Spiced Gingerbread Bundt Cake with Vanilla Glaze

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This moist, deeply spiced gingerbread cake is finished with a simple vanilla glaze that drips into every crevice.

The combination of molasses, fresh ginger, and warm spices creates a tender crumb that stays soft for days.

Why You’ll Love It

  • Rich, complex flavor from real molasses
  • Stays moist for days
  • Impressive Bundt presentation
  • One-bowl batter preparation
  • Make-ahead friendly
  • Perfect for holiday gatherings

Ingredients

For the Cake:

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup dark brown sugar, packed
  • 1 cup unsulfured molasses
  • 2 large eggs, room temperature
  • 1 tablespoon fresh ginger, finely grated
  • 1 cup hot water

For the Vanilla Glaze:

  • 2 cups powdered sugar, sifted
  • 3-4 tablespoons whole milk
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Steps

  1. Preheat your oven to 350°F (175°C).
  2. Generously grease and flour a 10-12 cup Bundt pan, making sure to get into all the crevices.
  3. Alternatively, use baking spray with flour for thorough coverage.
  4. In a medium bowl, whisk together flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt.
  5. Set the dry ingredients aside.
  6. In a large bowl or stand mixer, beat the softened butter and brown sugar until light and fluffy, about 3 minutes.
  7. Add the molasses and mix until combined — the mixture may look curdled, which is normal.
  8. Beat in the eggs one at a time, mixing well after each addition.
  9. Stir in the freshly grated ginger.
  10. Add the dry ingredients in three additions, alternating with the hot water, beginning and ending with the flour mixture.
  11. Mix until just combined after each addition — do not overmix.
  12. The batter will be thin and pourable.
  13. Pour the batter into the prepared Bundt pan.
  14. Bake for 45-55 minutes until a toothpick inserted into the center comes out clean.
  15. Let the cake cool in the pan for 15 minutes.
  16. Invert onto a wire cooling rack and cool completely before glazing.
  17. For the glaze, whisk together powdered sugar, 3 tablespoons milk, vanilla, and salt until smooth.
  18. Add more milk one teaspoon at a time until you reach a pourable but thick consistency.
  19. Drizzle the glaze over the cooled cake, letting it run down the sides.
  20. Allow the glaze to set for 10-15 minutes before serving.

Helpful Tips and Substitutions

Use unsulfured molasses for the best flavor — blackstrap molasses is too bitter.

Room temperature eggs incorporate more smoothly and create a better crumb.

Fresh ginger adds brightness that ground ginger cannot replicate — do not skip it.

For a non-Bundt version, bake in a greased 9×13 inch pan for 35-40 minutes.

No fresh ginger? Add an extra 1/2 teaspoon ground ginger, though the result will be slightly less vibrant.

Use a microplane grater for the finest ginger texture.

Serving Ideas

Serve slices with a dollop of freshly whipped cream.

Warm individual portions and top with vanilla ice cream for dessert.

Dust with powdered sugar instead of glaze for a simpler presentation.

Pair with coffee or spiced chai tea.

Present on a cake stand as a holiday centerpiece.

Make-Ahead and Storage

Unglazed cake can be wrapped tightly and stored at room temperature for up to 3 days.

The cake actually improves overnight as the flavors meld together.

Add the glaze the day you plan to serve for the best appearance.

Glazed cake keeps at room temperature for 2-3 days under a cake dome.

Freeze unglazed cake wrapped in plastic and foil for up to 3 months.

Thaw overnight in the refrigerator, then bring to room temperature before glazing.

A Holiday Staple

This gingerbread Bundt cake is as beautiful as it is delicious.

Once you make it, it will become a regular part of your holiday baking rotation.

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