Easy spiced gingerbread bundt cake! The perfect bundt for the holiday season, full of warming spices and topped with a quick orange glaze.
- Butter - unsalted butter, softened at room temperature. You can substitute with salted butter, but if doing so, reduce the salt called for in the recipe by half.
- Sugar - either superfine granulated sugar or caster sugar will work in this recipe.
- Brown sugar - I like to use light brown sugar (sometimes called muscovado), firmly packed. You can also use dark brown sugar for a deeper molasses flavour. If using dark brown sugar, this may result in a darker batter and darker overall bake.
- Molasses - use either molasses or dark treacle in this recipe.
- Eggs - these are best used at room temperature.
- Sour cream - sour cream is key to making a moist bundt cake. You can substitute with yoghurt or buttermilk in this recipe, but this may impact the batter's consistency and baking times.
- Flour - all purpose flour or plain flour will work in this recipe.
- Ground ginger - key to making any gingerbread!
- Ground cinnamon - for a good deep spice cake, you'll want a healthy dose of cinnamon.
- Baking soda
- Baking powder
Making the Bundt Cake
This is a super easy gingerbread bundt recipe, which can be made in one mixing bowl! It follows the same basic processes as many of my other cakes - essentially beating the wet ingredients together and then adding the dry.
But first things first, begin by preheating the oven and preparing your cake pan. For a bundt cake, it is very important to grease and flour this well - ensuring you get in the crevices to prevent sticking. You can use non stick cooking sprays for an easier coverage, but I like using butter and flour. Once the pan is prepared, set this aside.
Now, in a large mixing bowl, beat together the butter and sugars until light and fluffy (about 2 minutes). Add the molasses and beat to combine. Next add the eggs one at a time, beating after each addition. And finally, add the sour cream, beating until brought together into a batter.
Sift the flour, baking soda, baking powder, salt, ginger and cinnamon into the mixing bowl. Mix this together until just combined.
Top Tip: at the stage of adding the dry ingredients, I like to use a spatula to avoid over beating.
Spoon your batter into the prepared baking pan and spread into an even layer. Bake this in the pre-heated oven for about an hour - checking for a toothpick to come out clean when inserted into the thickest part of the bundt.
Tips and Tricks for Flipping Bundt Cake Out
- So the first trick to getting a bundt cake out of the pan is to ensure, before you begin to bake, that you've greased and floured the pan well. The crevices in a bundt cake pan are notorious for sticking! As long as these are well coated in your non-stick spray, or greased and floured thoroughly, you've done all you can!
- Allow the cake to cool after baking for 10-15 minutes in the pan. The cooling process will allow the baked cake to pull itself away from the sides of the baking pan slightly. This is why it is important to test cakes with a toothpick - underbaked cakes are prone to sticking to the sides!
- Place your cooling rack over the top of your bundt cake pan. If the pan is still too hot to touch, use a kitchen towel to hold this tightly onto the rack. Invert so that the pan is now upside down over the wire rack. The cake should release as you carefully remove the pan.
Easy Orange Bundt Cake Glaze
To make my easy orange glaze for this gingerbread bundt, all you'll need is:
- Powdered sugar - or icing sugar. If this is lumpy, you may want to sift first to break up any clumps.
- Orange juice - fresh squeezed orange juice is best in this recipe. The amount needed is roughly half of a large orange. You can use store bought orange juice too, but this should be fresh orange and not from concentrate.
- Orange zest - the amount in this recipe is essentially the zest of one large orange. If your orange is smaller, you may not have quite as much. Similarly, if you use store bought orange juice, you won't have the zest at your disposal. Don't worry - you can make this glaze without the zest. It won't be quite as full flavoured with orange, but will still give a citrus-y edge to your bundt cake.
Simply stir or lightly whisk together the powdered sugar and orange juice until you have a runny frosting consistency. If you feel this looks too thick, add a bit more orange juice. Similarly, if too thin, you can add more powdered sugar to thicken.
Once you have a consistency that you are happy with, add the orange zest and stir through.
Then pour over your bundt cake, allowing the glaze to run down the sides and middle to give a nice light coating.
My easy spice gingerbread bundt keeps well at room temperature for about 3 days if in an airtight container.
Otherwise, you can freeze this cake if making in advance. Allow to cool completely first before placing in a freezer safe bag or wrapping well in plastic wrap and aluminium foil. Freeze for up to three months.
Allow to defrost at room temperature before serving.
Well, you really have many options here! This recipe calls for an orange glaze with my easy gingerbread spice bundt cake. But, you could also use a cream cheese glaze or a maple glaze with this recipe.
Yes! This recipe is for a gingerbread cake made in a bundt pan! My sour cream gingerbread cake is a moist spiced bundt cake recipe. The bundt pan helps keep it moist and light - the centre hole helps the cake cook more evenly without drying out.
Looking for more gingerbread bakes? Try:
- Old Fashioned Gingerbread Muffins
- Gingerbread Cupcakes
- Gingerbread Sandwich Cookies
- Easy Gingerbread House
Gingerbread Bundt Cake
Ingredients for Gingerbread Bundt Cake
- 1 cup unsalted butter softened at room temperature
- 1 cup superfine granulated sugar or caster sugar
- ½ cup light brown sugar (muscovado) firmly packed
- ½ cup molasses or dark treacle
- 4 eggs
- 1 cup sour cream or yogurt
- 3 cups all purpose flour or plain flour
- 3 tsp ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
Ingredients for Orange Glaze
- 1 cup powdered sugar or icing sugar
- 3 tablespoon fresh squeezed orange juice juice or half an orange, or substitute with store bought orange juice
- 1 tablespoon orange zest zest of a large orange
Instructions for Bundt Cake
- Begin by preheating the oven to 350°F/175C (155C Fan) and prepare your bundt pan by greasing and flouring thoroughly.
- In a large mixing bowl, beat together the butter and sugars until creamed and light.
- Add the molasses and beat to incorporate. Then add the eggs one at a time, beating after each addition.
- Add the sour cream and beat to combine.
- Sift the dry ingredients - the flour, ginger, cinnamon, baking soda, baking powder and salt - into the mixing bowl and stir together with a spatula until just combined.
- Spoon the batter into the prepared bundt pan and spread evenly.
- Place into the centre of the preheated oven and bake for about an hour. Check regularly after about 55 minutes and remove once a toothpick inserted into the thickest part of the cake comes out clean.
- Allow to cool in the pan for about 15 minutes before turning out onto a wire rack to continue cooling.
Instructions for Glazing
- To make the glaze, simply whisk together powdered sugar, orange juice and orange zest (see note).
- Pour the glaze over the top of the bundt, allowing this to drip down the sides and central hole.