Gingerbread Bundt Cake Vanilla Glaze

This Gingerbread Bundt Cake with Vanilla Glaze is a perfect festive treat that fills your kitchen with warm spices and cozy aromas. It combines the rich molasses flavor with tender crumb and a smooth vanilla glaze that adds just the right amount of sweetness. This cake has become my go-to during holiday gatherings because it is both impressive and comforting without requiring complicated steps.

I first made this for a family winter gathering, and now everyone asks me to bring it every year because it tastes homemade and special but is surprisingly easy.

Ingredients

• All-purpose flour: Use a good quality flour for the best texture and rise
• Ground ginger: Adds the signature spicy warmth essential to gingerbread
• Ground cinnamon: Provides sweet earthiness that pairs perfectly with ginger
• Ground cloves: Contributes a deep, aromatic bite—freshly ground is best if possible
• Nutmeg: Adds a subtle nutty and sweet note that enhances the spices
• Baking soda: Helps the cake rise and creates a light crumb; check freshness for max leavening
• Salt: Balances the sweetness and enhances flavor
• Unsalted butter: Softened butter is easier to cream and controls salt content
• Dark brown sugar: Adds moisture and deep molasses notes; light brown sugar will work as a substitute
• Molasses: Use unsulphured molasses for a rich, full-bodied flavor; avoid blackstrap for bitterness
• Large eggs: At room temperature to help batter emulsify more smoothly
• Buttermilk: Adds tenderness and a hint of tang; you can make your own by adding vinegar to milk
• Vanilla extract: Rounds out the flavors with a sweet floral aroma
• Powdered sugar: For the glaze, sifted to avoid lumps
• Milk or cream: Used to adjust glaze consistency for smooth drizzling

Instructions

Prep Pan:

Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius. Grease your Bundt pan thoroughly and dust with flour to prevent sticking. This ensures the cake will release easily after baking.

Dry Mix:

Whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl. Mixing the dry spices evenly is key to a balanced spice flavor in every bite.

Cream Butter & Sugar:

Using a mixer, beat the softened butter and brown sugar on medium speed for about 2 to 3 minutes until the mixture is pale and fluffy. This step creates air pockets that lighten the cake texture.

Add Wet Ingredients:

Add the molasses to the creamed butter and sugar and mix until fully incorporated. Then add the eggs one at a time, mixing well after each addition. This creates a smooth batter and ensures even moisture.

Combine:

Add the dry mixture and buttermilk alternately to the wet batter starting and ending with dry ingredients. Mix gently until just combined to avoid over-developing gluten which can make the cake dense.

Bake:

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 45 to 55 minutes. Check doneness by inserting a toothpick into the center; it should come out with just a few moist crumbs attached.

Cool:

Allow the cake to rest in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely. This prevents sogginess and helps the cake set properly.

Glaze:

Whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Adjust thickness with more liquid if needed to create a pourable glaze consistency. Drizzle evenly over the cooled cake for a subtle sweetness and shine.

I remember making this cake as a child with my grandmother and how the kitchen would fill with the smell of ginger and cinnamon, signaling the start of holiday festivities.

Storage Tips

Store the cake in an airtight container at room temperature for up to three days to keep it moist. If you want it to last longer, wrap tightly in plastic wrap and freeze for up to two months. Thaw overnight before glazing so the glaze sticks perfectly.

Ingredient Substitutions

If you don’t have buttermilk, use regular milk with a tablespoon of vinegar or lemon juice—let it sit for five minutes to curdle before adding. For unsulfured molasses, dark corn syrup or honey can serve as alternatives but will change the flavor balance slightly. Ground spice blends like pumpkin pie spice can be used instead of measuring individual spices if you prefer convenience.

Serving Suggestions

This cake pairs beautifully with a cup of hot tea or coffee and a dollop of whipped cream for an extra cozy touch. It is also great sliced and served with crème fraîche or vanilla ice cream. Garnishing the glaze with chopped crystallized ginger or toasted nuts adds texture and appeal.

This gingerbread bundt cake embodies festive warmth with simple steps that reward you with rich flavor and beautiful presentation.

FAQs about Recipes

→ What spices enhance the flavor of this bundt cake?

Ground ginger, cinnamon, cloves, and nutmeg combine to create a warm, aromatic profile that defines the cake.

→ How do I make the vanilla glaze smooth and pourable?

Whisk powdered sugar with milk or cream and vanilla extract until the consistency is thick but drizzle-friendly.

→ Can I substitute buttermilk in this cake?

Yes, use a mix of milk and vinegar to make a buttermilk substitute by letting it sit for 5 minutes before adding.

→ What is the purpose of alternating dry and wet ingredients while mixing?

This method helps achieve an even batter, preventing overmixing while ensuring ingredients combine smoothly.

→ How do I know when the bundt cake is done baking?

Insert a toothpick in the center; it should come out clean or with a few moist crumbs attached.