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Gingerbread Bundt Cake
With 15 minutes prep, this easy, Gingerbread Bundt Cake Recipe and this rum glaze is over the top! It’s easy to make and full of warm, seasonal spices like ginger, cinnamon, and allspice.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 16 serving
Calories: 283 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Gingerbread Cake
- 2 ½ cups all-purpose flour add 2 tablespoons for high altitude
- 1 teaspoon baking powder reduce to ¾ teaspoon for high altitude
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 ½ teaspoons ground cinnamon
- 1 ¼ teaspoons ground ginger
- ¼ teaspoon ground nutmeg use fresh ground if possible
- ¼ teaspoon ground all-spice
- ½ cup butter room temperature (salted or unsalted, if using unsalted add additional ¼ teaspoon salt)
- 1 cup brown sugar packed light or dark (reduce to ¾ cup for high altitude)
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup molasses
- 1 cup sour cream or plain Whole Greek yogurt
- ½ cup whole milk other % may be used.
Rum Glaze
- ½ cup milk I used whole milk
- 1 cup powdered sugar
- 1 tablespoon milk or cream
- 1 teaspoon rum extract
- 1/2 teaspoon cinnamon optional
Instructions
For the Gingerbread CAKE
- Preheat the oven to 350° F (175° C) (375° F (190° C) for high altitude). Prepare a 10-12 cup bundt pan by using a pastry brush to cover surface in soft butter, or use my favorite cake release spray (my favorite). Set aside.
- Mix the flour, baking powder, baking soda, salt, cinnamon, ground ginger, and all-spice in a medium mixing bowl with a whisk. Set aside.
- In a large mixing bowl with a hand mixer, or in the bowl of a stand mixer; beat the butter and brown sugar until light and fluffy, 2-4 minutes.
- Add the eggs one at a time, beating for 30 seconds per egg. Then add vanilla and molasses. Mix until combined.
- Add half the dry ingredients and mix just until combined. Add the sour cream and milk. Add the rest of the dry ingredients and mix until completely combined.
- Pour into the bundt pan* and bake for 45-55 minutes or until a toothpick or wooden skewer can be inserted and come out clean or with a few moist crumbs. Do not overbake!
- Let it cool on a cooling rack for 10 minutes before flipping upside down and allowing the cake to finish cooling completely on a wire rack.
Cup of Yum
For the rum glaze
- In a mixing bowl, whisk together the powdered sugar, milk and rum extract until smooth and pourable. If desired, add ½ teaspoon ground cinnamon to glaze as well. Add a little more milk or cream until desired consistency is achieved. Also try adding maple extract (1 tsp) or maple syrup (up to 3 teaspoons)
- Pour over the bundt cake and allow the glaze to drip down the sides. if desired, you can decorate with sugared cranberries and rosemary. Or try my easy buttercream vanilla glaze, it would also be delicious on this cake!
Notes
- Do not overfill your bundt pan; batter should fill ⅔ - ¾ of the pan. If worried about the cake spilling over, place a baking sheet beneath the pan.
- Do not overfill your bundt pan; batter should fill ⅔ - ¾ of the pan. If worried about the cake spilling over, place a baking sheet beneath the pan.
- bundt pan
- Gingerbread Cake Pan Conversions
- A bundt pan holds approximately 10-12 cups, so this recipe easily converts to other pan shapes and sizes. Keep the temperature the same and watch times based on size. Do not overbake.
- bundt pan
- Loaf Pan
- loaf pan
- mini loaf pans
- Square Pans – The recipe fills 2 8x8 inch square pans, bake for 20-25 minutes, cake should spring back lightly when touched and the toothpick insterted should come out clean.
- cupcake pan
- bundtlettes
- Sheet Pan
- bundt pan
- baking spray
- For all of the above adjustments, the cakes will bake at different rates and times, so stick around and check on the earlier side, until top springs back lightly when pressed and toothpick inserted comes out clean.
- Gluten-free gingerbread dessert | Replace regular flour with a trusted, gluten-free cup-for-cup flour.
- How to Make in Nordicware Quartet Bundt Pan (4 mini bundts)To make quartet Bundtlettes, prep the pans well just like the regular sized pan.
- Bundt Pan
- Bundtlettes
- Bake as directed above; 20-25 minutes bundtlets, 18-22 minutes cupcakes. Done when cake springs back when lightly touched and no longer jiggly, don’t over bake. Cool 10 minutes, then invert onto cooling rack.
- bundtlets
- cooling rack
- High Altitude Gingerbread Bundt CakeThis recipe was tested at sea level and high altitude (5280 ft above sea level). Adjustments for high altitude are below:Increase flour by 2 tablespoonsDecrease baking powder to ½ teaspoonDecrease brown sugar to ¾ cupIncrease oven temperature to 375° F (190° C) and bake for 45-60 minutes; start checking with a skewer at about 45 minutes. Do not overbake!
- Loaf Pan – Typical loaf pans are around 9x4x3 inches, holding 6-8 cups of batter. So, this recipe should fill two loaf pans or one regular loaf pan and one or two mini loaf pans. Bake regular loaf pans for about 55 minutes, until toothpick comes out clean.
- Square Pans – The recipe fills 2 8x8 inch square pans, bake for 20-25 minutes, cake should spring back lightly when touched and the toothpick insterted should come out clean.
- Round Cake Pans – This bundt cake recipe fills 2 standard 8x2 inch round cake pans, bake for 20-25 minutes.
- Cupcakes or Mini Bundts | Fill well-sprayed mini bundt or cupcake pan ⅔ full, making about 4 quartet mini bundts; 14 mini bundtlettes or 18 cupcakes. Bake for 18-25 minutes
- Sheet Pan Gingerbread Cake | Instead of baking in a bundt pan, prepare a 9x13-inch baking pan with butter or baking spray. Spread batter into cake pan and bake at the same temperature, checking at 25-28 minutes. Top should spring back when lightly touched and the toothpick inserted comes out clean. Cool completely before frosting or glazing. Try my cream cheese frosting like in this Chocolate Chocolate Chip nothing bundt cake.
Nutrition Information
Serving
1serving
Calories
283kcal
(14%)
Carbohydrates
46g
(15%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
49mg
(16%)
Sodium
171mg
(7%)
Potassium
250mg
(7%)
Fiber
1g
(4%)
Sugar
30g
(60%)
Vitamin A
328IU
(7%)
Vitamin C
0.2mg
(0%)
Calcium
93mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16serving
Amount Per Serving
Calories 283
% Daily Value*
| Serving | 1serving | |
| Calories | 283kcal | 14% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 49mg | 16% |
| Sodium | 171mg | 7% |
| Potassium | 250mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 328IU | 7% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 93mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.