There’s something magical about the smell of warm spices filling the kitchen as winter approaches. My Gingerbread Bundt Cake has become our family’s unofficial start to the holiday season – that first bite of rich molasses and ginger takes me right back to childhood Christmases. I’ll never forget the year my youngest declared it “the cake that smells like Santa’s workshop” as he watched me drizzle icing over the golden-brown curves. Now we make it together every December, laughing as we dust each other with flour and fight over who gets to lick the treacle spoon. This isn’t just dessert – it’s edible nostalgia that makes our home feel like the holidays before we’ve even hung the first ornament.
Why You’ll Love This Gingerbread Bundt Cake
Oh friends, this cake is pure holiday magic! First off, that deep molasses color just screams “festive” before you even take a bite. The texture? Spoon-tender – so moist it practically melts on your tongue thanks to the black treacle and just the right amount of butter. And those spices! The ginger and cinnamon bake up into this warm, cozy hug of flavor that’ll make your whole house smell like Christmas morning.
Here’s why it’s become my go-to:
- Easy as pie (but tastier!) – No fancy techniques, just straightforward mixing and baking
- Showstopper looks – The bundt shape makes it gorgeous with zero decorating effort
- Crowd-pleasing flavor – Not too sweet with that perfect spicy-sweet balance
- Makes memories – That first whiff when it comes out of the oven? Pure nostalgia
Trust me, one slice and you’ll be texting the recipe to all your holiday guests. It’s that good.
Gingerbread Bundt Cake Ingredients
Now let’s gather up all those cozy ingredients that make this cake so special. I’m pretty fussy about what goes into my Gingerbread Bundt Cake – the right ingredients make all the difference between “good” and “oh-my-goodness-I-need-another-slice” good. Trust me, splurge on the good black treacle – it gives that deep molasses flavor you can’t get any other way.
For the Cake
Here’s what you’ll need baking-ready:
- 225g unsalted butter – softened (but not melty!)
- 225g dark brown sugar – packed tight
- 125g black treacle – the secret weapon!
- 375g plain flour – scooped and leveled
- 4 tsp ground ginger – yes, that much!
- 2 tsp ground cinnamon – for that warm hug effect
- 3 medium eggs – room temp helps them blend better
- 225ml whole milk – warmed gently
- 2 tsp bicarbonate of soda – fresh is best
Pro tip from my favorite baking guru – measure your flour properly! Too much and your cake turns into a spiced brick. Speaking of spices, use them liberally – this cake can handle it.
For Decoration
The beauty of bundt cakes? They’re stunning naked! But a little dressing up never hurt:
- 15g icing sugar – for that snowy dusting
Though I won’t judge if you want to gild the lily – a drizzle of cream cheese glaze or dollop of freshly whipped cream takes this from holiday dessert to Christmas morning breakfast (what? It has eggs!). The powdered sugar is our family tradition – the kids love shaking it through a sieve “like snow.”
How to Make Gingerbread Bundt Cake
Alright, let’s get baking! Making this Gingerbread Bundt Cake feels like performing holiday magic – it’s easier than you think, but oh-so-satisfying when that gorgeous ring appears golden-brown and smelling like Christmas. I’ve learned through some sticky situations (literally!) that taking your time with these steps makes all the difference.
Preparing the Tin and Batter
First things first – that bundt tin needs some serious love. Nothing worse than baking perfection that sticks! I use butter – real butter, none of that spray nonsense – and really work it into every nook and cranny with my fingers. Then comes the flour dusting – about a tablespoon shaken around until it coats evenly. Tap out the excess over the sink while making silly ghost noises – my kids insist it helps.
Now, the batter! In a saucepan, melt your butter, sugar, and that glorious black treacle together over low heat. Watch it like a hawk – you want it smooth, not boiling. The smell alone will have your neighbors knocking! Let this cool for a good 10 minutes – trust me, skipping this step leads to scrambled eggs in your batter (ask how I know).
While that cools, whisk together your dry ingredients – flour, ginger, cinnamon – in your biggest mixing bowl. When the treacle mix is warm but not hot, pour it in and stir until just combined. Now the eggs go in one at a time – I crack them into a cup first because nobody wants shell surprises. Finally, dissolve the bicarb in warm milk (microwave 20 seconds does the trick) and stir it in last. The batter will bubble up beautifully – that’s your sign everything’s working!
Baking and Cooling Your Gingerbread Bundt Cake
Pour that gorgeous batter into your prepared tin – it’ll look alarmingly full but worry not! The magic of bundt pans is they’re deeper than they appear. Pop it into a preheated 180°C oven (160°C fan) and resist opening the door for at least 45 minutes. Patience! Around the 50-minute mark, start testing – a skewer should come out with moist crumbs, not wet batter.
When it’s perfect – golden with those crisp edges we love – take it out and let it cool in the tin for exactly 10 minutes. This is crucial! Less time and it sticks; more time and it steams. Set a timer like I forgot to do last Christmas. Then confidently flip it onto a wire rack – that heart-stopping moment when you pray it releases is part of the holiday thrill!
Once cooled (if you can wait!), dust with icing sugar through a sieve – bonus points for making snowflake patterns like my favorite bundt decorating tricks. Slice thickly and serve – preferably with mittens on because nothing beats gingerbread warmth!
Tips for the Perfect Gingerbread Bundt Cake
Oh honey, after countless batches (and a few “learning experiences”), I’ve collected all the tricks to make this Gingerbread Bundt Cake foolproof. First rule – bring those eggs to room temperature! Cold eggs make the batter stubborn. I just pop them in warm water for 5 minutes if I forgot to take them out earlier (story of my life). And when mixing, go easy – overworking the batter leads to tough cake. Stir just until the flour disappears, then call it done.
