Gingerbread Bundt Cake with Classic Vanilla Glaze
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There’s no better flavor for a winter Bundt cake recipe than gingerbread. It’s cozy, classic and reminiscent of the holiday season.
This gingerbread Bundt cake recipe offers a delicious, light spiced flavor thanks to a blend of ginger, cinnamon, nutmeg and cloves. The crowd-pleasing gingerbread cake is perfectly complemented by the sweet vanilla glaze, and the whole dessert comes together in just an hour.
You can taste the difference in our gingerbread Bundt cake recipe, all thanks to real, fresh dairy from family-owned dairy farms. The butter, evaporated milk and fresh milk all work together to create a tasty, moist gingerbread cake that’s equally delicious for dessert, a snack or even breakfast.
Need something to wash it down with? Serve these decadent, dairy-filled drinks alongside your gingerbread Bundt cake to complete your holiday dessert course:
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Gingerbread Bundt Cake with Classic Vanilla Glaze
Start to finish: 1 hour
Impresses: 12
Ingredients
For the cake:
¾ cup unsalted butter, melted
1½ cups brown sugar
2 eggs, room temperature
1 teaspoon vanilla extract
½ cup light molasses
2½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 tablespoon ground ginger
1½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon allspice
½ teaspoon salt
1 cup evaporated milk
For the glaze:
½ cup powdered sugar
1 tablespoon butter, melted
¼ teaspoon vanilla extract
1-2 teaspoons milk (or leftover evaporated milk)
Method
For the cake:
Heat oven to 375 F. In a large bowl, whisk together melted butter and brown sugar until smooth. Add eggs, vanilla extract and molasses, and whisk until fully combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, allspice and salt. Slowly mix about half of the dry ingredients into the wet ingredients. Then, mix in the evaporated milk and the rest of the dry ingredients.
Prepare a Bundt pan by spraying it thoroughly with a vegetable oil-based pan spray and dust lightly with flour. Pour the cake batter into the prepared Bundt pan.
Bake 40-50 minutes, or until a cake tester inserted near the middle of the cake comes out clean. Remove cake from oven and let it rest in the pan for 1-2 minutes. Use a butter knife and gently slide it between the cake and pan around the edges and the center hole.
Place a cooling rack on top of the Bundt pan and turn it over. It should fall right out, but if it doesn’t, let it sit for a couple minutes and then tap the top of the pan to gently coax it out of the pan.
Allow the cake to cool completely before glazing.
For the glaze:
Whisk together powdered sugar, melted butter and vanilla extract. Whisk in the milk 1 teaspoon at a time until the desired consistency is reached.
Drizzle the glaze over the top of the gingerbread Bundt cake and enjoy!
Store in an airtight container at room temperature for up to 5 days.
Notes: This recipe uses a 10-cup Bundt pan. Simply halve the recipe for a 5-cup Bundt pan. Pans with darker interiors will cook faster, as will a 5-cup Bundt pan. Start checking the cake at 30-35 minutes if using.