Craving the warm, cozy flavors of the holidays in cake form? A Gingerbread Bundt Cake delivers all the molasses‐rich, warmly spiced notes of classic gingerbread—plus the dramatic shape of a Bundt pan—for a dessert that’s as beautiful as it is delicious. Thanks to the deep complexity of dark molasses, ground ginger, cinnamon, and cloves, this cake stays moist for days and fills your kitchen with the scent of festive cheer. With just 10 minutes of active prep and 50 minutes of baking, you’ll have a stunning centerpiece that’s perfect for holiday gatherings, après‐ski treats, or any time you want a slice of seasonal comfort.
- Ingredients List
- Timing
- Step-by-Step Instructions
- Step 1: Preheat and Prep
- Step 2: Whisk Dry Ingredients
- Step 3: Cream Butter and Sugars
- Step 4: Add Wet Ingredients
- Step 5: Bake the Cake
- Step 6: Cool and Glaze
- Nutritional Information (per slice; yields 12 slices)
- Healthier Alternatives for the Recipe
- Serving Suggestions
- Common Mistakes to Avoid
- Storing Tips for the Recipe
- Conclusion
- FAQs
Ingredients List
| Ingredient | Amount | Substitutions & Notes |
|---|---|---|
| All-purpose flour | 2 cups (240 g) | 1½ cups AP + ½ cup whole-wheat pastry for extra fiber |
| Baking soda | 2 tsp | — |
| Ground ginger | 2 tsp | Fresh grated ginger (1 Tbsp) for extra zing |
| Ground cinnamon | 1½ tsp | Pumpkin pie spice |
| Ground cloves | ½ tsp | Allspice (½ tsp) or nutmeg (¼ tsp) |
| Salt | ½ tsp | — |
| Unsalted butter, softened | ½ cup (113 g) | Coconut oil or vegan butter for dairy-free |
| Granulated sugar | ½ cup (100 g) | Coconut sugar |
| Light brown sugar, packed | ½ cup (110 g) | Dark brown sugar for deeper flavor |
| Eggs | 2 large | Flax eggs (2 Tbsp flaxseed meal + 6 Tbsp water) |
| Molasses | ½ cup (120 ml) | Blackstrap molasses for robust depth |
| Buttermilk | 1 cup (240 ml) | Yogurt thinned with milk |
| Pure vanilla extract | 1 tsp | — |
| For the Molasses Glaze: | ||
| Molasses | 2 Tbsp | Maple syrup + extra powdered sugar |
| Powdered sugar | 1 cup (120 g) | Confectioners’ erythritol for lower glycemic index |
| Hot water | 2–3 Tbsp | Black coffee for mocha notes |
Timing
- Preparation & Mixing: 10 minutes
- Baking: 50 minutes
- Cooling: 10 minutes in pan + 10 minutes on rack
- Glazing & Set: 5 minutes
- Total Active Time: ~15 minutes
- Total Time: ~1 hour 15 minutes
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 350 °F (175 °C). Generously grease and flour a 10-cup Bundt pan, tapping out excess flour.
Tip: Use a nonstick baking spray with flour built in for an extra-easy release.
Step 2: Whisk Dry Ingredients
In a medium bowl, whisk together 2 cups flour, 2 tsp baking soda, 2 tsp ginger, 1½ tsp cinnamon, ½ tsp cloves, and ½ tsp salt.
Insight: Thoroughly mixing spices ensures each slice has balanced warmth.
Step 3: Cream Butter and Sugars
In a large bowl or stand mixer, beat ½ cup softened butter, ½ cup granulated sugar, and ½ cup brown sugar on medium speed until light and fluffy (2–3 minutes).
Mistake to Avoid: Under-creamed butter yields a denser crumb—ensure fluffy texture.
Step 4: Add Wet Ingredients
Beat in 2 eggs one at a time, then mix in ½ cup molasses and 1 tsp vanilla. With mixer on low, alternate adding the dry ingredients and 1 cup buttermilk in three additions, beginning and ending with the dry mix. Scrape down the bowl between additions and mix just until combined.
