Why You’ll Love Gingerbread Bundt Cake Recipe
This cake combines the best of gingerbread flavor and Bundt cake charm — it’s beautifully shaped, tender, and full of warm spices. The buttermilk and oil keep it moist, while the vanilla icing adds just the right amount of sweetness. It’s easy to make and impressive on the table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 large eggs, room temperature
1½ cups dark brown sugar, packed (light can be substituted)
⅔ cup vegetable oil
1 cup buttermilk
1 cup molasses (not blackstrap)
2 teaspoons vanilla extract
3 cups all‑purpose flour, spooned and leveled
1 tablespoon baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon fine sea salt
½ teaspoon baking soda
Icing
1 cup powdered sugar
2 tablespoons milk
¼ teaspoon vanilla extract (optional)
Garnish (optional)
cranberries and rosemary
Christmas sprinkles
walnuts or pecans
cinnamon dusting
Directions
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Preheat the oven to 350°F and grease a 10–12 cup Bundt pan with butter and a light dusting of flour.
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In a large bowl or stand mixer, beat together eggs and brown sugar until the sugar dissolves. Add vegetable oil, buttermilk, molasses, and vanilla; beat until smooth.
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Slowly mix in the flour, baking powder, ginger, cinnamon, salt, and baking soda until just combined. Avoid over-mixing.
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Pour the batter into the prepared pan and bake for 50–55 minutes. Let the cake cool completely after baking.
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While the cake cools, whisk together powdered sugar, milk, and optional vanilla to make the icing.
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Once cooled, drizzle the icing over the cake and garnish as desired.
Servings and timing
Servings: 18 slices
Prep time: 10 minutes
Cook time: 55 minutes
Total time: 1 hour 5 minutes
Variations
• Add orange zest to the batter for citrus brightness.
• Stir mini chocolate chips into the batter for a chocolate twist.
• Replace the vanilla icing with a maple glaze.
• Try eggnog in the icing for extra holiday flavor.
• Sprinkle candied pecans or almonds on top for crunch.
Storage/Reheating
Room temperature: Store leftover cake in an airtight container up to 3 days.
Refrigerator: Keeps up to 1 week when chilled.
Freezer: Wrap tightly and freeze up to 3 months; thaw at room temperature before serving.
FAQs
How should I store leftover bundt cake?
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze this cake?
Yes. Wrap tightly in plastic wrap then foil and freeze up to 3 months.
Can I use light brown sugar instead of dark?
Yes, light brown sugar can be substituted in this recipe.
What can I use if I don’t have buttermilk?
Mix 1 tablespoon vinegar or lemon juice with 1 cup of milk and let it sit to curdle as a substitute.
Is molasses necessary?
Molasses gives this cake its classic gingerbread flavor. Avoid blackstrap molasses for the best taste.
Can I add extra spices?
Yes. Small amounts of cloves, nutmeg, or allspice can deepen the flavor profile.
Why did my cake turn out dry?
Over-baking or using too little buttermilk can result in a dry cake. Check for doneness early and measure ingredients accurately.
Do I need a Bundt pan?
No, you can use a 9×13 pan or two 9-inch round pans. Be sure to adjust the baking time accordingly.
Can I make mini Bundt cakes?
Yes. Use a mini Bundt pan and reduce baking time to around 20 minutes.
What garnish goes best?
Sugared cranberries, rosemary sprigs, chopped nuts, or a light cinnamon dusting all enhance both flavor and presentation.
Conclusion
This Gingerbread Bundt Cake brings nostalgic holiday flavors to life with every slice. Rich with molasses and warm spices, it’s moist, beautifully shaped, and topped with a sweet drizzle of icing. Whether you serve it at a festive gathering or a quiet winter evening, this cake is sure to spread joy and warmth.
