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Step into the holiday season with this deliciously moist Gingerbread Bundt Cake, a show-stopping dessert infused with rich Christmas flavors. Trust me, the hardest part of this recipe is to wait for it to finish baking, while your kitchen slowly fills up with mouth-watering aromas.
💙Why you'll love it
- Quick and easy cake, that calls for super simple ingredients to find and to use.
- Incredible texture - with its moist crumbs and its very slightly crispy exterior, this gingerbread bundt cake is a must of holiday baking.
- Beautiful aesthetics, perfect to impress your guests during the festive season.
😍Other festive desserts
🧈Ingredients
You can find a full list of ingredients and measurements in the recipe card below. Here are a few ingredient notes to make this festive gingerbread bundt cake.
- Butter - I used unsalted butter for this recipe.
- Molasses - I recommend going for dark molasses or unsulphured molasses. My favorite one is Grandma's. Anyway, try to avoid blackstrap molasses.
- Large eggs - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
- Buttermilk - it's super important not to use regular milk, as your cake won't be that moist with it.
- Mix of warm spices, such as ginger, cinnamon, ground cloves, allspice and nutmeg. Just make sure you use fresh spices, so that they can release all their flavors.
🍋Customize the cake
Inside the cake batter
Add ½ cup dark chocolate chips inside the cake batter can make it even more delicious!
Some topping ideas
Feel free to add some toppings - just make sure your bundt cake is completely cold before adding any of them. Here are several options:
- Glaze - maple glaze, vanilla glaze or even a cream cheese glaze are some of my favorites.
- Lemon curd
- Warm caramel sauce
- Sugared cranberries or pomegranate seeds for a festive look!
- Powdered sugar, as in the pictures.
- Edible flowers.
- Melted dark chocolate (fairtrade if possible. Discover the Eco Tips I wrote about chocolate!), to drizzle on the cake.
🍴Utensils
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → - My Bundt pan is a 12-inches pan and has a 10-15-cup capacity.
- A kitchen scale: I recommend you always use a kitchen scale. Precision is important in the kitchen and plays a role in the success of a recipe, especially in baked goods.
If you're not sure which utensils or robots to buy for cooking, check out my guide to kitchen tools and utensils.
✨How to make this moist gingerbread bundt cake?
Recipe details and quantities are in the recipe card below.
I made this recipe during my Christmas Advent calendar, which is why there are all those Christmas decorations in the process shots below.
- Preheat your oven at 320°F/160°C in natural convection/static heat mode top and bottom.
- In a large mixing bowl, cream butter and light brown sugar for 2-3 minutes, using an electric mixer.
- Then add molasses.
- And eggs.
- Mix again with a manual whisk.
- Add vegetable oil,
- Vanilla extract
- And buttermilk. Mix again.
- Sift your flour in a separate bowl and add it.
- Then add all the spices, the baking powder and mix one last time (careful not to over mix, which would make your cake denser).
- Use a pastry brush (or your hands) to lightly coat the interior of the bundt pan with it.
- Then add a small amount of flour, turn and rotate the pan to make sure the flour is evenly coating the pan. Then lightly tap your pan on your counter so that the excess falls out and doesn't mix with the cake batter.
- Pour the cake batter in the bundt tin and bake in the middle of the preheated oven for 1 hour.
- Let the tin cool for 10-15 minutes before turning it on a cooling rack to unmould the cake. Enjoy!
👩🏻🍳 Chef's tips
- As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly most of the time. But for best results regarding anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
- Sift your flour, to avoid lumps in the batter.
- Don't over mix the batter, as it can make the cake more dense. When the flour and baking powder are gone, stop mixing.
- Grease the pan - use a pastry brush (or your hands) to lightly coat the interior of the pan with it. Then add a small amount of flour, turn and rotate the pan to make sure the flour is evenly coating the pan. Then lightly tap your pan on your counter so that the excess falls out and doesn't mix with the cake batter. This step will ensure that the cake comes out easily and keeps its beautiful shape.
- Don't grease it too early - if you do it too early, the butter may melt and either mix with the cake batter or make a mess with the flour... either way, it won't do its job! I recommend adding the batter straight away.
- Let the cake cool before unmoulding it - it will prevent sticking or even worse...falling apart!
💡Frequently Asked Questions
You can, but make sure to use one that contains flour. If not, the cake will stick to the pan.
I've never tested it, but I'm sure you can! I'm not sure though that it would fit in the bundt pan that I use, as my quantities fill half the pan and you shouldn't fill more than ¾. But you would need to adapt the baking time - the cake is done when you insert a toothpick inside and it comes out (mostly) clean.
I've never tested it but I'm sure you can. Just reduce the baking time - the cake is done when you insert a toothpick inside and it comes out (mostly) clean.
❄️ Storage
Store - let the cake completely cool before storing it in an airtight container or in a plastic wrap for up to 4 days.
Reheat - I get it, some us (not me, sorry) prefer to eat their cakes warm! No problem: just place a slice of it in a preheated oven (300°F/150°C) on a baking tray lined with parchment paper for a few minutes.
📖 Recette
Best gingerbread bundt cake (so easy!)
Ingredients
- ½ cup unsalted butter plus extra for greasing the pan
- 2 ⅓ cups all-purpose flour plus extra for greasing the pan
- 1 teaspoon ground ginger
- 2 ½ teaspoons ground cinnamon
- 2 teaspoons baking soda
- ⅛ teaspoon salt
- ½ teaspoon allspice
- ½ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- ⅓ cup vegetable oil
- 1 ⅛ cups light brown sugar
- ¼ cup molasses not blackstrap
- 2 eggs
- 1 tablespoon vanilla extract
- ⅔ cup buttermilk
Instructions
- Preheat your oven at 320°F/160°C in natural convection/static heat mode top and bottom. In a large mixing bowl, cream butter and light brown sugar for 2-3 minutes, using an electric mixer.
- Then add molasses and eggs, and mix again with a manual whisk.
- Add vegetable oil, vanilla extract and buttermilk. Mix again.
- Sift your flour in a separate bowl and add it. Then add all the spices, the baking powder and mix one last time (careful not to over mix, which would make your cake denser).
- Use a pastry brush (or your hands) to lightly coat the interior of the bundt pan with it. Then add a small amount of flour, turn and rotate the pan to make sure the flour is evenly coating the pan. Then lightly tap your pan on your counter so that the excess falls out and doesn't mix with the cake batter.
- Pour the cake batter in the bundt tin and bake in the middle of the preheated oven for 1 hour.
- Let the tin cool for 10-15 minutes before turning it on a cooling rack to unmould the cake. Enjoy!
Notes
- Store - let the cake completely cool before storing it in an airtight container or in a plastic wrap for up to 4 days.
- Reheat - I get it, some us (not me, sorry) prefer to eat their cakes warm! No problem: just place a slice of it in a preheated oven (300°F/150°C) on a baking tray lined with parchment paper for a few minutes.
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