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–+ servings
A close up of Gingerbread bundt cake with white glaze on white cake plate
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4.45 from 59 votes

Gingerbread Cake Recipe

This Delicious Gingerbread Cake Recipe begins from a moist and perfectly spiced gingerbread batter and is topped with a simple glaze and optional sugared cranberries!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 414kcal
Author: Jocelyn Delk Adams

Equipment

Ingredients

For the Pound Cake

  • 1 cup unsalted butter room temperature
  • 1 cup light brown sugar packed
  • 1 cup granulated sugar
  • 1 cup molasses
  • 4 large eggs room temperature
  • 3 cups all-purpose flour sifted
  • 2 tbsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cloves
  • 1 cup buttermilk room temp
  • 1 1/2 tbsp pure vanilla extract

For the Glaze

  • 1 cup confectioner's sugar
  • 1 tbsp pure maple syrup
  • 1/2 tbsp milk
  • cranberries or sugared cranberries, optional for garnish
  • fresh mint leaves optional for garnish
US Customary - Metric

Instructions

For the Cake

  • Preheat your oven to 350 degrees and spray a 12-cup Bundt pan with non-stick baking spray or grease with shortening/butter and flour and set aside.
  • In the bowl of your stand mixer, add together butter, both sugars and molasses and beat on high speed until light and fluffy for about 5 minutes.
  • Next, add in eggs one at a time and mix until well incorporated.
  • Slow mixer to lowest speed and carefully add flour, ginger, cinnamon, baking soda, salt, allspice, and cloves in increments and mix until well combined.  
  • Lastly mix in buttermilk and vanilla until smooth.
  • Pour cake batter into prepared pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out mostly clean.  
  • Remove cake from oven and allow to cool for 10 minutes, then invert cake into cooling rack or serving plate, cool until room temperature, then prepare glaze.

For the Glaze

  • Once cake is completely cooled, whisk together confectioner's sugar, maple syrup and milk. Add more milk or syrup if needed. Glaze should be pourable but not too thin.
  • Drizzle glaze over cooled cake. Garnish with sugared cranberries and mint if desired.

Video

Notes

  • Prep Your Bundt Pan: Be sure to coat all the nooks and crannies in your pan with butter or shortening to prevent the cake from sticking. Then dust it lightly with flour before adding the batter.
  • Use Fresh Spices: The flavor of this cake relies on the spices so it’s essential to use fresh spices for a more vibrant and robust flavor.
  • Cool the Cake in the Pan: When it first comes out of the oven the cake is quite delicate so giving it a brief amount of time to cool in the pan helps set it up. It will be easier to remove it from the cake pan while maintaining its structure.
  • Use Room Temperature Ingredients: Butter, buttermilk, and eggs mix together so much smoother when they're at room temp. Pull 'em out of the fridge about an hour before you get started.
  • Don’t Overmix: Once you add the flour be sure you only mix long enough to bring the ingredients together. Too much mixing may result in a dense and tough cake.

Nutrition

Calories: 414kcal | Carbohydrates: 69g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 270mg | Potassium: 404mg | Fiber: 1g | Sugar: 50g | Vitamin A: 440IU | Calcium: 93mg | Iron: 2.6mg