Gingerbread Bundt Cake

By Lily | Last modified on Dec 18, 2025

Featured in: Desserts

There’s something irresistibly cozy about a Gingerbread Bundt Cake fresh from the oven. Imagine the warm aroma of ginger, cinnamon, and molasses filling your kitchen while soft, moist cake slices melt in your mouth. This classic holiday dessert combines traditional gingerbread spices with the elegant shape of a bundt cake, creating a centerpiece perfect for festive gatherings or quiet evenings by the fire.

Paired with a smooth vanilla icing, this cake balances rich, deep flavors with a sweet, delicate finish. Whether you’re serving it at a holiday party or enjoying a slice with your favorite cup of tea, this Gingerbread Bundt Cake is destined to become a cherished seasonal favorite.

Why You’ll Love This Recipe

Rich gingerbread spices blend perfectly for a moist, flavorful cake every time.
The bundt shape makes an impressive presentation with minimal effort.
Simple to prepare with pantry staples and easy-to-follow instructions.
Vanilla icing adds a creamy sweetness that complements the deep molasses flavor.
Optional garnishes make it festive and customizable for your holiday table.

Ingredients

3 large eggs: Room temperature eggs provide structure and help create a tender crumb in the cake.
1½ cups dark brown sugar: Packed for maximum sweetness and moisture, dark brown sugar adds a deep caramel note.
⅔ cup vegetable oil: Keeps the cake moist while maintaining a light texture without overpowering flavors.
1 cup buttermilk: Adds acidity that reacts with baking soda for a fluffy, light cake and tender crumb.
1 cup molasses: Use unsulfured molasses for rich, sweet complexity that defines classic gingerbread flavor.
2 teaspoons vanilla extract: Enhances the depth of flavor with sweet, aromatic notes.
3 cups all-purpose flour: Provides the structure, spooned and leveled for accurate measurement and consistent cake texture.
1 tablespoon baking powder: A leavening agent that helps the cake rise and become airy.
2 teaspoons ground ginger: The star spice providing warming, zesty bites of flavor.
1 teaspoon ground cinnamon: Adds warmth and pairs beautifully with ginger in this festive cake.
1 teaspoon fine sea salt: Enhances all the flavors and balances sweetness perfectly.
½ teaspoon baking soda: Works with the buttermilk for lift and tenderness.
Icing: 1 cup powdered sugar: Fine powdered sugar creates a smooth, sweet base for the icing.
2 tablespoons milk: Thins the icing to perfect drizzling consistency.
¼ teaspoon clear vanilla extract: Optional addition to deepen the icing’s flavor without discoloration.
Garnish (Optional): Fresh cranberries, rosemary sprigs, Christmas sprinkles, walnuts or pecans, or a light cinnamon dusting to enhance presentation and holiday spirit.

Instructions

Prepare the Bundt Pan: Preheat your oven to 350°F and generously grease a 10 to 12-cup bundt pan with butter. Lightly dust it with flour, then tap out the excess to ensure the cake releases easily after baking. Properly preparing the pan is crucial for maintaining the cake’s beautiful shape.
Mix Wet Ingredients: In a large mixing bowl or stand mixer, beat the room temperature eggs with the packed dark brown sugar until the sugar dissolves completely, resulting in a smooth mixture. Add vegetable oil, buttermilk, molasses, and vanilla extract, continuing to beat until fully combined and velvety. This blend provides moisture and rich flavor to the cake.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground ginger, cinnamon, fine sea salt, and baking soda. This ensures all leavening agents and spices are evenly distributed for consistent flavor and texture throughout the cake.
Incorporate Dry Ingredients into Wet: Gradually add the dry ingredients to the wet mixture, mixing slowly until just combined. Over-mixing can develop gluten, making the cake dense, so gently fold until you see no pockets of flour remaining. The batter should be thick and smooth.
Bake the Cake: Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary slightly, so begin checking at 50 minutes to avoid over-baking.
Cool the Cake: Remove the cake from the oven and place the pan on a wire rack. Allow it to cool for about 15 minutes before carefully inverting onto the rack. Let it cool completely to room temperature to ensure the icing does not melt when applied.
Prepare Vanilla Icing: While the cake cools, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable. Adjust the milk quantity slightly if needed to reach the desired drizzling consistency for an elegant finish.
Decorate and Garnish: Once the bundt cake is fully cooled, drizzle the vanilla icing over the top in gentle streams. Add optional garnishes like fresh cranberries and rosemary sprigs for a festive touch, or sprinkle with Christmas confetti sprinkles, nuts, or a dusting of cinnamon to elevate presentation.

You Must Know

This cake is best stored in an airtight container to keep it moist and fresh.
Ensure the cake is fully cooled before icing to prevent the glaze from melting and sliding off.
Using dark brown sugar and molasses is key to achieving deep, traditional gingerbread flavor.

Storage Tips

Store leftover Gingerbread Bundt Cake at room temperature in an airtight container for up to 3 days. For longer freshness, refrigerate it up to one week or freeze wrapped tightly in plastic wrap for up to 3 months. Always thaw frozen cake at room temperature before serving.

Serving Suggestions

This cake pairs wonderfully with hot spiced tea, coffee, or a glass of cold milk. Serve slices plain or topped with whipped cream or a dollop of vanilla ice cream to complement its warm spices. Adding seasonal garnishes like fresh cranberries or chopped nuts adds festive flair and texture.

Professional Tips

Room temperature eggs and buttermilk help the batter combine smoothly for tender cake texture.
Don’t over-mix the batter to avoid a dense bundt cake; fold dry ingredients gently until just incorporated.
Greasing and flouring the bundt pan thoroughly ensures easy cake release and a perfect shape.
Test cake doneness with a toothpick starting at 50 minutes to avoid overcooking and dryness.

FAQs

Can I use light brown sugar instead of dark brown sugar?: Yes, light brown sugar can be substituted, but the flavor will be slightly less rich and caramel-like.
What’s the best way to store leftover gingerbread cake?: Wrap tightly in plastic wrap or place in an airtight container at room temperature for up to 3 days, refrigerate up to one week, or freeze for up to 3 months.
Can I make this bundt cake gluten-free?: You can try substituting with a gluten-free all-purpose flour blend, but results may vary. Adjust baking time as needed.
Is it necessary to use buttermilk in this recipe?: Buttermilk adds acidity that reacts with baking soda for rise and moisture, but you can substitute with milk plus a tablespoon of lemon juice or vinegar.
How do I know when the bundt cake is done baking?: Insert a toothpick into the center; it should come out clean or with just a few moist crumbs. This usually happens between 50 and 55 minutes.
Can I prepare this cake in advance?: Absolutely! Bake it a day ahead and store covered at room temperature. Add the icing and garnishes just before serving for best presentation.