This Gingerbread Bundt Cake recipe is the perfect cake to make for the holidays. Just like my Gingerbread Cupcakes and Gingerbread Truffles, this beautifully soft and tender cake is full of deliciously festive flavour. It's a quick and easy Christmas bake...and you don't even need a mixer!
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This Gingerbread Bundt is Christmas in a cake! It's full of warm Christmas spices, like cinnamon, ginger and nutmeg and all the festive vibes. Serve this Gingerbread Cake plain, with a simple dusting of icing sugar, a drizzle of maple cream cheese frosting, or with Vanilla Custard for a dessert the whole family will love.
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Why You'll Love This Recipe
- No mixer needed: Everything’s whisked together by hand.
- Festive flavour: Packed with ginger, cinnamon and golden syrup for that signature Christmas warmth.
- Soft, buttery crumb: Buttermilk gives it a lovely tender texture.
- No-fuss pre: for a quick and easily holiday dessert.
- Easy to serve: Bakes perfectly in a 10-cup bundt tin for an impressive holiday centrepiece.
- Top it with a dusting of icing sugar, Maple Cream Cheese glaze, or a side of Chantilly Cream or Vanilla Custard.
Recipe Ingredients
- Plain flour
- Brown sugar: Adds moisture and a subtle caramel depth.
- Golden syrup: Classic gingerbread sweetness, but swap for treacle or molasses if you prefer.
- Buttermilk: Keeps the texture moist and tender.
- Vegetable oil: Gives extra softness and an even crumb.
- Spices: A balanced mix of ground ginger, cinnamon, nutmeg and allspice.
How to Make a Gingerbread Bundt Cake
- Step 1: Preheat oven to 180 °C (160 °C fan). Grease your 10-cup bundt tin with softened butter and dust lightly with flour. Tap out any excess.
- Step 2: In a large bowl, combine flour, baking powder, bicarb soda, salt, and spices.
- Step 3: In another bowl, whisk together brown sugar, oil, golden syrup, eggs, vanilla and buttermilk until smooth.
- Step 4: Pour wet ingredients into dry and gently whisk until just combined. Don’t over-mix.
- Step 5: Spoon into the bundt tin, filling about two-thirds full. Tap lightly on the bench to remove air bubbles. Bake 180 °C (160 °C fan) for 50 minutes, until a skewer comes out clean.
- Step 6: Leave in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Hint: To release air bubbles, lightly tap the tin on the bench or swirl a skewer through the batter before baking.
Definitely a new Christmas favourite!”
Substitutions & Variations
- Golden syrup: Swap for treacle or molasses for a darker, richer flavour.
- Buttermilk: Replace with regular milk if needed.
- Spices: Try my Speculaas Spice Mix for a twist on classic gingerbread.
- Gingerbread Slab Cake: Pour the batter into a 20 × 30 cm lamington or slice tin and bake at 180 °C (160 °C fan) for 35–40 minutes, or until a skewer comes out clean. It makes a beautiful tray bake for gifting or morning teas. Once cool, dust with icing sugar or drizzle lightly with brown butter glaze.
Equipment
You’ll need:
You’ll need a 10-cup bundt tin, whisk, mixing bowls, and wire rack for cooling.
Storage
Room temperature: 3 days in an airtight container.
Fridge: If frosted, keep in the fridge up to 5 days
Freezer: Wrap slices and freeze up to 3 months.
Top Tip
Take your time and make sure you have wiped butter into every corner of your Bundt tin. Tap flour through the tin, then tap out the excess. A simple bundt tin such as this will be easier to handle, especially if you're a beginner bundt baker.
FAQ
Yes! Because it keeps well, you can bake it a day ahead and add the topping just before serving.
A 10-cup tin is perfect. Don’t fill more than two-thirds full to allow for rise.
Yes. The batter fits a large loaf tin, a 20 × 30 cm slab cake pan or two 20 cm round tins. Adjust bake time slightly.
Absolutely. Wrap tightly once cooled and thaw at room temperature before serving.
Gingerbread Bundt Cake
Equipment
Ingredients
Gingerbread Bundt Cake
- 300 grams Plain flour (all purpose)
- 2 teaspoons Baking powder
- ½ teaspoon Bicarb soda (baking soda)
- ¼ teaspoon Salt
- 1½ teaspoons Cinnamon
- 1 teaspoon Ground ginger
- ¼ teaspoon Allspice
- ¼ teaspoon Nutmeg
- 120 grams Butter melted
- 120 grams Vegetable oil
- 200 grams Light brown sugar
- 80 grams Caster sugar (super fine sugar)
- 3 Eggs XL, room temperature
- 1 teaspoon Vanilla extract
- 80 grams Golden syrup
- 40 grams Honey
- 150 ml Buttermilk
Maple Cream Cheese Glaze (optional)
- 100 grams Cream cheese
- 40 grams Butter
- 200 grams Icing sugar
- 2 tablespoons Maple syrup
Instructions
Gingerbread Bundt Cake
- Preheat oven to 180℃/350℉
- Wipe your 10 cup bundt tin with soft butter, toss in a spoonful of flour and tap it around the pan, until all of the inside is covered. Turn it over a sink and tap out the excess flour.
- In a large bowl, whisk together the dry ingredients.
- In a bowl or jug, whisk the melted butter, oil, brown sugar and caster sugar until glossy.
- Add the eggs and whisk again, then whisk in the vanilla, golden syrup, honey and buttermilk.
- Pour wet ingredients into the dry, then whisk until combined.
- Pour batter into prepared bundt tin. Gently swirl a chopstick through the batter and tap the base of the tin to release air bubbles.
- Bake for 50 minutes, or until a skewer comes out clean.
- Cool in the pan for 10-15 minutes, then flip out onto a cooling rack to cool completely.
- Serve dusted with icing sugar, or drizzle over a Maple Cream Cheese Glaze
Maple Cream Cheese Glaze
- Add all ingredients to a small saucepan.
- Mix over medium heat until combined and smooth.
- Pour slowly over cooled cake.
Nutrition
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Sandra says
Thank you for sharing this recipe