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Gingerbread Bundt Cake

Gingerbread Bundt Cake with Cinnamon Glaze is the perfect dessert for Thanksgiving or Christmas. Flavors of ginger, cinnamon, nutmeg, and cloves not only make your taste buds dance, but fill the kitchen with an amazing aroma.

If you love holiday bundt cakes, try my Spiced Rum Bundt Cake or Black Forest Bundt Cake.

Gingerbread Bundt Cake

Gingerbread Bundt Cake Ingredients

To make this gingerbread bundt cake, you will need the following ingredients (see the recipe card below for exact amounts and directions):

  • Eggs
  • Sour cream
  • Canola oil
  • Brown sugar
  • Granulated sugar
  • Molasses
  • Vanilla extract
  • All purpose flour
  • Ground spices: ginger, cinnamon, nutmeg, and cloves
  • Baking powder
  • Baking soda
  • Salt
  • Butter
  • Powdered sugar
  • Maple syrup
  • Whole milk

Gingerbread Bundt Cake Ingredients

How to Make Gingerbread Cake in a Bundt Pan

  1. Preheat oven to 350°F. In a large mixing bowl take the brown sugar, granulated sugar, all purpose flour, ground ginger, baking powder, ground cinnamon, baking soda, salt, nutmeg and ground cloves. Mix well using a whisk and set to the side.
  2. In a separate mixing bowl mix together the eggs, sour cream, canola oil, molasses and vanilla.
  3. Add the dry ingredients to the wet ingredients and mix together just until smooth.
  4. Use the 1 tablespoon of butter to grease a bundt pan well. Take the ½ Tablespoon of flour, ½ Teaspoon of ginger and ½ Teaspoon of Cinnamon and mix together. Use this mixture to dust over the buttered bundt pan.
  5. Pour the batter into the bundt pan and bake for 45-50 minutes. Depending on your oven you might want to check after 40 minutes, using a toothpick. Check that the toothpick comes out clean.
  6. Let cool on a cooling rack for about 5-10 minutes. No longer, or the cake will stick. Remove from the bundt pan onto the cooling rack and cool completely.
  7. Mix together the cinnamon glaze ingredients and pour over the cake, once cooled.

Gingerbread Cake in Bundt Pan

FAQs

Storage Instructions

Once cooled this cake can be stored at room temperature in an airtight container for up to 7 days.

Can I Freeze this Cake?

The cake freezes well. I would not freeze it with the glaze though. Freeze the cake after it has cooled and then glaze once thawed. In a freezer safe container you can freeze this cake.

Best Gingerbread Bundt Cake with Cinnamon Glaze

Can I make this cake without a Bundt pan?

Yes, definitely. You will need to add a little time to the baking process. You could also make this as a loaf instead. Use two 8” loaf pans.

Gingerbread Cake Slice

More Delicious Gingerbread Recipes

Gingerbread Cake with Mascarpone Frosting
Air Fryer Gingerbread Man Cookies
Gingerbread Cheesecake Bites

Gingerbread Bundt Cake

Gingerbread Bundt Cake

Yield: 1 cake
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 50 minutes

Gingerbread Bundt Cake with Cinnamon Glaze is the perfect dessert for Thanksgiving or Christmas. Flavors of ginger, cinnamon, nutmeg, and cloves not only make your taste buds dance, but fill the kitchen with an amazing aroma.

Ingredients

  • 3 large eggs
  • 1 cup sour cream
  • ¾ cup canola oil
  • ¾ cups brown sugar
  • ½ cup granulated sugar
  • ½ cup molasses
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all purpose flour + ½ Tablespoon
  • 2 Tablespoons ground ginger + ½ teaspoon
  • 2 Teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon + ½ teaspoon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • Pinch ground cloves
  • 1 Tablespoon butter

For the Cinnamon Glaze:

  • ¾ cup powdered sugar
  • 1 Tablespoon maple syrup
  • 2 Tablespoon whole milk
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350°F.
  2. In a large mixing bowl take the brown sugar, granulated sugar, all purpose flour, ground ginger, baking powder, ground cinnamon, baking soda, salt, nutmeg and ground cloves. Mix well using a whisk and set to the side.
  3. In a separate mixing bowl mix together the eggs, sour cream, canola oil, molasses and vanilla extract.
  4. Add the dry ingredients to the wet ingredients and mix together just until smooth.
  5. Use the 1 tablespoon of butter to grease a bundt pan well. Take the ½ Tablespoon of flour, ½ Teaspoon of ginger and ½ Teaspoon of Cinnamon and mix together. Use this mixture to dust over the buttered bundt pan.
  6. Pour the batter into the bundt pan and bake for 45-50 minutes. Depending on your oven you might want to check after 40 minutes, using a toothpick. Check that the toothpick comes out clean.
  7. Let cool on a cooling rack for about 5-10 minutes, no longer, or the cake will stick. Remove from the bundt pan onto the cooling rack and cool completely.
  8. Mix together the cinnamon glaze ingredients and pour over the cake, once cooled.
Nutrition Information:
Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 373Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 52mgSodium: 226mgCarbohydrates: 52gFiber: 1gSugar: 33gProtein: 4g

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