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.
The holiday season is always one of the best times of the year. It is a perfect time to get yourself surrounded with the ones you love. The holidays look different this year, but the true meaning of this holiday season still remains: the time of being together, the gifts of connection and love. With the current situation everyone is doing these holiday practices virtually or in small gatherings, the special moments we are spending with our family and friends have never been precious and memorable.
The holiday season always reminds me of the family time no matter where I am. It’s just like, when it comes to December I think about the love and joy we give to each other, the feeling of being grateful to what we have had and physically, the smell of those fresh baked breads and cookies that come out from the oven. The Gingerbread Bundt Cake has been one of my family’s favorites for years, which is usually on top of my mom’s holiday baking list.
GINGERBREAD BUNDT CAKE
This Gingerbread cake recipe seems old fashioned and timeless, but it is sure to hold a spot in your heart. It’s a moist and dense cake made with molasses, brown sugar and a hint of ground ginger. It pairs perfectly with any glaze or just powdered sugar, which makes it a perfect winter treat. It’s easy to make and you can serve any time of day. This Gingerbread Bundt Cake is definitely a crowd pleasure!
WHAT IS MOLASSES?
Molasses is an essential ingredient in making gingerbread. Molasses is a thick, dark syrup sweetener resulting from refining sugarcane or sugar beets. It has a deep, rich flavor that’s as sweet as sugar but also adds the smoky flavor to baked goods. It is a perfect match to winter spices like cinnamon, ginger, clove and nutmeg! I love using Grandma’s Original unsulphured molasses for my gingerbread recipes, but any brand will work. (Not a sponsor, just a loyal customer!)
Don’t hesitate to reach out to me if you have any questions. If you like this recipe, make sure to tag me on Instagram or tell me all about it in the comments section down below. I love to share your photos! Happy winter baking 
More Cake Recipes:
Gingerbread Bundt Cake
Equipment
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.
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