Gingerbread Bundt Cake cravings usually hit me the moment that first chilly breeze shows up. Maybe you know the feeling. You want something cozy, but easy enough to pull off on a weeknight. You want a cake that smells like the holidays, slices like a dream, and stays tender for days. That’s exactly why I keep making this Deliciously Moist Gingerbread Bundt Cake You’ll Adore. It’s soft, warmly spiced, and it never disappoints.
What does a Gingerbread Cake taste like?
If you’ve never tried gingerbread cake, think bold spice and deep caramel sweetness. The flavor comes from a mix of molasses, ginger, cinnamon, and a little clove for that extra cozy vibe. It’s not peppery or harsh. It’s warm and balanced, with a sweetness that doesn’t feel sticky or heavy.
The texture is what really makes this special. A good gingerbread cake is moist without being dense. It has a tender crumb, a slight spring when you press it, and it slices neatly. The molasses gives it that signature rich color and that almost toffee-like note. I like a light glaze or a dusting of powdered sugar, because the cake’s flavor is already full and satisfying.
When you bake this one, your kitchen smells like cinnamon candles and holiday memories. It’s the kind of cake that makes people linger around the counter. It just feels welcoming.
“I brought this to our office potluck and everyone kept asking who made the gingerbread bundt. It was moist even the next day, and the spices were perfect. Save this recipe.”
It’s honestly a Deliciously Moist Gingerbread Bundt Cake You’ll Adore kind of situation. No dry crumbs, no bland spice. Just pure comfort that tastes like a hug in cake form.
How to Make Gingerbread Bundt Cake
There’s nothing fussy here. The batter comes together in one big bowl, and the bundt pan does all the work of making it look impressive. If you’re new to bundt cakes, don’t stress. Greasing well and letting it cool slightly before flipping are the real secrets. That’s how you get those clean, beautiful ridges.
Ingredients
- 2 1/2 cups all-purpose flour, spooned and leveled
- 1 cup dark molasses
- 1 cup lightly packed brown sugar
- 3/4 cup neutral oil, like canola or vegetable
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda and 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- Optional glaze: 1 cup powdered sugar, 2 to 3 tablespoons milk or cream, 1/2 teaspoon vanilla
Step-by-Step
- Prep the pan. Heat the oven to 350 F. Grease a 10 to 12 cup bundt pan thoroughly. I use a baking spray with flour, then I get into every crease with a pastry brush. A light dusting of flour helps too.
- Mix the dry ingredients. In a large bowl, whisk flour, ginger, cinnamon, cloves, baking soda, baking powder, and salt until evenly combined.
- Combine the wet ingredients. In a separate bowl, whisk molasses, brown sugar, oil, eggs, and buttermilk until smooth. The batter should be glossy and pourable.
- Bring it together. Pour the wet ingredients into the dry and whisk just until combined. Be gentle. Overmixing leads to tough cake. A few small lumps are okay.
- Bake. Pour into the prepared pan and bake 45 to 55 minutes, depending on your oven and pan shape. A skewer should come out with a few moist crumbs, not wet batter.
- Cool and release. Let the cake cool in the pan for 12 to 15 minutes. Set a wire rack on top and flip carefully. If you greased well, it should slide out easily.
- Glaze. Once barely warm, whisk the glaze ingredients to a thick drizzle and spoon it over the top. Or simply dust with powdered sugar for a pretty snowy finish.
First time making a bundt at home? You’ve got this. This is a Deliciously Moist Gingerbread Bundt Cake You’ll Adore kind of bake with simplicity in its bones. Serve it with whipped cream, ice cream, or even a dollop of Greek yogurt for a lighter twist.
More delicious holiday recipes
Once you fall for this cake, there’s a good chance you’ll want a few more cozy desserts in your back pocket. If you love bite-sized treats for gifting or parties, try these little gems: gingerbread truffles. They taste like spiced cookie dough in a chocolate shell and disappear fast.
Feeling more like a dump-and-bake situation for a casual night in? I’m always happy to make this easy favorite: irresistible fall pumpkin dump cake. The texture is cobbler-ish and it pairs beautifully with a scoop of vanilla ice cream.
Whether you stick with the bundt or branch out, you’re in dessert comfort land all season long.
Recipe Tips
These little details make a big difference, especially when you want consistent, bakery-worthy results at home. Here’s how I lock in flavor and moisture every time with this Deliciously Moist Gingerbread Bundt Cake You’ll Adore recipe.
- Use room temp ingredients. Eggs and buttermilk should be at room temp so they blend smoothly and trap air for a tender crumb.
- Measure flour correctly. Spoon and level. Too much flour is the fastest route to a dry cake.
- Don’t overmix. Mix until just combined so the crumb stays soft.
- Prep the pan like you mean it. Grease every groove and dust lightly with flour. Tap out the excess.
- Watch for doneness cues. Look for a few moist crumbs on a skewer, not a clean stick. The cake continues to set as it cools.
- Glaze while slightly warm. It clings beautifully without melting off entirely.
- Flavor boosters. A teaspoon of vanilla extract or orange zest brightens the spices. Freshly grated nutmeg is lovely too.
- Topping ideas. Sprinkle with chopped candied ginger, toasted pecans, or a light shower of powdered sugar for a festive finish.
If you’re making it ahead, bake and cool completely, then wrap it snugly. Glaze right before serving to keep that perfect shine on top.
How to Store Gingerbread Cake
This cake stays moist for days, so it’s ideal for parties or gifting. Here’s how I keep it at its best:
Room temperature: Store the unglazed or lightly glazed cake in an airtight container at room temp for up to 3 days. If your home is very warm, go with the fridge.
Refrigerator: Chill for up to 5 days, wrapped or in a covered cake carrier. Let slices come to room temp for 30 minutes before serving for the best texture and flavor.
Freezer: Wrap individual slices in plastic, then tuck into a freezer bag. Freeze up to 2 months. Thaw overnight in the fridge or at room temp for 1 to 2 hours. Add fresh glaze after thawing if you want that glossy look.
Reheating: I like to warm slices in the microwave for 10 to 15 seconds. It wakes up the spices and makes the crumb extra cozy.
Whether you’re serving it fresh or from frozen, you’ll still have a Deliciously Moist Gingerbread Bundt Cake You’ll Adore that tastes like it just came out of the oven.
Common Questions
Can I make this cake without a bundt pan?
Yes. Use a 9 by 13 inch pan or two 8 inch rounds. Check earlier, around 30 to 40 minutes, since the bake time can be shorter.
What molasses should I use?
Use unsulphured molasses, not blackstrap. Blackstrap is too bitter and will overpower the cake.
Can I swap the buttermilk?
You can use 1 cup milk mixed with 1 tablespoon lemon juice or white vinegar. Let it sit 5 minutes, then use as directed.
How do I keep the cake from sticking?
Grease thoroughly, getting into every ridge, and dust with flour. Let it cool 12 to 15 minutes before flipping. If it sticks, gently tap the pan and set a warm towel over it for a minute to loosen.
What’s the best way to dress it up for a party?
A vanilla glaze, sugared cranberries, or a light dusting of powdered sugar all look festive without extra work.
Let’s get baking and make it cozy
We covered flavor, easy steps, helpful tips, and simple storage so you can bake with confidence. This Deliciously Moist Gingerbread Bundt Cake You’ll Adore is all about big spice, soft texture, and low stress. If you like comparing styles, check out this inspiring take at Gingerbread Bundt Cake Recipe | Salt & Baker and another cozy version from Gingerbread Bundt Cake. Then come back here, preheat your oven, and get that molasses ready. I think you’ll love every slice.
