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Gingerbread Bundts with Cinnamon Glaze

Gingerbread Bundts with Cinnamon Glaze are a melt-in-your-mouth favorite for the holidays! They’re perfect as gifts or to serve on Christmas!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
20 mins
Total Time
1 hr 5 mins
Servings: 18 cakes
Calories: 216 kcal
Course: Dessert
Cuisine: American

Ingredients

Gingerbread Bundts
  • 2 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon unsweetened cocoa powder
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ½ cup unsalted butter melted, then cooled to room temperature
  • ¾ cup molasses
  • ¾ cup granulated sugar
  • 1 large egg
  • ½ cup buttermilk
  • ½ cup whole milk
Cinnamon Glaze
  • 1 cup powdered sugar
  • 3 tablespoons milk plus more as needed
  • ¼ teaspoon ground cinnamon

Instructions

Gingerbread Bundts
    Cup of Yum
  1. Butter and flour a 12-cup mini bundt pan and preheat your oven to 350 degrees F.
  2. In a medium bowl whisk together the flour, baking soda, salt, allspice, cloves, nutmeg, cocoa powder, cinnamon, and ginger
  3. In another bowl, beat together the molasses, sugar, and butter until well combined
  4. Add the egg, and beat until combined
  5. Slowly beat in the milk and buttermilk (It will look like it has curdled, but don't worry, this is supposed to happen. It will fix itself when you add the dry ingredients)
  6. In a few additions, beat in the flour mixture, scraping down the sides of the bowl between each addition and mix until just combined
  7. Fill each bundt pan cup about 3/4 the way full and smooth out the tops a little bit Bake on the middle rack of the oven for 18-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean (the original recipe says 30 minutes, but mine were done and had a clean toothpick after 18)
  8. Let cool in pan for about 20 minutes, then turn out onto a baking rack and cool completely
Cinnamon Glaze
  1. Mix powdered sugar and milk together with a fork until smooth. Add more milk to thin the glaze to your desired consistency. Add the ground cinnamon and mix to combine.
  2. Spoon the glaze over the tops of each bundt cake and let dry on a cooling rack. (You can also dip the tops of the cakes into the bowl of glaze if you prefer.)

Notes

  • For glazing: I recommend placing the cakes on a wire rack over a baking sheet. This will allow any excess glaze to run off the cakes onto the baking sheet instead of getting all over your counter.

Nutrition Information

Serving 1cake Calories 216kcal (11%) Carbohydrates 39g (13%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 4g (20%) Polyunsaturated Fat 0.3g Monounsaturated Fat 2g Trans Fat 0.2g Cholesterol 26mg (9%) Sodium 116mg (5%) Potassium 256mg (7%) Fiber 1g (4%) Sugar 26g (52%) Vitamin A 200IU (4%) Vitamin C 0.03mg (0%) Calcium 56mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 18cakes

Amount Per Serving

Calories 216

% Daily Value*

Serving 1cake
Calories 216kcal 11%
Carbohydrates 39g 13%
Protein 3g 6%
Fat 6g 9%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 2g 10%
Trans Fat 0.2g 10%
Cholesterol 26mg 9%
Sodium 116mg 5%
Potassium 256mg 5%
Fiber 1g 4%
Sugar 26g 52%
Vitamin A 200IU 4%
Vitamin C 0.03mg 0%
Calcium 56mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.