gingerbread bundt cake glazed with vanilla maple
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5 from 2 votes

Gingerbread Bundt Cake

This gingerbread bundt cake is the quintessential holiday cake your whole family will love.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: bundt cake, gingerbread
Servings: 12 people


For the bundt cake:

  • 2 3/4 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground ginger
  • 1/4 tsp all spice
  • 1 1/4 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1 1/2 cups brown sugar, packed
  • 1 cup unsalted butter melted
  • 4 eggs, lightly beaten
  • 1 cup buttermilk
  • 1/2 cup molasses

For the vanilla maple glaze

  • 1 1/2 cups powdered sugar plus a couple Tablespoons more depending on preference
  • 2 Tbsp milk
  • 1 Tbsp real maple syrup
  • 1/4 tsp pure vanilla extract


  • Preheat the oven to 350°F. Don't grease your bundt pan until you're just about to put the batter in.
  • In a medium sized bowl whisk the dry ingredients together - flour, baking soda, baking powder, salt, and all spices.
  • In the bowl of your stand mixer with a paddle attachment, combine eggs, brown sugar, melted butter, buttermilk, and molasses. Mix until fully incorporated. On slow, gradually add dry ingredients into went ingredients until just combined.
  • Now grease your bundt pan well. Pour batter into pan and bake for 40-45 minutes, or until a knife comes out mostly clean. Let the cake cool in the bundt pan for about 10 minutes before running a knife along the edges and flipping upside down quickly. Let cool completely on a wire rack.
  • In a small bowl, combine all of the glaze ingredients and stir with a fork until there are no lumps. If glaze seems too thin, add a little more powdered sugar. Once the cake is completely cooled, pour the glaze over the cake with a spoon. Enjoy!


Store cake at room temperature for 2-3 days in an airtight container so cake doesn't dry out.