Gingerbread Spiced Bundt Cake (Printable Version)

A fragrant Bundt cake with classic gingerbread spices and a smooth vanilla glaze for cozy occasions.

# What You Need:

→ Cake

01 - 2 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground ginger
06 - 1 1/2 teaspoons ground cinnamon
07 - 1/4 teaspoon ground cloves
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon ground allspice
10 - 1/2 cup unsalted butter, softened
11 - 1/2 cup neutral oil (canola or sunflower)
12 - 1 cup dark brown sugar, packed
13 - 1/2 cup molasses
14 - 3 large eggs, room temperature
15 - 1 teaspoon vanilla extract
16 - 1 cup buttermilk, room temperature

→ Glaze

17 - 1 cup powdered sugar, sifted
18 - 2–3 tablespoons milk
19 - 1/2 teaspoon vanilla extract

# How to Make It:

01 - Preheat oven to 350°F. Thoroughly grease and flour a 10-12 cup Bundt pan, tapping out excess flour.
02 - Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, nutmeg, and allspice in a medium bowl; set aside.
03 - Beat butter, oil, and brown sugar in a large bowl until light and fluffy, about 3 minutes.
04 - Mix in molasses until fully incorporated.
05 - Add eggs one at a time, beating well after each addition, then blend in vanilla extract.
06 - Add half the flour mixture to wet ingredients and mix briefly on low speed until just combined.
07 - Pour in buttermilk and mix gently. Add remaining flour mixture and stir until smooth without overmixing.
08 - Pour batter evenly into prepared pan and smooth the surface. Bake 40–50 minutes or until a toothpick inserted into center comes out clean.
09 - Allow cake to cool in pan for 15 minutes, then invert onto a wire rack and cool completely.
10 - Whisk powdered sugar, milk, and vanilla extract until smooth and pourable. Adjust milk quantity as needed.
11 - Drizzle glaze over cooled cake and let it set before slicing and serving.

# Expert Advice:

01 -
  • The molasses and spice combination creates a deeply fragrant cake that tastes both elegant and comforting, nothing store-bought can match.
  • It stays moist for days, getting better as the flavors deepen, so you can bake it ahead without stress.
02 -
  • Room temperature ingredients are not optional here—cold eggs and buttermilk won't incorporate smoothly and you'll end up with a denser cake.
  • Don't overmix once you've added the dry ingredients; mix just until you can't see streaks of flour, then stop.
03 -
  • If you want extra flavor complexity, chop 1/2 cup of crystallized ginger into the batter—it adds pockets of spiced sweetness throughout.
  • Make sure your Bundt pan is impeccably clean and dry before greasing; any bits of old batter can create sticking spots.

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