Deliciously Moist Gingerbread Bundt Cake with Sweet Maple Glaze: A Festive Holiday Centerpiece
There’s something truly special about a homemade bundt cake. Their elegant fluted shape instantly elevates any dessert table, making them perfect for celebrations big and small. As a trained pastry chef, I particularly enjoy crafting bundt cake recipes that combine stunning presentation with incredible flavor and ease of preparation. This **Gingerbread Bundt Cake** is no exception, designed to become an indispensable part of your holiday baking tradition. It’s a wonderfully moist and fluffy cake, deeply infused with the comforting, classic gingerbread spices that evoke the warmth and joy of the festive season. To finish, it’s generously topped with a simple yet irresistible maple glaze, creating a harmonious balance of sweet and spicy that will have everyone reaching for a second, or even third, slice!
If the arrival of the holiday season sparks your craving for gingerbread, then you absolutely must try this Gingerbread Bundt Cake. This recipe provides easy-to-follow instructions that will guide you in creating a pound-style cake that is not only remarkably moist and tender but also incredibly airy and light, bursting with that nostalgic, old-fashioned gingerbread flavor we all adore. It’s an ideal dessert for family gatherings, festive parties, or simply to enjoy with a hot cup of coffee by the fireplace.
When it comes to frosting a ginger bundt cake, I find that a delicate layer of sugary maple glaze offers the perfect touch, allowing the cake’s rich flavor to shine through. However, this versatile holiday dessert also pairs wonderfully with a dusting of powdered sugar for a minimalist look, a thick cream cheese frosting for added indulgence, or a light, airy whipped cream for a classic finish. No matter your preference, this gingerbread bundt cake is sure to impress.
Planning to entertain guests this season? Be sure to read up on how to easily frost a bundt cake for presentation tips that will make your dessert table truly spectacular. For those who can’t get enough of gingerbread, explore some of our other delightful holiday treats. Don’t miss these festive gingerbread cupcakes, which are always a hit. Our gingerbread biscotti cookies and these delightfully crispy gingersnap cookies are also cherished holiday favorites in our home, perfect for gifting or enjoying with a warm beverage.
To ensure your baking success, it’s also highly recommended to check out our guide on how to get a bundt cake out of a pan. This crucial step can sometimes be tricky, but with the right technique, you’ll achieve a perfect release every time, preserving the beautiful design of your cake.
Why This Gingerbread Bundt Cake is a Must-Bake
There are countless reasons why this particular gingerbread bundt cake recipe stands out. It’s more than just a cake; it’s an experience that embodies the spirit of the holidays. Here’s why you’ll absolutely love making and sharing it:
- The Ultimate Holiday Dessert: With its warm spices, rich molasses flavor, and festive presentation, this cake is inherently designed for holiday gatherings. It brings a comforting and celebratory aroma to your home that guests will adore.
- Effortless Elegance for All Skill Levels: This recipe is incredibly low-fuss, making it ideal for both seasoned bakers and beginners. The instructions are straightforward, allowing anyone to achieve a beautifully impressive result without stress. The bundt pan does most of the decorative work for you!
- Unrivaled Moisture and Flavor: We’ve meticulously crafted this recipe to ensure the cake remains exceptionally moist and tender, never dry. Each bite is loaded with cheerful, balanced flavors from the combination of classic gingerbread spices, brown sugar, and rich molasses.
- Versatile Finishing Touches: While our delicious maple glaze is a perfect complement, this bundt cake offers immense flexibility for personalization. Feel free to experiment with different frostings, icings, or glazes to match your taste or occasion. A simple dusting of powdered sugar or a dollop of whipped cream can be equally delightful.
- Makes Your Home Smell Amazing: The aroma of baking gingerbread is synonymous with the holidays. As this cake bakes, your kitchen will fill with an intoxicating scent of cinnamon, ginger, and molasses, instantly creating a cozy and welcoming atmosphere.
Essential Ingredients for Your Gingerbread Masterpiece
Gathering your ingredients is the first step towards baking this incredible gingerbread bundt cake. Each component plays a vital role in achieving its signature moist texture and rich, spicy flavor.
For the Cake:
- Butter: Starting with softened, room-temperature butter is fundamental for achieving a light, airy, and moist cake. It creams beautifully with sugar, incorporating air and creating a smooth, emulsified batter. If you’re pressed for time, check out how to soften butter quickly.
- Brown Sugar: This isn’t just for sweetness; brown sugar’s molasses content contributes significantly to the cake’s moist texture and adds a deeper, caramel-like flavor that complements the gingerbread spices perfectly. Creaming it with butter ensures an even distribution and helps create a tender crumb.