That toothpick test? Crucial, but don’t overbake waiting for it to come out clean. A few moist crumbs are perfect – the cake keeps cooking as it cools. If it’s browning too fast, tent with foil after 40 minutes.
Sticking disasters? Been there. Grease every nook with soft butter, then dust with flour, tapping out excess. If disaster strikes anyway, don’t panic! Gently loosen edges with a butter knife and try again. Worst case? Patch with icing – we call those “rustic charm” in our house!
One last secret – wrap cooled cake in clingfilm overnight. Those spices deepen into magic by morning. Trust me – it’s worth the wait!
Serving and Storing Gingerbread Bundt Cake
Oh, the joy of slicing into this beauty while it’s still slightly warm from the oven! That’s when the Gingerbread Bundt Cake truly shines – the spices bloom, the crumb practically melts, and that dusting of sugar sparkles like fresh snow. For extra decadence, I love serving thick slices with a dollop of lightly sweetened whipped cream or a simple glaze drizzled over top. Vanilla ice cream? Yes please! The cool creaminess against the warm spice is pure holiday magic.
Now, if by some miracle you have leftovers (it happens!), just pop them in an airtight container at room temperature. The cake stays moist and delicious for about 3 days this way. Feeling fancy? Wrap individual slices in parchment first to keep them perfect. To revive day-old cake, 15 seconds in the microwave works wonders – just enough to wake up those cozy spices again. Trust me, this cake tastes even better the next day as the flavors really settle in together.
Gingerbread Bundt Cake FAQs
I get asked about this cake all the time – here are the answers to all your burning gingerbread questions! (And yes, I’ve tested every variation myself – sometimes the hard way!)
Can I use molasses instead of black treacle?
You can, but it won’t be quite the same! Black treacle has a deeper, more bitter flavor that gives this cake its signature kick. Molasses will work in a pinch – use the same amount – but expect a slightly sweeter, less complex taste. If you’re in the UK, golden syrup makes a decent substitute too, though the color will be lighter.
How do I prevent my gingerbread bundt cake from drying out?
Oh honey, I learned this one the hard way! The key is twofold: 1) Don’t overbake – pull it out when a skewer shows moist crumbs, not clean, and 2) Wrap it tightly in clingfilm once completely cooled. The cake actually gets more moist overnight as the flavors meld. My favorite storage trick? Place a slice of bread in the container – it keeps everything perfectly soft!
Can I freeze gingerbread bundt cake?
Absolutely! This cake freezes beautifully – just wrap individual slices or the whole cake (once completely cooled) tightly in plastic wrap, then foil. It’ll keep for up to 3 months. Thaw overnight at room temperature – I like to warm slices gently in the oven before serving to bring back that fresh-baked magic.
Why did my cake sink in the middle?
Oh no! Usually this means either: 1) Your bicarbonate of soda was old (check the expiration date!), 2) You opened the oven door too early (resist the temptation!), or 3) The batter was undermixed. Don’t worry though – dust it with extra icing sugar and call it a “well” for whipped cream – problem solved!
Can I make this cake ahead for Christmas?
Actually, yes – and I highly recommend it! The flavors improve dramatically after 1-2 days. Bake it on the 23rd, wrap tightly, and store at room temperature. On Christmas morning, just give it a fresh dusting of sugar – nobody will know it’s not straight from the oven (except you’ll be way less stressed!).
Nutritional Information
Now, let’s talk numbers – but remember, these are just estimates! Your actual Gingerbread Bundt Cake nutrition will vary depending on your exact ingredients (like how generous you were with that butter!). Here’s the ballpark per slice, based on cutting the cake into 12 generous portions:
- Calories: About 320 – consider it holiday fuel!
- Fat: 12g (but hey, it’s the good kind from butter)
- Protein: 5g (those eggs are working hard)
- Carbs: 48g (worth every delicious bite)
A little disclaimer from my kitchen to yours: nutritional info changes based on brands, exact measurements, and whether you sneak an extra drizzle of glaze (no judgment here!). I always say – holiday baking is about joy, not numbers. But if you’re keeping track, this cake balances indulgence with wholesome ingredients like molasses and spices that actually have health benefits. Now go enjoy that slice guilt-free!
Gingerbread Bundt Cake
Equipment
- 9-cup bundt tin
- Mixing Bowls
- Wire Rack
Ingredients
The Cake
- 225 g unsalted butter
- 225 g dark brown sugar
- 125 g black treacle
- 375 g plain flour
- 4 tsp ground ginger
- 2 tsp ground cinnamon
- 3 medium eggs
- 225 ml whole milk warmed
- 2 tsp bicarbonate of soda
Decoration
- 15 g icing sugar
Instructions
- Preheat your oven to 180°C/160°C fan and grease and flour a 9-cup bundt tin.
- In a pan, gently heat the butter, sugar, and treacle together until smooth. Allow to cool for 10 minutes.
- In a large bowl, mix the flour, ginger, and cinnamon together. Pour in the treacle mixture and stir to combine.
- Add in the eggs and stir to combine.
- Mix in the bicarbonate of soda and the warm milk.
- Pour the mixture into the prepared tin.
- Bake in the oven for 50 minutes to 1 hour, or until baked through.
- Once baked, leave to cool in the tin for 10 minutes, then turn out to fully cool on a wire rack.
- Dust the cooled cake with icing sugar and serve.