Gingerbread Bundt Cake

This gingerbread Bundt cake has all the warm spicy goodness of gingerbread cookies. As if that weren’t enough, it’s gilded with a sassy and sweetly tart lemon glaze.

A swirled gingerbread Bundt cake with a lemon glaze on top, all on wire rack over a sheet pan

This gingerbread Bundt cake is equally welcome at a special occasion party, a holiday dinner, or simply alongside your afternoon cuppa. The juxtaposition of warming spices and a sweetly tart lemon glaze is so spectacularly and resoundingly lovely, we suspect we’ll be making gingerbread all year round.–Angie Zoobkoff

Gingerbread Bundt Cake

  • Quick Glance
  • (5)
  • 45 M
  • 1 H, 35 M
  • Serves 12 to 16
5/5 - 5 reviews
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  • For the gingerbread Bundt cake
  • For the lemon glaze


Prepare the oven

Preheat the oven to 325°F (165°C). Spray a 10-cup Bundt pan generously with nonstick baking spray.

Make the gingerbread Bundt cake

In a large bowl, whisk together the flour, ginger, cinnamon, baking soda, and salt. In a separate bowl, whisk the eggs well. Whisk in the oil, then whisk in the granulated sugar followed by the molasses. Pour the egg mixture into the flour mixture and stir just until combined. Add the hot water and stir well. Scrape the batter into the prepared pan.

Bake the cake until a cake tester inserted into the center comes out clean, 50 to 55 minutes. Let the cake cool in the pan on a wire rack for 10 minutes.

Make the lemon glaze

Whisk the confectioners’ sugar with the lemon juice until smooth.

Assemble the cake

Flip the cake out onto a rack set over a baking sheet. Let the cake cool for another 5 minutes.

Using a long skewer, poke deep holes all over the cake. Drizzle the glaze over the cake, trying to get some into each hole and brushing the glaze so it covers the entire surface of the cake. Serve warm or let cool completely.

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Recipe Testers' Reviews

What I loved about this gingerbread Bundt cake was that I had all of the ingredients on hand. During the holidays, everyone is extra busy and this is a perfect last-minute cake or make-ahead cake. It tasted as good on day 3 as it did on day 1.

When I flipped the cake out onto the rack, it didn't release right away. I used a flat silicone spatula gently around and then it released easily. Also, once the glaze dried, I could still see the holes on top. I mixed up another cup of thicker glaze and added a few drops of white food coloring for an opaque look. I drizzled it over the top and let it run down the sides. I added red Sixlets on top for a plum pudding look which covered the holes and was very festive.

Two photos: one of a gingerbread Bundt cake with a sugar glaze, the other with a dripping icing dotted with red candies

This gingerbread Bundt cake is very simple to make and bakes perfectly. Make sure you have new and potent dried ginger because the flavors are subtle in relation to the molasses added to the mix. The icing was a bit thinner than I would have liked. I would add more confectioners’ sugar in future bakings.

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