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Gingerbread Bundt Cake

Moist and tender, this Gingerbread Bundt Cake is absolutely a perfect holiday treat! With a hint of cozy spices, topped with powdered sugar or maple glaze, this cake will make your kitchen smell like heaven.
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Course: Dessert
Keyword: Gingerbread Bundt Cake, Gingerbread Cake, Holiday Recipes
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 12 servings

Ingredients

For Gingerbread Loaf Cake

  • 2 1/2 cups (320g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • 1/2 teaspoon (3g) salt
  • 2 teaspoons (10g) ground ginger
  • 1-1/2 teaspoon (7.5g) ground cinnamon
  • 1/2 teaspoon cloves
  • 1/2 cup (113g/1 stick) unsalted butter, room temperature
  • 1/2 cup (120ml) light-flavored oil
  • 1/2 cup (100g) packed brown sugar
  • 2/3 cup (160ml) unsulphured molasses
  • 2/3 cup (160ml) boiling water
  • 4 large eggs, room temperature
  • 1 teaspoon (5ml) vanilla extract
  • 1/4  cup (28g)  powdered sugar to sprinkle on top, or maple glaze*

Instructions

  • Make Gingerbread Cake: Preheat oven to 350°F/175°C. Grease and flour a 12-cup bundt pan. Set aside. 
  • In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and cloves until combined. Set aside.
  • In a separate bowl, whisk the molasses and hot water together.
  • In a large mixing bowl using an electric hand mixer (or stand mixer) fitted with a paddle attachment, beat the butter, oil and brown sugar on medium speed for about 2-3 minutes until fluffy and light. Scrape the sides of the bowl as needed. Then beat in the egg and vanilla extract until combined.
  • On a low speed, use the mixer to alternate adding dry ingredients and molasses mixture to the butter mixture in 3 additions just until incorporated. Do not overmix. Whisk out any big lumps. 
  • Pour the batter into the prepared pan and bake for about 55-60 minutes, or until the cake tester (or a toothpick) comes out clean. Allow to cool in the pan before transferring to cool completely on a wire rack. 
  • Sprinkle powdered sugar on top of a cake using a steel sieve or sifter. Or you can make vanilla glaze by mixing 1 cup powdered sugar, 3 teaspoons maple syrup and 5-6 teaspoons of milk.
  • The leftovers can be stored in an airtight container in the fridge for up to 5 days and freeze up to 2 months. Reheat before serving. 

Notes

*To Make Maple Glaze: combine 1 cup of powdered sugar, 3 teaspoons of maple syrup and 1-2 tablespoons of milk until smooth and combined. Pour over the cake.
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