Gingerbread Bundt Cake

This moist and easy gingerbread bundt cake is the ultimate holiday dessert—warm, spiced, and incredibly comforting. With cozy flavors of cinnamon, ginger, and molasses baked into a fluffy, tender cake, it’s finished off with a silky maple glaze that takes it over the top. Perfect for festive gatherings or cold-weather cravings, this bundt cake is sure to be a seasonal favorite.

Why You’ll Love This Recipe

• Incredibly moist: Buttermilk and butter keep the cake soft and tender.

• Classic holiday flavor: Ginger, cinnamon, and molasses deliver that signature gingerbread taste.

• Easy to make: Simple steps and pantry ingredients.

• Crowd-pleasing: Serves up to 12, perfect for parties or holiday dinners.

• Beautiful presentation: The bundt shape and glaze make it effortlessly elegant.

• Warm and cozy: A perfect dessert for chilly nights.

• One-bowl glaze: Quick and easy topping with minimal cleanup.

• Make-ahead friendly: Stays fresh for days and freezes well.

• Customizable: Add nuts, citrus zest, or more spice.

• No fancy techniques: Just mix, bake, and glaze.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake

• 1 cup butter (227g)

• 1 cup brown sugar (200g)

• ¼ cup vegetable oil

• 3 large eggs

• 1 teaspoon vanilla extract

• 2 ¾ cups all-purpose flour (330g)

• 1 teaspoon cinnamon

• ½ teaspoon ground ginger

• ½ teaspoon allspice (optional)

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon kosher salt

• ½ cup molasses

• ¾ cup buttermilk

For the glaze

• ⅔ cup confectioners sugar

• 2 teaspoons maple syrup

• 1 tablespoon milk or cream

Directions

1. Preheat your oven to 350°F (177°C). Generously spray a 10-cup bundt pan with baking spray.

2. In the bowl of a stand mixer or with a hand mixer, cream together the butter and brown sugar for 2 minutes until fluffy.

3. Add the vegetable oil and mix until incorporated.

4. Add the eggs one at a time, mixing between each addition.

5. Mix in the vanilla extract and beat for 30 seconds.

6. In a separate bowl, whisk together the flour, cinnamon, ginger, allspice (if using), baking powder, baking soda, and salt.

7. In a measuring cup, combine the molasses and buttermilk.

8. Add the dry ingredients and buttermilk mixture to the butter mixture in alternating thirds, beginning and ending with the dry ingredients. Mix on low to medium speed until fully combined.

9. Pour the batter evenly into the prepared bundt pan and smooth the top.

10. Bake for 45 minutes, or until the cake is set and beginning to pull away from the sides of the pan.

11. Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.

12. To make the glaze, whisk together the confectioners sugar, maple syrup, and milk in a small bowl until smooth.

13. Once the cake has cooled completely, drizzle the glaze over the top and let it set before serving.

Servings and timing

• Servings: 12

• Prep Time: 10 minutes

• Cook Time: 45 minutes

• Total Time: 55 minutes

Variations

• Citrus twist: Add orange or lemon zest to the batter for extra brightness.

• Extra spice: Increase the amount of ginger or add cloves and nutmeg for deeper spice.

• Nutty addition: Fold in ½ cup chopped pecans or walnuts.

• Chocolate drizzle: Swap the glaze for a melted chocolate topping.

• Cream cheese glaze: Use a cream cheese-based glaze for added richness.

• Mini bundts: Make in mini bundt pans—just reduce baking time.

• Vegan version: Use dairy-free butter, plant milk, and flax eggs.

• Gluten-free: Substitute a gluten-free 1:1 flour blend.

• Molasses swap: Use dark corn syrup if you’re out of molasses (note: flavor will change).

• Dust with powdered sugar: Skip the glaze and dust with powdered sugar for a simpler finish.

Storage/Reheating

Store the cooled gingerbread bundt cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To freeze, wrap the unglazed cake tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and glaze before serving. To reheat individual slices, microwave for 10–15 seconds for a warm treat.

FAQs

Can I make this cake ahead of time?

Yes, this bundt cake stores beautifully. Bake it a day ahead and glaze right before serving for the freshest presentation.

Do I need to use a bundt pan?

A bundt pan gives this cake its signature shape, but you can use a 9×13-inch pan or two 8-inch rounds. Adjust baking time accordingly.

What kind of molasses should I use?

Use unsulfured molasses (like Grandma’s brand). Avoid blackstrap molasses as it is too bitter for baking.

Can I use a different glaze?

Absolutely. Try cream cheese glaze, orange glaze, or even a dusting of powdered sugar.

How do I prevent the cake from sticking to the bundt pan?

Heavily spray every nook and cranny of the bundt pan with baking spray, and make sure it’s well coated.

Is this cake overly sweet?

It has a balanced sweetness that pairs well with the warm spices. The glaze adds just the right finishing touch without being overpowering.

Can I add mix-ins?

Yes, raisins, chopped nuts, or crystallized ginger can be folded in for added texture.

What does the buttermilk do?

Buttermilk adds moisture and a slight tang that enhances the overall flavor and helps tenderize the crumb.

Can I skip the glaze?

Yes, the cake is flavorful enough to stand on its own, or you can dust it with powdered sugar.

Can I make this cake dairy-free?

Yes, use vegan butter and a plant-based milk soured with a teaspoon of vinegar or lemon juice in place of buttermilk.

Conclusion

This moist and easy gingerbread bundt cake is a festive centerpiece that delivers bold flavor, irresistible texture, and a hint of nostalgia with every slice. Whether you’re celebrating the holidays or just love spiced desserts, this recipe is simple, stunning, and perfect for sharing. Serve it once, and it may become a new seasonal tradition!