Glazed Gingerbread Bundt Cake is a spectacular gingerbread cake iced with a thin sugar glaze ~ this delicious coffeecake is guaranteed to get you into the holiday spirit.
gingerbread bundt cake for breakfast, brunch, or tea
Not being into elaborate desserts has its perks…like bundt cake, for instance. Since I don’t indulge in rich layer cakes or over-the-top treats very often, I feel more than entitled to enjoy the occasional bundt cake. If it’s breakfast worthy, all the better.
There’s nothing more luxurious, if you ask me, than waking up to a seriously hot cup of strong coffee and a little slice of something like this glazed gingerbread bundt cake.
The cake itself has a fine crumb, and is a little more lightly spiced than some gingerbread, making it a good choice if you like your winter spices on the mild side. The glaze forms a sweet, crackly crust, much like on a glazed doughnut. It’s all very very good.
what you’ll need for this simple gingerbread bundt
- flour
- butter
- cornstarch
- baking powder, salt
- ginger, cinnamon, cloves, allspice, nutmeg
- vegetable oil
- sugar, both granulated and confectioner’s for the glaze
- eggs
- molasses
- half and half ~ you can use buttermilk or milk if you prefer.
what exactly is gingerbread?
The basic category of gingerbread baked goods means that they are made with ginger (either fresh, candied, or ground,) other spices, and molasses. That makes up the flavor profile that can become a cake, or soft or crunchy cookies, depending on the other ingredients and how it is baked. The flavor can be sweet and mellow, like this bundt cake, or quite spicy and peppery. Gingerbread has been around since the Middle Ages!
my gingerbread cake is better than Starbucks gingerbread loaf, and prettier too
This cake isn’t too sweet, and not super rich, either. If you like your cake a little sweeter you could definitely do a thicker drizzle. As is, the cake is perfect for breakfast or a mid morning coffee break. I actually had a Starbucks gingerbread loaf for breakfast the day I made this cake, and I can tell you, categorically, this cake is way better.
the glaze is the final sweet step
I had to pull myself away from shooting this pretty cake in order to take my obligatory taste test. I always like to do that while my cakes are still warm from the oven. That’s the nice thing about a simple glaze like this one, you can apply it while the cake is still hot. Just give the cake 10 to 15 minutes to cool in the pan, and a few more after you turn it out.
TIP: I apply several light layers of a simple sugar and water glaze with a pastry brush ~ the first layer sinks right into the warm cake, and the subsequent layers build on each other to form a nice sweet crust.
pan prep for bundt cakes is key
One note ~ be sure to prep your bundt pan well, especially if it’s an intricate one, like mine. I brushed mine with melted butter and then dusted it with flour. My pan is from Nordic Ware, and I love it because the pans are heavy and cook evenly. Mine is called Stained Glass. Its intricate lines are good for light glazes like this one, or a dusting of powdered sugar or cocoa powder that will highlight the pattern. The right bundt pan can make a cake look spectacular with no effort or design skill on your part!
can you make this gingerbread cake in a different bundt pan?
Yes, absolutely. If you have a different pan, this will work. Mine is 10 1/4 in diameter, and a 9 1/2 cup capacity, so just make sure your pan is large enough for this batter.
don’t save gingerbread just for the holidays!
Gingerbread is a favorite of mine…the scent of that particular spice mix plus the molasses just screams the holidays to me. But I start enjoying it the minute fall hits…
- Gingerbread Loaf Cake with Cream Cheese Frosting
- Soft Glazed Gingerbread Cookies
- Homemade Gingerbread Ice Cream
- Favorite Chewy Ginger Cookies
tvfgi recommends: Nordic Ware Stained Glass Bundt Pan
My gorgeous gingerbread bundt cake is all about the pan. This pretty 9 cup pan from Nordic Ware creates an intricate pattern on the surface of the cake that just begs to be glazed. (It’s already become a fall and holiday tradition in our family.) I like to gift this pan, too.
