Gingerbread Bundt Cake (2024)

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This post has been sponsored by Happy Egg Co. All thoughts and opinions are my own.

Delicious and moist this Gingerbread Bundt Cake recipe is full of warming gingerbread spices and topped with a browned butter glaze.

I am so excited to bring you this easy Gingerbread Cake Recipe I made in collaboration with my friends at Happy Egg Co. This bundt cake recipe is a simple cake that serves a crowd, and everyone loves it. Pro tip: serve it warm with vanilla ice cream!!

I am sure you are aware of Happy Eggs. As the first free-range egg producer to be certified by the American Humane® Association, Happy Egg knows that happy hens produce the best possible eggs

Eggs are probably the most bought ingredient in my kitchen, whether I am making dulce de leche pastry cream, egg salad, or just baking a cake like I am today. I love using Happy Eggs in my recipes; their eggs are farmers market quality that you can find at your supermarket! I love being able to go to my local Albertsons and stock up on all my baking ingredients in one place. I probably spend the most time in the dairy section, buying all the butter, cream, and eggs! The cashiers always ask me what I am baking.

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🎂What are the ingredients?
📖 How do you make a Gingerbread Bundt Cake?
⏲️Can you make the cake ahead of time?
♨️Can you freeze the cake?
🎂More bundt cake recipes
Recipe Card

Back in England, we grew up visiting my auntie's chicken coops and chasing chickens that were running free on the farm where all my family's horses were kept. Because of these childhood experiences, I always thought that was how chickens lived. As I got older, I saw documentaries sharing how the chickens that produced the eggs I ate were really treated. It was disgusting and so upsetting.

Happy Egg Co. chickens are raised on over 8 acres of pasture, making their chickens the Free-est of the Free Range. This makes me so much happier. I am so proud to bring you this recipe sponsored by Happy Egg Co.

Let's get to the recipe.

Check out my gingerbread snack cake, gingerbread loaf cake, gingerbread brownies or gingerbread cheesecake next.

🎂What are the ingredients?

You need your normal cake ingredients here; the list may look long, but it's just because of all the spices. To create the traditional gingerbread taste, you'll need them all.

Unsalted Butter softened to room temperature. We will be creaming the butter and sugars, so it is crucial to have the right temperature butter—too soft or too hard and you won't end up with the right batter.
Granulated Sugarand Brown Sugar
Molasses
Happy Egg Free-est of the Free Range™ Eggs at room temperature
Pure Vanilla Extract
All-Purpose Flour/Plain Flour
Baking Soda
Ground Ginger
Ground Cinnamon
Ground Nutmeg
Ground Cloves

This cake is delicious on its own and does not need a glaze; you could leave it plain, dust it with powdered sugar, or make a glaze as I did.

I think browned butter pairs perfectly with the warming flavors of gingerbread.

Unsalted Butter, browned, I have a whole post dedicated to making sure your brown your butter just perfectly! No burnt butter for us!
Powdered Sugar
Heavy Cream

📖 How do you make a Gingerbread Bundt Cake?

The most important thing when baking a bundt cake is to heavily grease your bundt pan. The last thing you want is your cake stuck inside the pan!

Now, we will also need a properly preheated oven to ensure the cake bakes successfully. Set your oven to 350F/180C.

In a medium-size bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and ground cloves.

In the bowl of an electric stand mixer fitted with the paddle attachment or a large bowl with a handheld electric whisk, beat the softened butter with both sugars for 3-5 minutes.

It is important to get the butter-sugar mixture very light and fluffy. When the mixture is fluffy, add the molasses and mix to combine. Scrape down the sides to ensure you are getting every nook and cranny.

Add the eggs one at a time, scraping down the bowl after each new egg is added. It is important to take your time when incorporating the eggs. Adding them all at once will stop them from fully and evenly combining with the butter.

In a small bowl, whisk together the sour cream, whole milk, and vanilla extract.

Add half of the dry ingredients mixture to the butter, egg, and sugar mixture. Use a spatula to gently fold it in.

Add the milk mixture—again, gently folding in. Then, finally, add the remaining flour mixture.

Pour the gingerbread cake batter into the prepared bundt pan. I use an offset spatula to spread the batter into an even layer.

Bake the gingerbread bundt cake for 40-50 minutes until, when you gently press the center of the cake, it bounces back or a toothpick inserted in the center comes out with no wet batter; moist crumbs are okay.

Let the bundt cake cool on a wire rack for 30 minutes before placing a plate on top and flipping it over to invert the cake out of the pan.

