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A slice of moist gingerbread bundt cake with glaze on a white plate.
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4.34 from 3 votes

Gingerbread Bundt Cake

Prep Time25 minutes
Cook Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Gingerbread, Gingerbread Bundt Cake
Servings: 14 people
Author: Fiona Dowling

Ingredients

Gingerbread Bundt Cake

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3/4 cup vegetable oil or canola
  • 1 1/4 cup brown sugar packed
  • 3/4 cup unsulphered molasses
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup sour cream

Lemon Glaze

  • 1 1/2 cup powdered sugar
  • 1-2 tablespoons lemon juice* freshly squeezed
US Customary - Metric

Instructions

Gingerbread Bundt Cake

  • Preheat the oven to 350F (180C) degrees.
  • Grease and flour a 12-cup bundt pan, or brush with pan release.
  • In a medium bowl whisk together the flour, baking powder, baking soda, ginger, cinnamon, and nutmeg.
  • In a large bowl beat together the oil, brown sugar, molasses and vanilla extract.
  • Beat in the eggs 1 at a time.
  • With the mixer at low speed, beat in about 1/3 of the sour cream followed by about 1/3 of the flour mixture. Repeat the process until all of the sour cream and flour mixture is incorporated.
  • Pour the mixture into the prepared bundt pan.
  • Bake in the preheated oven for 45-55 minutes, or until an inserted toothpick comes out clean and the top of the cake feels firm to the touch.
  • Allow the cake to cool in the pan for 20 minutes, then carefully invert the cake onto a plate and continue to cool on a plate.

Lemon Glaze

  • Whisk together the powdered sugar and 1 tablespoon of lemon juice.
  • If the glaze is too thick, whisk in 1 tablespoon more lemon juice.
  • Drizzle the glaze over the cooled cake.

Notes

*Lemon juice can be substituted with milk.
Store cake covered at room temperature for up to 2 days, or in the fridge for up to 4 days. Bring cake to room temperature before serving. Unfrosted cake can be wrapped tightly, placed in a freezer container, and frozen for up to 2 months. Thaw overnight in the fridge, then bring to room temperature before adding the glaze and serving. 

Nutrition

Calories: 432kcal | Carbohydrates: 66g | Protein: 5g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 84mg | Sodium: 94mg | Potassium: 400mg | Fiber: 1g | Sugar: 46g | Vitamin A: 212IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 3mg