If you’re searching for a show-stopping dessert that feels like a cozy hug in cake form, this Gingerbread Bundt Cake Recipe is exactly what you need. Packed with warm spices like ginger, cinnamon, and cloves, and sweetened perfectly with rich molasses and brown sugar, this cake captures the essence of autumn and holiday gatherings. The magic starts with browned butter, adding a caramelized depth that takes this Bundt cake from ordinary to extraordinary. Whether you’re a seasoned baker or just looking to impress friends and family, this Gingerbread Bundt Cake Recipe will quickly become a favorite go-to for festive occasions and beyond.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are straightforward but essential, each playing a critical role to bring out the perfect texture, flavor, and moistness. The combination makes every bite of this Gingerbread Bundt Cake incredibly aromatic and irresistibly tender.
- Unsalted butter (1/2 cup): Browning the butter adds a nutty, caramelized flavor that elevates the cake’s richness.
- All-purpose flour (3 cups): The base structure of your cake, providing the sturdy but soft crumb you want.
- Ground ginger (1 tablespoon): Delivers the signature warm, zesty kick that makes gingerbread iconic.
- Ground cinnamon (2 teaspoons): Adds a sweet-spicy undertone deeply associated with holiday baking.
- Baking soda (1 teaspoon): Helps the cake rise beautifully and creates a tender crumb.
- Salt (1/2 teaspoon): Enhances all the other flavors without being overpowering.
- Ground allspice (1/2 teaspoon): Infuses subtle hints of clove, cinnamon, and nutmeg for complexity.
- Ground cloves (1/2 teaspoon): Brings a bold, aromatic spice that complements the sweetness perfectly.
- Ground nutmeg (1/4 teaspoon): Adds a slight nutty warmth, balancing the spice blend.
- Canola or vegetable oil (1/2 cup): Keeps the cake moist and tender without adding extra flavor.
- Dark brown sugar (1 1/2 cups): Provides deep molasses sweetness and moisture, essential for that chewy texture.
- Molasses (1 cup): The heart of the gingerbread flavor, giving it that traditional dark, rich taste.
- Large eggs (4): Bind everything together and contribute to the cake’s structure.
- Pure vanilla extract (1 tablespoon): Rounds out the spices and enhances sweetness naturally.
- Buttermilk (1 cup): Adds subtle tang and acidity, which reacts beautifully with the baking soda to create a tender crumb.
- Confectioners’ sugar (for decorating): For a delicate, snowy dusting that finishes off the cake perfectly.
How to Make Gingerbread Bundt Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350 degrees Fahrenheit, ensuring it’s just right when your batter is ready. Generously spray a 12-cup Bundt pan with non-stick baking spray or grease it with butter and flour to prevent sticking, setting yourself up for a smooth cake release.
Step 2: Brown the Butter
Place butter in a small saucepan over medium heat, melting it gently. Increase the heat to medium-high, stirring until you see golden brown bits forming at the bottom and the kitchen fills with a delicious nutty aroma. This caramelization is what brings a remarkable depth of flavor to the cake. Pour the browned butter into a heat-safe bowl to cool slightly before using.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together flour, ground ginger, cinnamon, baking soda, salt, allspice, cloves, and nutmeg. Combining these upfront ensures the spices are evenly distributed, so every bite bursts with perfect spice harmony.
Step 4: Cream Butter, Oil, Sugar, and Molasses
Using a stand mixer, beat the browned butter, oil, brown sugar, and molasses on high speed until the mixture becomes light and fluffy. This step incorporates air into the batter, making the finished cake tender and moist, while the molasses infuses that classic deep gingerbread flavor.
Step 5: Add the Eggs and Vanilla
Add eggs one at a time, beating well after each addition to keep the batter smooth and emulsified. Stir in the vanilla extract, which beautifully enhances the warm spice flavors.
Step 6: Alternate Adding Flour Mixture and Buttermilk
Add dry ingredients in three parts, alternating with buttermilk, beginning and ending with the flour mixture. Mix just until combined to avoid overworking the batter and risking a dense texture. This method creates the perfect moist crumb with just the right balance of tenderness.
Step 7: Bake Your Cake
Pour the batter into your prepared Bundt pan, smoothing the top. Bake for 50 to 60 minutes, or until a toothpick inserted near the center comes out mostly clean with just a few moist crumbs attached. This signals your cake is baked through but still incredibly moist inside.
Step 8: Cool and Release Cake
Allow your cake to cool in the pan for 10 minutes, then carefully loosen the edges with a butter knife to avoid breakage. Invert the Bundt pan onto a cooling rack or serving plate and let the cake cool completely to room temperature before dusting with confectioners’ sugar.
How to Serve Gingerbread Bundt Cake Recipe
Garnishes
A simple dusting of confectioners’ sugar creates an elegant, snowy effect that amps up the festive vibe. For an extra cozy touch, serve with a dollop of whipped cream or a drizzle of warm vanilla glaze to complement the spice notes beautifully.
