Gingerbread Spiced Bundt Cake (Printable)

Moist Bundt cake with warm spices and a sweet vanilla glaze, ideal for cozy afternoons.

# What You'll Need:

→ Cake

01 - 2 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground ginger
06 - 1 1/2 teaspoons ground cinnamon
07 - 1/4 teaspoon ground cloves
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon ground allspice
10 - 1/2 cup unsalted butter, softened
11 - 1/2 cup neutral oil (canola or sunflower)
12 - 1 cup dark brown sugar, packed
13 - 1/2 cup molasses
14 - 3 large eggs, room temperature
15 - 1 teaspoon vanilla extract
16 - 1 cup buttermilk, room temperature

→ Glaze

17 - 1 cup powdered sugar, sifted
18 - 2 to 3 tablespoons milk
19 - 1/2 teaspoon vanilla extract

# Directions:

01 - Preheat oven to 350°F. Thoroughly grease and flour a 10 to 12-cup Bundt pan, tapping out excess flour.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, nutmeg, and allspice. Set aside.
03 - Beat butter, oil, and brown sugar in a large bowl until light and fluffy, approximately 3 minutes.
04 - Add molasses to the creamed mixture and blend thoroughly.
05 - Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
06 - Add half of the flour mixture to the wet ingredients; mix on low speed until just combined.
07 - Pour in buttermilk and mix gently. Add remaining flour mixture and blend until smooth without overmixing.
08 - Pour batter evenly into prepared Bundt pan and smooth the surface.
09 - Bake for 40 to 50 minutes until a toothpick inserted into the center comes out clean.
10 - Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.
11 - Whisk together powdered sugar, milk, and vanilla extract until smooth and slightly thick but pourable. Adjust milk quantity as needed.
12 - Drizzle glaze over cooled cake; allow it to set before slicing and serving.

# Expert Advice:

01 -
  • It's impossibly moist thanks to the molasses and oil combination, so even a day later it tastes freshly baked.
  • The spices smell so good baking that your kitchen becomes its own kind of comfort.
  • A Bundt pan means it looks elegant with zero decorating skill required.
02 -
  • Room temperature ingredients are not optional—cold eggs and buttermilk won't mix smoothly into the batter and can leave you with a dense, speckled cake instead of the silky crumb you're after.
  • The inversion is the moment of truth; don't rush the cooling in the pan or skip the knife around the edges, or pieces will stick and break apart.
  • Overmixing after adding flour is the quickest way to end up with a tough, crumbly cake, so use low speed and stop as soon as streaks of flour disappear.
03 -
  • Sift the powdered sugar for the glaze—unsifted lumps will make it grainy and uneven no matter how much you whisk.
  • If your cake sticks in the pan, wrap the outside of the pan in a warm towel for a minute or two to soften the edges, then try inverting again rather than forcing it and tearing the cake.

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