Glazed Gingerbread Bundt Cake

sliced gingerbread bundt cake

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.

Gingerbread bundt cake on a piece of parchment paper, sliced.

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…

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, partially sliced
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4.05 from 86 votes

Glazed Gingerbread Bundt Cake

Glazed Gingerbread Bundt Cake ~ A tender lightly spiced gingerbread cake iced with a thin sugar glaze ~ this delicious cake is guaranteed to get you into the holiday spirit.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Yield 12 servings
Calories 380kcal
Author Sue Moran

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.)

Cook’s 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

Calories: 380kcal | Carbohydrates: 60g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 135mg | Potassium: 232mg | Fiber: 1g | Sugar: 42g | Vitamin A: 269IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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71 Comments

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  • Reply
    Linda
    October 7, 2018 at 9:28 am

    Do you have a recipe for gingerbread
    waffles?Or pancakes.

  • Reply
    Jess D
    December 20, 2017 at 5:23 am

    5 stars
    Made this for a work event, it was a huge hit! I have a mini bundt pan that does 12 adorable little cakes and this recipe easily made 24, baked for about 15-18 minutes. I made the glaze with maple syrup and dipped the tops. Everyone loved them! I will admit I like a wicked strong gingerbread, so I doubled all of the spices. I’m planning to make another batch Friday and will probably try tripling or at least adding candied ginger for extra zing!

    • Reply
      Sue
      December 20, 2017 at 7:18 am

      That sounds amazing Jess, I can just imagine all the little glazed bundts together, it must have looked stunning!

  • Reply
    slvenn
    December 13, 2017 at 5:47 am

    5 stars
    My daughter and I made this last night. We ate it warm with the glaze. It was DELICIOUS! I will definitely make it again. What a wonderful Christmas treat! Next time I’ll add a little less of the glaze. We tend to like things a little less sweet around here. Thank you for the wonderful recipe. I’m sure it will become a Christmas tradition at my house.

  • Reply
    Laura | Tutti Dolci
    December 7, 2017 at 3:32 pm

    So gorgeous, I’m in need of a slice now with my afternoon coffee! 🙂

  • Reply
    Lori Rice
    December 6, 2017 at 7:41 am

    This looks outstanding! Gingerbread of any kind of is all time favorite. Such a lovely cake.

  • Reply
    Pippa
    December 4, 2017 at 9:55 pm

    Cake looks amazing! Just wondered if you could tell me the conversion from cups to grams or if you have the recipe in grams?
    Aldi is there an alternative to using molasses as do not have any
    Thanks

    • Reply
      Sue
      December 4, 2017 at 10:05 pm

      Hi Pippa! For the molasses, you can substitute two-thirds black treacle and one-third golden syrup. And I’ve added the conversions, just click the button at the bottom of the recipe.

  • Reply
    Paul
    December 4, 2017 at 6:25 pm

    A day that starts with coffee and gingerbread cake is already a great day! haha This looks amazing but I don’t think it would even last till the next morning in my family table. We all love cake! This recipe looks delicious! Thank you for sharing.

  • Reply
    Jennifer @ Seasons and Suppers
    December 4, 2017 at 3:28 pm

    So, so pretty! Love that glaze and of course, gingerbread is a favourite this time of year. Beautiful!

  • Reply
    Toni B
    December 4, 2017 at 12:06 pm

    I’m new to your posts, and I subscribe to your emails. This could get me baking again. Already picked out a pan on Amazon.
    A request on your emails – can you put the name of the recipe in the subject line? It would make it so much easier to scan thru the emails (which I save in an email folder). Right now only some of the emails contain the recipe name; others just have a generic title that it’s a brand new recipe.

    • Reply
      Sue
      December 4, 2017 at 1:29 pm

      Thanks Toni, I’m so excited that I’ve motivated you to get baking! As for the emails, I go back and forth on what’s best, but I’ll take your suggestion into consideration 🙂

      • Reply
        Toni B
        December 6, 2017 at 10:29 am

        Thanks. I hope you’ll consider it. With the number of your emails I’ve saved, titles will make it a lot easer to quickly scan when looking for ideas for dinner vs for dessert. Otherwise I have to open each email – and I simply don’t have the time or desire to do that when planning a meal.

    • Reply
      susan
      December 5, 2017 at 9:33 am

      Toni – I agree that the name of Sue’s recipe in the subject line would be very helpful for me also.

      • Reply
        Toni B
        December 6, 2017 at 10:31 am

        Thanks for adding your comment. I think lots of people who store emails would find it helpful.

  • Reply
    susan hoffman
    December 4, 2017 at 11:21 am

    How many cups capacity is your pan?

    • Reply
      Sue
      December 4, 2017 at 11:36 am

      This particular pan is a 9 cup capacity, Susan.

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