Go Back Email Link
–+ servings
A close up overhead picture of the finished bundt gingerbread cake recipe on a white cake plate.
Print Recipe
5 from 4 votes

Gingerbread Bundt Cake

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.
Prep Time30 minutes
Cook Time55 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Keyword: bundt cake, gingerbread, molasses
Servings: 10 people
Calories: 573kcal
Author: An Easy Budget Recipes Original!
Cost: $5.61

Equipment

  • bundt pan
  • mixing bowls
  • whisk
  • Measuring cups and spoons
  • Liquid measuring cup
  • mixing spoon
  • wire rack

Ingredients

GINGERBREAD CAKE:

  • 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 light brown sugar
  • ½ cup granulated sugar
  • 4 large eggs
  • 2 large egg yolks
  • ⅔ cup molasses
  • 1 cup buttermilk

GLAZE:

  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1 ½ - 2 teaspoons whole milk
US Customary - Metric

Instructions

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.

MIX BATTER:

  • 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.

BAKE CAKE:

  • 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.

COOL CAKE:

  • 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,

TO FINISH:

  • Pour the glaze over the cooled cake.
  • Slice and serve.

Notes

  • 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.

Nutrition

Serving: 1slice | Calories: 573kcal | Carbohydrates: 87g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 450mg | Potassium: 512mg | Fiber: 1g | Sugar: 62g | Vitamin A: 768IU | Vitamin C: 0.03mg | Calcium: 145mg | Iron: 3mg