Moist Gingerbread Bundt
Holidays are approaching what seems like faster than ever and I’m definitely trying to get in as much baking as I can these days. (P.S. – Our 12 Days of Cookies starts Dec. 13 so keep your eyes on the blog) I’m getting all the holiday feels with these new desserts coming up. Anywho, this gingerbread bundt is the perfect showstopper dessert for any holiday (small) gathering. Warm gingerbread cake, maple glaze, and waiting to be eaten. 😁 I did use my new spiral bundt pan for this and I’m in love. Get yourself one here. (Btw it’s only $10)
Secret to a Perfect Bundt
Bundt may be considered one of the easiest desserts because all you do is mix the batter, bake, glaze, and you’re done! No special piping and no special baking process.
- Keeping your eye on how much flour you are measuring – It’s easy to overmeasure the flour or spill some in there.
- Adding in some buttermilk helps make it extra moist – Adding buttermilk will make the bundt extra moist because who wants dry crumbs? Not me! You could also add yogurt or greek yogurt.
- Don’t over mix the batter – If you over mix the batter, it could end up too dense and dry.
- Fully bake the bundt – Too many times I have thought a bundt was done baking and then it’s raw in the center. Always double check your bundt when you think it might be done. Poke it towards the center of the ring and the outside to check all spots.
Ingredients You Need
Overall bundts are pretty easy and only require a handful of ingredients (most of the time 😉)
- Baking Soda
- Baking Powder
- Ground Ginger
- Ground Allspice
- Ground Cinnamon
- Ground Nutmeg
- Brown Sugar
- Maple Syrup
- Powdered Sugar
How to Make the Bundt
Baking bundts are easier than you think. Add your ingredients to 2 bowls and mix. Mixing together all those yummy spices is the best holiday aroma for your kitchen.
- Start by greasing your bundt pan. No broken bundts here!
- Mix together dry ingredients in a medium bowl including your flour, baking powder, baking soda, and salt. Set aside.
- In another bowl mix together your brown sugar, eggs, buttermilk, butter, and molasses. The mixture will kind of be like a syrup.
- Next, add in your dry ingredients to the wet and gently mix until combined. As soon as there are just a few streaks left, stop! You don’t want to overmix the batter.
- Pour the batter into the bundt pan and bake for 45-60 minutes. If you’re using a silicone bundt pan, I suggest placing it on a cookie sheet instead of straight in the oven.
- Once you think it’s baked, poke a hole through the cake. If it’s clean, it’s done. If it comes out wet, it needs more time. Once baked, let cool for 10-20 mins before adding the glaze.
- Whisk together your powdered sugar, maple syrup, and milk until a glaze forms. I like a thicker glaze so the milk may vary.
Ensuring Your Bundt Pan Won’t Stick
We’ve all been there when the bundt sticks to the pan and you don’t get that rewarding result. 😕 Double greasing your bundt pans will ensure that they will never stick again. Here are a few different options.
- If you’re using a silicone bundt pan, just lightly spray that bundt, but not a lot because the silicone will already help.
- For metal/steel bundt pans grease with non-stick spray or butter and then sprinkle with flour. Shake out the extra flour because we only need enough to stick to the butter to create a barrier from sticking.
- Again for metal/steel bundt pans, grease with butter or non-stick spray, and then sprinkle it with cinnamon sugar instead of flour. This does the same trick but add a sugar crust on the outside once baked. 😍
Once the bundt is baked, serve with ice cream, whip cream, or a different glaze. There are a lot of different glazes or icings out there and a lot of them would be perfect with the gingerbread bundt.
You could also poke holes in the top and create a thinner glaze to soak the bundt in. This creates an extra flavorful and moist Bundt Cake.
How to Store the Bundt
If you have leftover Bundt Cake, store in an airtight container at room temp or in the fridge. Either way, it lasts 2-6 days (if it even lasts that long 😉.)
Moist Gingerbread BundtCourse: Cakes and Cupcakes, HolidayCuisine: DessertDifficulty: Easy
If you’re in need of a showstopper holiday dessert, this gingerbread bundt is the perfect cake. Moist crumb, maple glaze, and ready to enjoy in less than 90 minutes.
- Bundt Cake
2 3/4 cup flour
1 tsp ground cinnamon
1 1/2 tsp ground ginger
1/4 tsp nutmeg
1/2 tsp salt
2 tsp vanilla extract
1/4 cup molasses
1 cup buttermilk (You could also use yogurt or sour cream)
1 1/2 cups brown sugar
1 cup butter, melted (2 sticks)
- Maple Glaze
1 cup powdered sugar
2 tsp maple syrup
3-4 tsp milk
- Bundt Cake
- Start by preheating your oven to 350 F. Heavily grease a bundt pan with butter or non-stick spray. Then, dust with flour or cinnamon sugar and shake out the excess. *Notes
- In a medium bowl, mix together your flour, baking soda, baking powder, salt, and spices. Whisk until combined. Set aside.
- In another bowl mix together your melted butter, buttermilk, molasses, eggs, brown sugar, and vanilla extract. Mix until fully combined and smooth. It will be like syrup.
- Add your dry ingredients to the wet and mix until just combined. Don’t over mix.
- Pour the batter into the bundt pan and bake for 45-60 minutes until a pick comes out clean. *Notes
- Once baked, let cool for 10-20 minutes before glazing.
- Maple Glaze
- Add all your glaze ingredients to a small bowl and whisk until smooth and fully combined. *Notes
- Pour the glaze over the bundt and enjoy!
- If you are using a silicone bundt pan, you only need to lightly spray.
- If you are using a silicone bundt pan, place it on a cookie sheet before baking for extra stability.
- Add more or less milk depending on the thickness you want for the glaze.