Make this Gingerbread Bundt Cake for a delicious and festive dessert to serve at your next holiday get-together! This Christmas cake is easy to make, and it tastes amazing. Plus, it’s perfect for a winter party. The gingerbread flavor is perfect for the season, and the cream cheese frosting adds a touch of sweetness and creaminess. The best part is that the recipe uses a spice cake mix, making it super simple. Happy baking!
Looking for another dessert to serve at your holiday party? Make these iconic soft gingerbread men cookies!
Why this Ginger Bread Bundt Cake is the BEST
One of my favorite things about the holiday season is all the delicious treats! Everything from peppermint chocolate cheesecake and double-layer holiday fudge to gingerbread men cookies and this delicious gingerbread bundt cake.
This gingerbread cake recipe is such a sweet and festive dessert that’s perfect for any winter occasion!
It starts with a spice cake mix, which means that a lot of the spice is already in there. You can control how much ground ginger and cinnamon you want to add, although I think the amount in the recipe is perfect.
The bundt cake is then topped with a delicious, creamy vanilla cream cheese frosting. It adds the perfect amount of sweetness to balance out the gingerbread flavor.
Best of all, the cake only requires one bowl to make it! The gingerbread bundt cake is super easy and totally adorable.
What is Gingerbread?
Although the definition of gingerbread is a cake made with molasses and flavored with ginger, in the dessert world, it refers to many different baked goods. All of these desserts are flavored with ginger and sweetened naturally with items like molasses or honey.
In fact, the flavor of gingerbread comes in many different forms. My favorites are these easy gingerbread cookies and this amazing gingerbread bundt cake recipe!
Ingredients need to make this Gingerbread Bundt Cake Recipe
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- Spice cake mix: This is the perfect base for gingerbread cake because of the spices in the cake mix. Plus, all the measuring is already done for you, so it’s super easy to just add a few extra ingredients.
- Ground ginger: While there is ginger in the spice cake mix, extra is added for the awesome ginger taste we all know and love.
- Cinnamon: I like to add cinnamon for extra spice and flavor.
- Vegetable Oil: You’ll need this for a super soft cake that makes you come back for more.
- Molasses: This is the key ingredient that gives it that classic gingerbread flavor. It also adds sweetness and a bit of dense texture to the cake.
- Milk: Milk helps keep the cake moist and full of richness.
- Eggs: You’ll need three eggs to help hold everything together and to add an awesome chewy texture.
- Frosting: To make it extra special, top your gingerbread bundt cake with a cream cheese frosting. It’s deliciously sweet and provides an amazing contrast in flavor.
- Caramel: Drizzle over the top for a little added amazingness.
- Gingerbread Sprinkles: Sprinkle over the top of the cake so that everyone knows exactly what kind of cake it is.
How to make a Gingerbread Spice Cake
- Start by combining the spice cake mix, ground ginger, cinnamon, vegetable oil, molasses, milk, and eggs in a medium bowl. Mix using a handheld (or stand) mixer until everything is incorporated.
- Pour the cake batter into a bundt pan that has been liberally sprayed with nonstick cooking spray. Bake in a 350°F oven for 25-30 minutes or until a toothpick inserted near the center comes out with only a few crumbs (but not any raw cake batter).
- Allow the cake to cool in the bundt pan for 10 minutes, then invert it onto your cake plate.
- Once the cake is completely cooled, top it with prepared vanilla (or cream cheese) frosting, drizzle with caramel, and sprinkle with gingerbread sprinkles. Serve and enjoy!
Frequently Asked Questions:
What kind of molasses should I use?
For the best results, you should use light or mild molasses for this recipe. Dark molasses has a stronger flavor, and it will overpower the other flavors in the gingerbread cake mix. Grandma’s brand is the one I use, but there are other great brands as well.
What if I don’t have a spice cake mix?
If you don’t have a spice cake mix, no worries! You can make one using a yellow cake mix with a few added spices.
The ratio is:
- 1 yellow cake mix
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon of either ground cloves or allspice.
Combine the ingredients and whisk until everything is evenly incorporated.
Can I make this gingerbread bundt cake without using a spice cake mix?
Yes, you can make this gingerbread bundt cake without using a spice mix. Just use your favorite gingerbread recipe and bake it in a bundt pan following the instructions below.
How do I store this Bundt cake?
This Gingerbread Bundt Cake recipe is best stored in the refrigerator for up to 3 days.
Can I freeze this gingerbread bundt cake?
Yes, you can freeze this gingerbread bundt cake for up to 3 months. Make sure to wrap it tightly without frosting, caramel, and sprinkles. Store it in an airtight container.
When ready to serve, thaw it overnight in the refrigerator and then frost it with your favorite cream cheese frosting. Enjoy!
Do you love Christmas desserts? Try these recipes…
- Cranberry Orange Bottom Bundt Cake
- Chocolate Peppermint No Bake Cheesecake
- Cream Cheese Sugar Cookies
- Eggnog Coffee Cake
- No Bake Peppermint Oreo Bark
Easy Gingerbread Bundt Cake Recipe with a Cake Mix
Ingredients
Gingerbread Cake
- 1 box spice cake mix {15.25 ounces}
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ⅓ cup vegetable oil
- ½ cup molasses
- ½ cup milk {I used 1%}
- 3 eggs
Toppings
- 1 cup prepared cream cheese frosting {or vanilla}
- 3 tablespoons caramel topping
- 2 tablespoons gingerbread sprinkles
Instructions
- Preheat oven to 350°. Prepare your bundt pan by liberally spraying it with nonstick spray and set aside.
Gingerbread Cake
- Combine the spice cake mix, ground ginger, cinnamon, vegetable oil, molasses, milk and eggs in a medium bowl. Use a handheld {or stand} mixer to combine the ingredients until everything is incorporated. Pour the gingerbread cake batter into the prepared Bundt pan, making sure it is in an even layer.
- Bake for 25-30 minutes or until a toothpick inserted near the center comes out with only a few crumbs. Remove from the oven and allow the cake to cool for 10 minutes before inverting the Bundt cake onto your serving plate.
- Once the cake is completely cooled, spread the prepared frosting over the top of the cake, drizzle the frosting with caramel topping and sprinkle with gingerbread sprinkles. Serve or store covered in the refrigerator for up to 3 days. This cake can also be frozen for up to 3 months.
Notes
Nutrition
Julie says
Delicious! I added fresh grated ginger, cloves, nutmeg, all spice, and orange zest! It was amazing!
June says
I am so glad you loved it. The additions sounds amazing. 🙂