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This gingerbread bundt cake is moist and flavorful with a delicious brown sugar molasses flavor. It’s an elegant, simple holiday dessert to get you in the Christmas spirit.
Most people think of gingerbread cookies when it comes to Christmas, but I urge you to add this gingerbread bundt cake to your holiday baking. It’s filled with warm spices thanks to ground ginger, cinnamon, nutmeg and cloves, and has a delicious molasses flavor. It’s moist, tender, and looks beautiful with a drizzle of lemon glaze. It’s not an overly sweet dessert, but the flavor is homey, comforting, and classic Christmas.
The gingerbread flavor comes from a few key ingredients:
- ginger powder (along with the other spices)
- brown sugar
- and molasses.
You want to use unsulphured molasses – sometimes this is called fancy molasses or cooking molasses. Make sure you are not using blackstrap molasses however, because the flavor is too strong and bitter for baking.
The cake is also ridiculously moist and tender because we’re using both oil and sour cream in the batter. You won’t taste the oil at all, but instead, you’re left with a cake that stays moist and has the kind of dense texture you’d expect from a bundt cake.
With any bundt cake, the biggest challenge is removing the cake from the pan. Always be sure to use a non-stick bundt pan, and use pan release or grease and flour the pan (even if your pan is non-stick). I highly recommend using a simple, fluted bundt pan instead of an intricate bundt pan, because it makes the cake easier to remove. (I even wrote a whole post on tips for making the perfect bundt cake, if you need some cake science).
After the cake is baked, cooled, and inverted – it’s drizzled with a simple lemon glaze for a touch of sweetness. You could also serve it with caramel sauce, warm butterscotch, a dollop of whipped cream, or even a cream cheese icing like I used for this banana bundt cake.
At the end of the day – this gingerbread bundt cake is flavorful, moist and tastes like Christmas. It’s elegant in all its simplicity, and if you love a rich gingerbread flavor, then this one’s for you.
Or if you’re looking for more Christmas dessert recipes, why not try:
- Christmas Cranberry Cake
- Chocolate Peppermint Cheesecake
- Pecan Pie
Print Recipe
4.34 from 3 votes
Gingerbread Bundt Cake
Prep Time25 minutes mins
Cook Time50 minutes mins
Course: Dessert
Cuisine: American
Keyword: Gingerbread, Gingerbread Bundt Cake
Servings: 14 people
Calories: 432kcal
Author: Fiona Dowling
Ingredients
Gingerbread Bundt Cake
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground ginger
- 2 teaspoons cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¾ cup vegetable oil or canola
- 1 ¼ cup brown sugar packed
- ¾ cup unsulphered molasses
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
Lemon Glaze
- 1 ½ cup powdered sugar
- 1-2 tablespoons lemon juice* freshly squeezed
US Customary - Metric
Instructions
Gingerbread Bundt Cake
Preheat the oven to 350F (180C) degrees.
Grease and flour a 12-cup bundt pan, or brush with pan release.
In a medium bowl whisk together the flour, baking powder, baking soda, ginger, cinnamon, and nutmeg.
In a large bowl beat together the oil, brown sugar, molasses and vanilla extract.
Beat in the eggs 1 at a time.
With the mixer at low speed, beat in about ⅓ of the sour cream followed by about ⅓ of the flour mixture. Repeat the process until all of the sour cream and flour mixture is incorporated.
Pour the mixture into the prepared bundt pan.
Bake in the preheated oven for 45-55 minutes, or until an inserted toothpick comes out clean and the top of the cake feels firm to the touch.
Allow the cake to cool in the pan for 20 minutes, then carefully invert the cake onto a plate and continue to cool on a plate.
Lemon Glaze
Whisk together the powdered sugar and 1 tablespoon of lemon juice.
If the glaze is too thick, whisk in 1 tablespoon more lemon juice.
Drizzle the glaze over the cooled cake.
Notes
*Lemon juice can be substituted with milk.
Store cake covered at room temperature for up to 2 days, or in the fridge for up to 4 days. Bring cake to room temperature before serving. Unfrosted cake can be wrapped tightly, placed in a freezer container, and frozen for up to 2 months. Thaw overnight in the fridge, then bring to room temperature before adding the glaze and serving.
Nutrition
Calories: 432kcal | Carbohydrates: 66g | Protein: 5g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 84mg | Sodium: 94mg | Potassium: 400mg | Fiber: 1g | Sugar: 46g | Vitamin A: 212IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 3mg
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About Fiona
I'm the baker and blogger behind Just So Tasty! I believe anyone can make tasty, homemade desserts and treats. I love classic recipes that are delicious (obviously), not too fussy, and use simple, everyday ingredients.
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Reader Interactions
Comments
CarrieSuper confusing to have eggs listed twice!!! Is it 6 eggs or typo and only 3. Makes a big difference.
Reply
- Fiona
Thank you so much for the catch! I have updated the recipe now
Reply
- Kristin
This is good! And easy. But it needs a little salt…. I also always add just a pinch of cayenne pepper to any gingerbread recipe to kick up the spicy flavor.Reply
- Fiona
Thanks so much for your review, Kristin. I have never tried cayenne pepper in gingerbread – I will have to give it a try!
Reply
- Toni
Made this cake and it was super easy!! Very delicious and moist!!
Reply
- Lindsey
Super delicious cake! We served with your butterscotch syrup and an eggnog spiced whipped cream, instead of the lemon glaze.Reply
- Pamela
Very nice and easy recipe. I would sweeten it up a bit. Very good but everyone said it needed more sugar.Reply
