Gingerbread Spiced Bundt Cake (Printable Version)

Moist Bundt cake infused with warm spices and topped with a smooth vanilla glaze for festive occasions.

# What You Need:

→ Cake

01 - 2 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground ginger
06 - 1 1/2 teaspoons ground cinnamon
07 - 1/4 teaspoon ground cloves
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon ground allspice
10 - 1/2 cup unsalted butter, softened
11 - 1/2 cup neutral oil (canola or sunflower)
12 - 1 cup dark brown sugar, packed
13 - 1/2 cup molasses
14 - 3 large eggs, room temperature
15 - 1 teaspoon vanilla extract
16 - 1 cup buttermilk, room temperature

→ Glaze

17 - 1 cup powdered sugar, sifted
18 - 2 to 3 tablespoons milk
19 - 1/2 teaspoon vanilla extract

# How to Make It:

01 - Preheat oven to 350°F and thoroughly grease and flour a 10 to 12-cup Bundt pan, tapping out excess flour.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, ground ginger, cinnamon, cloves, nutmeg, and allspice; set aside.
03 - In a large bowl, beat softened butter, oil, and brown sugar until light and fluffy, approximately 3 minutes.
04 - Add molasses to the creamed mixture and blend until fully combined.
05 - Beat in eggs one at a time, mixing well after each addition, then stir in vanilla extract.
06 - Add half of the flour mixture to wet ingredients and mix on low speed just until incorporated.
07 - Gently pour in buttermilk, mix lightly, then add remaining flour mixture; stir until batter is smooth without overmixing.
08 - Pour batter evenly into prepared Bundt pan and smooth surface.
09 - Bake for 40 to 50 minutes or until a toothpick inserted into center comes out clean.
10 - Allow cake to cool in pan for 15 minutes before inverting onto a wire rack to cool completely.
11 - Whisk together powdered sugar, milk, and vanilla extract until smooth and pourable; adjust milk quantity as needed.
12 - Drizzle glaze evenly over cooled cake, letting it drip down sides; allow glaze to set before serving.

# Expert Tips:

01 -
  • The spice balance feels sophisticated without being overwhelming, and your kitchen will smell incredible for hours afterward.
  • One bowl of wet ingredients and one of dry means cleanup is actually manageable, even with a full house.
  • A single Bundt pan does all the heavy lifting, and the cake stays impossibly moist for days.
02 -
  • Room temperature ingredients are not optional here—they mix together into a proper emulsion, while cold ingredients lead to a grainy, separated batter.
  • Overmixing after you add the flour is the enemy; mix just until smooth and no flour streaks remain, then stop or you'll have a dense, tough cake.
  • Let the cake cool completely before glazing, or the glaze runs right off and you'll be frustrated.
03 -
  • Use fresh spices—if your cinnamon and ginger have been in the cabinet for more than a year, they've lost their potency and the cake will taste flat and one-dimensional.
  • Invest in a good Bundt pan with a nonstick coating; it makes unmolding infinitely less stressful and means the cake releases cleanly every time.

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