This gingerbread bundt cake recipe is perfectly spiced and irresistibly moist. Get baking and let’s make your kitchen smell like holiday magic!

Happy holidays friends! I’m excited to take a detour from the usual cookie and pie routine to explore the delightful world of gingerbread bundt cake.

This isn’t just any cake; it’s a festive twist on a classic, ready to take center stage at your holiday table.

Because what happens when the bold flavors of gingerbread collide with the elegant simplicity of a bundt cake, it’s nothing short of magical.

We’re talking about a cake that’s set to dethrone traditional Christmas desserts with its mix of spice, sweetness, and everything nice.

This bundt cake is more than just a treat; it’s a journey through the flavors of the season, each bite a reminder of cozy evenings and festive cheer!

Whether you’re prepping for a big family gathering or simply treating yourself (because why not?), this gingerbread bundt recipe is your new secret weapon.

Check out the recipe below and discover how easy it is to whip up a holiday showstopper that looks as impressive as it tastes (topped with a delicious glaze, of course).

Here’s what you’re going to need for this gingerbread bundt.

Bundt Cake

2 3/4 cups flour
1/2 cup molasses
1 1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup butter, room temperature
3 large eggs, room temperature
1 cup brown sugar
1/2 cup granulated sugar
1/2 cup sour cream (or plain Greek yogurt), room temperature
1/4 teaspoon baking soda
1 teaspoon baking powder
3/4 cup milk, room temperature
1 teaspoon vanilla

Glaze

1/2 cup confectioner sugar
1/2 teaspoon ground cinnamon
1-1 /2 Tablespoons milk

If you find the cake is sticking to the pan when you try to remove it, you can either:

Bake it again at 250F for 3 minutes, then bring it out of the oven and jiggle it out.
Freeze it for 1 to 2 hours and then use a flexible spatula around the edges.

If your cake is well-covered or stored in an airtight container, it can last in the refrigerator for up to 5-7 days. Just be sure it’s cooled completely before popping it in.

You can store this cake in the freezer for up to 2-3 months. Make sure it’s wrapped tightly in plastic wrap and then again in aluminum foil or placed in a freezer-safe bag. This double protection helps prevent freezer burn.

Get the printable recipe for this holiday dessert below:

Gingerbread Bundt Cake

Whip up some festive vibes with this gingerbread bundt recipe! A delightful blend of spices and rich flavors that'll have you coming back for seconds. Great for an edible gift.

5 from 1 vote

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Prep Time: 20

Cook Time: 1

Cool Time: 1

Total Time: 2 20

Servings: servings

Equipment

Ingredients

Bundt Cake

2 3/4 cups all-purpose flour
1/2 cup molasses
1 1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup butter
3 egg(s) large, room temperature
1 cup brown sugar
1/2 cup granulated sugar
1/2 cup sour cream or plain Greek yogurt
1/4 teaspoon baking soda
1 teaspoon baking powder
3/4 cup milk
1 teaspoon pure vanilla extract

Glaze

1/2 cup confectioner sugar
1/2 teaspoon ground cinnamon
1-1 /2 Tablespoons milk

Instructions

Preheat the oven to 350°F. Brush butter all over the inside of a 10-cup bundt pan.
Combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a medium bowl, and whisk to combine. Set aside.
In a large bowl, using an electric mixer, cream the butter and sugar together until light and fluffy.
Add eggs, one at a time, beating after each addition, then add vanilla and molasses. Scrape down the sides as needed and beat until well mixed.
Gradually add half of the dry ingredients to the bowl, and beat slowly until just combined.
Add in the sour cream (or yogurt) and milk, and beat until combined. Then, add the remaining dry ingredients, scrape down the sides, and beat until mixed.
Bake for 48 – 60 minutes, until a toothpick inserted into the center of the cake comes out clean (the time depends on how hot your oven runs. Mine was done in 60 minutes).
Let it cool in the pan on a wire rack for 15 minutes. Then flip upside down and let the cake cool down on the wire rack completely.
Make the glaze. Combine the confectioners sugar with cinnamon and cream in a small bowl. Mix until a smooth glaze forms.
Pour the glaze over the top of the cake slowly, covering all of the top and allowing some of it to drip down the sides. Let harden before serving.

Notes

I add cocoa powder over the butter to grease the bundt pan. It does darken the top of the cake a bit, but it tastes good and looks better than regular flour.