You know that moment when the cold hits, and you suddenly crave something warm, sweet, and a little nostalgic? That’s where this Gingerbread Bundt Cake comes in. It’s not just another cake, it’s the smell of winter mornings, a little holiday cheer baked right into every slice. The kind of dessert that makes you pause, close your eyes, and think “yep, this is what cozy tastes like.”
If you’re hunting for winter desserts that actually feel like home, this one’s it. It’s rich with ginger, cinnamon, and molasses, everything that makes Christmas baking so magical.
You’ll love how it turns the simplest ingredients into something that feels straight out of a holiday bakery, yet it’s easy enough to whip up on a Sunday afternoon. Trust me, it’s one of the best holiday treats you’ll keep coming back to, long after the snow melts.
Why This Gingerbread Bundt Cake Wins Hearts
It’s a showstopper that’s secretly easy.
No layering, no fancy frosting, just pour it into a Bundt pan, bake, glaze, and boom, one of the prettiest cakes you’ll ever make with minimal effort.
Moist, rich, and melt-in-your-mouth.
Thanks to the butter-oil combo and molasses, this cake stays tender and flavorful for days (if it even lasts that long!).
It invites smiles and compliments.
The aroma, the flavor, the ridges of the Bundt, people will notice, and they’ll ask for seconds.
You can check out my classic gingerbread cake if you’re looking for the same cozy flavors in a different shape.
Everything You’ll Need
- Butter and vegetable oil: Butter brings rich flavor and a tender crumb, while a touch of oil keeps the cake moist and soft, the combo makes every bite melt-in-your-mouth.
- Dark brown sugar and molasses: These are the heart of gingerbread, deep, caramel-like sweetness with that warm, spiced flavor you expect from Christmas baking.
- Eggs: They hold everything together and give structure while keeping the cake soft and fluffy.
- Milk and vanilla extract: Milk keeps the batter smooth, and vanilla adds warmth and a subtle sweetness that makes the cake taste homemade.
- Flour, baking powder, and baking soda: Flour forms the base, while the leavening agents help the cake rise perfectly without drying out, essential for a light, tender Bundt.
- Ginger, cinnamon, nutmeg: This trio gives the signature gingerbread warmth and aroma.
- Powdered sugar, maple syrup, milk: These turn into a silky, sweet topping that drips beautifully over the Bundt’s ridges, adding the perfect finishing touch.
Can’t get enough of that warm, spicy aroma? My gingerbread cookies and gingerbread cupcakes are little bites of festive joy that will keep your kitchen smelling like the holidays.
Let’s Make This Gingerbread Bundt Cake
Step 1: Preheat and prep like a pro
Turn your oven to 350°F (175°C). Grab your 12 cups Bundt pan and grease it well. Smear a little butter into every nook and then dust it lightly with flour so the cake slips out like magic later. This small step saves you a lot of “oh no” moments.
Step 2: Get your dry ingredients ready
In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking powder, and baking soda.
Step 3: Make the batter fluffy
In another bowl, beat your salted butter and vegetable oil with the dark brown sugar until light and fluffy, around 3 minutes. Don’t skip this; it’s the secret to a tender crumb.
Step 4: Flavor power-up
Add the eggs one at a time, then stir in the molasses and vanilla. This is when the batter gets that gorgeous deep color and rich aroma. Scrape the sides of the bowl so no buttery pockets are left behind, every bite should be perfectly flavored.
Step 5: The gentle mix
Alternate adding the flour mixture and milk, starting and ending with the flour. Stir gently, just until everything comes together.
Step 6: Into the oven
Pour your batter into the Bundt pan, smooth the top with a spatula, and slide it into the oven. Bake for 50–60 minutes, but start checking at 50, a toothpick should come out clean but don’t worry if a few crumbs cling; that’s okay, it means the cake is perfectly moist.
Step 7: Cooling patience
Let the cake rest in the pan for 10 minutes, then gently invert it onto a cooling rack. This is crucial, rushing this step can break your beautiful Bundt.
Step 8: Glaze magic
In a bowl, mix powdered sugar, maple syrup, and milk. Start with a tiny splash of milk and add more until the glaze is smooth and pourable. You want it thick enough to cling, but thin enough to drip down the edges naturally.
Step 9: The grand finale
Once the cake is completely cool, drizzle the glaze generously, letting it follow every curve. Slice and serve to yourself, friends, or anyone lucky enough to be around.
