This Gingerbread Bundt Cake is moist, soft, and thick. Warm spices and rich molasses combine to create a delicious, classic flavor. It’s finished off with a simple and sweet glaze.
It costs approximately $5.61 to make this cake. The recipe makes ten servings for about $0.56 per serving.
Gingerbread Bundt Cake
Baking season is here; it is time to throw on some aprons and Christmas music! Nothing says Christmas like the taste and smells of gingerbread baking in the oven. Whether it is Gingerbread Houses or Gingerbread Cookies, we love it all.
This recipe for Gingerbread Bundt Cake checks all those same boxes. The warm holiday spices and the aroma that fills your kitchen while it bakes are Heavenly. This festive and beautiful cake is spiced with ginger, nutmeg, cinnamon, and the rich flavor of molasses. The smooth glaze adds a sweet addition to the cake that is irresistible.
Make this Gingerbread Bundt Cake for a family gathering, Christmas movie night, or holiday party, and taste exactly how the classic gingerbread flavors come together in this cake!
Ingredients & Estimated Cost:
- 2 cups all-purpose flour – $0.18
- ½ cup cake flour – $0.25
- 2 teaspoons ginger – $0.22
- 1 teaspoon cinnamon – $0.04
- ¾ teaspoon baking powder – $0.03
- ¾ teaspoon baking soda – $0.01
- ½ teaspoon nutmeg – $0.16
- ¼ teaspoon cloves – $0.07
- 1 cup salted butter – $2.24
- 1 cup brown sugar – $0.74
- ½ cup light brown sugar – $0.45
- 4 large eggs + 2 yolks – $1.10
- ⅔ cup molasses – $1.28
- 1 cup buttermilk – $0.50
- 1 cup powdered sugar – $0.38
- 2 teaspoons vanilla extract – $0.17
- 1 ½ – 2 teaspoons whole milk – $0.02
To learn more about how we price our recipes, check out Budget Recipes Explained.
How to make Gingerbread Bundt Cake
- First, preheat the oven to 350 degrees F. Then grease a bundt pan and set it aside.
- Mix the flour, cake flour, ginger, cinnamon, baking powder, salt, baking soda, nutmeg, and cloves using a large bowl.
- Next, mix the butter, brown sugar, and sugar in a separate bowl.
- Then, mix in the eggs, the molasses, and the milk.
- Add the flour mixture to the wet ingredients and mix until combined.
- Pour the cake batter into the bundt pan and bake for fifty-five minutes.
- Allow the cake to cool for fifteen minutes on a wire rack, and then remove the cake from the pan.
- Finally, whisk together the powdered sugar, vanilla, and milk, then pour the glaze over the cake.
- Slice and serve the cake when ready.
***For complete recipe instructions, see the recipe card below.
Recipe Variations and Substitutions
- Cake flour – Cake flour can be made by simply removing 1 ½ teaspoon of flour and adding 1 ½ teaspoon of cornstarch. Whisk together before adding it to the recipe.
- Molasses – Honey or pure maple syrup may be used instead, although it will significantly change the flavor of the cake.
- Buttermilk – Buttermilk can be made by simply removing 1 Tablespoon of milk and adding 1 Tablespoon of lemon juice or vinegar. Whisk together and sit for 5 minutes before adding it to the recipe.
SERVE: Serve the cooled cake with the glaze. Cover the cake after two hours.
STORE: This cake may be stored at room temperature in an airtight container for up to 3 days.
FREEZE: To freeze, wrap the cake in two layers of plastic wrap and foil. Freeze for 1-2 months.
DEFROST: Defrost at room temperature for 2-4 hours.
Bundt cake pans have a hole in the middle, like a donut shape. The pan’s design helps the cake cook more evenly in the oven. The pan’s sides have ridges, making it look classy with little decorating. More of the batter touches the cake pan in a bundt pan than in a regular cake pan, resulting in a slightly crispy outer layer with a soft and moist inner layer.