Glazed Gingerbread Bundt Cake
Ingredients
pan prep
- 2 Tbsp melted butter
- flour
cake
- 2 cups all purpose flour
- 2 Tbsp cornstarch
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground allspice
- 1/4 tsp freshly grated nutmeg
- 4 Tbsp unsalted butter, at room temperature
- 1/3 cup vegetable oil
- 1 cup white sugar
- 2 large eggs, at room temperature
- 1/4 cup molasses
- 3/4 cup half and half (you can also use buttermilk or milk)
glaze
- 2 cups confectioner’s sugar, sifted
- 5 Tbsp water, approximate
Instructions
- Preheat the oven to 350F
- Prep your bundt pan by brushing with melted butter and then dusting with flour. Be sure to get in all the crevices.
- Whisk the flour, cornstarch, baking powder, salt, and spices together in a bowl.
- Cream the butter and oil together with the sugar. Blend in the eggs and molasses.
- Add the dry ingredients alternating with the half and half, beginning and ending with the dry. Mix just until thoroughly combined, but don't over mix.
- Pour the batter into the prepared pan and bake for about 40-45 minutes, or just until done in the middle…you can check with a toothpick.
- Let the cake cool in the pan for 15 minutes, then gently loosen the edges and carefully invert onto a cooling rack.
- Whisk the confectoner’s sugar with the water to form a smooth glaze. Paint the glaze onto the cake with a pastry brush. The first layer will sink right in. Brush on 2 more layers to build up the glaze. (This makes a little more glaze than you will probably need, but better to be safe than sorry.)
Notes
- Make a thicker glaze using milk or cream for a sweeter cake.
- Substitute maple syrup for the water in the glaze, then thin with water if necessary.
Nutrition
Greetings from Kitchener ON, Sue. I always love discovering all the lovely new ideas on your site. It should be sub-titled “SUE’S SUNSHINE SITE”. WISHING YOU ONLY GREEN LIGHTS.
Awww, thanks so much ~ I might consider re-branding 🙂
Just baked this gorgeous cake in a 6 cup bundt pan (used 3/4 of recipe) which baked in 30 minutes at 350 degrees in my air fryer. This bundt pan is reliably non-stick so I spray it with vegetable oil & sprinkle with granulated sugar – cakes always pop right out and have a nice crunchy exterior! This is a gift so I wasn’t able to taste it, but the fragrance as it baked was fabulous. I’ll be baking one for myself later this week for Xmas. Thanks for what I expect to be a great recipe. Merry Xmas!
I have 15 cup Bundt pan. Can I double the recipe?
I think you’d have too much batter, but if you do you can always make a few cupcakes with the extra.
Amazing recipe!! Made vegan by subbing for vegan butter and using Just Egg replacement product. Used maple syrup instead of water in glaze to be extra. Used Nordic Ware gingerbread house so I doubled and made some mini snowflake cakes for my daughters 18th bday. Was a hit. I never comment..but this recipe is one to keep , and easily modified to our family’s diet .Thanks for sharing
Please tell me how to store the Gingerbread Bundt cake. I just made it and I’m bringing it Christmas Eve
Store it on the counter, loosely covered with foil or a cake dome.
Came out wonderful. I do use cake release and Bundt pan releases easily
Thanks Kay, I’m so glad it came out well!
Just curious – what does the cornstarch add?
Thanks- CC
Cornstarch makes cakes more tender, it’s in cake flour, too, for that reason.
Wow – this cake is stunning to look at and so delicious! Thank you, Sue. I purchased the same 9 cup pan you used and the recipe rose perfectly. No need to double this recipe unless you have two gorgeous cake pans (make sure yours says holds 9 cups). I have made this six times, yes six requests for more, and counting… I even purchased the pan, included a pastry brush and your recipe as a Christmas gift for my sister – she opened it early and made the cake same day! I am becoming known for my great desserts, but I can’t take credit for them – its all you, Sue. I follow your simple instructions, make sure I use your tips and voila! Perfection every time – thank you is not enough.
Definitely double the recipe !! The cake comes out 1/2 the size of the original cake.. I’m posting it before trying it and I’m sure it’s good . However, I now will have to redo the recipe and buy more ingredients in order to showcase it to the family.
I brought this to a gathering the other night and it was SOOO delicious. Everything about it was great, and I’m going to make it again for my next small holiday gathering later this week. I baked it in the nordic ware gingerbread house bundt and there wasn’t enough batter to fill the whole 9 cup pan, so I’ll just make two batches next time and probably have some left to make cupcakes, which really is ideal because then I can actually eat some without digging in to the masterpiece!!