Gingerbread Bundt Cake
The rich, spiced aroma of gingerbread filling my kitchen is the ultimate sign that the holiday season is here. This Gingerbread Bundt Cake is a show-stopping dessert that’s not only beautiful but also moist, perfectly spiced, and just sweet enough.
With the warmth of ginger, cinnamon, and nutmeg paired with the subtle sweetness of molasses, this cake embodies everything I love about holiday baking. Topped with a luscious cream cheese glaze, it’s a dessert that feels both indulgent and festive. My family loves it with a hot cup of cocoa or spiced cider—and I’m confident it’ll be a hit at your holiday table, too!
Questions I Often Get Asked About This Recipe
Q: Can I make this cake ahead of time?
A: Absolutely! This cake can be baked a day or two in advance. Store it in an airtight container and glaze it right before serving.
Q: Can I use a different glaze or topping?
A: Yes! While the cream cheese glaze is my favorite, a simple dusting of powdered sugar or a drizzle of caramel would also pair beautifully with this cake.
Q: Can I make this cake without a Bundt pan?
A: If you don’t have a Bundt pan, you can bake this cake in a 9×13-inch pan or divide it between two loaf pans. Adjust the baking time accordingly.
Q: What’s the best way to prevent the cake from sticking to the Bundt pan?
A: Make sure to thoroughly grease and flour your Bundt pan, or use a nonstick baking spray that includes flour. Let the cake cool in the pan for about 10 minutes before turning it out.
Q: Can I substitute the molasses?
A: Molasses is key to the gingerbread flavor, but if you’re in a pinch, dark brown sugar or maple syrup can work as substitutes.
What You Need to Make Gingerbread Bundt Cake
For the Cake:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 large eggs
- 1/2 cup molasses
- 1 cup buttermilk
For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
How to Make Gingerbread Bundt Cake
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, and cloves.
- Cream the Butter and Sugars:
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Combine Wet Ingredients:
- Stir in the molasses. Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined.
- Bake the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly. Pour the batter evenly into the pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Glaze:
- Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Prepare the cream cheese glaze by beating together the cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake before serving.
Tips for Perfect Gingerbread Bundt Cake
- Room Temperature Ingredients: Bring your butter, eggs, and buttermilk to room temperature for a smooth batter.
- Grease Well: A well-greased Bundt pan is essential for a clean release. Don’t skip the flour!
- Don’t Overmix: Mix the batter just until the ingredients are combined to keep the cake tender.
- Spice It Up: For an extra kick, add a pinch of black pepper or a splash of orange zest to the batter.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
Reader Reviews
⭐⭐⭐⭐⭐ “This cake was a hit at my holiday party! The spices were perfect, and everyone loved the glaze.” – Amanda
⭐⭐⭐⭐⭐ “I made this for my family, and they couldn’t stop raving about it. Moist, flavorful, and festive!” – Jessica
⭐⭐⭐⭐ “I skipped the glaze and just dusted it with powdered sugar. Still delicious!” – Ryan
⭐⭐⭐⭐⭐ “I used a caramel drizzle instead of cream cheese glaze—so good! Will make again.” – Linda
⭐⭐⭐⭐⭐ “Such an easy recipe to follow, and the flavors were spot on. Perfect for the holidays!” – Kate
Printable Recipe
Gingerbread Bundt Cake
Gingerbread Bundt Cake is a rich, spiced holiday dessert topped with a creamy glaze. Perfectly moist and festive, it’s a show-stopping treat for any occasion!
Ingredients
- For the Cake:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 large eggs
- 1/2 cup molasses
- 1 cup buttermilk
- For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, and cloves.
Cream the Butter and Sugars:
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Combine Wet Ingredients:
- Stir in the molasses. Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined.
Bake the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly. Pour the batter evenly into the pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Glaze:
- Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Prepare the cream cheese glaze by beating together the cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake before serving.
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If You Enjoyed This Recipe, Please Share!
Baking this Gingerbread Bundt Cake is more than just making a dessert; it’s about creating holiday memories. If you loved this recipe, don’t keep it to yourself! Share it with your friends and family on social media, or pass it along to your favorite holiday baker. And if you bake it, don’t forget to snap a photo and tag me—I’d love to see your beautiful creations!
