Gingerbread Bundt Cake
on Dec 11, 2024
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This gingerbread bundt cake is incredibly moist with a delicious ginger molasses flavor and sweet glaze. It’s an elegant, simple Christmas dessert that tastes warm and cozy.
**This post was updated December 11, 2024 with new photos and a slightly updated recipe to ensue the cake stays moist for longer**
Most people think of gingerbread cookies when it comes to Christmas, but I urge you to add this gingerbread bundt cake to your holiday baking. It’s filled with warm spices, molasses, brown sugar and vanilla for the perfect gingerbread flavor. You’ll love how moist and tender this cake is, and it looks beautiful with a drizzle of lemon glaze. It’s elegant, simple, not too sweet, and tastes like Christmas.
Making the Perfect Gingerbread Bundt Cake
Be sure to read through the following recipe tips and advice before baking. There are also step-by-step photos to show you exactly what each step will look like.
- Start by preheating your oven to 350F (180C). Note that I actually prepare the pan right before spooning the batter into the bundt pan. I find this has much better results with the cake not sticking to the pan.
- In a large bowl, you’ll start by whisking together the dry ingredients: flour, ground ginger, cinnamon, ground nutmeg, ground cloves, baking powder, baking soda and salt. This cake is quite heavily spiced to give the perfect gingerbread flavor.
- Then in a separate large bowl, you’ll cream together the butter, brown sugar and granulated sugar, and lemon zest until creamy.
- The lemon zest really helps to brighten the flavor.
- Beat the oil, molasses and vanilla extract into the butter mixture.
- This cake uses a primarily butter, but there’s some oil. The butter adds flavor, whereas a little oil helps to keep the cake moist for longer.
- Make sure that you don’t use blackstrap molasses. Blackstrap is too bitter for baking with.
- Then mix in the eggs one at a time. It’s important to mix in the eggs one at a time to avoid over mixing.
- Mix about 1/3 of the dry ingredients into the butter mixture. Then whisk in the sour cream into the butter mixture.
- The process of alternating between additions of dry ingredients and wet ingredients is to avoid overmixing, and so that your cake has a more uniform crumb.
- Then mix in another 1/3 of the dry ingredients, followed by whisking in the milk. Lastly, mix in the rest of the dry ingredients.
- I always do the last few additions by hand with a wire whisk to avoid over mixing.
- The combination of using both sour cream and milk makes the cake incredibly moist.
- Then you’ll prepare the pan. I highly recommend using pan release, instead of simply greasing with non-stick cooking spray. Be sure to get into all of the cracks and crevices of the pan so that it’s evenly covered.
- Pan release can be bought at baking stores or online.
- Alternatively, you can make your own pan release using 1 part butter (or shortening), 1 part flour and 1 part oil (I typically make a batch with 1/2 cup each). You’ll beat them together until smooth, then brush a layer onto your cake pan. You can store pan release in an airtight container in the fridge.
- Pour the batter into the prepared pan and smooth the top.
- Then pop in the oven to bake for about 50-60 minutes, or until an inserted toothpick comes out clean.
- Note that ovens really vary, and differently shaped bundt pans will mean that the bake time for this recipe can really vary.
After the cake is baked, cooled, and inverted – it’s drizzled with a simple lemon glaze for a touch of sweetness. You could also serve it with caramel sauce, warm butterscotch, a dollop of whipped cream, or even a cream cheese icing like I used for this banana bundt cake.
This gingerbread bundt cake is flavorful, moist and tastes like Christmas. It’s elegant in all its simplicity, and if you love a rich gingerbread flavor, then this one’s for you.
Or if you’re looking for more gingerbread recipes this holiday season, be sure to try:
Gingerbread Bundt Cake
This gingerbread bundt cake is incredibly moist with a delicious ginger molasses flavor and sweet glaze. It's an elegant, simple Christmas dessert that tastes warm and cozy.
