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
- baking powder, salt
- ginger, cinnamon, cloves, allspice, nutmeg
- vegetable oil
- sugar, both granulated and confectioner’s for the glaze
- 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
Glazed Gingerbread Bundt Cake
- 2 Tbsp melted butter
- 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)
- 2 cups confectioner’s sugar, sifted
- 5 Tbsp water, approximate
- 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.)
- 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.