Gingerbread Spiced Bundt Cake (Printable)
Moist bundt cake with warm gingerbread spices and a sweet vanilla glaze, ideal for festive occasions.
# What You Need:
→ Cake
01 - 2 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground ginger
06 - 1 1/2 teaspoons ground cinnamon
07 - 1/4 teaspoon ground cloves
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon ground allspice
10 - 1/2 cup unsalted butter, softened
11 - 1/2 cup neutral oil (canola or sunflower)
12 - 1 cup dark brown sugar, packed
13 - 1/2 cup molasses
14 - 3 large eggs, room temperature
15 - 1 teaspoon vanilla extract
16 - 1 cup buttermilk, room temperature
→ Glaze
17 - 1 cup powdered sugar, sifted
18 - 2 to 3 tablespoons milk
19 - 1/2 teaspoon vanilla extract
# How to Make It:
01 - Preheat oven to 350°F. Thoroughly grease and flour a 10 to 12-cup Bundt pan, removing any excess flour.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and all spices until combined.
03 - Using an electric mixer, beat butter, oil, and brown sugar until light and fluffy, about 3 minutes.
04 - Add molasses to the creamed mixture and mix until fully incorporated.
05 - Beat in eggs one at a time, ensuring each is fully blended, then mix in vanilla extract.
06 - Add half of the dry ingredients to the wet ingredients and mix on low until just combined.
07 - Pour in the buttermilk and gently mix, then add the rest of the dry ingredients, blending until smooth without overmixing.
08 - Transfer batter evenly into the prepared Bundt pan, smooth the surface, and bake for 40 to 50 minutes, or until a skewer inserted in the center comes out clean.
09 - Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
10 - Whisk powdered sugar, milk, and vanilla extract until smooth and slightly thick but pourable. Adjust milk quantity as needed.
11 - Drizzle glaze over the cooled cake, letting it cascade down the sides. Allow glaze to set before slicing.
# Expert Suggestions:
01 -
- The molasses and brown sugar create a cake so moist it stays tender for days, even without frosting.
- A single batter mixed in one bowl means less cleanup and more time enjoying the baking aroma.
- The spice blend feels festive but never overwhelming—it's gingerbread that tastes like home, not a spice cabinet.
02 -
- Overmixing the batter after adding the dry ingredients is the most common mistake—it develops gluten and makes the cake dense and tough instead of tender.
- All your wet ingredients (eggs, buttermilk, and even the molasses) should be at room temperature so they mix smoothly and create an even crumb.
- Don't skip the 15-minute cooling time in the pan; it gives the cake enough structure to flip without tearing, and it keeps the cake from sticking to the Bundt pan.
03 -
- If your cake is browning too quickly on top but still not done in the center, tent it loosely with aluminum foil for the last 10 to 15 minutes of baking.
- Invest in a good instant-read thermometer and check the center of the cake—it should register around 205°F (96°C) when fully baked.