Gingerbread Bundt Cake

5 from 1 vote

Festive Gingerbread Bundt Cake is moist, tender and the perfect dessert for the holidays. Topped with a flavorful brown butter maple glaze, you’ll welcome a slice any time of day.

Prep Time30

Cook Time50

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: gingerbread bundt cake, gingerbread bundt cake recipe, gingerbread cake

Servings: people

Author: Alyssa Rivers

Ingredients

2 ¼ cups all-purpose flour
¾ cup granulated sugar
½ cup dark brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoon ground cinnamon
1 ½ teaspoon ground ginger
¾ teaspoon ground cloves
1 cup buttermilk
¼ cup milk
2 teaspoons vanilla
½ cup vegetable oil
⅓ cup molasses
3 eggs

Brown Butter Maple Glaze

2 tablespoons salted butter
2 tablespoons pure maple syrup
1 cup powdered sugar sifted
2 tablespoons milk more as needed

Instructions

Preheat the oven to 350 degrees Fahrenheit and spray a 10-cup bundt pan with baking spray.
In a large bowl whisk together 2 ¼ cups all-purpose flour, ¾ cup granulated sugar, ½ cup dark brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 ½ teaspoon ground cinnamon, 1 ½ teaspoon ground ginger, and ¾ teaspoon ground cloves.
To the same bowl add 1 cup buttermilk, ¼ cup milk, 2 teaspoons vanilla, ⅓ cup molasses, ½ cup vegetable oil, and 3 eggs and beat with the paddle attachment of a stand mixer or a hand mixer just until fully combined.
Pour the batter into the prepared bundt pan and bake for 45-50 minutes or until a toothpick comes out clean and the cake bounces back if you gently press on it.
Let the cake cool for 10-15 minutes before flipping it onto a cooling rack. Remove the pan and let it cool completely.
Prepare the glaze by beating 2 tablespoons salted butter, 2 tablespoons pure maple syrup, 1 cup powdered sugar, and 2 tablespoons milk together until smooth. Drizzle over the top of the cooled cake just before serving.

Notes

Store leftover bundt cake at room temperature in an airtight container for up to 5 days. Keep in the refrigerator for up to 7 days.

To freeze, wrap the whole cake or individual slices in 3-4 layers of plastic wrap and place in a freezer bag. Freeze for up to 3 months.

Nutrition

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