This Gingerbread Bundt Cake Recipe is tender, flavorful, easy to make, and bursting with holiday spices! Topped with a delicious Chocolate Ganache is a show-stopping holiday cake that you and your family will love.
The gingerbread aroma, cinnamon, and cloves wafting from the oven pulls me back in time to my childhood. This reminds me of my Grandmother and the times when I went to see her in a small village. This time of year, I find myself recreating those memories.
Now, as an adult, I find peace in these simple pleasures and in the act of baking.
Christmas is all about sweet treats at our house and this Gingerbread Bundt Cake is a favorite! It’s easy to make, super moist, and bursting with holiday flavors! The cake is topped with a quick chocolate ganache that really puts it over the top! It’s a perfect way to bring that nostalgic winter aroma to life and share it with my family and friends. The warm spices—ginger, cinnamon, cloves—meld together into something comforting.
For me, this cake is about recreating those memories of sitting around my grandmother’s table, enjoying homemade treats with the people that I love. It’s about the simple joys of the season. The little moments that make the holidays so special. And it’s about passing on traditions to the next generation, just as my grandmother did for me.
The cake is also ridiculously moist and tender because we’re using butter, oil, and buttermilk in the batter. You won’t taste the oil at all, but instead, you’re left with a cake that stays moist and has the kind of dense texture you’d expect from a bundt cake.
Ingredients to make Gingerbread Bundt Cake
- All-purpose flour
- Baking powder
- Salt
- Ground Ginger
- Pumpkin spice
- Cinnamon
- Butter
- Oil
- Brown sugar
- Vanilla Extract
- Buttermilk
- Molasses
- Semi-sweet dark chocolate chips
- Heavy cream
How to make Gingerbread Bundt Cake
- In a bowl beat butter, oil, and brown sugar. Next, beat on high for 3 minutes. This allows the butter to lighten and aerate with the sugar.
- Mix the dry ingredients. In a large bowl, mix the flour, baking powder, salt, ground ginger, pumpkin pie spice, and ground cinnamon. Use a sifter to prevent lumps getting into the batter.
- Add in wet ingredients. After you add the wet ingredients into the butter mixture, beat on high for 2 minutes. This adds air to the eggs which will double the cake volume. Don’t skip this step!
- Alternate flour mixture and buttermilk. Slowly add these in on low speed. Make sure to scrape the bowl. Pour batter into the prepared bundt pan. See below for pan tips.
- Bake the cake. Next, bake the cake with foil for 45 minutes. Remove the foil and bake for another 20-30 minutes.
- Cool the cake. First, let the cake sit in the hot pan for 10 minutes. Then, transfer to a cooling rack. If you spray your pan well, it will come right out. Cool the cake completely before glazing.
Storing and Freezing
Store the gingerbread bundt cake in an airtight container. Store in the fridge up to 5 days. This cake is best at room temperature.
Freeze the cake in individual cake slices by wrapping in plastic wrap and freeze up to 30 days. Thaw for 1 hour before eating.
This cake is easy to make, full of gingerbread flavor, and ultra soft because it uses butter, oil, sour cream, molasses, and buttermilk to make it extra moist.
This is a must-make dessert for the holiday season!
Happy holidays, and may your kitchen be filled with the sweet, nostalgic scents of the season!
| Prep Time | 30 minutes |
| Cook Time | 1 hour |
| Servings |
Slices
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- 3 1/2 cup All-purpose
- 1 tbsp baking powder
- 1 tsp Salt
- 3 tsp ground ginger
- 3/4 cup butter
- 1/4 cup oil
- 1 1/2 cup brown sugar
- 1 cup buttermilk
- 2 tsp Vanilla Extract
- 1/2 cup Molasses
- 4 large eggs
Ingredients
|
|
- In a bowl beat butter, oil, and brown sugar. Next, beat on high for 3 minutes. This allows the butter to lighten and aerate with the sugar.
- Mix the dry ingredients. In a large bowl, mix the flour, baking powder, salt, ground ginger, pumpkin pie spice, and ground cinnamon. Use a sifter to prevent lumps getting into the batter.
- Add in wet ingredients. After you add the wet ingredients into the butter mixture, beat on high for 2 minutes. This adds air to the eggs which will double the cake volume. Don't skip this step.
- Alternate flour mixture and buttermilk. Slowly add these in on low speed. Make sure to scrape the bowl. Pour batter into the prepared bundt pan. See below for pan tips.
- Bake the cake. Next, bake the cake with foil for 45 minutes. Remove the foil and bake for another 20-30 minutes.
- Cool the cake. First, let the cake sit in the hot pan for 10 minutes. Then, transfer to a cooling rack. If you spray your pan well, it will come right out. Cool the cake completely before glazing.
