This Gingerbread Bundt Cake Recipe is made with molasses, brown sugar, warm spices, and a maple glaze. A holiday cake worth showing off.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Funny thing—I didn’t even like gingerbread as a kid. My mom used to buy those tins of rock-hard gingerbread men at the drugstore, the kind that could probably double as Christmas ornaments if you poked a hole in the top. Cute, yes. Delicious? Eh, not so much.
Fast forward to a winter trip I took to Vermont—snow, maple syrup stands on every corner, and a bakery tucked inside an old red barn. They had this gingerbread bundt cake in the window, dusted with powdered sugar like it had just been kissed by snow. I bought a slice, ate it in the car with my gloves still on, and—no exaggeration—my whole gingerbread worldview shifted right there in the frosty parking lot. Now, every time I bake this cake, I think of that moment. The snow, the maple, and me deciding maybe gingerbread deserved a second chance.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Gingerbread Bundt Cake Recipe?
So here’s the thing: it’s simple, but it doesn’t taste simple. The bundt pan does half the presentation work—you know, those ridges make it look like you slaved over it. The spices? They hit you like wrapping yourself in a scratchy but beloved holiday sweater. And the maple glaze running down the sides? Okay, I’ll say it—it looks like something you’d see in a Hallmark Christmas movie, right before the baker falls in love with the guy who owns the Christmas tree farm.
Ingredient Notes:
Let’s get real about what’s going into this cake. You don’t need a culinary degree, just a pantry and a little patience.
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Flour & cornstarch – Together, they keep the cake soft without falling apart like, well, my New Year’s resolutions.
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Ginger & cinnamon – The headliners, obviously. Skip them, and it’s just “brown cake.”
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Molasses – Sticky, moody, and absolutely essential. Without it, you lose the soul of gingerbread.
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Dark brown sugar – Adds that caramel depth. White sugar can’t pull this off.
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Buttermilk – Tangy, cozy, and the secret behind the tender crumb.
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Butter + oil – Butter gives flavor, oil gives moisture. It’s like pairing boots with fuzzy socks—you need both.
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Maple glaze – A nod to Vermont. It’s simple, but it makes the cake feel fancy.
How To Make Gingerbread Bundt Cake?
Bundt pans scare people. I get it—they have all those ridges, and nobody wants half their cake stuck inside like it’s playing hide-and-seek. But trust me, it’s doable.
Step 1: Prep the pan. Grease it. Then flour it. Then do it again if you’re paranoid like me. This is your insurance policy.
Step 2: Mix the dry crew. Flour, spices, leavening. All the powders that don’t taste like much until they meet their wet counterparts.
Step 3: Cream the wet team. Butter, oil, sugar—get them cozy together. Add molasses, and suddenly your kitchen smells like a December morning.
Step 4: Eggs and vanilla. One egg at a time, because cakes get moody if you rush. Vanilla for good measure.
Step 5: Alternate dance. Flour, buttermilk, flour, buttermilk—like a middle school dance, but with more grace and fewer awkward slow songs.
Step 6: Bake. Pour, smooth, and give the pan a little tap on the counter. Bake until the smell is so good you’ll be pacing in front of the oven.
Step 7: Cool and glaze. Let it chill for 10 minutes before flipping. Then drizzle that maple glaze like you’re auditioning for The Great British Bake Off.
Storage Options:
This gingerbread bundt cake recipe is generous—it’ll hang out on your counter for three days if you keep it covered. Want to save it longer? Slice it up, wrap it tight, and pop it in the fridge for up to a week. And yes, you can freeze it. I’ve pulled a slice out of the freezer in March, microwaved it for 20 seconds, and bam—it felt like Christmas all over again.
Want To Save This Recipe?
Variations and Substitutions:
Here’s where you get to play:
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Swap the maple glaze for cream cheese frosting if you’re more “tangy sweet” than “maple sweet.”
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Toss in nuts, candied ginger, or chocolate chips if you like surprises in every bite.
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No molasses? I mean… you can fake it with dark corn syrup plus honey, but it’s not the same. Honest truth.
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Want extra spice? Add cardamom. It gives it this exotic twist that’ll make people go, “Hmm, what is that?”
What to Serve with Gingerbread Bundt Cake?
Sure, you can eat it plain—standing over the counter in your pajamas counts as serving, right? But if you’re sharing:
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Hot coffee or a chai latte, because cozy deserves company.
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Whipped cream—homemade if you’re feeling Martha Stewart, canned if you’re me at 11 pm.
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Vanilla ice cream, which turns a slice into a whole dessert moment.
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Sugared cranberries, because they scream “holiday table centerpiece.”
Frequently Asked Questions:
Can I make it ahead?
Totally. Honestly, the flavors deepen overnight. It’s one of those cakes that tastes better the next day.
No bundt pan—am I doomed?
Not at all. A 9×13 or a couple loaf pans work. They’re not as showy, but hey, cake is cake.
Do I really need molasses?
Look, you can swap, but without it, you lose that dark, sticky depth that makes gingerbread what it is.
And that’s my Gingerbread Bundt Cake Recipe. It’s a little dramatic, a little cozy, and somehow both rustic and elegant. Bake it once, and I swear it’ll become part of your December traditions. So—are you team gingerbread yet, or still on the fence?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Gingerbread Bundt Cake Recipe
Ingredients
For the Cake:
- 3 cups 360 g all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter melted and cooled
- ½ cup vegetable oil
- 1 ½ cups packed dark brown sugar
- 1 cup molasses
- 4 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 cup buttermilk room temperature
For the Maple Glaze:
- 1 ½ cups powdered sugar
- 1 tablespoon maple syrup
- 1 –2 tablespoons milk
Instructions
Prepare the oven and pan.
- Preheat the oven to 350°F (175°C). Generously grease and flour a 10- or 12-cup Bundt pan, ensuring all crevices are coated to prevent sticking. Set aside.
Mix the dry ingredients.
- In a large bowl, sift together the flour, cornstarch, ginger, cinnamon, baking soda, baking powder, allspice, cloves, salt, and nutmeg. Set aside.
Combine wet ingredients.
- In a separate large bowl, use an electric mixer on medium speed to beat the melted butter, vegetable oil, and dark brown sugar until well combined, about 3–4 minutes. Add the molasses and continue mixing until smooth.
Incorporate eggs and vanilla.
- Reduce the mixer speed to low. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternate flour and buttermilk.
- Gradually add the flour mixture and buttermilk to the wet mixture in alternating additions, beginning and ending with the flour. Mix on low speed until just combined.
Bake the cake.
- Pour the batter evenly into the prepared Bundt pan and smooth the surface. Gently tap the pan on the counter to remove any air bubbles. Bake for 45–60 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Cool and release.
- Allow the cake to cool in the pan for 10 minutes. Carefully invert onto a wire rack and cool completely before glazing.
Prepare the glaze.
- In a small bowl, whisk the powdered sugar, maple syrup, and 1 tablespoon of milk until smooth. Add additional milk as needed to achieve a thick yet pourable consistency.
Glaze and serve.
- Once the cake has fully cooled, drizzle the glaze evenly over the cake, allowing it to run down the sides. Garnish with crystallized ginger, candied pecans, or sugared cranberries if desired. Slice and serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
