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
Print
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.

ebook

You Might Also Like

71 Comments

    Leave a Reply

    Please rate this recipe!




  • Reply
    Wendy
    October 25, 2020 at 11:10 am

    3 stars
    This cake is beautiful. I love your pan! I made this the other day and the flavor was good. However, I found it to be very dry. I baked it at 40 minutes. I had baked a few other things before this and they actually took longer to cook, so I don’t believe it was my oven temp. However, like I said, the flavor was good. So, will probably try again. I found some other recipes like this that had apple sauce in it, so may somehow incorporate that into into it for more moisture and put the glaze on when still hot to soak in a bit.

  • Reply
    Karen Anderson
    July 26, 2020 at 11:55 pm

    5 stars
    Hey Sue – If I added candied ginger to the batter, would that be too much goodness???

    • Reply
      Sue
      July 27, 2020 at 1:53 pm

      If you love it, add it!

  • Reply
    Susan
    December 22, 2019 at 6:04 am

    Hi Where do you add the buttermilk? Thank you

    • Reply
      Sue
      December 22, 2019 at 7:03 am

      The half and half is added in step 5. You can substitute buttermilk if you like.

  • Reply
    lkj
    December 11, 2019 at 12:27 pm

    What are your thoughts about adding a chopped apple to this? I want an apple bundt with a holiday spin.

    • Reply
      Sue
      December 11, 2019 at 12:35 pm

      You could definitely do it, but it’s a flavor combo that I haven’t considered before…I’d love to know how it turns out if you try!

  • Reply
    Deanna Rubin
    December 8, 2019 at 4:04 pm

    Looks absolutely Delicious! Will be making for sure! Curious, does this bundt freeze well, of coarse without glaze?

    • Reply
      Sue
      December 8, 2019 at 4:51 pm

      Yes, it will freeze beautifully.

  • Reply
    Natalie McKenzie
    November 19, 2019 at 4:45 pm

    5 stars
    I made this today with Bob’s Red Mill pastry flour instead of all purpose. Last time I made a bundt it was very dense and the pastry flour made this delightfully light. I was curious though, is the cornstarch in the recipe meant to create cake flour? I know that adding corn starch to AP flour is how you can make a substitute.
    Everything was delicious. Toddler inhaled it as did I. Thanks!

    • Reply
      Sue
      November 19, 2019 at 4:55 pm

      Glad you loved this cake Natalie, and yes, the cornstarch creates a cake flour effect in this recipe.

  • Reply
    Alejandra
    December 23, 2018 at 7:53 am

    Hi there
    Im dying to try this
    Can I use the Nordic ware Pine forest bundt pan or would it be too small?

    • Reply
      Sue
      December 23, 2018 at 8:38 am

      I believe both pans have a 9 cup interior capacity Alejandra, so it should work.

  • Reply
    Maura M
    December 2, 2018 at 12:11 pm

    This is a gorgeous cake! Is your pan a 9 cup bundt pan? I have both a 12 cup and a 9 cup. Thanks for the beautiful food!

    • Reply
      Sue
      December 2, 2018 at 12:23 pm

      Mine is a 9 cup, Maura.

  • Reply
    Kirsten
    November 24, 2018 at 11:38 pm

    Hi Sue,
    Would this recipe work with your all purpose flour / oat flour combination? Or best to stick with the all purpose for this one?
    Thanks!
    Kirsten

    • Reply
      Sue
      November 25, 2018 at 5:22 am

      I’m sure it would be really good with that blend, Kirsten 🙂

  • Reply
    Carol Amos
    November 10, 2018 at 4:01 pm

    I want to make this cake but am wondering how sweet this cake is. 1 cup of sugar doesnt sound very sweet. Most cakes I make have at least 2 cups. I was wondering how much sweeter it would be to add another fcup of sugar.

    • Reply
      Sue
      November 11, 2018 at 6:37 am

      This is less sweet than a dessert cake, it’s more of a coffee cake. You could double up on the glaze for more sweetness. Not sure how an extra cup of sugar would affect the batter, you might try a smaller increase first.

1 2 3 4

Sharing is Caring

Help spread the word. You're awesome for doing it!

Grab my latest e-book

for free!

Subscribe to get first dibs on all my new recipes, plus extra subscriber only benefits!

 

You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.

You have Successfully Subscribed!