Gingerbread lovers will adore my Gingerbread Layer Cake

The wonderful thing about this Christmas cake is the reactions it gets when people first set eyes on it. We’re talking about a serious wow factor. It really does look like something from a picture book – but the secret’s in the tin. The recipe itself is super-simple and incredibly satisfying, but it’s that tin that does the real heavy lifting. You just sit back and soak up the praise!

Gingerbread has got to be the most Christmassy taste of all, from cupcakes to cookies. This recipe gives you the full gingerbread hit with the minimum fuss – it’s a lovely soft, moist cake that’s firm enough to keep its amazing shape but without being dense or heavy. It’s Christmas on a cake stand, guaranteed to dazzle one and all.

A Short History of Bundt Cake Origins

Bundt cake originated in Germany. It evolved from a yeasted bake called Gugelhupf which immigrants brought to the United States. In 1950 the Nordic Ware company created their version of the traditional Gugelhupf pan and named it “bundt”.

Bundt is derived from the German word bundkuchen, which translates as “a cake for a gathering”. Bundt cakes can be anything from lemon to chocolate and bundt pans come in a dizzying variety of designs. What they have in common is the characteristic hole in the middle which allows for even heat distribution – a great baking innovation!

Gingerbread Bundt Cake Ingredients

This is a really simple gingerbread cake recipe – you measure all the ingredients in a large mixing bowl and beat them together. So easy, right? Let’s take a look at the ingredients you will need.

The recipe calls for regular molasses – avoid the super-dark blackstrap molasses, which is too dense and bitter. If you are in the UK you can use treacle in the same way.
Gingerbread spice blends are quite widely available, but for this recipe you only need three spices you’ve probably got in your cupboard already: ginger, cinnamon and cloves. You can try adding a little allspice and nutmeg, too.
Softened unsalted butter or a baking spread such as margarine.
Large eggs at room temperature.
All purpose flour (plain flour) with baking powder and baking soda added (check they are fresh, especially if you don’t bake very often).
Dark brown sugar or light brown sugar.
Milk with orange juice added or you can use buttermilk.
Powdered sugar and maple syrup for the glaze.

How to Make Gingerbread Bundt Cake

↓ For the full ingredients and detailed method, jump to the recipe card.

Preheat the oven to 320°F / 160°C. If you are using a fan forced oven, you will need to reduce the temperature by 10 degrees.
Measure the flour, sugar, baking powder, baking soda, salt and spices into a large mixing bowl (or the bowl of your stand mixer). Stir together thoroughly to break up any lumps of brown sugar.
Add the butter, eggs, milk, orange juice and orange zest. Start beating on low speed with a hand or stand mixer, increasing the speed once the ingredients have combined. Don’t forget to also crape the bottom and sides of the bowl as needed.

Eggs, butter, sugar, flour and orange zest in a mixing bowl

Mist a Nordic Ware Crown Pan (or any 10-cup / 2.5 liter bundt pan) with cake release or brush with melted butter and dust with flour, shaking out any excess. Add the batter and bake for 45-50 minutes or until the cake is springy to the touch and just coming away from the edges of the tin. A cake tester or toothpick should come out clean. If not, add 5 minutes to the cooking time and check again.
Allow the cake to cool down in the tin for 10 minutes. Carefully turn the cake out onto a wire rack to cool before adding any glaze or decorations.

a bundt cake turned out onto a wire rack

Combine all the ingredients for the glaze in a small bowl and drizzle over the cake before serving. Alternatively you can use toffee or caramel sauce or just a simple dusting of powdered sugar.

Christmas gingerbread bundt cake on a wooden board, festive decorations in the background

Recipe Notes, Tips and FAQs

HOW TO AVOID A STUCK BUNDT Your bundt pan will give this cake its sensational shape but it needs to be properly prepped or it will turn against you! It is absolutely crucial that you carefully grease your bunt pan, every tiny nook and cranny, with melted butter or shortening followed by a dusting of flour. If you are using cake release then spray your pan just before adding the batter.

PATIENCE PLEASE! Make sure you let your cake to cool in the pan for about 10 minutes before turning it out. I know how tempting it is to turn it out immediately, but if you do it is liable to fall apart!

SERVING SUGGESTIONS Obviously this gingerbread cake is the ideal dessert for any Christmas gathering – or let’s face it, any time you feel like a bit of a celebration. It’s delicious on its own, but it makes a really wonderful dessert with some whipped cream or a dollop of vanilla ice cream (especially if you serve it warm…mmm!)

STORING AND FREEZING This gingerbread cake stays moist and fresh for a several days in an covered container at room temperature. Do not store it in the refrigerator – the cool air will actually cause the cake to harden and become stale.