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Glazed Gingerbread Bundt Cake Recipe

Glazed Gingerbread Bundt Cake

A tender, warmly spiced Bundt cake made with molasses, brown sugar, buttermilk, and classic gingerbread spices, finished with a simple vanilla glaze. Makes about 12 servings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 2 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Gingerbread Cake
  • 3 cups (375 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 2 teaspoons Ground ginger
  • 2 teaspoons Ground cinnamon
  • 1/2 teaspoon Ground cloves
  • 1/4 teaspoon Ground nutmeg
  • 1 cup (226 g) Unsalted butter, softened
  • 1 cup (200 g) Packed dark or light brown sugar
  • 1/2 cup (160-170 g) Unsulphured molasses
  • 2 eggs Large eggs, room temperature
  • 1 teaspoon Vanilla extract
  • 1 cup (240 ml) Buttermilk, room temperature
Simple Vanilla Glaze
  • 1 cup (115-120 g) Confectioners’ sugar
  • 2-3 tablespoons Milk or cream
  • 1/2 teaspoon Vanilla extract
  • 1 pinch Salt, optional

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Thoroughly grease a 10- to 12-cup Bundt pan, including the center tube, and lightly flour it.
  2. Whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg in a medium bowl.
  3. Beat the softened butter and brown sugar for about 3 to 4 minutes, until light and fluffy. Beat in the molasses, then add the eggs one at a time, followed by the vanilla.
  4. Add the dry ingredients in three additions, alternating with the buttermilk in two additions. Mix only until combined.
  5. Pour the batter into the prepared Bundt pan, smooth the top, and tap the pan gently on the counter to remove large air pockets.
  6. Bake for 45 to 55 minutes, until a wooden pick inserted near the center comes out clean or with a few moist crumbs. The cake should begin pulling slightly from the pan edges.
  7. Cool the cake in the pan for 10 to 15 minutes, then turn it out onto a rack and cool completely.
  8. Whisk the confectioners’ sugar, milk or cream, vanilla, and optional salt until smooth. Drizzle over the completely cooled cake and let the glaze set for about 15 minutes before slicing.

Notes

Grease the Bundt pan carefully, especially around the center tube and decorative ridges. Use room-temperature ingredients and avoid overmixing after adding flour. For the best flavor, let the cake rest several hours or overnight before serving.