted in the center.