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Gingerbread Bundt Cake Recipe (with Maple Glaze)

Enjoy this perfectly spiced Gingerbread Bundt Cake drizzled with a luscious maple glaze. An ideal holiday dessert that will have your guests savoring every scrumptious bite.

Beautiful top-down photo of gingerbread bundt cake.

An elegant dessert for any formal occasion, this gingerbread cake recipe is also perfect for the family table. It takes about 50 minutes to bake and can be made ahead of time so that your time is used wisely. If you make it more than a few hours ahead, I recommend saving the maple glaze drizzle until shortly before you wish to serve the cake.

How to Make Gingerbread Bundt Cake

Step 1: Prep work

Mixing up this delicious cake is very straightforward. First, make sure you preheat your oven so that it’s ready to go when the cake is in the pan. Also, prepare your pan with grease and flour, baking spray, or our favorite method explained below.

4 grid photo showing how to mix gingerbread cake batter

Step 2: Combine Gingerbread Cake Ingredients

Next, you will beat together the butter and sugar until it is fluffy and lighter in color, which takes at least three to five minutes.

Lightly beat the eggs and then combine the eggs and vanilla with the butter mixture. Add the spices and mix it thoroughly. Add the molasses.

In a separate bowl, combine and whisk your dry ingredients together.

Take your dry ingredient mixture and slowly incorporate it into the wet mixture, adding the milk about halfway through. Once you have a nice light brown batter with no more dry flour visible, pour the batter into the greased Bundt cake pan and spread it evenly.

Step 3: Bake and cool

This cake is baked for 48 – 50 minutes with one turn halfway through. It is done when a toothpick inserted into the center comes out clean. While the cake is cooling you can mix up a batch of the easy maple glaze.

Tips for the perfect Gingerbread Cake

Don’t over mix the batter. This being said, make sure your butter and sugar are light and fluffy and then everything else is only mixed until incorporated.

Properly prepare the pan before filling. Bundt pans aren’t hard to cook in, but if the pan isn’t properly prepared, your cake will stick to the sides and tear getting out. I show you my favorite way to prepare the pan below.

I usually set my bundt pan on a baking sheet which makes inserting and removing the bundt pan from the oven so much easier.

Turn the cake in the oven halfway through. Even the best of ovens can bake unevenly from front to back.

Don’t overbake the cake. When a toothpick or cake tester comes out with just a few crumbs, it’s done. Since this cake stays in the pan to cool for about 15 minutes, it will continue to set as it cools. Don’t skip cooling the cake in the pan.

2 photos of a baked cake in a bundt pan and a cake released from the pan.

Tips for the Maple Glaze

Make sure your cake is completely cool before applying the glaze or it will just melt off.

You want your butter at room temperature or it will not blend smoothly.

I usually prepare my glaze and don’t apply it until my guests are due to arrive. Glaze can soak into the cake which makes it like you were a little stingy applying it.

Also, I like to hold a little back and drizzle a bit on each slice of cake after it’s served. I think it makes people feel just a little more special when you take this simple step.

Ingredients: sugar, butter, brown sugar, molasses, baking soda, baking powder, milk, flour, ginger, cinnamon, nutmeg, eggs, vanilla.

Ingredients for the Gingerbread Bundt Cake Recipe

  • Butter. Unsalted and softened to room temperature.
  • Granulated Sugar.
  • Brown Sugar. I like dark but either is fine.
  • Eggs. The large size.
  • Vanilla Extract.
  • Ginger.
  • Cinnamon.
  • Nutmeg.
  • Salt. If you use salted butter, reduce the salt.
  • Molasses.
  • All-Purpose Flour. We use unbleached but bleached works as well.
  • Baking Soda.
  • Baking Powder.
  • Whole Milk. 2% works as well.

Ingredients for the Maple Glaze

  • Butter. Unsalted, room temperature.
  • Powdered Sugar.
  • Maple Syrup.
  • Vanilla extract
  • Salt.

Variations on the Gingerbread Cake

This cake doesn’t need a thing but you could easily add about 1⁄3 cup of raisins or chopped nuts.

Glaze Variations – our Maple Glaze was just made for this cake. Other options are just a dusting of powdered sugar, Vanilla Bean Glaze, Rum Sauce, or Cream Cheese Icing.

slice of gingerbread bunt cake recipe.


Why use a bundt pan?

Some cakes cook better in a bundt pan because more of the cake is in contact with the pan assuring that the cake cooks evenly. The center of some denser cakes such as a pound cake would have trouble getting the center cooked if placed in a round cake pan.

We love using a bundt cake pan with this recipe because it allows every slice to have a generous drizzle of our sweet maple glaze. Also, bundt cakes are very festive.

Bundt Cake Pans to Choose From

We used the Nordic Ware Crown Bundt pan for this particular cake. You can use any bundt pan but make sure it has a 10-cup capacity.

What is the best way to prepare a bundt pan? (Besides praying.)

You can use a paper towel or a pastry brush and coat the pan with butter or shortening. Add flour (about 1⁄4 cup) and gently tap and rotate the flour around the sides to make sure the surface is completely coated.

My second favorite way to grease a Bundt cake pan is what I learned in a cake decorating class I took several years ago. It combines the grease and flour together and you can make as much as you want. I store it for about 6 months at room temperature. This is how it’s done.

Homemade Pan Release: Take an even amount of flour, vegetable oil, and shortening and blend it together until it becomes a smooth paste. Apply this mixture evenly over the inside of the pan with a brush or paper towel.

