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5 from 14 votes

Gingerbread Bundt Cake

Flavored with robust molasses and warm winter spices, this moist and fluffy Gingerbread Bundt Cake recipe will rule your heart for ages!
Prep Time10 mins
Cook Time24 mins
Total Time34 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 5 Mini Bundt Cakes
Calories: 276kcal
Author: Neha


  • ¼ Cup (½ stick, 57 gms) Butter (unsalted, room temp)
  • 2 ½ Tbsps (33 gms) Brown Sugar (packed, light or dark)
  • 1 large Egg (room temperature)
  • 1 tsp Vanilla Extract
  • 6 Tbsps (90 ml) Molasses
  • Cup (90 ml) Hot Water (warmed to 115 deg F)
  • tsp Salt
  • 1 Cup All Purpose Flour
  • 1 tsp Baking Soda
  • ¾ tsp Ground Ginger
  • ¾ tsp Ground Cinnamon
  • tsp Ground Cloves
  • tsp Ground Nutmeg

Lemon Icing:

  • ½ Cup (60 gms) Confectioners' Sugar
  • 1-2 Tbsp (15-30 ml) Lemon Juice


  • Preheat oven to 350°F (177°C) and spray/grease a bundt pan with oil spray/oil. Set it aside.
  • In the bowl of your stand mixer fitted with paddle attachment, or using hand mixer, beat butter till creamy on high speed. Add brown sugar and beat till it gets light and fluffy. About 1 and a ½ minutes.
  • Add in egg and vanilla and beat in to combine. Pour in measured molasses and hot water. Slowly mix it in too.
  • Sift all the dry ingredients (flour, salt, baking soda and all the spices) over wet. Fold gradually till combined. Do not overmix.
  • Pour the batter in prepared bundt pans and bake for 23-25 minutes. Or till the bundt cakes pass toothpick test.
  • Allow to cool in the pan for about 10-12 minuted and invert the pan on wire stand. Unmold the bundt pans and cool completely before icing.

To prepare Lemon Icing:

  • Whisk confectioners' sugar and lemon juice together until mixed well.
  • You may add more sugar if you find the icing too thin. Add more lemon juice if it is too viscous for your liking.
  • Drizzle on cooled bundt cakes.


To make cupcakes/muffins:
Pour the batter in cupcake liners or greased muffin pan and bake for around 20-22 minutes on the same oven temperature. This recipe will make 6 Muffins/cupcakes.
Storing Instructions:
Bundt cakes will stay fresh at room temp for 4-5 days, covered tightly. Store any leftovers in the refrigerator for about a week.
These bundt cakes (iced or without) freeze beautifully. Wrap them individually in plastic wraps and store in ziplocs or airtight container. Thaw on counter top or in the fridge before enjoying.


Serving: 1Bundt Cake | Calories: 276kcal | Carbohydrates: 40g | Protein: 4g | Fat: 11g | Sodium: 387mg | Sugar: 21g