Gingerbread Spiced Bundt Cake (Printable)
Moist Bundt cake flavored with ginger, cinnamon, and a sweet vanilla glaze for festive moments.
# What you'll need:
→ Cake
01 - 2 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground ginger
06 - 1 1/2 teaspoons ground cinnamon
07 - 1/4 teaspoon ground cloves
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon ground allspice
10 - 1/2 cup unsalted butter, softened
11 - 1/2 cup neutral oil (canola or sunflower)
12 - 1 cup dark brown sugar, packed
13 - 1/2 cup molasses
14 - 3 large eggs, room temperature
15 - 1 teaspoon vanilla extract
16 - 1 cup buttermilk, room temperature
→ Glaze
17 - 1 cup powdered sugar, sifted
18 - 2 to 3 tablespoons milk
19 - 1/2 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F. Thoroughly grease and flour a 10 to 12-cup Bundt pan, tapping out excess flour.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, nutmeg, and allspice. Set aside.
03 - In a large bowl, beat butter, oil, and dark brown sugar until light and fluffy, approximately 3 minutes.
04 - Add molasses to the creamed mixture and mix until fully combined.
05 - Add eggs individually, beating well after each addition. Stir in vanilla extract.
06 - Add half of the dry ingredient blend to the wet mixture; mix on low speed until just combined.
07 - Pour in buttermilk and mix gently. Add remaining dry mixture and blend until smooth without overmixing.
08 - Pour batter evenly into prepared Bundt pan and smooth the surface. Bake 40 to 50 minutes or until a skewer inserted in center comes out clean.
09 - Allow cake to cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
10 - Whisk powdered sugar, milk, and vanilla extract until smooth and slightly thick but pourable; add more milk if needed.
11 - Drizzle glaze over cooled cake, letting it run down sides. Allow glaze to set prior to slicing and serving.
# Expert Suggestions:
01 -
- The molasses keeps it impossibly moist for days, so it actually gets better as it sits.
- Those five spices blend so smoothly that each bite tastes warm and layered, never one-note.
- One Bundt pan means minimal fuss, and the glaze makes it look far fancier than the effort required.
02 -
- Room temperature ingredients blend together smoothly and create a better, more tender crumb than cold ones straight from the fridge.
- A skewer inserted into the cake should come out clean or with just a few moist crumbs, not wet batter—overbaked gingerbread becomes dry, so check early and often.
- Don't skip the 15-minute cooling time in the pan; it gives the cake structure to unmold cleanly without breaking apart.
03 -
- If the glaze is too thick, add milk one tablespoon at a time; if it's too thin and pools at the bottom of the cake, whisk in a bit more powdered sugar to thicken it up.
- Make sure your Bundt pan is absolutely clean and dry before greasing—any water or residue can cause sticking and ruin the presentation of those beautiful fluted edges.