Making the Perfect Gingerbread Bundt Cake 

Making the ideal Bundt cake is a culinary endeavor, but I promise it is well worth it. First, get that pan ready like a pro! To ensure your cake slips out flawlessly, ensure all the nooks and crannies are covered with flour, butter, and baking spray. Using room temperature ingredients allows for a perfectly blended batter. And be careful not to overmix! Gently mixing will keep your cake light and soft rather than dense and hefty. A little attention to detail goes a long way to making the perfect Bundt cake.

For a beautifully even cake, tap the pan on the counter after filling your Bundt pan, which will knock out air bubbles. You must be patient once you have removed the cake from the oven. The cake should cool in the pan for at least 10 minutes before you flip it onto a cooling rack. Rushing through the cooling step will cause the cake to stick to the pan or create cracks in the cake. After your cake is cooled, it is time to choose your decoration. Whether you select a dusting of powdered sugar, drizzling of glaze, or full-on festive decorations, this cake will surely impress.

I love the bold and cozy flavors in this recipe. With the richness of molasses, the warmth of ginger, comforting cinnamon, and just a hint of nutmeg, this Bundt cake feels elegant. Here’s how to bring this classic to life…

Ingredients

For the Cake:

Baking spray with flour

1 cup (8 oz.) unsalted butter, softened

1 ¼ cups packed light brown sugar

⅓ cup granulated sugar

2 large eggs, at room temperature

½ cup molasses

2 tsp vanilla extract

2 ½ cups all-purpose flour

2 tsp ground cinnamon

1 ½ tsp ground ginger

1 tsp ground nutmeg

¾ tsp baking powder

½ tsp kosher salt

½ tsp baking soda

½ tsp ground allspice

½ tsp ground cloves

¾ cup sour cream, at room temperature

¾ cup whole milk, at room temperature

For the Cream Cheese Glaze:

4 oz. cream cheese, softened

2 tbsp unsalted butter, softened

1 cup powdered sugar

1 tbsp amaretto liqueur (or 1 tbsp milk)

2 tbsp milk (or more for drizzling consistency)

Instructions

Prep Your Pan and Oven

Preheat your oven to 350°F or about 177°c. Spray a 10-12 cup Bundt pan with baking spray that includes flour.

Make the Batter

Cream Butter and Sugars: Beat the butter, brown sugar, and granulated sugar in a medium-high speed until fluffy (5-6 minutes). Scrape the sides as needed.

Add Wet Ingredients: Add eggs one at a time, mixing after each. Then mix in the molasses and vanilla until smooth.

Mix Dry Ingredients

Whisk together the flour, cinnamon, ginger, nutmeg, baking powder, salt, baking soda, allspice, and cloves in a separate bowl.

Combine Milk and Sour Cream

In another bowl, mix the sour cream and milk until smooth.

Finish the Batter

Add the dry ingredients and milk mixture to the batter in turns: start with dry, then milk, and end with dry. Mix gently after each addition until just combined. Don't overmix.

Bake

Pour the batter into the pan and smooth the top. Tap the pan on the counter to release air bubbles. Bake for 45-50 minutes, or until a toothpick inserted into the cake comes out clean. Cool the cake in the pan for 10 minutes, then invert it onto a wire rack to cool completely.

Make the Glaze

Beat the cream cheese and butter together until smooth. Add powdered sugar, amaretto (or milk), and 2 tablespoons of milk. Beat until smooth, adding extra milk if needed for a drizzle.

Glaze and Serve

Drizzle the glaze over the cooled cake and enjoy! Perfect for holidays or cozy evenings.

Keeping It Fresh, Storing Your Gingerbread Bundt Cake

If your gingerbread Bundt cake isn’t devoured immediately (a real possibility!), these storage tips will keep it fresh and delicious. Wrap the cooled cake tightly in plastic wrap or place it in an airtight container to prevent it from drying out. You can keep it at room temperature for up to three days, but if you want to extend its shelf life, pop it in the fridge—it’ll stay fresh for about a week. For more extended storage, freezing the cake (unfrosted) is a convenient option. Simply wrap it securely in plastic wrap and foil, then place it in a freezer-safe bag. It can last up to three months in the freezer; just let it thaw at room temperature before serving. Proper storage allows you to enjoy this holiday favorite whenever the craving strikes!

Bringing the warm, spiced flavors of the holidays to life is as easy as baking this show-stopping Gingerbread Bundt Cake. Whether you’re a seasoned baker or trying something new this year, this recipe will impress with its charm and rich, cozy flavors. And if you’re craving extra guidance—or just want to see the magic happen—scan the QR code to watch us bake this delicious cake step-by-step on the KimchiRednecks YouTube channel. Join us for baking fun and make this holiday treat a tradition in your kitchen!

About the Author

Melissa Edwards-Whittington has been in Korea for over 7 years. She and her husband have a YouTube channel, “KimchiRednecks”, where they share about life in Korea, places to eat and visit in Korea, and cooking. They also have a YouTube channel, Shining With KimchiRednecks, dedicated to their hobby of making whiskey and brandy at home. They are also parents to three precocious senior Shih Tzu daughters, Minion, Sookie, and Mayhem who are featured often in their social media.

As Social Media Marketing Manager for United on the RoK Mag, Melissa brings her passion for the military community to life through compelling digital content. Her expertise spans content creation, social media marketing management, and community engagement through connectedness. 

Melissa further extends her community impact through the South of Seoul, a local organization enhancing expatriate life in Korea. Through her online media management with South of Seoul, original content, established blog presence, and fostering multiple groups for language exchanges and content creators, she offers unique insights into life in South Korea. She has also volunteered for Pyeongtaek Insight as part of their content creation team. Her work consistently bridges cultural gaps while fostering connections within the international community.

Follow Melissa and her family here:

YouTube  

youtube.com/@kimchirednecks

youtube.com/@shiningwithkimchirednecks

Instagram: @kimchirednecks

Facebook: KimchiRednecks

South of Seoul Blog www.blog.southofseoul.net