Description
This Gingerbread Bundt Cake with Ginger and Cinnamon Glaze is a festive and warmly spiced dessert perfect for holiday celebrations. The moist cake features classic gingerbread spices like cinnamon, ginger, nutmeg, and cloves, complemented by a rich molasses sweetness and a smooth cinnamon-ginger glaze that adds the perfect finishing touch.
Ingredients
Scale
For the Bundt Pan Preparation
- 1/2 tablespoon All-Purpose Flour
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1 tablespoon Unsalted Butter (softened)
For the Cake Batter
- 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
- 1/2 teaspoon Pink Himalayan Sea Salt
- 1 cup Unsalted Butter
- 1 1/2 cups Dark Brown Sugar
- 1/2 cup Molasses
- 1 tablespoon Pure Vanilla Extract
- 4 Eggs (room temperature)
- 1 cup Buttermilk
For the Ginger and Cinnamon Glaze
- 1/2 teaspoon Ground Cinnamon
- 3/4 cup Powdered Confectioners Sugar
- 1 tablespoon Maple Syrup
- 2 tablespoons Whole Milk
- 1/2 teaspoon Ground Ginger
Instructions
- Prepare the Bundt Pan: Preheat your oven to 350°F (180°C). In a small bowl, combine 1/2 tablespoon all-purpose flour, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon ground ginger. Softly butter the entire Bundt pan with 1 tablespoon unsalted butter, making sure to coat all edges and crevices. Sprinkle the flour and spice mixture into the pan, turning and tapping to evenly coat the sides. Tap out any excess flour mixture into a large mixing bowl.
- Mix Dry Ingredients: To the large mixing bowl with 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 all these dry ingredients together until thoroughly combined. Set aside.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, beat 1 cup unsalted butter and 1 1/2 cups dark brown sugar for about 5 minutes, until the mixture becomes light, fluffy, and well aerated. Add 1/2 cup molasses and 1 tablespoon pure vanilla extract, then continue to beat until fully incorporated.
- Add Eggs: Add four room temperature eggs one at a time to the butter mixture, beating well after each addition to ensure full integration.
- Combine Dry and Wet Ingredients: Scrape down the sides and bottom of the mixing bowl to ensure even mixing. Add one-third of the dry ingredient mixture to the wet ingredients, followed by one-third of the 1 cup buttermilk. Continue alternating the dry ingredients and buttermilk in thirds until all have been incorporated, mixing just until combined after each addition.
- Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Bake in the preheated oven for 30 to 40 minutes, or until the top of the cake feels firm to gentle pressure and a toothpick inserted in the center comes out clean. Remove the cake from the oven and let it cool in the pan for 20 minutes before inverting onto a wire rack to cool completely to room temperature.
- Make the Glaze: In a small bowl, whisk together 1/2 teaspoon ground cinnamon, 3/4 cup powdered confectioners sugar, 1 tablespoon maple syrup, 2 tablespoons whole milk, and 1/2 teaspoon ground ginger until smooth and free of lumps. Adjust the consistency if needed by adding more milk 1 teaspoon at a time to thin, or more powdered sugar to thicken, until your desired glaze consistency is reached.
- Glaze and Serve: Place a piece of parchment paper under the cooling rack to catch any drips. Once the cake is completely cooled, spoon the glaze over the top, drizzling evenly. Allow the glaze to set for about 15 minutes before slicing and serving. Enjoy your festive Gingerbread Bundt Cake!
Notes
- Ensure eggs and buttermilk are at room temperature for a smoother batter and better rise.
- Do not overmix once the dry and wet ingredients are combined to avoid a dense cake.
- If you prefer a stronger spice flavor, increase the ground ginger or cinnamon slightly.
- The glaze consistency can be easily adjusted with milk or powdered sugar; it should be thick enough to coat the cake but fluid enough to drizzle.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Allow the cake to cool completely before glazing to prevent the glaze from melting or running off the cake.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Gingerbread cake, Bundt cake, holiday dessert, ginger glaze, cinnamon glaze, molasses cake, spiced cake
