Gingerbread Bundt cake has always been my favorite way to welcome the holiday season. I still remember helping my mom mix the batter, the warm, spicy aroma filling our kitchen and signaling that Christmas was just around the corner. This easy gingerbread Bundt cake recipe is a direct descendant of that cherished memory, and it delivers that same perfectly moist and wonderfully spiced flavor that I adore. It’s truly the best gingerbread Bundt cake for any festive gathering, and I can’t wait for you to try it. Let’s get cooking!
Ingredients for the Best Gingerbread Bundt Cake
Here’s what you’ll need to create this amazing Bundt pan gingerbread cake. Having everything prepped makes assembling this gingerbread Bundt cake recipe a breeze.
- 3 cups all-purpose flour – the base for our cake
- 2 teaspoons ground ginger – essential for that classic gingerbread warmth
- 1 teaspoon ground cinnamon – adds a sweet, woody spice
- 1 teaspoon ground nutmeg – for a touch of aromatic depth
- 1/2 teaspoon ground cloves – a potent spice that balances the others
- 1/2 teaspoon baking soda – helps the cake rise beautifully
- 1/4 teaspoon salt – enhances all the flavors
- 1 cup (2 sticks) unsalted butter, softened – crucial for a tender crumb
- 1 1/2 cups granulated sugar – provides sweetness and moisture
- 2 large eggs – at room temperature for better incorporation
- 1 cup unsulfured molasses – this is the heart of the gingerbread flavor!
- 1 cup buttermilk – for an extra moist gingerbread Bundt cake
- 1 teaspoon vanilla extract – rounds out the spice notes
- For the Glaze:
- 1 1/2 cups powdered sugar – for a sweet, smooth finish
- 2-3 tablespoons milk – to achieve the perfect drizzling consistency
- 1/2 teaspoon vanilla extract – adds a touch of flavor to the glaze
How to Make a Moist Gingerbread Bundt Cake
Follow these simple steps to create a delicious gingerbread cake with Bundt pan. This recipe is designed to be straightforward, even if you’re new to baking.
- Step 1: Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the perfect temperature when your batter is ready. Generously grease and flour a 10-cup Bundt pan. Don’t skip this step; a well-greased pan is key to a clean release for your beautiful cake.
- Step 2: In a medium bowl, whisk together your dry ingredients: the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt. This combination of spices is what gives our cake that signature warm, comforting flavor – the heart of how to make gingerbread Bundt cake.
- Step 3: Now for the wet ingredients. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This process incorporates air, which helps create that wonderfully tender and moist gingerbread Bundt cake texture we’re aiming for.
- Step 4: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the unsulfured molasses and vanilla extract. The molasses adds a deep, rich color and that unmistakable gingerbread taste.
- Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined; it’s really important not to overmix your gingerbread Bundt cake batter. Overmixing can lead to a tough cake.
- Step 6: Pour the batter evenly into your prepared Bundt pan. Smooth the top gently with a spatula.
- Step 7: Bake for 55-65 minutes. You’ll know it’s done when a wooden skewer inserted into the center of the gingerbread Bundt cake comes out clean, with no wet batter clinging to it. The aroma filling your kitchen will be incredible!
- Step 8: Once baked, let the gingerbread Bundt cake cool in the pan for about 15 minutes. This allows it to set up slightly. Then, carefully invert it onto a wire rack to cool completely.
- Step 9: While the cake cools, whip up the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until you have a smooth, pourable consistency. Add a touch more milk if it seems too thick.
- Step 10: Once the cake is completely cool, drizzle the sweet glaze over the top, letting it drip down the sides. Enjoy your delicious creation!
Pro Tips for the Perfect Gingerbread Bundt Cake
I’ve learned a few things over the years that really elevate this dessert. Here are my top tips for making sure your bake turns out beautifully every single time.
- Ensure your Bundt pan is thoroughly greased and floured. I like to use a pastry brush to get into all the crevices, then tap out any excess.
- Don’t overmix the batter once you add the dry ingredients. This is crucial for a tender, moist crumb.
- Let the cake cool in the pan for the recommended time before inverting. Trying to rush this step can lead to a broken cake.
What’s the secret to perfect spiced gingerbread Bundt cake?
The secret to a perfect spiced gingerbread Bundt cake lies in the quality and freshness of your spices. Using freshly ground spices, or grinding your own, makes a huge difference in flavor intensity. For more baking tips, check out these latest recipes.
Can I make this holiday gingerbread Bundt cake ahead of time?
Absolutely! You can bake this holiday gingerbread Bundt cake up to two days in advance. Store it tightly wrapped at room temperature. The flavors actually meld and deepen overnight.
How do I avoid common mistakes with my gingerbread Bundt cake?
To avoid a dry cake, don’t overbake it – check for doneness with a skewer. Also, resist the urge to overmix the batter. If you find your gingerbread Bundt cake is dry, it’s often from overbaking or too much flour. For more baking advice, consider reading about baking best practices.