Here are our top tips for creating a bundt cake:
1. Make sure the pan is very well greased. Dip a paper towel into some Crisco and wipe a thin layer onto the pan, getting into all the crevices. Add about 2 Tbsp of flour to the greased pan and rotate the pan until it is coated with flour. Turn the pan upside down to allow the excess flour to fall out.
2. Removing the cake from the pan while it is still warm is very important. If the cake cools completely in the pan, it will be much harder to remove and may break when unmolding.
The best way to put icing on this bundt cake is to drizzle it over the top. Then, coat the cake evenly to ensure the glaze covers the entire cake. As you drizzle the glaze over the top of the cake, it will naturally slide down the sides of the cake beautifully.
Get Kids Involved
Ages 2-3: Your child will enjoy helping you whisk together the glaze ingredients. They can then help you pour it over the cake and watch as it drips down the sides of the cake.
Ages 4-5: This recipe has a lot of measuring. Ask your child to help pre-measure the ingredients to practice their measuring skills.
Ages 6-8: Teach your child how to properly crack an egg and separate the egg yolks. This will be valuable as they build their kitchen skill set at a young age.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe unsupervised while you do the happy dance in the corner!
This cake serves a crowd for around $5.00. Because it is inexpensive to make, we love bringing this to holiday parties throughout the Christmas season.
More Christmas Recipes
- Candy Cane Cookies
- Cherry Pie Cookies
- Homemade Eggnog
- Graham Cracker Gingerbread Houses
- Peppermint Dip
- Beth’s Homemade Gingerbread Houses Recipe
- Cranberry Party Punch
- Crockpot Candy
- Peppermint Pie – Candy Cane Pie
- Edible Gingerbread Cookie Dough
Gingerbread Bundt Cake
- bundt pan
- mixing bowls
- Measuring cups and spoons
- Liquid measuring cup
- mixing spoon
- wire rack
- 2 cups all-purpose flour
- ½ cup cake flour
- 2 teaspoons ginger
- 1 teaspoon cinnamon
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 cup salted butter room temperature
- 1 cup brown sugar
- ½ cup light brown sugar
- 4 large eggs
- 2 large egg yolks
- ⅔ cup molasses
- 1 cup buttermilk
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 ½ – 2 teaspoons whole milk
PREP OVEN AND BUNDT PAN:
- Move the oven rack to the middle position and preheat the oven to 350°F.
- Grease a bundt pan very well, then set aside.
- In a large mixing bowl, combine flour, cake flour, ginger, cinnamon, baking powder, salt, baking soda, nutmeg, and cloves.
- In a separate large mixing bowl, whisk together butter, brown sugar, and sugar. Mix until smooth and creamy.
- Add in eggs and mix to combine. Add molasses and mix until incorporated.
- Next, whisk in milk.
- Add the flour mixture to the bowl with the wet ingredients and mix until just combined.
- Transfer the mixture to the prepared bundt pan.
- Bake for 55 minutes until a toothpick inserted into the center, comes out clean or with a few moist crumbs.
- Once baked, remove from the oven and place onto a wire cooling rack.
- Let the cake cool down for 15 minutes until the pan is cool enough to touch while still being quite warm. Then, carefully remove the cake from the pan.
- Let the cake cool completely before adding the glaze.
MAKE THE GLAZE:
- Mix powdered sugar, vanilla, and milk in a small mixing bowl. Whisk until smooth,
- Pour the glaze over the cooled cake.
- Slice and serve.
- Make sure the pan is very well greased. Dip a paper towel into some Crisco and wipe a thin layer onto the entire pan, getting into all of the crevices. Add about 2 Tbsp of flour to the greased pan and rotate the pan until it is coated with flour. Turn the pan upside down to allow the excess flour to fall out.
- Once the flour mixture is added into the recipe, be sure to only mix until just combined. Overmixing can cause the gluten to overdevelop, resulting in a crumbly cake.
- It is very important to remove the cake from the pan while it is still warm. If the cake cools completely in the pan, it will be much harder to remove and may break when unmolding.
- If you wish for a thicker glaze, simply reduce the milk to ¾ – 1 tsp.