Gingerbread Bundt Cake

Gingerbread Bundt Cake is a moist, flavorful cake traditionally served around the holidays. It’s full of warm spices, molasses, and drizzled with a sweet maple glaze.

Gingerbread Bundt cake is one of those classic desserts that’s made during the late Fall and early Winter months around the holidays. It’s wonderfully spiced with ginger, cloves, cinnamon, nutmeg, allspice, and of course, the distinct flavor of molasses.

The great thing about gingerbread is that it comes in all forms from gingerbread cookies and gingerbread cupcakes to gingerbread loaves, and gingerbread syrup.

This year, we decided to make a gingerbread Bundt cake instead of flat, square cake. We added a maple glaze and sugared cranberries and rosemary for some color.

Slice of gingerbread bundt cake on a plate.

How to make a Gingerbread Bundt Cake:

This cake comes together really quickly. It takes about as long to mix everything as it does to prep the pan and the ingredients.

I’d recommend getting all the ingredients for the cake prepped first, and make sure the butter is softened to room temperature.

Grease a 10 or 12 cup Bundt pan, and set aside. I used a little melted shortening and a pastry brush, but do whatever works best for you especially if you’ve made a lot of Bundt cakes in the past. You’ll know what works best in your pan.

In a large mixing bowl, whisk together the flour, all the spices, baking powder, salt, and baking soda. Set aside.

In the bowl of a stand mixer, beat the butter and brown sugar until fluffy. Add the eggs, and continue to mix until combined.

Collage of 4 photos showing ingredients for gingerbread cake.

Pour in the molasses, and beat until just combined. After the molasses is mixed, alternate adding the flour mixture and milk making sure to stir between additions.

Use a spatula to scrape down the bowl often to ensure all the ingredients are properly combined.

Pour the batter into the prepared pan, and bake at 350°F for 50 to 60 minutes or until a toothpick inserted into the thickest part of the cake comes out clean.

After the cake bakes, allow it to cool in the pan for about 10 minutes before inverting it to a cooling rack to release. Let it cool completely before drizzling with glaze.

Top down photos of the process of making cake.

Can you use a rum glaze instead of maple glaze?

Yes, absolutely! Changing or omitting the glaze won’t make or break the recipe. The addition of the maple glaze is preference.

If there’s a different type of icing or glaze you’d rather use, go for it! A rum glaze would taste amazing on this cake.

Do you have to use all the spices listed?

No, you don’t have to use every spice listed in the ingredients. We totally understand that you or someone in your household may not like a certain spice or may have an allergy to a spice.

It’s ok to omit one of the spice ingredients (cinnamon, nutmeg, allspice, etc.). Just keep in mind that removing spices will change the flavor of the cake.

The more spices that are removed, the more the flavor will change.

Christmas themed bundt cake.

Can you adjust the amount of spices in the recipe?

Yes, for sure! We tend to like foods that are heavily spiced, so I amped up the spice in this cake a bit.

If it looks like it may be too much for your tastes, reduce the amounts by 1/4, 1/2, or even 1 teaspoon depending on the spice.

What’s the best way to store gingerbread Bundt cake?

Gingerbread cake stays fresh longer if it’s stored in an airtight container in the refrigerator, then reheated slightly before consuming. It’s best eaten in about a week.

It can also be stored at room temperature in an airtight container for about 3 to 4 days.

Slice of gingerbread cake next to silver pinecones.

Can gingerbread cake be frozen?

Yes, if wrapped properly, gingerbread cake can be frozen for up to 2 months.

What’s the best way to prevent the cake from sticking to the Bundt pan?

  • If you already have a Bundt pan that works well, use it!
  • If it’s going to take a while to mix all the ingredients and get the batter into the pan, wait until just before you’re ready to pour the batter to grease the pan. That way the “grease” doesn’t slide to the bottom.
  • Don’t use a pan that’s scratched or losing it non-stick coating. The cake is more likely to stick to those areas.
  • Try a layer of melted shortening instead butter or butter/flour.
  • Check out this post, “How to Prevent Bundt Cakes from Sticking,” from King Arthur Flour. It has a ton of helpful tips.

