Introduction

This Moist Gingerbread Bundt Cake is a perfect balance of warm spices and rich sweetness, ideal for cozy gatherings or holiday celebrations. The tender crumb and tangy glaze make every bite irresistible.

The image shows a round bundt cake with a brown, slightly textured surface, topped with white icing that drips unevenly down the sides in thick layers. The icing is decorated with small, glossy red pomegranate seeds and sprigs of fresh green rosemary spaced evenly around the top edge. The cake sits on white parchment paper placed on a wooden board, with a few star-shaped gingerbread cookies and star anise scattered around its base. The background features a soft blur of a white marbled texture and a blue patterned cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, room temperature
2 cups light brown sugar, packed or granulated (packed works best)
1/4 cup molasses
3 cups all-purpose flour
1 tbsp ground ginger
1 tsp ground allspice
5 large eggs, at room temperature
2 tsp vanilla extract
1 tsp baking soda
1 1/4 cups sour cream
1 1/2 cups powdered sugar, sifted
2 tsp lemon juice (to taste)
1 tsp maple syrup
2 tsp whole milk (as needed for consistency)
Pomegranate seeds (for garnish)
Fresh rosemary sprigs (for garnish)

Instructions

Step 1: Preheat your oven to 325°F (165°C). Grease a 10–12 cup bundt pan with butter and dust with flour or use baking spray. Ensure every crevice is coated so the cake releases easily.
Step 2: In a large mixing bowl, beat the butter and packed light brown sugar together until light and fluffy, about 2 minutes on medium speed.
Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, then mix in the molasses and sour cream until fully combined.
Step 4: In a separate bowl, whisk together the flour, baking soda, ground ginger, and ground allspice.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix to keep the cake tender.
Step 6: Pour the batter into the prepared bundt pan and smooth the top evenly.
Step 7: Bake for 50–65 minutes. Start checking at 45 minutes by inserting a toothpick into the center. It should come out clean when the cake is done.
Step 8: Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely before glazing.
Step 9: To make the glaze, whisk together powdered sugar, lemon juice, maple syrup, and enough milk to reach a smooth, pourable consistency.
Step 10: Drizzle the glaze over the cooled cake.
Step 11: Optionally, decorate with fresh rosemary sprigs and pomegranate seeds for a festive touch.

Tips & Variations

Use packed brown sugar for deeper flavor and moisture.
Room temperature eggs and butter help create a smoother batter.
For a spicier cake, add a pinch of cinnamon or cloves with the other spices.
Replace pomegranate seeds with dried cranberries or chopped nuts for different garnishes.
Use non-dairy yogurt instead of sour cream for a dairy-free version.

Storage

Store the cake covered at room temperature for up to 3 days, or refrigerate for up to a week. To keep it moist, wrap it tightly in plastic wrap or place it in an airtight container. Reheat slices gently in the microwave or serve at room temperature.

How to Serve

A brown bundt cake with a moist, fine crumb texture is topped with white icing that drips smoothly down the sides. The icing is decorated with small clusters of bright red pomegranate seeds and green rosemary sprigs, placed evenly around the top. One thick slice is cut from the cake, showing the dense interior. The cake sits on white parchment paper on a wooden board, with two gingerbread-shaped cookies in front, adding a slightly rough texture. There are also some star anise and scattered pomegranate seeds around the board. The background is softly blurred, with warm tones and a white marbled texture surface beneath everything. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bundt cake ahead of time?

Yes, this cake can be baked a day or two in advance and stored covered at room temperature or refrigerated. Glaze and decorate just before serving to keep it fresh.

What can I use instead of molasses?

If you don’t have molasses, dark corn syrup or honey can be a substitute, but molasses provides the distinct deep flavor essential to gingerbread. Use sparingly to avoid altering the taste too much.