Gingerbread Spiced Bundt Cake

There's something about the smell of ginger and molasses that stops time in a kitchen. Years ago, I made this cake for a December potluck on a whim, and somehow the aroma alone convinced everyone it had taken all day. The truth? It's almost absurdly simple—just thoughtful ratios and patience with the oven. Now it's become my go-to when I want to impress without the stress.

I baked this for my neighbor when her mom was visiting from out of state, and watching them share a slice on the porch—no forks, just napkins and genuine smiles—reminded me why I cook at all. It wasn't fancy or precious; it was just the kind of cake that brings people closer.

Ingredients

• All-purpose flour (2 1/2 cups): The backbone of structure, whisked together with the leavening agents so every bite rises evenly without any dense spots.
• Baking powder and baking soda (1 teaspoon and 1/2 teaspoon): This duo works together—baking soda reacts with the molasses's acidity, while baking powder ensures steady lift throughout baking.
• Salt (1/2 teaspoon): A small amount that makes the spices sing without making anyone guess what they're tasting.
• Ground ginger, cinnamon, cloves, nutmeg, and allspice: These five are the soul of the cake—2 teaspoons ginger, 1 1/2 teaspoons cinnamon, and just 1/4 teaspoon each of the warm spices so they layer beautifully without overpowering.
• Unsalted butter and neutral oil (1/2 cup each): Butter brings richness and flavor, while oil keeps the crumb tender and moist—neither alone would do the job as well.
• Dark brown sugar (1 cup, packed): The molasses in the sugar itself adds depth that white sugar never could.
• Molasses (1/2 cup): This is the secret that makes people ask for the recipe—it brings moisture, spice-friendly acidity, and that unmistakable warmth.
• Eggs (3 large, room temperature): Room temperature eggs incorporate more smoothly and give the cake a lighter crumb; cold eggs fight the batter.
• Vanilla extract (1 teaspoon for cake, 1/2 teaspoon for glaze): A small measure that rounds out the spices and prevents them from feeling one-note.
• Buttermilk (1 cup, room temperature): The acidity helps activate the baking soda and keeps the cake incredibly moist—don't skip this or substitute it carelessly.
• Powdered sugar and milk for glaze: The glaze should be thin enough to drip but thick enough to cling, creating those beautiful ribbons down the sides.

Instructions

Set up and prepare:

Preheat your oven to 350°F and take time to really grease and flour that Bundt pan—every crevice matters, or you'll lose pieces of cake when you invert it. Tap out the excess flour so it's not gritty on the finished cake.

Combine dry ingredients:

Whisk together the flour, baking powder, baking soda, salt, and all five spices in a medium bowl. This distributes the leavening and spices evenly so you're not surprised by cloves in one bite and none in another.

Cream the fats and sugar:

Beat the butter, oil, and brown sugar together until the mixture is light, fluffy, and takes on an almost mousse-like texture—about 3 minutes with an electric mixer. This traps air bubbles that help the cake rise.

Incorporate molasses and eggs:

Stir in the molasses until fully blended, then add eggs one at a time, beating well after each addition so they emulsify smoothly into the base. Add the vanilla extract last.

Layer in the flour and buttermilk:

Add half the flour mixture on low speed until just combined, then gently pour in the buttermilk and mix, then finish with the remaining flour. This method prevents overmixing, which toughens the cake, and keeps the crumb tender.

Pour and bake:

Pour the batter into the Bundt pan, smooth the top gently, and bake for 40 to 50 minutes until a skewer inserted in the center comes out clean with no wet batter clinging to it. The kitchen will smell almost dizzying by the end.

Cool and unmold:

Let the cake rest in the pan for 15 minutes—this step matters because it allows the outside to set slightly so it won't stick—then carefully run a thin knife around the edges and invert onto a wire rack. Let it cool completely before glazing.

Make the glaze:

Whisk powdered sugar, milk, and vanilla extract until you have a pourable but slightly thick consistency that will coat the back of a spoon. Add milk a tablespoon at a time if it's too thick.

Finish with glaze:

Drizzle the glaze over the cooled cake slowly, letting it run down the sides in ribbons, and let it set for at least 20 minutes before slicing.

Save

One winter, a friend who'd gone gluten-free asked if I could make this for her birthday, so I adapted it with a one-to-one flour blend and it worked beautifully. That's when I realized how forgiving this recipe really is—it's built on solid technique, not temperamental ingredients.

Variations to Try

Crystallized ginger stirred into the batter (about 1/2 cup chopped) adds pockets of intense flavor and a subtle chewiness that makes people pause mid-bite wondering what that is. Orange zest whisked into the glaze brings brightness that plays beautifully against the dark spices without overriding them. For a spiced chai version, swap half the buttermilk with brewed, cooled chai tea and increase the vanilla slightly.

What to Serve It With

A dollop of whipped cream or vanilla ice cream melting into a warm slice is the obvious choice, and it's obvious for a reason. But I've also found it pairs surprisingly well with spiced chai tea, or even a small glass of something sweet like a dessert wine or tawny port if you're in a celebratory mood.

Storage and Make-Ahead

This cake actually improves on day two as the spices continue to deepen and the texture sets into something almost custardy. Wrap the glazed cake tightly in plastic wrap and it'll keep for four or five days at room temperature, or you can freeze the unglazed cake for up to two months—just thaw it overnight and glaze it fresh when you're ready to serve.

• Make the cake a day ahead and glaze it just before serving for the prettiest presentation.
• If you're adding crystallized ginger, fold it in gently at the very end so the pieces don't sink to the bottom.
• A Bundt pan makes this cake foolproof because the shape is forgiving and the height means even baking from all sides.

Save

Every time someone asks for the recipe, I get a little proud knowing I'm passing along something that tastes like comfort and feels simple enough to actually make. That's what matters most.

Recipe Questions & Answers

→ What spices are used in the cake?

The cake features ground ginger, cinnamon, cloves, nutmeg, and allspice for a warm, festive flavor.

→ How do I achieve a moist texture?

Using buttermilk, molasses, and oil alongside butter helps maintain moistness and tenderness in the cake.

→ Can I add extra flavor to the glaze?

Yes, adding a bit of orange zest to the vanilla glaze adds a bright, citrusy note that complements the spices.

→ What type of pan is recommended?

A 10–12 cup Bundt pan is ideal for even baking and signature shape.

→ How do I know when the cake is fully baked?

Insert a skewer into the center; it should come out clean or with just a few moist crumbs attached.