There’s no dessert as cozy as the warmth of a delicious gingerbread bundt cake. Baked with the rich flavors of gingerbread, this cake gets a buttery sauce “poke cake” treatment immediately after removing from the oven. The result is a gorgeous gingerbread bundt cake perfect for chilly days and the holiday season.
I’ll never forget walking through the farmhouse door after school and smelling this cake coming out of the oven.
My mom was giving this gingerbread bundt cake recipe its “poke and pour” treatment, and I was fascinated watching her.
When I baked this the other day, the amazing smell coming out of the oven transported me right back to that day.
This cake is like a warm hug on a cold day. Cozy, warm, and delicious. I think you’ll love it, too.
This gingerbread bundt cake recipe is an easy gingerbread bundt cake that is so much fun to make and is perfect with a cup of hot coffee or tea. Make it as a simple holiday cake or just to celebrate the cooler time of year.
How to Make Gingerbread Bundt Cake
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Ingredients for this Moist Cake
- 2 ¼ cups all purpose flour
- 1¾ cup brown sugar, divided
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 3/4 teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ¾ cup molasses
- ¾ cup cooking oil
- ¾ cup water
- 2 eggs at room temperature
- ½ cup unsalted butter
- ⅓ cup water
Step by step instructions
- Preheat oven to 350 degrees. Or if you are using a dark colored bundt pan, preheat to 325 degrees.
- In the bowl of an electric mixer, pour in the flour,¾ cup brown sugar, baking powder, baking soda, and all spices. Combine together in mixing bowl on low speed.
- Then add the molasses, oil, water, and eggs. Mix on low speed to combine and then increase speed to medium. Beat for 3 minutes.
- Prepare a bundt cake pan by spraying with non-stick spray and lightly dusting with flour.
- Pour the spice cake batter into the prepared pan and bake at 350 degrees (or 325 degrees for a dark colored bundt pan.) for 50-60 minutes. To test to see if it is done, insert a toothpick near the center of the cake. When it comes out clean, it is baked.
6. While the cake is baking, prepare the glaze by heating together in a saucepan the remaining 1 cup of brown sugar, 1/2 cup butter, and ⅓ cup water until the butter is melted. Pour into a pitcher that pours well.
7. Immediately after removing the cake from the oven, prick deeply around the cake with a fork every inch.
8. Pour over the heated topping
Here are some additional tips for cooling and serving this gingerbread bundt cake:
- Cool the cake upright for 30 minutes. Gently run a knife around the edges of the cake to make sure it is loosened around the edges. Then shake the cake gently to loosen further and turn upsidedown onto a serving platter.
- Dust with powdered sugar right before serving.
- Serve warm or cold with whipping cream, Cool Whip, or ice cream.
Frequently asked questions
How do you store a spice bundt cake?
A bundt cake should be stored in a tightly covered container in the fridge, and can last up to 5 days. Bring it out of the refrigerator and let it come to room temperature before serving.
Can a spice bundt cake be frozen?
Yes, just cover it well or place it in an airtight container before freezing. It can last for up to 3 months.
Why should the bundt cake sit in the pan for 30 minutes before taking it out of the pan?
Letting the cake cool slightly in the pan before inverting it can help the cake release from the pan and prevent it from sticking.
Once the cake has sat for 30 minutes, run a thin knife around the edge of the pan to make sure it has loosened from the sides. Then gently shake it back and forth and up and down. That should help it loosen well so it will slide out of the bundt pan well.
Other Cake Recipes you may enjoy:
- Quick & Easy Cherry Dump Cake Recipe
- Vanilla Cake with Strawberries
- Blueberry Lemon Dump Cake
- Christmas recipe-Steamed Pudding in a bundt cake pan
- Old Fashioned (and so delicious!) Rhubarb Cake
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