This glazed gingerbread Bundt cake is the kind of unfussy dessert that feels like a celebration, even on a Wednesday.

It’s deeply spiced with molasses, ginger, and cinnamon, stays moist for days, and looks stunning drizzled with a simple vanilla glaze.

What Makes This Gingerbread Cake So Good

The dark molasses gives it a rich, almost smoky depth that keeps you coming back for another thin slice. No single spice shouts over the others, just a warm, round blend that tastes exactly like the holidays.

The batter comes together fast with a hand mixer, and the hot water trick blooms the spices so the flavor feels fully developed even right out of the oven. I love that it bakes in a Bundt pan and looks far fancier than the effort it took.

Ingredients

2 1/2 cups all-purpose flour: spooned and leveled, not scooped
2 tsp baking soda: for lift with the acidic molasses and buttermilk
1/2 tsp salt: fine sea salt preferred
2 tsp ground ginger: the main spice
1 1/2 tsp ground cinnamon: adds warmth
1/2 tsp ground cloves: use sparingly, it is strong
1/4 tsp ground nutmeg: freshly grated if you have it
3/4 cup unsalted butter, softened: let it sit out 45 minutes
1 cup packed dark brown sugar: light brown also works in a pinch
2 large eggs, at room temperature: set them in warm water for 10 minutes
1 cup unsulphured molasses: not blackstrap, which is far too bitter
1 cup buttermilk, at room temperature: or 1 cup milk plus 1 tbsp lemon juice
3/4 cup hot water: just off the boil, to bloom the spices
For the glaze: 1 cup powdered sugar, 1 to 2 tbsp milk, 1/2 tsp vanilla extract

Variations / Substitutions

Dairy-free: use a plant-based buttery stick and unsweetened almond milk plus vinegar for the buttermilk. The texture stays tender.
Orange ginger: add 1 tbsp finely grated orange zest to the butter and sugar. The citrus brightens the molasses beautifully.
Spice blend: swap all the individual spices for 1 tbsp plus 1 tsp pumpkin pie spice. It shortens the list without losing the warmth.
No Bundt pan: bake in two 9×5 loaf pans at 350°F for 40 to 45 minutes. The shape changes but the crumb stays the same.
Deeper molasses note: use half unsulphured and half light molasses for a slightly milder bite. Never use blackstrap.

If you love this one, you’ll also like our classic carrot cake.

How to Make Glazed Gingerbread Bundt Cake

Step 1: Mix the Dry Ingredients

Whisk together the 2 1/2 cups flour, 2 tsp baking soda, 1/2 tsp salt, and all the spices in a medium bowl for about 30 seconds. You want everything evenly distributed with no pockets of baking soda.

The mixture will smell sharply of ginger and cinnamon, with no visible lumps of soda or spice.

Step 2: Cream the Butter and Sugar

In the bowl of a stand mixer or with a hand mixer, beat the 3/4 cup softened butter and 1 cup brown sugar on medium speed for 3 to 4 minutes, until pale and fluffy. Scrape the bowl halfway through so nothing clings to the sides.

The color will lighten noticeably and the texture looks like wet sand before billowing up into a soft cream.

Step 3: Add the Eggs and Molasses

Beat in the 2 eggs one at a time, mixing about 30 seconds after each. Then pour in the 1 cup molasses and mix until smooth and glossy, about 1 minute more. Scrape the bowl again.

The batter transforms into a deep, shiny amber and smells intensely of molasses.

Step 4: Combine the Batter

With the mixer on low, add the dry ingredients in three additions alternating with the 1 cup buttermilk, starting and ending with the flour. Mix just until the streaks of flour disappear. Then remove the bowl from the mixer and stir in the 3/4 cup hot water by hand with a rubber spatula. Stir for about 30 seconds, until the batter is smooth and thin.

The hot water will loosen the batter to a pourable consistency, which is exactly right. Do not worry if it looks too fluid.

Step 5: Pour and Bake

Heat your oven to 350°F (175°C). Grease a 10 to 12 cup Bundt pan generously with softened butter, then dust with flour, tapping out the excess. Pour the batter into the prepared pan and smooth the top with the spatula. Bake for 45 to 55 minutes, until a skewer inserted near the center comes out with a few moist crumbs attached.

The cake will rise and crack slightly at the top, and your kitchen will fill with the deep scent of ginger and warm molasses.

Step 6: Turn Out and Glaze

Let the cake cool in the pan on a wire rack for exactly 10 minutes, then invert it onto the rack to cool completely. While it cools, whisk together the 1 cup powdered sugar, 1 tbsp milk, and 1/2 tsp vanilla. Add the remaining milk only if needed to get a thick but pourable glaze. Drizzle the glaze over the cooled cake, letting it run down the curves.

Slice and serve once the glaze sets. The crackled surface catches the light, and every slice shows off the dark, tender crumb.

Tips for the Best Gingerbread Bundt Cake

Grease every crevice of the Bundt pan with butter, then dust with flour. Use a pastry brush to get into every groove so the cake releases cleanly.
That 10-minute rest in the pan is a sweet spot. Less and the cake may break, more and it can start to stick as the sugar cools and hardens.
Room temperature ingredients are not fussy here, they are the difference between a dense streak and an even crumb. Set your eggs and buttermilk out 30 minutes ahead.
For a spicier cake, add an extra 1/2 tsp ground ginger. The batter can handle a heavier hand without turning harsh.
If your glaze gets too thick, warm it in the microwave for 5 seconds and stir. It will flow beautifully and set with a slight sheen.

Bake times for different pans:

Pan Type	Size	Bake Time
Standard Bundt	10 to 12 cups	45 to 55 mins
Mini Bundt pans	6 cups	35 to 40 mins
Muffin tins	12 cup, filled 2/3	18 to 22 mins

Keeping Gingerbread Cake Fresh

Refrigerate: store the cooled cake tightly wrapped or in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The molasses keeps it moist.
Freeze: freeze the unglazed cake wrapped in plastic and foil for up to 2 months. Thaw at room temperature, then glaze before serving.
Glaze note: the glaze will soften and get sticky in the fridge. For the prettiest look, add it the day you serve.

What Goes Well with Gingerbread Cake

A scoop of vanilla ice cream melts over the warm spices and balances the dark molasses without stealing the show. A dollop of barely sweetened whipped cream lightens each bite, and a strong cup of black coffee cuts through the richness and keeps you slicing.

Frequently Asked Questions

Can I use blackstrap molasses?

No, blackstrap molasses is too bitter and will overpower the spices. Stick with unsulphured molasses for that classic gingerbread flavor.

How do I make this dairy-free?

Use a plant-based butter stick and replace the buttermilk with 1 cup unsweetened almond milk plus 1 tablespoon lemon juice. The glaze can be made with water or oat milk.

Can I bake this a day ahead?

Yes, the cake tastes even better the next day as the spices mellow. Bake it, cool completely, wrap it, and store at room temperature. Glaze right before serving.

My cake stuck to the pan. What went wrong?

The pan most likely needed more thorough greasing and flouring. Also avoid letting the cake sit in the pan longer than 10 minutes, as the sugar can harden and glue it in place.

Can I add fresh ginger?

You can add 1 teaspoon finely grated fresh ginger to the butter and sugar, but do not replace the dried spices. Fresh ginger adds a bright note behind the deeper baked spice flavor.