Gingerbread Bundt Cake

This Gingerbread Bundt Cake is the ultimate holiday treat! With its rich gingerbread flavor with a moist, tender crumb, and finished with a sweet vanilla icing, this cake is perfect for Christmas gatherings or cozy nights by the fire. Easy to make yet impressive enough to steal the show, this bundt cake is bound to become a holiday favorite!

Looking for more flavorful gingerbread treats to spice up your holiday? Be sure to try these ones next: Gingerbread Cake, Gingerbread Truffles, and Slow Cooker Gingerbread Mocha.

Gingerbread Bundt Cake Recipe

There’s something about the smell of gingerbread baking that instantly makes me feel like it’s Christmas. This gingerbread bundt cake has quickly become one of my favorite holiday desserts to make. It still fills your kitchen with that wonderful, cozy gingerbread smell, but it’s so much easier than those classic gingerbread cookies.

This bundt cake is rich and perfectly spiced, with just the right amount of molasses and warm ginger and cinnamon to make every bite feel super nostalgic and comforting. The cake is so moist and tender from the buttermilk that it hardly even needs the icing – but let’s be real, a drizzle of sweet vanilla icing and a festive garnish takes it to a whole new level. I also love how the bundt pan gives the cake that stunning, eye-catching shape that no one can resist. It looks fancy without any extra effort!

A sugared cranberry garnish makes the cake look so pretty with the little pops of red! To make sugared cranberries, dissolve 1 cup of water and 1 cup of sugar in a saucepan over medium heat. Soak the cranberries in the syrup for 10 minutes. Allow to dry on parchment paper for an hour. Coat in sugar and dry for another 30 minutes. Once ready, they’ll have that beautiful frosted look!

Why You’ll Love This Recipe

• Moist and Tender Texture: The combination of buttermilk, oil, and molasses ensures a soft, moist cake that melts in your mouth with every slice.
• Make-Ahead Friendly: This cake tastes even better the next day as the flavors deepen, so you can bake it ahead of time and save yourself stress during the busy holiday season.
• Beautiful Presentation: The elegant shape of the bundt pan gives the cake a professional-looking dessert with minimal effort – no fancy decorating skills required! Bring the cake to a holiday party, and no one will be able to resist a slice of this pretty dessert!

How to Make Gingerbread Bundt Cake

This gingerbread bundt cake comes together easily with a mix of warm spices, molasses, and buttermilk for a perfectly moist and flavorful treat. Finish it with a drizzle of vanilla icing and your choice of festive garnishes for a show-stopping holiday dessert! As always, you can find the full printable recipe card at the end of this post.

1. Beat together the eggs and brown sugar until sugar is completely dissolved, in a large mixing bowl.
2. Add in the vegetable oil, buttermilk, molasses and vanilla extract and beat until smooth.
3. Add the flour, baking powder, ginger, cinnamon, salt and baking soda.
4. Slowly stir, until just combined, careful not to over-mix.
5. Pour the batter into the pan then bake for 50-55 minutes. Remove from the oven and allow to cool.
6. Whisk together the powdered sugar, milk and vanilla extract. Drizzle the cooled cake with icing. Garnish as desired.

Storage Information

• Room Temperature: Store leftover cake in an airtight container for up to 3 days.
• Refrigerator: If you want to keep it fresh for longer, you can refrigerate the cake for up to a week.
• Freezer: For longer storage, wrap the cake tightly in plastic wrap, then in foil and place in a freezer safe bag and freeze for up to 3 months. Just thaw at room temperature before serving!

Variations to Try

• Add a twist to your gingerbread bundt cake by adding orange zest for a fresh citrus flavor that complements the gingerbread spices. You can also top the cake with a drizzle of orange glaze.
• Incorporate mini chocolate chips into the batter for a rich, indulgent treat that pairs wonderfully with the spiced gingerbread base. You can also sprinkle some on top for an extra touch of chocolatey sweetness.
• For added crunch and a festive touch, top your cake with candied pecans or candied almonds.
• Swap the vanilla icing for a maple glaze to bring a warm, sweet touch to your cake.
• Make the icing with eggnog instead of milk.
• Add 1⁄2 teaspoon of lemon extract to the icing for a fun flavor combination.

Can I substitute the buttermilk?

If you don’t have buttermilk on hand, you can substitute it with a mixture of 1 cup of milk and 1 tablespoon of white vinegar or lemon juice. Let it sit for a few minutes to curdle before using it in the recipe.

What if I don’t have bundt pan?

If you don’t have a bundt pan, you can use a 9×13-inch cake pan or two 9-inch round cake pans. Just be sure to adjust the baking time as necessary; the cake might need less time in a thinner pan.

Can I add other spices to the cake?

Absolutely! You can customize the spice blend by adding ground cloves, allspice, or nutmeg for a deeper, more complex flavor. Start with small amounts and adjust to taste.

Trish’s Tips

• Grease your bundt pan thoroughly with butter or non-stick spray and lightly flour it to prevent the cake from sticking.
• Bring your eggs, buttermilk, and oil to room temperature before mixing. This helps the ingredients incorporate better, resulting in a smoother batter and a fluffier cake.
• Since bundt cakes can vary in baking time, start checking for doneness around 5 minutes before the suggested baking time by inserting a toothpick or cake tester. It should come out clean or with just a few moist crumbs.
• Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This helps it firm up and prevents it from falling apart.

More Holiday Cakes to Try

1. Peppermint Cake
2. Red Velvet Cake
3. Peppermint Hot Chocolate Cake
4. Gingerbread Cake
5. White Chocolate Raspberry Cake