Best Ways to Serve Your Glazed Gingerbread Bundt Cake
This beautiful holiday gingerbread Bundt cake is a showstopper on its own, but I love dressing it up a bit. For a truly special treat, try serving a generous slice with a dollop of freshly whipped cream or a spoonful of rich vanilla bean ice cream. The cool creaminess perfectly complements the warm spice of the cake.
Another favorite way I enjoy this cake is alongside a warm mug of apple cider or a festive eggnog. It’s the perfect ending to a holiday meal or a delightful accompaniment to afternoon tea. Don’t be afraid to add a few festive sprinkles to that delicious glaze before it sets for an extra touch of holiday cheer!
Nutrition Facts for Gingerbread Bundt Cake
Here’s a breakdown of the nutritional highlights for a serving of this delicious cake. This gingerbread Bundt cake recipe offers a good balance of flavors and textures.
- Calories: 450
- Fat: 20g
- Saturated Fat: 12g
- Protein: 5g
- Carbohydrates: 65g
- Fiber: 2g
- Sugar: 45g
- Sodium: 250mg
Nutritional values are estimates and may vary based on specific ingredients used. For more information on healthy eating, you might find resources on nutrition guidelines helpful.
How to Store and Reheat Gingerbread Bundt Cake
Properly storing your Gingerbread Bundt cake ensures it stays delicious for days. After baking, let the cake cool completely on a wire rack. Once cooled, you can store it in an airtight container at room temperature for up to 3-4 days. This method keeps the cake wonderfully moist and flavorful, perfect for enjoying throughout the week.
For longer storage, this Bundt pan gingerbread cake freezes beautifully. Wrap the cooled cake tightly in plastic wrap, followed by a layer of aluminum foil, to prevent freezer burn. It can be frozen for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the refrigerator. For a warm slice, gently reheat individual portions in the microwave for 15-30 seconds, or until warmed through. This makes reheating a breeze for a quick treat!
Frequently Asked Questions About Gingerbread Bundt Cake
What is gingerbread Bundt cake?
A gingerbread Bundt cake is a classic spiced cake baked in a distinctive ring-shaped Bundt pan. It’s known for its warm, aromatic spices like ginger, cinnamon, and cloves, along with the rich flavor of molasses. It’s a beloved dessert, especially during the holiday season.
Can I make this easy gingerbread Bundt cake ahead of time?
Yes, you absolutely can! This easy Bundt cake gingerbread is perfect for making ahead. Bake it a day or two in advance and store it, tightly wrapped, at room temperature. The flavors actually deepen and meld beautifully overnight, making it even more delicious. You might also enjoy these Christmas cookie bars.
Why is my gingerbread Bundt cake dry?
A dry gingerbread Bundt cake is usually caused by overbaking or too much flour. Make sure to bake only until a skewer inserted into the center comes out clean, and avoid packing the flour into your measuring cup. Using molasses and buttermilk in this recipe also helps ensure a wonderfully moist texture.
What are some variations for this gingerbread Bundt cake?
You can easily adapt this recipe! Try adding a cup of chocolate chips or chopped nuts to the batter for extra texture and flavor. A cream cheese frosting or a simple dusting of powdered sugar also works beautifully if you don’t want the traditional glaze. For other dessert ideas, consider these apple snickerdoodles.
Variations of Gingerbread Bundt Cake You Can Try
Once you’ve mastered this classic recipe, feel free to experiment! This gingerbread Bundt cake is a fantastic base for all sorts of delicious twists. For a decadent treat, consider folding in about a cup of chocolate chips or chopped pecans when you add the dry ingredients to create a delightful chocolate gingerbread Bundt cake. If you’re looking for a dairy-free option, you can easily adapt this recipe to make a vegan gingerbread Bundt cake by using a plant-based milk like almond or soy milk and a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) instead of regular eggs and buttermilk.
Another fun idea is to add a touch of citrus zest, like orange or lemon, to the batter for a brighter flavor profile. You could also try baking this in mini Bundt pans for cute individual servings, just be sure to reduce the baking time. For more baking inspiration, check out our about me page.
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Amazing Gingerbread Bundt Cake: 10 Savory Bites
- Total Time: 80 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This easy gingerbread Bundt cake recipe delivers a moist and spiced gingerbread Bundt cake perfect for the holidays. Enjoy this classic gingerbread cake with a Bundt pan for a festive treat.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup unsulfured molasses
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- For the Glaze:
- 1 1/2 cups powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan.
- In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt. This spice blend is key for a flavorful gingerbread Bundt cake.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step helps create a moist gingerbread Bundt cake.
- Beat in the eggs one at a time, then stir in the molasses and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Do not overmix your gingerbread Bundt cake batter.
- Pour the batter evenly into the prepared Bundt pan.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center of the gingerbread Bundt cake comes out clean.
- Let the gingerbread Bundt cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach desired drizzling consistency.
- Drizzle the glaze over the cooled gingerbread Bundt cake.
Notes
- For an even more festive touch, add some colorful sprinkles to the glaze before it sets.
- Ensure your buttermilk and eggs are at room temperature for the best cake texture.
- This gingerbread Bundt cake can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
