Best Gingerbread Bundt Cake

Best Gingerbread Bundt Cake

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Gingerbread Bundt Cake Confessions of a Baking Queen
Gingerbread Bundt Cake Confessions of a Baking Queen from


If you are a fan of the warm, spicy flavors of gingerbread, you will love this recipe for the best gingerbread bundt cake. This cake is perfect for any festive occasion, whether you are celebrating Christmas or just want to enjoy a delicious and comforting treat. With its moist and tender crumb, rich molasses flavor, and aromatic spices, this gingerbread bundt cake is sure to become a family favorite.


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup molasses
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup hot water


  1. Preheat your oven to 350°F. Grease a 10-cup bundt pan with cooking spray and lightly dust with flour.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt.
  3. In a large bowl, cream the butter and brown sugar together until light and fluffy, about 3 minutes. Beat in the molasses, eggs, and vanilla extract until well combined.
  4. Add the dry ingredients to the wet ingredients in three batches, alternating with the hot water, beginning and ending with the dry ingredients. Mix until just combined.
  5. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
  6. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
  8. Dust the cake with powdered sugar before serving.
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Nutritional Information:

  • Serving size: 1 slice
  • Calories: 320
  • Total fat: 12g
  • Saturated fat: 7g
  • Cholesterol: 65mg
  • Sodium: 260mg
  • Total carbohydrates: 50g
  • Dietary fiber: 1g
  • Sugars: 29g
  • Protein: 4g

Cooking Time:

Preparation time: 15 minutes Cooking time: 35-40 minutes Total time: 50-55 minutes


  • 10-cup bundt pan
  • Mixing bowls
  • Whisk
  • Mixer
  • Spatula
  • Wire rack

Serving Suggestions:

This gingerbread bundt cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra festive touch, sprinkle some red and green sprinkles over the top.


If you want to switch things up, here are some variations you can try:

  • Add chopped crystallized ginger to the batter for an extra burst of ginger flavor.
  • Replace the hot water with hot coffee for a richer, more complex flavor.
  • Add a teaspoon of orange zest to the batter for a citrusy twist.


If you don’t have all of the ingredients on hand, here are some substitutions you can make:

  • You can use dark corn syrup or honey in place of the molasses.
  • If you don’t have brown sugar, you can use granulated sugar instead.
  • If you don’t have ground cloves, you can use allspice or nutmeg instead.
  • If you don’t have a bundt pan, you can use a 9×13-inch baking dish instead.


This gingerbread bundt cake will keep at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for up to 2 months.


  • Make sure your butter is softened before you begin. If it’s too cold, it won’t cream properly with the sugar.
  • Measure your flour carefully to avoid overpacking it. Too much flour can make your cake dry and dense.
  • Don’t overmix your batter. Mix until the ingredients are just combined to avoid tough cake.
  • Let your cake cool for at least 10 minutes before removing it from the pan. If you try to remove it too soon, it may stick and break apart.
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This recipe makes a 10-cup bundt cake. If you have a smaller or larger bundt pan, you may need to adjust the baking time accordingly.

Frequently Asked Questions:

Can I make this cake in advance? Yes, you can make this gingerbread bundt cake up to a week in advance and store it in the refrigerator. Can I freeze this cake? Yes, you can freeze this gingerbread bundt cake for up to 2 months. Wrap it tightly in plastic wrap and then foil before freezing. What can I use instead of molasses? You can use dark corn syrup or honey in place of the molasses.

Personal Thoughts:

This gingerbread bundt cake is a favorite in my family, and it’s easy to see why. The warm spices and rich molasses flavor make it the perfect treat for the holiday season, and it’s also great for enjoying any time you want a comforting dessert. I love to serve it with a dollop of whipped cream and a cup of hot tea. Give this recipe a try and see for yourself how delicious it is!

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