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Gingerbread bundt cake with white icing glaze
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Gingerbread Bundt Cake Recipe

This spiced gingerbread bundt cake is everything that the holidays promise: soft cake texture, spiced ginger flavor, and a touch of orange. The gingerbread bundt cake recipe is simple to make and comes together in less than 20 minutes. You’ll be left with all the time you need to enjoy the perfect holiday cake for any family celebration.
Course Dessert
Cuisine American
Keyword christmas recipes, gingerbread, gingerbread bundt cake, holiday recipes
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Calories 4627kcal

Ingredients

For bundt cake

  • 2 ½ cups all-purpose flour
  • 2 ½ tsp ground ginger
  • 1 ½ tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground allspice
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 tsp baking powder
  • ¾ cup unsalted butter room temperature
  • 1 ½ cups dark brown sugar
  • 1 tsp vanilla extract
  • 1 tsp orange zest
  • 2 eggs
  • ½ cup molasses
  • ½ cup orange juice + ½ cup water

For white icing glaze

  • ½ cup confectioners sugar
  • 2 Tbsp heavy cream
  • ½ tsp vanilla extract

Instructions

For bundt cake

  • Preheat oven to 350 degrees. Grease a bundt pan with cooking spray or canola oil.
    bundt pan
  • In a bowl, whisk together the flour, cinnamon, ginger, nutmeg, allspice, salt, baking soda, and baking powder.
    Dry ingredients for gingerbread bundt cake
  • In the bowl of a standing mixer or hand mixer, cream the butter and brown sugar until creamy, for about 2 minutes.
    butter and brown sugar
  • Add the eggs one at a time, allowing each to be incorporated.
    wet ingredients for gingerbread cake
  • Add in the vanilla extract, orange zest, and molasses until incorporated.
  • Add the flour mixture and orange juice alternately, beginning and ending with the flour mixture.
    gingerbread cake batter
  • Add the batter to the greased bundt pan and smooth out the top to make sure the level is even.
    gingerbread cake batter in bundt pan
  • Bake for 55 minutes, or until a toothpick comes out clean.
  • Let the bundt cake cool in the pan. After 10 minutes, you can turn the bundt pan over onto the rack and let cool completely. Hope upon hope, and remove the bundt pan!

For icing

  • Whisk the confectioners sugar, heavy cream, and vanilla extract together until desired consistency. Add more sugar or heavy cream if you want to thicken or thin it out.
    gingerbread bundt cake with white icing glaze

Nutrition

Calories: 4627kcal | Carbohydrates: 761g | Protein: 47g | Fat: 162g | Saturated Fat: 98g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 43g | Trans Fat: 6g | Cholesterol: 735mg | Sodium: 1761mg | Potassium: 3950mg | Fiber: 12g | Sugar: 508g | Vitamin A: 5202IU | Vitamin C: 4mg | Calcium: 1007mg | Iron: 28mg