- 12-cup bundt pan
Gingerbread Bundt Cake
- 3 cups all-purpose flour (375 grams)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (168 grams), softened
- 1 1/4 cup brown sugar (262 grams), packed
- 1/4 cup granulated sugar (50 grams)
- 1 tablespoon lemon zest
- 1/4 cup vegetable oil (60 ml), or canola
- 2/3 cup unsulphered molasses (160 ml), do not use black strap
- 1 tablespoon vanilla extract (15 ml)
- 3 large eggs
- 3/4 cup sour cream (180 ml)
- 3/4 cup milk (180 ml), whole milk or 2% is best
Lemon Glaze
- 1 1/2 -2 cup powdered sugar (165 grams – 220 grams)
- 1-2 tablespoons lemon juice, freshly squeezed
Gingerbread Bundt Cake
- Preheat the oven to 350F (180C) degrees.
- In a medium bowl whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves and salt. Set aside.
- In a large bowl beat together the butter, brown sugar, granulated sugar and lemon zest until fluffy.
- Mix in the oil, molasses and vanilla extract into the butter mixture.
- Beat the eggs into the butter mixture 1 at a time.
- With the mixer at low speed mix about 1/3 of the flour mixture into the butter mixture. Then whisk the sour cream into the butter mixture.
- Then mix about 1/3 of the dry ingredients into the butter mixture. Then whisk in the milk. Lastly, mix in the rest of the dry ingredients. Be sure to stop mixing as soon as you no longer see lumps or streaks of dry ingredients. I typically do the last few additions by hand with a wire whisk.
- Prepare the budnt pan. Either grease with butter or brush/spray with cake release. See recipe notes.
- Pour the mixture into the prepared bundt pan.
- Bake in the preheated oven for about 50-60 minutes, or until an inserted toothpick comes out clean and the top of the cake feels firm to the touch.
- Allow the cake to cool in the pan for at least 20 minutes, then carefully invert the cake onto a plate and continue to cool on a plate.
Lemon Glaze
- Whisk together 1 1/2 cups powdered sugar and 1 tablespoon of lemon juice.
- If the glaze is too thick, whisk in a little more lemon juice. If it's too thin, whisk in a little more powdered sugar. It should be white in colour bit thin enough to drizzle.
- Drizzle the glaze over the cooled cake.
- Bundt Pans: Be sure to use a non-stick pan. It will need to be a 12 cup capacity pan. A 10 cup capacity pan is too small. Choose a simple bundt pan, so that it’s easier for the cake to release.
- Greasing the Pan/Pan Release: You will need to grease the pan (even though using non-stick pan). I recommend greasing with pan release – either homemade or bought from a specialty cake store. You can make your own pan release by mixing together 1 part butter (or shortening), 1 part flour and 1 part vegetable oil. Whisk them together until smooth. Brush the mixture onto the pan. Store leftover pan release in an airtight container in the fridge.
- Lemon Glaze: Lemon juice can be substituted with milk if you prefer a simple glaze. Alternatively, you can skip the glaze and dust with powdered sugar.
- Nutrition: Details provided are an estimate only and based on 1 slice with glaze, assuming the cake yields 14 uniform pieces.
- Storage: Store cake covered at room temperature for up to 2 days, or in the fridge for up to 4 days. Unfrosted cake can be wrapped tightly, placed in a freezer container, and frozen for up to 2 months. Thaw overnight in the fridge, then add the glaze before adding the glaze and serving. Do not thaw from frozen on the counter as the cake can become gummy in the middle.
Calories: 457kcal, Carbohydrates: 70g, Protein: 5g, Fat: 18g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 75mg, Sodium: 160mg, Potassium: 379mg, Fiber: 1g, Sugar: 49g, Vitamin A: 461IU, Vitamin C: 1mg, Calcium: 107mg, Iron: 2mg
Like this recipe? Rate and comment below!
Very nice and easy recipe. I would sweeten it up a bit. Very good but everyone said it needed more sugar.
Super delicious cake! We served with your butterscotch syrup and an eggnog spiced whipped cream, instead of the lemon glaze.
Made this cake and it was super easy!! Very delicious and moist!!
Super confusing to have eggs listed twice!!! Is it 6 eggs or typo and only 3. Makes a big difference.
Thank you so much for the catch! I have updated the recipe now
This is good! And easy. But it needs a little salt…. I also always add just a pinch of cayenne pepper to any gingerbread recipe to kick up the spicy flavor.
Thanks so much for your review, Kristin. I have never tried cayenne pepper in gingerbread – I will have to give it a try!