Gingerbread Bundt Cake with Eggnog Glaze
Gingerbread Bundt Cake is a gorgeous and delicious holiday gingerbread recipe that is perfect for your holiday dessert table!
One pleasant surprise this holiday season has been how much my kids have been loving my Chewy Ginger Cookies. Sure, I know that I love them. However, molasses and ginger feels like a more mature palate. To take advantage of this newfound appreciation of flavor, I wanted to make a gingerbread bundt cake with a fun new bundt cake pan that I got from Costco (but is now available on Amazon).
Looking for other bundt cake recipes? Check out my Apple Pumpkin Bundt Cake, Boozy Eggnog Bundt Cake, and Almond Citrus Bundt Cake!
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Why You'll Love This Recipe
- Amazing Flavor - this cake has incredible flavor from the molasses, ginger, cinnamons, and cloves.
- One Bowl Cake - this cake is super easy and fast to whip up in one bowl.
- Irresistible Glaze - the eggnog glaze pairs so perfectly with the ginger and molasses flavors!
- Perfect for the Holidays - this gorgeous and delicious bundt cake is super festive and so great for a Christmas gathering.
Ingredients
Butter - I always use unsalted butter when I am baking.
Brown Sugar and Granulated Sugar - the sweeteners in this gingerbread cake. The brown sugar has a deeper, more complex flavor than the white granulated sugar, and pairs really well with the molasses and spices.
Molasses - this adds delicious flavor that pairs perfectly with the ginger, cinnamon, and cloves. I use unsulphured molasses preferably Grandma's brand which can be found at most grocery stores.
Vanilla Extract - I love the warmth that vanilla adds to this cake.
Eggs - 4 large eggs act as a binder to this cake and also help keep it tender. Preferably, these are at room temperature when you add them to the wet ingredients.
Milk - I use 2% milk or you can use buttermilk.
Spices - this recipe has ground ginger, cinnamon, and cloves.
Baking Soda, Baking Powder, and Salt - these help the cake rise and enhance the flavors.
Flour - I always use unbleached all-purpose flour when I am baking.
Variations
More Spices - you can add ½ teaspoon ground nutmeg and ⅛ teaspoon allspice to this dessert cake as well.
Oil - you can use vegetable oil instead of melted butter, if that's what you have on hand.
Different Glaze - if you're not a fan of eggnog, you can make a maple glaze, like I do in my Pumpkin Apple Bundt Cake. In addition, you could do a cream cheese frosting like I do in my Banana Bundt Cake.
Garnish - this would look super festive with some sugared cranberries around it or on top!
Step by Step Instructions
Photo 1. In a large bowl, combine the melted butter, brown sugar, granulated sugar, molasses, eggs, milk, and vanilla extract.
Photo 2. With a whisk, stand mixer, or hand mixer, beat until well combined.
Photo 3. Add the spices, baking soda, baking powder, and salt, and mix to combine.
Photo 4. Add the flour.
Photo 5. Stir with a rubber spatula until just combined.
Photo 6. Spray a bundt pan with cooking spray and dust with flour. Transfer the cake batter to the prepared pan.
Bake in the prepared pan in a 350 degree F oven for 50-55 minutes. The top will be brown and a toothpick should come out clean. Let it cool for 15-20 minutes, remove from the bundt pan, and cool completely.
Once the cake cools, make the glaze. In a medium bowl, whisk together the eggnog, powdered sugar, and vanilla.
Drizzle the glaze over the cake. Slice and enjoy!
Expert Tips
Don't Over Mix the Batter - it's important not to overmix the batter of this gingerbread bundt cake recipe when you are adding the flour. Just mix the flour in with a spatula until it's just combined. This keeps the bundt cake tender and not dense.
Storage - store this cake in an airtight container or wrapped with plastic wrap or foil at room temperature for 3-5 days. You can also freeze the cake prior to adding the glaze and then thaw out and add the glaze, if you want to prep it ahead of time.
Wet Ingredients at Room Temperature - I always try to have all of my wet ingredients like eggs and milk at room temperature before baking. Just set them out for 20-30 minutes prior to baking. For the melted butter, let it cool for 10 minutes prior to mixing.
Grease and Flour the Pan - Be sure to use baking spray/cooking spray or butter to grease your baking pan AND then dust with flour. This will ensure the cake comes out of step an clean!
Recipe FAQs
I prefer to use unsulphured molasses which is lighter and sweeter. Blackstrap molasses is the darkest and least sweet and should not be used in this recipe.
I think that would work well! Just pour the batter into cupcake cups and bake at 350 degrees F for 15-18 minutes.
This is made in a 10-cup bundt pan, so if your loaf pan will fit that, then yes.
Other Holiday Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate
Gingerbread Bundt Cake with Eggnog Glaze
Ingredients
- 1 cup unsalted butter melted
- 1 ½ cup brown sugar
- ½ cup granulated white sugar
- ⅔ cup molasses
- 4 large eggs
- ½ cup milk or buttermilk
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
Eggnog Glaze
- 1 ½ cups powdered sugar
- 3 tablespoon eggnog
- 1-2 tablespoon milk as needed
Instructions
- Preheat the oven to 350℉. Grease a bundt pan with cooking spray and dust with flour.
- In a large bowl with an electric mixer, beat together the melted butter, brown sugar, and granulated sugar until well combined.
- Add the molasses, eggs, and milk, and mix until well combined.
- Add the baking soda, baking powder, salt, ginger, cinnamon cloves, and nutmeg, and mix to combine.
- Fold in the flour until just combined. Be careful not to over-mix.
- Pour the batter into the prepared pan.
- Bake in the preheated oven for 50-55 minutes. The top should be golden brown and a toothpick/skewer should come out pretty clean.
- Let it cool for 20-30 minutes and then invert to remove the cake from the pan.
- Let the cake cool completely before icing.
- In a small bowl, mix together the powdered sugar and eggnog. Add milk as needed, for a drizzle-able consistency.
- Drizzle the cooled cake with the icing. Enjoy!