- Vegetable Oil & Eggs: This dynamic duo is key to a truly moist and fluffy cake. Vegetable oil provides consistent moisture without adding extra flavor, while room-temperature eggs bind the ingredients, add richness, and contribute to the cake’s structure and lift. Ensure your eggs are at room temperature for optimal emulsification.
- Vanilla Extract: Use a high-quality, pure vanilla extract. It intensifies and rounds out the rich, creamy, and spicy flavors, adding a layer of sophistication to the overall taste profile.
- All-Purpose Flour: The structural backbone of your bundt cake, providing the necessary framework for it to hold its beautiful shape. Proper measurement is crucial; spoon and level your flour rather than scooping directly from the bag.
- Baking Powder & Baking Soda: These leavening agents work in tandem to create the perfect rise. Baking soda reacts with acidic ingredients like buttermilk and molasses, while baking powder provides additional lift, ensuring a stable, tender, and perfectly expanded cake.
- Kosher Salt: More than just a seasoning, salt enhances all the other flavors in the cake, making the sweet notes sweeter and balancing the spice. It also plays a subtle role in regulating the rise of the cake.
- Dry Spices: This is where the magic of gingerbread truly comes alive!
- Ground Ginger: Provides the signature warm, slightly peppery kick.
- Cinnamon: Adds a sweet, woody warmth that is essential for a classic gingerbread flavor.
- Allspice (Optional but Recommended): Offers a complex flavor reminiscent of cloves, nutmeg, and cinnamon, deepening the gingerbread profile.
- **Other optional spices:** Consider adding a pinch of nutmeg, ground cloves, cardamom, or even a tiny amount of white pepper for an extra layer of sophisticated warmth and aroma. Adjust to your preference!
- Buttermilk: Its acidity reacts with the baking soda, contributing to the cake’s tenderness and helping it rise. It also imparts a subtle tangy note that brightens the overall flavor profile.
- Molasses: The star ingredient for authentic gingerbread. I highly recommend using light or dark molasses for this recipe, such as Grandma’s Brand. Its rich, deep, and slightly smoky sweetness is what gives gingerbread its distinctive, comforting character.
For the Maple Glaze:
- Confectioners’ Sugar: Also known as powdered sugar, this fine sugar forms the smooth, melt-in-your-mouth base of our quick and easy glaze.
- Maple Syrup: This delivers the unmistakable, natural maple flavor that complements the gingerbread perfectly. Use pure maple syrup for the best results.
- Milk or Cream: Used to achieve the ideal smooth, pourable consistency for your glaze. Cream will yield a slightly richer glaze.
Understanding Molasses: Light vs. Dark
The type of molasses you choose is critical for the success and flavor of this gingerbread bundt cake. For this particular recipe, we are specifically using **light or dark molasses**, which are readily available in most grocery stores. I personally use and recommend Grandma’s Brand for its consistent quality and balanced flavor. It’s important to **avoid blackstrap molasses** for this cake. Blackstrap molasses is a more concentrated, dense, and significantly more bitter byproduct of sugar refining, and its intense flavor profile can easily overpower the delicate balance of spices and sweetness in this recipe. It should only be used when a recipe explicitly calls for it, as its robust taste is not suited for most standard baking applications.
Crafting Your Homemade Gingerbread Bundt Cake: Step-by-Step
Follow these detailed steps to create a show-stopping gingerbread bundt cake that will delight everyone.
1. Prepare Your Pan and Preheat Oven: Begin by preheating your oven to 350°F (175°C). Liberally grease a 10-cup bundt pan with baking spray, ensuring every crevice is coated to prevent sticking. A thorough greasing is key for a perfect cake release.
2. Cream Butter with Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the softened butter and brown sugar. Cream them together on medium speed for about 2 minutes until the mixture is light, fluffy, and visibly lighter in color. This step incorporates air, which is crucial for a tender cake.
3. Incorporate Wet Ingredients: Add the vegetable oil to the creamed butter and sugar, mixing until just combined. Next, crack in the eggs, one at a time, mixing well on medium speed after each addition to ensure they are fully incorporated and emulsified into the batter. Finally, add the pure vanilla extract and mix for another 30 seconds to distribute the flavor evenly.
4. Whisk Dry Ingredients: In a separate, medium-sized bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, allspice (if using), baking powder, baking soda, and kosher salt. Ensure all dry ingredients are thoroughly combined to guarantee even leavening and spice distribution in the finished cake.
5. Prepare Buttermilk and Molasses Mixture: In a measuring cup or small bowl, combine the molasses and buttermilk. Whisk until smooth and well-blended. This ensures the molasses is fully dispersed before being added to the batter, preventing clumping.
