Gingerbread Bundt Cake Recipe
A moist gingerbread Bundt cake made with molasses, brown sugar, warm spices, buttermilk, and finished with a sweet maple glaze.
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Servings: 12
Ingredients
Cake
- 3 c all-purpose flour 360g
- 2 tbsp cornstarch
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp allspice
- ½ tsp ground cloves
- ½ tsp salt
- ¼ tsp ground nutmeg
- ½ c unsalted butter melted and cooled
- ½ c vegetable oil
- 1 ½ c dark brown sugar packed
- 1 c molasses
- 4 large eggs room temperature
- 1 tbsp vanilla extract
- 1 c buttermilk room temperature
Maple Glaze
- 1 ½ c powdered sugar
- 1 tbsp maple syrup
- 1 to 2 tbsp milk
Optional Garnishes
- Crystallized ginger pieces
- Candied pecans
- Sugared cranberries
Instructions
Step 1: Prepare the Oven and Pan
- Preheat the oven to 350°F.
- Thoroughly grease and flour a 10- or 12-cup Bundt pan, making sure all crevices are coated to prevent sticking.
- Set the prepared pan aside.
Step 2: Combine the Dry Ingredients
- In a large bowl, sift together the all-purpose flour, cornstarch, ground ginger, cinnamon, baking soda, baking powder, allspice, cloves, salt, and nutmeg.
- Set the dry mixture aside.
Step 3: Mix the Butter, Oil, and Sugar
- In a separate large mixing bowl, combine the melted and cooled butter, vegetable oil, and packed dark brown sugar.
- Using an electric mixer on medium speed, beat for 3 to 4 minutes, or until the mixture is very well combined.
Step 4: Add the Molasses
- Add the molasses to the butter mixture.
- Beat until smooth and fully incorporated.
Step 5: Add the Eggs and Vanilla
- Reduce the mixer speed to low.
- Add the eggs one at a time, beating well after each addition.
- Once the eggs are fully incorporated, add the vanilla extract and mix until combined.
Step 6: Add the Flour Mixture and Buttermilk
- Add the dry ingredients and buttermilk to the batter in alternating additions.
- Begin and end with the flour mixture.
- Mix on low speed just until combined.
- Do not overmix the batter.
Step 7: Fill the Bundt Pan
- Pour the batter evenly into the prepared Bundt pan.
- Smooth the top with a spatula.
- Gently tap the pan on the counter to release any air bubbles.
Step 8: Bake
- Bake for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached.
Step 9: Cool the Cake
- Remove the cake from the oven.
- Allow it to cool in the pan for 10 minutes.
- Carefully invert the cake onto a wire cooling rack.
- Allow the cake to cool completely before glazing.
Step 10: Prepare the Maple Glaze
- In a small bowl, whisk together the powdered sugar, maple syrup, and 1 tbsp milk.
- Add additional milk, a small amount at a time, until the glaze reaches a thick but pourable consistency.
Step 11: Glaze and Garnish
- Once the cake is completely cool, drizzle the maple glaze over the top, allowing it to run down the sides.
- Garnish with crystallized ginger, candied pecans, or sugared cranberries, if desired.
- Slice and serve.
Notes
To make this Gingerbread Bundt Cake Recipe gluten-free, replace the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum. Confirm that the cornstarch, baking powder, baking soda, spices, molasses, powdered sugar, maple syrup, vanilla extract, and all garnishes are certified gluten-free or free from gluten-containing additives. Grease and flour the Bundt pan using gluten-free flour or gluten-free baking spray. Use clean bowls, utensils, measuring tools, and cooling racks to prevent cross-contamination.