If you would like to make a brown butter glaze, all you need to do is brown the butter. Then, whisk in the powdered sugar. Add the heavy cream, one tablespoon at a time, until you reach your desired consistency. I like a thick but pourable texture.

This glaze recipe doest not cover the whole cake. If you would prefer the whole cake covered in brown butter glaze, then double the recipe.

Either pour the glaze from the pot carefully or use a spoon to drizzle the glaze on top of the bundt cake. Check out all of my favorite bundt cake recipes.

Gingerbread is like lemon cake. For some reason, I feel like its a perfect breakfast, snack, or dessert. Cakes that I can eat for breakfast are indeed the best cakes!

⏲️Can you make the cake ahead of time?

Totally, this cake lasts for up to 5 days—so feel free to bake it ahead of time.

♨️Can you freeze the cake?

The actual gingerbread cake freezes beautifully; the glaze does not. So, if you want to freeze the bundt cake, don't add a glaze.

To freeze a gingerbread bundt cake, let the cake cool completely. Then, either cut into slices or wrap whole. Use plastic wrap to wrap the cake tightly. I wrap it twice and add a layer of foil. Then freeze.

To thaw gingerbread cake, let it sit on the counter at room temperature overnight. If you are only thawing a piece, it will only take an hour or two to thaw.

🎂More bundt cake recipes

My Crack Cake Recipe is a favorite among my friends, the cake is baked then soaked in a sugar wine syrup- come to mama!!

If you want a delicious cake without the wine try my Kentucky Butter Cake Recipe.

And of course, you could always bake my 7-Up Pound Cake, a classic and delicious treat perfect with a cuppa tea! And don't miss my banana bundt cake!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Gingerbread Bundt Cake

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4.9 from 8 reviews

Print Recipe

Delicious and moist this Gingerbread Bundt Cake recipe is full of warming gingerbread spices and topped with a browned butter glaze.

Total Time: 1 hour 5 minutes
Yield: 12-16 Slices 1x

Ingredients

Scale

Gingerbread Cake

8oz (1 Cup) Unsalted Butter, softened to room temperature
200 Grams (1 Cup) Granulated Sugar
150 Grams (¾ Cup) Brown Sugar
6oz (¾ Cup) Molasses
4 Large Happy Egg Free-est of the Free Range™ Eggs, at room temperature
1 Tablespoon Pure Vanilla Extract
375 Grams (3 Cups) All-Purpose Flour/ Plain Flour
½ Teaspoon Salt
1 ½ Teaspoons Baking Soda
1 Tablespoons Ground Ginger
1 Teaspoon Ground Cinnamon
1 Teaspoon Ground Nutmeg
½ Teaspoon Ground Cloves
4oz (½ Cup) Whole Milk
4oz (½ Cup) Sour Cream

Brown Butter Glaze

4oz (½ Cup) Unsalted Butter, browned
188 Grams- 250 Grams (1 ½- 2 Cups ) Powdered Sugar
3 Tablespoons Heavy Cream

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Instructions

Gingerbread Bundt Cake

Preheat the oven to 350F/180C and heavily grease a 10-cup bundt pan.
In a medium-size bowl, whisk together the all purpose flour, salt, baking soda, ground ginger, ground cinnamon, ground nutmeg, and ground cloves.
In the bowl of an electric stand mixer fitted with the paddle attachment or a large bowl with a handheld whisk, beat the softened butter with both sugars for 3-5 minutes. It is important to get the butter sugar mixture very light and fluffy. When the mixture is fluffy, add the molasses and mix to combine. Scrape down the sides to ensure you are getting every nook and cranny.
Add eggs one at a time, scraping down the bowl after each addition. Add half of the flour mixture, and use a spatula to gently fold in.
In a small bowl, whisk together the sour cream, whole milk, and vanilla extract.
Add the milk mixture to the cake batter—again, gently folding in. Then, finally, add the remaining flour mixture.
Pour the gingerbread batter into the prepared bundt pan. I use an offset spatula to spread the batter into an even layer.
Bake for 40-50 minutes until, when you gently press the center of the cake, it bounces back or a toothpick inserted in the center comes out with no wet batter; moist crumbs are okay. Let the cake cool on a wire rack for 30 minutes before placing a plate on top and flipping it over to invert the cake out of the pan.

Brown Butter Glaze (Optional)

In a small pot over medium heat, brown the butter (check out this post for a how-to brown butter guide).
When butter is browned, add the powdered sugar and whisk to combine. Add a tablespoon of heavy cream at a time until you reach your desired consistency. If it gets too thin, add a little bit more powdered sugar.
Drizzle on top of the cooled gingerbread bundt cake. Store leftovers in an air-tight container for up to 5 days.