Best Gingerbread Bundt Cake Recipe
A moist, spiced gingerbread Bundt cake perfect for holiday baking. Includes glaze options, flavor variations, and storage tips.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 slices
- Category: Dessert
- Cuisine: American
Ingredients
Dry Ingredients
-
3 cups all-purpose flour
-
1 tbsp ground ginger
-
2 tsp ground cinnamon
-
½ tsp nutmeg
-
¼ tsp cloves
-
1 ½ tsp baking soda
-
½ tsp baking powder
-
½ tsp salt
Wet Ingredients
-
1 cup unsalted butter, softened
-
1 cup brown sugar
-
1 cup molasses
-
3 large eggs, room temperature
-
1 cup buttermilk
Vanilla Glaze (Optional)
-
1 cup powdered sugar
-
2–3 tbsp milk
-
1 tsp vanilla extract
Instructions
-
Prepare the Oven & Pan
Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan thoroughly. -
Mix Dry Ingredients
In a bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt. -
Cream Butter & Sugar
In a large bowl, beat the softened butter with brown sugar until fluffy. Add eggs one at a time, mixing well. Stir in molasses. -
Combine Wet & Dry Mixtures
Add dry ingredients to the butter mixture in 3 parts, alternating with buttermilk. Mix gently until just combined—do not overmix. -
Bake
Pour batter into the prepared Bundt pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. -
Cool & Unmold
Allow the cake to cool 10–15 minutes in the pan, then invert onto a cooling rack. Cool completely. - Add Glaze
Whisk glaze ingredients until smooth. Drizzle over the cooled cake.
Notes
Serve at room temperature with coffee, tea, or a scoop of vanilla ice cream.
Find it online: https://barashadas.com/gingerbread-bundt-cake-recipe/