Side Dishes
This gingerbread cake pairs wonderfully with hot beverages like spiced chai tea, coffee, or even a mug of warm apple cider. If you want to add a cold contrast, a scoop of vanilla or cinnamon ice cream makes an indulgent, flavor-packed pairing.
Creative Ways to Present
Turn the cake into a centerpiece by serving it on a rustic wooden board adorned with fresh cranberries, cinnamon sticks, or pine sprigs—adding a lovely seasonal charm. You can also slice it and sandwich pieces with cream cheese frosting or layer slices with a spread of apple butter for a tasty tea-time treat.
Make Ahead and Storage
Storing Leftovers
Keep your gingerbread Bundt cake fresh by wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature. It will stay moist and delicious for up to 3 days, making it perfect for enjoying over several days or sharing with friends.
Freezing
You can freeze the cake whole or in slices. Wrap it carefully in plastic wrap followed by aluminum foil to avoid freezer burn. It freezes well for up to 3 months. When you’re ready, thaw overnight in the refrigerator for best results.
Reheating
Enjoy the cake warm by reheating slices gently in the microwave for 15 to 20 seconds, or in a low oven wrapped in foil to keep it moist. Warm Gingerbread Bundt Cake Recipe tastes even more comforting and inviting when served slightly heated.
FAQs
Can I use regular molasses instead of blackstrap?
Absolutely! The recipe calls for molasses but not blackstrap because blackstrap has a much stronger and more bitter taste. Regular molasses offers a sweeter, richer flavor that blends beautifully in this Gingerbread Bundt Cake Recipe.
What if I don’t have buttermilk on hand?
You can easily make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using. This acidity helps the cake rise and keeps it moist, so it’s a perfect swap.
Can I make this cake gluten-free?
While the recipe is designed for all-purpose flour, you can experiment with a gluten-free baking blend that measures like all-purpose flour. Just be sure your blend contains xanthan gum for structure, and expect slight variations in texture.
How do I ensure the cake doesn’t stick to the Bundt pan?
Coating your pan generously with non-stick spray or a combination of butter and flour is key. Also, let the cake cool for about 10 minutes before inverting to give it time to set properly in the pan for an easy release.
Can I add nuts or dried fruit to this cake?
Definitely! Chopped walnuts, pecans, or even dried cranberries can add texture and bursts of flavor. Fold them into the batter during the last flour addition for an extra special touch that complements the spices wonderfully.
Final Thoughts
There’s just something so magical about the Gingerbread Bundt Cake Recipe — it’s comfort food elevated, perfect for gatherings or a cozy night in. The spicy warmth combined with the moist, tender crumb will have you coming back to this recipe time and again. Trust me, once you try this cake, it will quickly become one of your most cherished recipes to share with friends and family.
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Gingerbread Bundt Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 16 servings
Description
This Gingerbread Bundt Cake blends warm spices like ginger, cinnamon, and cloves with the rich flavors of browned butter and molasses to create a moist, fragrant holiday treat. Perfectly baked in a bundt pan, this cake features a tender crumb with a subtle caramel undertone, finished with a dusting of confectioners’ sugar for an elegant touch. Ideal for gatherings and festive occasions, it serves 16 and pairs wonderfully with a cup of tea or coffee.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter, cut into tablespoon pieces
- 1/2 cup canola oil or vegetable oil
- 1 1/2 cups dark brown sugar, packed
- 1 cup molasses (not blackstrap)
- 4 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup buttermilk, at room temperature
For Decoration
- Confectioners’ sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Generously spray a 12-cup Bundt pan with non-stick baking spray or grease it with butter and dust with flour. Set aside.
- Browning the Butter: Place the butter in a small saucepan and melt over medium heat. Increase heat to medium-high and continue stirring until small golden brown bits form on the bottom, emitting a nutty, caramel aroma, about 3 to 5 minutes. Remove from heat and pour into a heat-safe bowl to cool slightly.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, salt, allspice, cloves, and nutmeg. Set aside.
- Combine Butter, Oil, Sugars, and Molasses: In the bowl of a stand mixer, beat the cooled browned butter, oil, dark brown sugar, and molasses on high speed until light and fluffy, approximately 3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla extract until combined.
- Incorporate Dry and Wet Ingredients: Add the dry flour mixture to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with the flour mixture. Mix each addition just until combined to avoid overmixing.
- Bake the Cake: Pour the batter into the prepared bundt pan. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out mostly clean.
- Cool and Decorate: Remove the cake from the oven and cool for 10 minutes. Carefully loosen edges with a butter knife, then invert onto a cooling rack or serving plate. Let cool completely to room temperature. Dust the top with confectioners’ sugar before slicing and serving.
Notes
- For best flavor, use dark brown sugar and unsulfured molasses (not blackstrap) for sweetness and depth.
- Room temperature eggs and buttermilk help ensure even mixing and a tender crumb.
- Do not overmix batter once dry ingredients are added to prevent a dense cake.
- If you don’t have a bundt pan, a tube pan will also work well.
- Store leftover cake wrapped tightly at room temperature for up to 3 days or refrigerate for up to 1 week.
- Consider serving with whipped cream or a vanilla glaze for added indulgence.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
