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Gingerbread Bundt Cake Recipe

Gingerbread Bundt Cake Recipe

A warmly spiced gingerbread Bundt with a plush crumb and molasses depth, finished with a simple vanilla glaze. Perfect for cozy gatherings and holiday dessert tables.
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Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 1 tbsp softened butter for greasing the pan
  • 1 tbsp all-purpose flour for dusting the pan
  • 2.5 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.75 tsp kosher salt
  • 2.5 tsp ground ginger
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground cloves
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground allspice
  • 1 tsp finely grated orange zest optional but lovely
  • 0.75 cup unsalted butter, softened
  • 0.75 cup packed dark brown sugar
  • 0.25 cup granulated sugar
  • 3 large eggs room temperature
  • 0.75 cup unsulphured molasses
  • 2 tsp vanilla extract
  • 1 cup buttermilk room temperature
  • 0.5 cup hot water
  • 1 cup confectioners’ sugar for glaze
  • 1.5 tbsp milk for glaze, plus more to thin
  • 0.5 tsp vanilla extract for glaze

Instructions

Preparation Steps

  • Heat oven to 350°F. Butter and flour a 10–12 cup Bundt pan.
  • Whisk flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, nutmeg, allspice, and orange zest.
  • Beat softened butter with brown sugar and granulated sugar until light and fluffy.
  • Add eggs one at a time, beating briefly after each addition.
  • Mix in molasses and vanilla until fully combined and glossy.
  • Stir in dry ingredients in two additions, alternating with buttermilk. Begin and end with dry.
  • Blend in the hot water just until the batter is smooth and pourable.
  • Scrape batter into the pan, smooth the top, and tap to release bubbles.
  • Bake 45–55 minutes, until a tester comes out clean from the center.
  • Cool 15 minutes on a rack. Invert, then cool completely before glazing.
  • Whisk confectioners’ sugar, milk, and vanilla until thick but pourable.
  • Drizzle glaze over the cooled cake. Let set 15 minutes before slicing.

Notes

For a citrusy twist, swap the milk in the glaze for orange juice. The cake stays moist for 3 days covered at room temperature; for longer storage, wrap slices and freeze up to 2 months.
This recipe is an original creation inspired by classic Gingerbread Bundt Cake Recipe flavors. All ingredient ratios and instructions are independently developed.