5.0 from 3 votes
Gingerbread Bundt Cake
Festive Gingerbread Bundt Cake is moist, tender and the perfect dessert for the holidays. Topped with a flavorful brown butter maple glaze, you’ll welcome a slice any time of day.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 20 mins
Servings: 10 people
Calories: 453 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 ¼ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup dark brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon ground cinnamon
- 1 ½ teaspoon ground ginger
- ¾ teaspoon ground cloves
- 1 cup buttermilk
- ¼ cup milk
- 2 teaspoons vanilla
- ½ cup vegetable oil
- ⅓ cup molasses
- 3 eggs
Brown Butter Maple Glaze
- 2 tablespoons salted butter
- 2 tablespoons pure maple syrup
- 1 cup powdered sugar sifted
- 2 tablespoons milk more as needed
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a 10-cup bundt pan with baking spray.
- In a large bowl whisk together 2 ¼ cups all-purpose flour, ¾ cup granulated sugar, ½ cup dark brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 ½ teaspoon ground cinnamon, 1 ½ teaspoon ground ginger, and ¾ teaspoon ground cloves.
- To the same bowl add 1 cup buttermilk, ¼ cup milk, 2 teaspoons vanilla, ⅓ cup molasses, ½ cup vegetable oil, and 3 eggs and beat with the paddle attachment of a stand mixer or a hand mixer just until fully combined.
- Pour the batter into the prepared bundt pan and bake for 45-50 minutes or until a toothpick comes out clean and the cake bounces back if you gently press on it.
- Let the cake cool for 10-15 minutes before flipping it onto a cooling rack. Remove the pan and let it cool completely.
- Prepare the glaze by beating 2 tablespoons salted butter, 2 tablespoons pure maple syrup, 1 cup powdered sugar, and 2 tablespoons milk together until smooth. Drizzle over the top of the cooled cake just before serving.
Cup of Yum
Notes
- Store leftover bundt cake at room temperature in an airtight container for up to 5 days. Keep in the refrigerator for up to 7 days.
- To freeze, wrap the whole cake or individual slices in 3-4 layers of plastic wrap and place in a freezer bag. Freeze for up to 3 months.
Nutrition Information
Serving
1servings
Calories
453kcal
(23%)
Carbohydrates
73g
(24%)
Protein
6g
(12%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
7g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
59mg
(20%)
Sodium
301mg
(13%)
Potassium
372mg
(11%)
Fiber
1g
(4%)
Sugar
50g
(100%)
Vitamin A
197IU
(4%)
Vitamin C
0.01mg
(0%)
Calcium
127mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 453
% Daily Value*
| Serving | 1servings | |
| Calories | 453kcal | 23% |
| Carbohydrates | 73g | 24% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 59mg | 20% |
| Sodium | 301mg | 13% |
| Potassium | 372mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 50g | 100% |
| Vitamin A | 197IU | 4% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 127mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.