6. Combine Wet and Dry to Form Batter: With the mixer on low-medium speed, gradually add the dry flour mixture to the wet batter in three parts, alternating with the buttermilk and molasses mixture in two parts. Begin and end with the dry ingredients. Mix until just combined after each addition, being careful not to overmix. Overmixing can develop the gluten in the flour too much, resulting in a tough cake.
7. Bake with Care: Pour the beautifully spiced cake batter evenly into your prepared bundt pan. Place it in the preheated oven and bake for approximately 45 minutes, or until the cake is golden brown, the sides begin to pull away from the pan, and a wooden skewer or toothpick inserted into the center comes out with only moist crumbs attached, or completely clean. (See “How to Tell When It’s Done” for more tips).
8. Cool Properly: Once baked, remove the bundt cake from the oven and let it cool in the pan on a wire rack for 15 minutes. This allows the cake to firm up slightly, making it easier to invert. After 15 minutes, carefully invert the cake onto the cooling rack to finish cooling completely to room temperature. This complete cooling is essential before glazing.
9. Drizzle with Maple Glaze: While the cake cools, prepare your maple glaze. In a small bowl, whisk together the confectioners’ sugar, maple syrup, and milk (or cream) until smooth and pourable. Once the cake is completely cool, generously pour the sweet maple glaze over the top, letting it drip enticingly down the fluted sides. Allow the glaze to set slightly before slicing and serving. Enjoy your festive homemade treat!
Expert Tips for Perfect Gingerbread Bundt Cake Success
Achieving bakery-quality results at home is easier than you think with these professional tips:
- Accurate Ingredient Measurement: For all baking, but especially for cakes, precision matters. I highly recommend weighing your dry ingredients, particularly flour, with a kitchen scale for the most accurate results. If you’re using measuring cups, spoon the flour into the cup and then level it off with a straight edge. Never scoop flour directly with your measuring cup, as this compacts the flour and can add up to 25% more than needed, leading to a dry, dense cake.
- Room Temperature is Key: Ensure all refrigerated ingredients, such as butter, eggs, and buttermilk, are at room temperature before you begin mixing. Room temperature ingredients emulsify much better, creating a smoother, more uniform batter, which in turn leads to a tender and evenly baked cake. Plan ahead by setting these ingredients out on your counter 20-30 minutes before you start baking.
- Customize Your Spices: The beauty of homemade baking is tailoring it to your taste! If there’s a particular spice you’re not fond of, feel free to omit it. Conversely, if you love a bolder gingerbread flavor, you can certainly add more. Start with an additional ½ teaspoon of your preferred spice (like ginger or cinnamon) and adjust from there in future bakes.
- Achieving the Perfect Glaze Consistency: Our maple glaze is designed to be pourable, creating a beautiful drip. If you prefer a thinner glaze, simply add more milk or cream, a tiny amount at a time, until it reaches your desired consistency. For a thicker glaze, you can sift in a little extra confectioners’ sugar.
- Do Not Overmix: Once you begin adding the dry ingredients, mix only until just combined. Overmixing develops the gluten in the flour, which can result in a tough, chewy cake rather than a tender, fluffy one.
- Properly Grease Your Bundt Pan: This cannot be stressed enough! A beautifully baked bundt cake can be ruined if it sticks to the pan. Use a good quality baking spray that contains flour, or grease generously with softened butter and then dust thoroughly with flour, tapping out any excess.
Storage and Freezing Guidelines for Freshness
To enjoy your delicious gingerbread bundt cake for days to come, proper storage is essential. You can also prepare it in advance for the busy holiday season!
Storing: For optimal freshness, gingerbread cake should be kept in an airtight container or wrapped tightly in plastic wrap at room temperature. Stored this way, it will remain wonderfully moist and flavorful for 3-4 days. Avoid refrigeration, as it can dry out the cake.
Freezing: This gingerbread bundt cake freezes beautifully, making it an excellent candidate for getting a head start on your holiday baking. You can freeze the entire cake (without the glaze) by wrapping it securely first in plastic wrap, then in aluminum foil, and storing it in the freezer for up to 3 months. For individual servings, wrap each slice in plastic wrap and then place them in a freezer-safe bag.
When you’re ready to serve, simply thaw the frozen cake (or individual slices) at room temperature for several hours or overnight. Once fully thawed, prepare the fresh maple glaze and pour it over the top of the cake. This method ensures your cake tastes as fresh as the day it was baked.