Tip: Overmixing develops gluten—stop when no streaks of flour remain.
Step 5: Bake the Cake
Pour batter into the prepared Bundt pan and smooth the top. Bake 50 minutes, rotating pan halfway, until a toothpick inserted near the center comes out clean or with a few moist crumbs.
Serving Suggestion: If the cake browns too quickly, tent loosely with foil for the last 15 minutes.
Step 6: Cool and Glaze
Let the cake cool 10 minutes in the pan on a wire rack. Invert onto the rack, then cool another 10 minutes. Meanwhile, whisk 1 cup powdered sugar with 2 Tbsp molasses and enough hot water to achieve a pourable glaze. Drizzle over the warm cake, letting it pool in crevices.
Tip: A touch of coffee instead of water deepens the glaze’s flavor.
Nutritional Information (per slice; yields 12 slices)
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 280 kcal | 14% |
| Protein | 3 g | 6% |
| Total Fat | 10 g | 13% |
| – Saturated Fat | 6 g | 30% |
| Carbohydrates | 44 g | 15% |
| – Fiber | 2 g | 8% |
| – Sugars | 24 g | — |
| Sodium | 200 mg | 9% |
Percent Daily Values are based on a 2,000-calorie diet.
Healthier Alternatives for the Recipe
- Whole-Grain Boost: Replace ½ cup flour with whole-wheat pastry flour for extra fiber.
- Reduced Sugar: Cut granulated sugar to ⅓ cup and brown sugar to ⅓ cup; increase molasses by 1 Tbsp.
- Dairy-Free: Use vegan butter and a plant-based “buttermilk” (e.g., almond milk + vinegar).
- Egg-Free: Substitute with two flax eggs for a vegan twist: 2 Tbsp flaxseed meal + 6 Tbsp water.
Serving Suggestions
- Holiday Spread: Accompany with spiced whipped cream or a scoop of ginger ice cream.
- Beverage Pairing: Serve alongside mulled cider or a dark roast coffee for complementary warmth.
- Gift Idea: Slice, wrap in parchment, and tie with ribbon for seasonal hostess gifts.
- Brunch Addition: Offer with yogurt and fresh fruit for a festive breakfast treat.
Common Mistakes to Avoid
- Skipping Pan Prep: A well-greased and floured pan prevents sticking—don’t skimp here.
- Overbaking: Check at 45 minutes; overbaked gingerbread dries out quickly.
- Cold Ingredients: Ensure butter and eggs are room temperature for proper emulsion.
- Ignoring Altitudes: In higher altitudes, reduce baking soda by ¼ tsp and increase liquid by 1–2 Tbsp.
Storing Tips for the Recipe
- Room Temperature: Store loosely covered for up to 3 days; keep in a cool, dry spot.
- Freezing: Wrap tightly in foil or plastic for up to 1 month; thaw overnight.
- Make-Ahead: Batter can be prepared and refrigerated for 24 hours; give it a quick stir before baking.
Conclusion
This Gingerbread Bundt Cake encapsulates all the spicy, molasses-rich warmth of your favorite holiday treats in an elegant, fluted shape. With minimal prep and an irresistible glaze, it’s the perfect centerpiece for festive gatherings or a cozy family dessert. Try this recipe, share your favorite garnish ideas below, and subscribe for more seasonal, data-driven baking inspirations that make every occasion sweeter!
FAQs
Q1: Can I use light molasses instead of dark?
Yes—light molasses yields a milder flavor; dark molasses gives deeper, richer notes.
Q2: Is this cake freezer-friendly?
Absolutely—freeze wrapped in foil for up to 1 month; thaw before serving.
Q3: How do I prevent the cake from sticking?
Thoroughly grease and flour the pan, using a nonstick spray with flour if available.
Q4: Can I make this in a loaf pan?
Yes—use a 9×5″ loaf pan, reduce bake time to 40–45 minutes, and test doneness early.
Q5: How can I make the glaze thicker?
Add an extra ½ cup powdered sugar, whisking until you reach desired viscosity.
