Gingerbread Bundt Cake Recipe – tender, flavorful, easy to make, and bursting with holiday spices! Topped with a Vanilla Glaze you won’t be able to stop eating this! Butter, dark brown sugar, eggs, vanilla, molasses, flour, ginger, cinnamon, nutmeg, salt, cloves, allspice, baking powder, and milk. If you love gingerbread, this cake is for you!
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Gingerbread Pound Cake from Scratch
Christmas is all about sweet treats at our house and this Gingerbread Bundt Cake is a favorite! It’s easy to make, super moist, and bursting with holiday flavors! The cake is topped with a quick meringue frosting that really puts it over the top! This is a must-make dessert for the holiday season! I’ve already made one this month and I have it on the list to make again for Santa.
How to Make Gingerbread Bundt Cake
This cake is very easy to make with only a few simple ingredients. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add eggs one at a time. Beat in molasses and vanilla extract until well combined.
In a large bowl, whisk together the dry ingredients – flour, ginger, cinnamon, nutmeg, salt, cloves, allspice, and baking powder. Slowly add the flour mixture to the batter alternating with milk, beginning and ending with the flour mixture, beating just until combined after each addition.
Spray a 10-cup Bundt cake pan with baking spray with flour. Pour batter into the prepared pan. Bake in a preheated oven until a toothpick inserted into the center of the cake comes out clean or with only a few crumbs.
Cool the cake in the pan on a wire cooling rack for 10 minutes. Remove the cake from the pan and cool completely.
To make the frosting, beat together powdered sugar, milk, vanilla, and meringue powder with a handheld mixer until light and fluffy. Spoon the frosting over the cake and enjoy!
Helpful Tips & Frequently Asked Questions
- To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup. One cup of flour weighs 4.25-ounces.
- I use Bakers Joy or Pam Baking Spray to grease and flour the Bundt pan. Either works great. You can also use Crisco shortening or butter and dust the pan with flour.
- The frosting uses a teaspoon of meringue powder. You can find meringue powder in the cake decorating section at Kroger, Walmart, Michaels, or Hobby Lobby.
- I like to sprinkle the cake with some holiday sprinkles. I buy them at Walmart, Michaels, or Hobby Lobby. Look for them in the cake decorating section.
- Can pound cake be made in advance? Yes! You can make the cake ahead of time and store it in an airtight container for 3 to 4 days at room temperature. The cake will keep in the fridge for up to a week.
- Can pound cake be frozen? Yes! You can freeze the baked cake. Wrap the cooled cake in plastic wrap and aluminum foil. The cake will keep for up to 6 months in the freezer.
Gingerbread Cake for Dessert
This cake is AH-MAZ-ING. This is great for potlucks, parties, and a nice homemade gift. We like to serve this cake with fresh whipped cream or ice cream. YUM! This is sure to become a holiday must have for the whole family!
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Gingerbread Bundt Cake
Yield: 12 people
Gingerbread Bundt Cake Recipe – tender, flavorful, easy to make, and bursting with holiday spices! Topped with a Vanilla Glaze you won’t be able to stop eating this! Butter, dark brown sugar, eggs, vanilla, molasses, flour, ginger, cinnamon, nutmeg, salt, cloves, allspice, baking powder, and milk. If you love gingerbread, this cake is for you!
Cake
- 1½ cups unsalted butter softened
- 2 cups firmly packed dark brown sugar
- 6 large eggs
- ⅓ cup unsulphured molasses
- 1 Tbsp vanilla extract
- 3 cups all-purpose flour
- 1½ Tbsp ground ginger
- 1 Tbsp ground cinnamon
- 1 Tbsp ground nutmeg
- 1 tsp kosher salt
- 1 tsp ground cloves
- 1 tsp ground allspice
- ½ tsp baking powder
- 1 cup whole milk room temperature
Frosting
- 2 cups powdered sugar
- 3 to 4 Tbsp milk
- 2 tsp vanilla extract
- 1 tsp meringue powder
-
Preheat oven to 350ºF. Spray a 10-cup Bundt cake pan with baking spray with flour. Set aside.
-
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add eggs one at a time. Beat in molasses and vanilla extract until well combined.
-
In a large bowl, whisk together the dry ingredients – flour, ginger, cinnamon, nutmeg, salt, cloves, allspice, and baking powder. Slowly add the flour mixture to the batter alternating with milk, beginning and ending with the flour mixture, beating just until combined after each addition.
-
Pour batter into the prepared pan. Bake in a preheated oven until a toothpick inserted into the center of the cake comes out clean or with only a few crumbs.
-
Cool the cake in the pan on a wire cooling rack for 10 minutes. Remove the cake from the pan and cool completely.
-
To make the frosting, beat together powdered sugar, milk, vanilla, and meringue powder with a handheld mixer until light and fluffy. Spoon the frosting over the cake and enjoy!
- To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup. One cup of flour weighs 4.25-ounces.
- I use Bakers Joy or Pam Baking Spray to grease and flour the Bundt pan. Either works great. You can also use Crisco shortening or butter and dust the pan with flour.
- The frosting uses a teaspoon of meringue powder. You can find meringue powder in the cake decorating section at Kroger, Walmart, Michaels, or Hobby Lobby.
- I like to sprinkle the cake with some holiday sprinkles. I buy them at Walmart, Michaels, or Hobby Lobby. Look for them in the cake decorating section.
- Can pound cake be made in advance? Yes! You can make the cake ahead of time and store it in an airtight container for 3 to 4 days at room temperature. The cake will keep in the fridge for up to a week.
- Can pound cake be frozen? Yes! You can freeze the baked cake. Wrap the cooled cake in plastic wrap and aluminum foil. The cake will keep for up to 6 months in the freezer.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
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