Tiny extra tip: If you want that professional look, use a spoon or small offset spatula to guide the glaze over tricky spots. And for extra charm, dust lightly with cinnamon or edible sparkles, just a pinch makes it look bakery-level gorgeous.
Common Cake Mistakes to Skip
Not measuring flour properly: Scooping straight from the bag can pack too much flour into the cup. Spoon it in and level it for a light, tender cake.
Mix the batter with care: Combine wet and dry components softly. Overmixing triggers gluten development, robbing the cake of its light and tender crumb. Think “folding in love,” not “stirring like a mad scientist.”
Ignoring ingredient temperatures: Butter, eggs, and milk should be at room temperature. Cold ingredients can make your batter curdle or affect the cake’s texture, a quick tip that makes a big difference.
Rushing the bake: Every oven is different. Check your cake around 50 minutes, but don’t open the oven too early. Use a toothpick or skewer to test, it should come out mostly clean, maybe with a few crumbs.
What to Serve With Your Gingerbread Bundt Cake
- A warm cup of spiced latte or chai tea: The spices in your drink will echo the gingerbread flavors beautifully.
- Whipped cream or lightly sweetened mascarpone: Soft, creamy, and a little indulgent, perfect for each slice.
- Vanilla ice cream: Classic and comforting, it adds a cold, creamy contrast to the warm spices.
- Cranberry or orange compote: Tart, bright, and fruity, cuts through the richness beautifully.
How to Store Your Gingerbread Bundt Cake
Keep it cozy at room temp: Wrap your cooled cake tightly in plastic wrap or foil. It’ll stay soft, moist, and flavorful for 2–3 days, perfect for sharing or sneaking slices when no one’s watching.
A little chill never hurts: Store in an airtight container in the fridge for up to a week. Just remember to bring slices to room temperature before serving, it revives that tender, melt-in-your-mouth texture.
Freeze for holiday emergencies: Slice or leave whole, wrap snugly in plastic wrap, then in foil or a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge, then give it a few minutes at room temp or a light warm-up for that just-baked feel.
Glaze wisely: If you want the drizzle to stay perfect, store the cake plain and add glaze only right before serving. This avoids sticky messes.
Moisture magic hack: Pop a small piece of bread in the container with your cake. It helps keep the Bundt perfectly moist!
Holiday Bakes Everyone Loves
Homemade Gingerbread Bundt Cake
Ingredients
For the Cake:
- ½ cup salted butter softened to room temperature
- ¼ cup vegetable oil
- 1 ½ cups dark brown sugar packed
- 2 large eggs
- ½ cup molasses
- 1 tablespoon pure vanilla extract
- 1 cup whole milk
- 2 ½ cups all-purpose flour spooned and leveled
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
For the Maple Glaze:
- 1 cup powdered sugar sifted
- 1 ½ tablespoons maple syrup
- 1 to 3 tablespoons whole milk
Instructions
- Preheat your oven to 350°F (175°C) and get a 12-cup Bundt pan ready by greasing it well. Make sure to spread butter into all the nooks and lightly dust with flour so the cake releases easily later.
- In a large bowl, combine the flour, ginger, cinnamon, nutmeg, baking powder, and baking soda, whisking until everything is evenly mixed.
- In another bowl, beat the salted butter and vegetable oil with the dark brown sugar until fluffy and light. Add the eggs one at a time, then mix in the molasses and vanilla extract, scraping the sides of the bowl to ensure nothing is left behind.
- Gently fold in the dry ingredients with the milk, alternating between the two and starting and ending with the flour. Mix just until combined, you want a tender, soft cake, so avoid overmixing.
- Gently pour the batter into your ready Bundt pan and level the top for an even bake. Bake for 50–60 minutes, checking around the 50-minute mark with a toothpick; a few crumbs clinging is perfect and means your cake will stay moist.
- Let the cake rest in the pan for 10 minutes before carefully flipping it onto a cooling rack to finish cooling completely.
- While it cools, whisk together the powdered sugar, maple syrup, and milk to make a smooth glaze, adjusting the milk so it’s pourable but thick enough to cling.
- Drizzle the glaze over the cake once it’s fully cooled, letting it naturally flow down the ridges. Slice, serve, and enjoy every warm, spiced bite with friends, and family.
Notes
- Slicing the cake with a serrated knife helps keep the edges clean and neat.
- For a soft, spongy texture, avoid chilling the batter before baking, bake it right after mixing.
- If your glaze thickens too much, gently stir in a tiny splash of milk to loosen it.