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Bundt cake on a white cake stand.

Gingerbread Bundt Cake

4.5 from 53 votes
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Author: Kim
Prep Time: 15 minutes
Cook Time: 55 minutes
Additional Time: 1 hour
Total Time: 2 hours 10 minutes
Servings: 16 Servings



  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon ground cloves
  • ½ teaspoon allspice
  • ½ teaspoon baking soda
  • ¾ cup (170 g) unsalted butter, softened
  • 1 ½ cups (320 g) light brown sugar
  • 2 (100 g) large eggs
  • ½ cup (170 g) molasses
  • 1 cup (227 g) whole milk


  • 1 cup (114 g) powdered sugar
  • 1 to 2 tablespoons whole milk, adjusted to achieve desired consistency
  • 1 tablespoon maple syrup


To Make the Cake:

  • Preheat the oven to 350°F, and grease a 10 to 12 cup Bundt pan. Set aside.
  • In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking powder, salt, cloves, allspice, and baking soda.
    2 ½ cups all-purpose flour
    2 ½ teaspoons ground ginger
    2 teaspoons ground cinnamon
    1 teaspoon ground nutmeg
    1 teaspoon baking powder
    1 teaspoon salt
    ½ teaspoon ground cloves
    ½ teaspoon allspice
    ½ teaspoon baking soda
  • In a separate bowl, use an electric mixer, and beat the butter and sugar until fluffy, about 3 minutes. Add the eggs, and beat until combined, then mix in the molasses.
    ¾ cup (170 g) unsalted butter
    1 ½ cups (320 g) light brown sugar
    2 (100 g) large eggs
    ½ cup (170 g) molasses
  • Add the flour mixture and milk, alternating between additions, and stirring until just combined. Transfer the batter to the prepared Bundt pan, and bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
    1 cup (227 g) whole milk
  • Remove the cake from the oven, and allow it to cool for 10 minutes before inverting it to a cooking rack. Cool completely before adding the glaze.

To Make The Glaze:

  • In a small bowl, stir together the powdered sugar, milk, and maple syrup. Start with less milk, and add more to reach the desired consistency.
    1 cup (114 g) powdered sugar
    1 to 2 tablespoons whole milk
    1 tablespoon maple syrup
  • After the cake cools completely, drizzle the glaze over the top, slice, and serve.
  • Store leftovers in the refrigerator for up to 3 days. Serve slightly warm.


*The nutrition and caloric information provided are to be used as a guideline, and are an estimate only.
*Recipe adapted from King Arthur Flour’s Gingerbread Bundt Cake recipe.
*Please see the post for answers to frequently asked questions.


Serving: 1SliceCalories: 279kcalCarbohydrates: 53gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 45mgSodium: 232mgPotassium: 246mgFiber: 1gSugar: 30gVitamin A: 320IUVitamin C: 0.04mgCalcium: 87mgIron: 2mg
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    1. Hi Rachel!

      I’m so sorry for the delay in responding to your question. We had an issue with the software that handles our comments.

      I don’t think the cake would fit in the pan if the batter is increased. The baked cake came almost to the top of the pan using the recipe as written, so it would likely overflow or be under baked.

      1. Unsulphured molasses is sweeter and less bitter than blackstrap molasses. I think using blackstrap may leave a bitter taste, even if so slight.

      1. That’s a good question. I haven’t used golden syrup before, so I’m not sure. It’s not an ingredient that’s usually available in the supermarkets in my area. I was looking around to see what might be a good molasses substitute and found this list. Another thing I found that looked really interesting is this article showing how to make homemade molasses. We’ve only ever used unsulphured molasses, so I can’t say for sure how another ingredient will work.