Julie Clark
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Only 10 minutes prep time for this easy 100% homemade gingerbread bundt cake. Perfectly spiced and with a maple glaze, your family will love this holiday dessert!
There is one flavor that lets me know the holidays are near: gingerbread. Every year we make gingerbread houses with family friends. I’m in charge of making all the gingerbread. Which means I get to eat all the scraps!
Gingerbread is not a flavor I grew up on, but I’ve quickly learned to love it in my adult years. This Gingerbread Bundt Cake is easy, but is so pretty for your holiday gatherings.
Why you’ll love this recipe:
- 100% homemade
- Only 10 minutes prep
- Classic gingerbread flavor with molasses, allspice, ginger and cinnamon
- Perfect for carrying to
How to Make Gingerbread Bundt Cake
The first step in making this cake is to prepare the pan. Grease the pan with cake release. This 3 ingredient formula allows the cake to come out cleanly every time. If you don’t have cake release, grease the pan with shortening and then dust with flour.
- In a bowl with an electric mixer or in a bowl of stand mixer, beat together the butter and both sugars until light and fluffy, about 2-3 minutes.
- Add in the molasses and eggs and keep mixing until smooth.
- In another bowl mix together the flour, baking powder, baking soda, cinnamon, allspice and ginger.
- Alternate adding the flour mixture and milk into the butter mixture starting with the flour.
- Once everything is blended, distribute evenly in prepared pan and bake for about 60 minutes or until the cake springs back and a toothpick comes out clean.
Allow the cake to cool in the pan for only 5 minutes before turning it out onto a wire rack (or cake plate) to cool completely.
Glaze for Gingerbread Cake
This is a simple powdered sugar glaze with maple syrup and vanilla. The maple flavor goes so well with the gingerbread spices. Add enough maple syrup to get the perfect drizzling consistency.
If you don’t have maple syrup, mix heavy cream with the powdered sugar, then add a touch of maple extract and mix.
Drizzle the glaze over the cooled cake. Otherwise it will all soak in.
How to Store Cake
This cake is safe to store at room temperature for 3 days in an airtight container. You can store it in the fridge if you’d like for up to 5 days after baking.
And if you want to keep it longer, freeze it in an airtight container for up to two months. Allow it to defrost fully before opening the container to keep it fresh.
Gingerbread Bundt Cake
4.54 from 50 votes
Only 10 minutes prep time for this easy 100% homemade gingerbread bundt cake. Perfectly spiced and with a maple glaze, your family will love this holiday dessert!
Servings 12
Prep Time 10 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 10 minutes minutes
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Ingredients
Cake:
- 1 cup unsalted butter softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup molasses
- 2 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1 1/2 teaspoons ground ginger
- 1 1/4 cup milk
Maple Glaze:
- 1 cup powdered sugar
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Grease and flour a 10 in” bundt pan with shortening, then dust with flour. Set aside.
In a bowl with an electric mixer or in a bowl of stand mixer, beat together the butter and both sugars until light and fluffy, about 2-3 minutes.
Add in the molasses and eggs and keep mixing until smooth.
In another bowl mix together the flour, baking powder, baking soda, cinnamon, all-spice and ginger.
Alternate adding the flour mixture and milk into the butter mixture starting with the flour.
Once everything is blended, distribute evenly in prepared pan and bake for about 60 minutes or until the cake springs back and a toothpick comes out clean.
Remove from the oven and let cool in the pan for about 5 minutes, then turn the cake out onto a wire rack to cool completely.
After the cake is cooled make your glaze by whisking all ingredients together.
Drizzle over cake. Slice and serve.
Store in an airtight container at room temperature.
Notes
The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 502kcal | Carbohydrates: 83g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 74mg | Sodium: 275mg | Potassium: 581mg | Fiber: 1g | Sugar: 58g | Vitamin A: 559IU | Calcium: 143mg | Iron: 3mg
Author Julie Clark
Course Dessert
Cuisine American
Calories 502
Keyword christmas bundt cake, christmas cake
Have you tried this recipe?
Share a review below or share on Instagram with the tag #tastesoflizzyt.
Tools to Make Bundt Cake
- Bundt Cake Pan: This is a classic, must-have kitchen tool.
- Bundt Cake Carrier: Store your cake in this carrier to keep it fresh and easy to transport!
- Cake Plate: I have this cake plate and everyone loves it! It comes with the cute server too.
Other Bundt Cake Recipes
We have bundt cakes for all occasions and made with all flavors. Try one of these!