How long do you let a bundt pan cool?

Cool the bundt cake over a cooling rack for 10 to 15 minutes. You don’t want to overdo this because it can adhere to the sides.

Release the cake – I check the edges to make sure that the cake has been released from the side of the pan. You can use a sharp knife if there are any edges still attached. I then cover the top with a serving plate and flip it over. You can gently shake it to release it as well.

What is the best type of Molasses to use in baking?

I recommend using light, unsulfured molasses. It is sweet and mild. Blackstrap can be bitter and some compare it to coffee. It’s best used in savory recipes. This article explains the process and types further.

Close up of maple glaze being drizzled onto dessert.

Storing Leftovers of the Gingerbread Bundt Cake

Keep the leftover cakes in an airtight container on the counter for 2 to 3 days or in the fridge
for up to 5 days.

You can also freeze individual gingerbread cake slices by wrapping each piece in parchment paper like you would a present, and then putting it into a freezer-safe baggy. Thaw for thirty seconds or so in the microwave to serve.

If you enjoyed this gingerbread cake recipe, check these out!

I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.

Top down view of a bundt cake drizzled with glaze.

Gingerbread Bundt Cake Recipe

Author: Julie Menghini
Holidays are the perfect time to enjoy this gorgeous Gingerbread Bundt Cake with maple glaze. Our Easy Gingerbread Cake Recipe tastes amazing!
4.74 from 15 votes
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Keyword: Bundt Cake, Christmas, Gingerbread
Servings: 16



  • 1 cup butter * unsalted and softened
  • 1 cup sugar
  • 1/4 cup brown sugar – I like dark but either is fine
  • 2 eggs – large
  • 1 tsp vanilla extract
  • 1 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/4 tsp salt * if you use salted butter, reduce salt to 1/8 tsp
  • 1/2 cup molasses
  • cups all-purpose flour – we use unbleached but bleached works as well
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup whole milk 2% works as well

Maple Glaze

  • 2 tbsp butter – unsalted, room temperature
  • 1 cup powdered sugar
  • 1/3 cup maple syrup
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt (pinch)


  • Preheat the oven to 325 °F.
  • Butter or grease your bundt pan. (see notes)
  • In a large mixing bowl, whip the butter and sugars together on medium-high for 3 to 5 minutes or until nice and fluffy.
  • Add the eggs and vanilla extract and mix until all is combined.
  • Add in the spices ground ginger, ground cinnamon, ground nutmeg, and salt. Mix until the spices are all incorporated.
  • Add the molasses and mix well.
  • In a separate mixing bowl, combine the unbleached flour, baking soda, and baking powder. Whisk together.
  • Add half of the flour mixture to the wet ingredients and blend. Add all of the milk. At this stage, it will be a very liquid batter. Add the remainder of the flour mixture. Mix on low until the flour is combined so that it doesn't go everywhere. Combine mixing until the flour is thoroughly incorporated.
  • Once you have a nice light brown batter with no more dry flour visible, pour the batter into the greased Bundt cake pan and spread it evenly.
  • Bake in preheated oven for 48 to 50 minutes. Turn the pan halfway through baking and check the cake towards the end to assure it doesn't overbake. It's done when a toothpick inserted comes out clean.
  • Let the cake cool in the pan on a cooling rack for 10 minutes. Invert the cake onto the cooling rack and let it cool completely.

Maple Glaze

  • In a mixing bowl combine butter, powdered sugar, maple syrup, salt, and vanilla extract. Mix until all combined. If you want s thinner glaze you can add more maple syrup or water (1 teaspoon at a time).


Grease Bundt Pan methods – I like using a pastry brush and brush butter all over the inside, then take a little bit of flour, about 2 tablespoons, and sprinkle over the butter. Gently tap and rotate the pan so the flour will stick over the butter.) My second favorite way to grease a Bundt cake pan is I use this recipe from I Am Baker (homemade pan Release:

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe?Let me know how it was!

It’s time to start planning our holiday parties we all need some delicious and festive recipes to serve! Check out all these amazing holiday appetizers as part of the #FavoritePartyFood blogging event hosted by Jennifer from Take Two Tapas


Don’t forget to Pin this amazing Gingerbread Bundt Cake to your favorite Dessert Board!

Side view of a gorgeous gingerbread bundt pan with maple glaze drizzled over the top. Hostess At Heart
4.74 from 15 votes (4 ratings without comment)
Recipe Rating

Nettie Moore

Wednesday 16th of November 2022

What a gorgeous cake!


Julie Menghini

Friday 18th of November 2022

Thank you, Nettie!


Monday 6th of December 2021

This is gorgelous and delicious cake perfect for the season!

Julie Menghini

Monday 6th of December 2021

Thank you, Radha!


Sunday 28th of November 2021

Mine didn't turn out as pretty as yours. I don't have a cool bundt pan, but a do have a regular one, and the cake was delicious!

Julie Menghini

Monday 29th of November 2021

Thanks Debi! I have to admit I've got a pan problem!


Wednesday 24th of November 2021

This is such a beautiful cake! The gingerbread flavor is perfect for thanksgiving or Christmas for a holiday themed treat!

Julie Menghini

Thursday 25th of November 2021

Thank you, Rebecca! It looks impressive but is easy to make and delicious to eat.

Kathleen Pope

Saturday 20th of November 2021

Julie, your cake recipes never disappoint. And I look forward to making this delicious gingerbread cake this holiday season.

Julie Menghini

Monday 22nd of November 2021

Thank you so much, Kathleen!

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