Gingerbread Bundt Cake
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Gingerbread Bundt Cake is everything cozy season dreams are made of: warm spices, deep molasses sweetness, and that golden, tender crumb that melts in your mouth. The scent alone will fill your kitchen with holiday magic! Drizzled with a vanilla glaze that gleams like snow and finished with ruby-red pomegranate seeds, it’s as beautiful as it is delicious. Every slice is a hug in dessert form… rich, moist, and perfectly spiced. The kind of treat that turns any day into a celebration!
Table of Contents
WHY YOU’LL LOVE THIS GINGERBREAD BUNDT CAKE RECIPE
- Moist, tender crumb bursting with holiday flavor.
- Easy, foolproof bundt cake that looks bakery-perfect.
- Warmly spiced and deeply molasses-rich.
- Make-ahead friendly for stress-free entertaining.
Gingerbread Bundt Cake
This cake is pure Christmas cheer, baked into a fabulous bundt shape. I’ve made a lot of gingerbread recipes over the years, but this one? It’s the one I come back to every single holiday season.
I mean, the smell alone could make Scrooge smile… warm ginger, molasses, and cinnamon swirling through the kitchen.
You know those desserts that make everyone go silent after the first bite? Yeah… this is that cake.
Gingerbread bundt cake is moist, rich, and drizzled with the dreamiest vanilla glaze that makes it look straight out of a bakery window. You’ll thank me later.
INGREDIENT NOTES
- Molasses: Use unsulfured molasses (Mother’s is great!) for the perfect balance of sweetness and spice. Avoid blackstrap molasses, which is too bitter.
- Dark Brown Sugar: Deepens the flavor and keeps the cake ultra-moist thanks to its higher molasses content.
- Greek Yogurt: Adds moisture and tender texture. Sour cream works perfectly as a substitute in this gingerbread bundt cake recipe.
- Spices: Ginger, cinnamon, nutmeg, and cloves create that nostalgic gingerbread warmth. For an extra kick, add a pinch of black pepper or allspice.
- Hot Water: Enhances the molasses flavor and helps create a soft, luscious crumb.
VARIATIONS
Lemon Glazed Gingerbread Cake: Swap the vanilla glaze for one made with fresh lemon juice and zest for a bright citrus contrast.
Cream Cheese Frosted Bundt: Skip the glaze and frost with a thick swirl of cream cheese icing.
Maple Glaze Twist: Replace milk in the glaze with pure maple syrup for a richer, earthy sweetness.
Chocolate Gingerbread: Add 2 tablespoons cocoa powder and a handful of chocolate chips for a deeper, chocolatey twist.
Mini Bundts or Cupcakes: Bake in mini bundt pans or muffin tins and reduce bake time to 20–25 minutes.
Festive Flair: Bundt pans come in a variety of designs and swirls, so try a more intricate one for an extra fancy touch.
SERVING SUGGESTIONS
- Hot Beverage Pairing: Serve with classic hot cocoa or coffee for the perfect cozy pairing.
- Whipped Cream Topping: Add a dollop of homemade whipped cream and sprinkle with cinnamon sugar.
- Bolder Tart-Sweet Contrast: Swap pomegranate arils with sugared cranberries.
- Holiday Spread: Pair bundt cake gingerbread with eggnog cookies for a festive dessert table.
- Breakfast Treat: Serve slightly warm with a drizzle of maple syrup for an indulgent holiday brunch.
BUNDT CAKE GINGERBREAD FAQ
Yes, but the flavor will be slightly milder. Add an extra tablespoon of molasses if you prefer that deeper gingerbread flavor.
Hot water helps dissolve the molasses and sugar evenly, creating a smoother texture and richer flavor.
Grease thoroughly with butter or baking spray, making sure every crevice is coated, then lightly dust with flour. I don’t recommend parchment, as you’ll lose that gorgeous bundt shape or end up with some funky wrinkles.
Yes! Gingerbread flavor actually deepens after a day or two, making this bundt cake gingerbread recipe even better for entertaining.
I’ve lost count of how many holiday bundt cakes I’ve baked, and the secret to this one’s perfect texture lies in the balance of moisture and spice.
Hot water and Greek yogurt work together to keep the crumb tender while amplifying the molasses flavor.
Scientifically speaking, the acidity in the yogurt activates the baking soda, creating a soft, lofty cake that doesn’t dry out. Even after a couple of days!
This recipe for gingerbread bundt cake is the kind that gets passed down for generations…and the one that has my kitchen smelling like Christmas every year.
DONNA’S PRO TIPS
- Grease Thoroughly: Bundt pans can be tricky! Make sure every curve is coated before pouring in the batter.
- Cool Before Glazing: A fully cooled cake ensures the glaze drips beautifully instead of melting away.
- Sift for Smooth Glaze: Always sift powdered sugar before whisking the glaze to avoid lumps.
- Enhance the Flavor: For extra warmth, add ½ teaspoon allspice or a pinch of black pepper.
- Holiday Flair: Top gingerbread bundt cake with pomegranate seeds and rosemary sprigs for a festive, bakery-style finish.
TOOLS NEEDED
- 10-Cup Bundt Pan: For perfect shape and golden crust.
- Electric Mixer: To cream butter and sugar easily.
- Mixing Bowls: Separate bowls for wet and dry ingredients.
- Whisk and Spatula: For combining ingredients without overmixing.
- Wire Rack: Essential for cooling and glazing.
- Sifter: Ensures a silky-smooth glaze.
Enjoy!
With love, from our simple kitchen to yours.
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Gingerbread Bundt Cake
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup packed dark brown sugar
- 2 large eggs, room temperature
- 1 cup unsulphured molasses
- 1/2 cup Greek yogurt, or sour cream, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup hot water
Vanilla Glaze
- 1 1/2 cups powdered sugar, sifted
- 2 –3 tablespoons milk or cream
- 1 teaspoon pure vanilla extract
Garnish
- Fresh pomegranate arils, or cranberries and rosemary sprigs for a festive look
Instructions
- Preheat the Oven: Preheat oven to 350°F. Generously grease and flour a 10-cup Bundt pan, making sure every crevice is coated.
- Combine the Dry Ingredients: In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons ground ginger, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg,1/4 teaspoon ground cloves, 1 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, beat 3/4 cup unsalted butter and 1 cup packed dark brown sugar until light and fluffy, about 2–3 minutes. Add 2 large eggs one at a time, beating well after each.
- Add the Molasses and Yogurt: Mix in 1 cup unsulphured molasses, 1/2 cup Greek yogurt (or sour cream), and 2 teaspoons pure vanilla extract until smooth. The mixture may appear slightly curdled — that’s okay.
- Finish the Batter: Add the dry ingredients to the wet mixture in two batches, alternating with the 1 cup hot water. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
- Bake the Cake: Pour batter evenly into the prepared Bundt pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Completely: Allow cake to cool in the pan for 15 minutes, then invert onto a wire rack. Cool completely, about 1 hour.
- Prepare the Glaze: In a small bowl, whisk 1 1/2 cups powdered sugar, 2 –3 tablespoons milk or cream, and 1 teaspoon pure vanilla extract until smooth and pourable.
- Glaze and Garnish: Drizzle glaze over the cooled cake, letting it drip beautifully down the sides. Garnish with fresh pomegranate arils or cranberries and rosemary sprigs for a festive finish.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2025
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