Yield
This generously sized gingerbread bundt cake is designed to feed approximately 12-15 people, depending on how large you slice each portion. It’s perfect for sharing with family and friends during festive celebrations.
How to Know When Your Bundt Cake is Perfectly Done
Baking a bundt cake to perfection means knowing exactly when to pull it from the oven. Here are the tell-tale signs to look for:
The Toothpick Test: This is the classic and most reliable method. Insert a wooden toothpick or a thin wooden skewer into the thickest part of the cake (usually the center, avoiding the hollow tube). If it comes out clean or with only a few moist crumbs attached, your cake is done. If the toothpick is liquidy or covered in wet batter, it needs more time in the oven.
Visual Cues:
- Golden Brown Color: The top and sides of the cake should be a rich golden brown.
- Pulling Away from the Pan: As the cake finishes baking, you’ll notice the edges subtly pulling away from the sides of the bundt pan. This indicates that the cake has firmed up and is releasing naturally.
- Springy to the Touch: Gently press on the top of the cake. If it springs back immediately, it’s likely done. If your finger leaves an indentation, it needs a few more minutes.
By paying attention to these cues, you’ll ensure your gingerbread bundt cake is perfectly baked every time – never undercooked or overbaked!
Creative Ways to Enjoy Your Gingerbread Bundt Cake
A slice of this wonderfully cozy gingerbread cake, perhaps with a dollop of fresh whipped butter, is an exquisite treat any time of day. It pairs perfectly with a freshly brewed cup of coffee, a rich espresso, or a comforting hot tea. But why stop there? Elevate your dessert experience even further with these delightful additions:
- Irresistible Crumb Topping: For an added layer of texture, consider sprinkling a buttery, spiced crumb topping over your cake before baking. It creates an irresistible crunch and extra dimension of flavor.
- Decadent Caramel Buttercream: Instead of or in addition to the maple glaze, adorn your bundt cake with a thick, luxurious layer of caramel buttercream frosting. Its rich, sweet notes will perfectly complement the gingerbread spices.
- Sweet Brown Sugar Buttercream: Pipe swirls of a fluffy brown sugar buttercream onto individual slices or across the entire cake for a premium, extra-sweet topping that enhances the cake’s inherent flavors.
- Vanilla Bean Ice Cream: Serve a warm slice of gingerbread bundt cake with a scoop of premium vanilla bean ice cream. The cold, creamy ice cream melting into the warm, spiced cake is an absolute dream.
- Spiced Whipped Cream: Whip up some fresh cream with a touch of powdered sugar, vanilla, and a pinch of cinnamon or nutmeg for a light and airy accompaniment that adds another layer of spice.
- Candied Ginger Garnish: For a sophisticated touch and an extra burst of ginger flavor, sprinkle finely chopped candied ginger over the glaze before it sets.
- Fresh Berries: A scattering of fresh raspberries or cranberries can add a beautiful pop of color and a tart counterpoint to the cake’s sweetness.
Moist and Easy Gingerbread Bundt Cake
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Ingredients
For the cake
- 1 cup butter, (227g)
- 1 cup brown sugar, (200g)
- ¼ cup vegetable oil
- 3 eggs, large
- 1 tsp vanilla extract
- 2 ¾ all purpose flour, (330g)
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp allspice, (optional)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- ½ cup molasses
- ¾ cup buttermilk
For the glaze
- ⅔ cup confectioners sugar
- 2 tsp maple syrup
- 1 tbsp milk , or cream
Instructions
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Preheat the oven to 350 F. Heavily spray a 10 cup bundt pan with baking spray.
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In the bowl of a hand or stand mixer fitted with the paddle attachment cream the 1 cup butter and 1 cup brown sugar for 2 minutes. -
Add the ¼ cup vegetable oil and mix again until combined. Then add the eggs one at a time on medium speed, mixing in between.
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Add in the vanilla extract and mix again on medium speed for 30 seconds.
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In a separate bowl combine the 2 ¾ cup flour, 1 tsp cinnamon, ½ tsp ground ginger, ½ tsp allspice if using, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp kosher salt and mix lightly.
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In a measuring cup add the buttermilk and molasses.
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Alternate adding the dry and wet ingredients by thirds starting and ending with the dry ingredients. Mix on low- medium speed until combined.
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Pour the batter into the prepared bundt cake pan.
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Bake for 45 minutes or until the cake is set and the sides are pulling away from the pan.
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Cool the cake for 15 minutes then invert onto a cooling rack and cool completely.
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Meanwhile make the glaze. Combine the ⅔ cup confectioners sugar with the 2 tsp maple syrup and 1 tbsp milk. Mix well and pour over the cooled cake.
