⭐ Gingerbread Bundt Cake with Orange Glaze
A warm, cozy, perfectly spiced Christmas dessert!
This Gingerbread Bundt Cake with Orange Glaze tastes like pure Christmas magic. Moist, tender, and beautifully aromatic, this cake blends classic gingerbread spices—ginger, cinnamon, cloves, and molasses—with a bright, citrusy orange glaze that drips elegantly over every curve of the Bundt pan.
It’s the kind of dessert that fills your home with irresistible holiday aromas, looks stunning on any Christmas table, and stays wonderfully moist for days. Perfect for gifting, entertaining, or making ahead during the busy festive season!
🍰 Ingredients
For the Gingerbread Bundt Cake
- 3 cups all-purpose flour
- 1 ½ tsp baking soda
- ½ tsp baking powder
- 1 ½ tsp ground ginger
- 1 ½ tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp nutmeg
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 3 large eggs, room temperature
- 1 cup molasses
- 1 cup buttermilk
- 1 tsp vanilla extract
- Zest of 1 orange
For the Orange Glaze
- 1 ½ cups powdered sugar
- 3–4 tbsp fresh orange juice
- 1 tsp orange zest
- Optional: ½ tsp vanilla extract or a tiny pinch of cinnamon
🥣 Instructions
1. Preheat & Prep
Preheat your oven to 350°F (175°C).
Grease a Bundt pan generously with butter or baking spray. Dust with flour to prevent sticking (especially important for detailed pans!).
2. Mix the Dry Ingredients
In a medium bowl, whisk together:
flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt.
Set aside.
3. Cream the Butter & Sugar
In a large bowl, beat the softened butter and brown sugar until light and fluffy (about 3 minutes) using electric mixer.
Add eggs one at a time, mixing well after each.
4. Add Molasses, Vanilla & Orange
Mix in molasses, vanilla, and orange zest until fully combined.
5. Add Dry Ingredients & Buttermilk
Alternately add the flour mixture and buttermilk:
- ⅓ dry ingredients
- half buttermilk
- repeat
- finish with the remaining dry ingredients
Mix just until combined—overmixing reduces tenderness.
6. Bake
Pour the batter into the prepared Bundt pan.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan 10 minutes, then invert onto a cooling rack and cool completely.
🍊 Make the Orange Glaze
Whisk together powdered sugar, orange juice, orange zest, and vanilla (if using) until smooth and pourable.
If it’s too thick → add more orange juice
If too thin → add a bit more powdered sugar
💧 Glaze the Cake
Once the cake is fully cooled, drizzle the orange glaze over the top, letting it drip beautifully down the sides.
Add a few orange zest curls, sugared cranberries, or a dusting of powdered sugar for a festive touch.
🎁 Tips for the Perfect Gingerbread Bundt Cake
- Grease your Bundt pan very well — these cakes love to stick.
- Molasses makes the cake dark, moist, and rich — don’t substitute!
- Make ahead: this cake tastes even better the next day.
- For extra flavor, add 2 tbsp orange juice directly to the batter.
🎄 Serving Ideas
- Serve with whipped cream
- Pair with hot tea, coffee, spiced cider, or mulled wine
- Add sugared cranberries for a snowy Christmas look
📦 Storage
- Room temperature: 3–4 days
- Refrigerator: up to 1 week
- Freezer: freeze slices up to 3 months (wrap tightly!)
Please check out more of my amazing recipes:
Please leave a review, and share the recipe with friends to spread Christmas joy.
Merry Christmas!
Leave a Reply