I used a single unexpected pantry swap in my Gingerbread Bundt Cake, and guests couldn’t stop asking what I did.

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I love how a Gingerbread Bundt Cake can flip an ordinary night into something worth talking about. I mean, the scent of warm spices makes everyone linger, and I’ve ruined more diets with this one than I care to admit.

I usually lean into extra ground ginger and a good hit of unsulfured molasses for that deep, molassy note that clings to your fork. It’s not just another Gingerbread Cake With Cinnamon Molasses vibe, it’s a little crooked, a little urgent, and somehow exactly what you want after a busy day.

You’ll want to taste it right away, even if you probably shouldn’t.

Ingredients

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All-purpose flour: Gives structure and chew, mostly carbs.
Not much fiber or protein though.
Molasses: Deep sweet, kinda bitter, adds iron and minerals, less refined sugar feel.
Brown sugar: Sweet, adds moisture and caramel notes, mostly sucrose so high carbs.
Unsalted butter: Rich fat, makes cake tender and moist, adds calories not protein.
Ground spices: Warm spices give zing and aroma, tiny health benefits, low calories.
Eggs: Provide protein and structure, help emulsify batter, makes it richer.
Buttermilk: Adds tang, reacts with baking soda for lift, moist crumb, slight protein.
Hot coffee: Boosts chocolatey depth and tones spices, no caffeine issues in small amount.

Ingredient Quantities

3 cups (360 g) all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon fine salt

2 tablespoons ground ginger

1 tablespoon ground cinnamon

1 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1 cup (226 g) unsalted butter, softened

1 cup packed dark brown sugar (220 g)

1/2 cup unsulfured molasses

3 large eggs, room temperature

1 cup (240 ml) buttermilk, room temperature

1 teaspoon vanilla extract

1/2 cup hot brewed coffee or hot water

Nonstick baking spray or extra butter for greasing the pan

For the glaze: 1 cup (120 g) powdered sugar

For the glaze: 2 to 3 tablespoons milk or heavy cream

For the glaze: 1/2 teaspoon vanilla extract and a pinch of salt

How to Make this

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1. Preheat oven to 350°F (175°C). Grease a 10 or 12 cup Bundt pan well with nonstick spray or softened butter and dust lightly with flour or sugar so the cake releases easier.

2. In a bowl whisk together 3 cups (360 g) all purpose flour, 1 1/2 tsp baking powder, 1 tsp baking soda, 1 tsp fine salt, 2 tbsp ground ginger, 1 tbsp ground cinnamon, 1 tsp ground cloves and 1/2 tsp ground nutmeg until evenly blended.

3. In a large bowl cream 1 cup (226 g) softened unsalted butter and 1 cup packed dark brown sugar (220 g) with a mixer until light and fluffy, about 2 to 3 minutes. Tip: use room temperature eggs and buttermilk so the batter mixes smoothly.

4. Beat in 1/2 cup unsulfured molasses, then add 3 large eggs one at a time mixing just until combined after each. Stir in 1 tsp vanilla extract.

5. Add the dry ingredients to the butter mixture in about 2 or 3 additions, alternating with 1 cup (240 ml) room temperature buttermilk, beginning and ending with the dry mix. Mix only until just combined, dont overmix or the cake will get dense.

6. Stir in 1/2 cup hot brewed coffee or hot water to loosen the batter and bloom the spices; scrape the bowl so everything is incorporated and the batter is smooth.

7. Pour batter into the prepared Bundt pan, smooth the top and tap the pan once on the counter to remove big air bubbles. Bake at 350°F for 45 to 55 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. If the top browns too fast tent loosely with foil.

8. Let the cake cool in the pan for 10 to 15 minutes, then invert onto a wire rack to cool completely. If you try to remove it too soon it may break, so be patient.

9. Whisk the glaze by combining 1 cup (120 g) powdered sugar with 2 to 3 tbsp milk or heavy cream, 1/2 tsp vanilla extract and a pinch of salt until smooth and drizzleable. Adjust thickness with more sugar or more milk.

10. When cake is fully cool, drizzle the glaze over the top and let set. Serve same day for best texture, store covered at room temp up to 3 days or refrigerate for longer.

Equipment Needed

1. 10 or 12 cup Bundt pan (well greased and dusted so the cake comes out clean)
2. Oven set to 350°F and an oven thermometer if you have one
3. Large and medium mixing bowls, at least two sizes
4. Electric mixer or a sturdy whisk, your call depending how lazy you feel
5. Measuring cups and measuring spoons plus a kitchen scale if you like precision
6. Rubber spatula and a wooden spoon for scraping and folding
7. Sifter or a simple whisk to blend the dry spices and flour
8. Small bowl and whisk for the glaze, plus a toothpick and a wire cooling rack for testing and cooling

FAQ

How do I know the bundt cake is done? Insert a toothpick into the thickest part, it should come out with a few moist crumbs not wet batter. The top will spring back lightly and the cake will pull away from the pan edges a little. For extra accuracy an internal temp of about 200 to 205 F works well.

My cake stuck to the pan, how do I prevent that? Grease the pan well with butter then dust with flour, or use a nonstick baking spray made for bundt pans. Let the cake cool in the pan 10 to 15 minutes, then invert onto a rack. If it clings, run a thin knife around the edge, but dont force it while it's too hot.

Can I swap the buttermilk or molasses? For buttermilk mix 1 tbsp vinegar or lemon juice into 1 cup milk and let sit 5 minutes, or use thinned yogurt. You can use light molasses if you dont have dark, but honey or maple will change the spicy, slightly bitter molasses flavor so only use them if you want a different result.

Why add hot coffee or hot water? Hot liquid blooms the spices and helps dissolve the molasses and brown sugar, which deepens flavor and makes the crumb more moist. Use hot coffee if you want a richer note, plain hot water is fine if you prefer no coffee taste.

When should I glaze the cake and how thick should the glaze be? Wait until the cake is completely cool or the glaze will melt and run off. The glaze should be pourable but not watery: start with 2 tbsp cream or milk and add a third tbsp if needed until it flows slowly off a spoon. If its too thin add more powdered sugar.

How do I store and reheat leftovers? Store at room temp, loosely covered, up to 3 days or in the fridge up to 5 days. Wrap tightly and freeze up to 2 to 3 months. To reheat slices microwave 15 to 25 seconds or warm in a 300 F oven for 8 to 12 minutes until just warmed through.

Gingerbread Bundt Cake Recipe Substitutions and Variations

All-purpose flour: swap for whole wheat pastry flour 1:1 for a nuttier, slightly denser cake; if batter feels too thick add about 2 tbsp extra buttermilk, it’ll help loosen it up.
Unsalted butter: replace with solid coconut oil 1:1 (gives a faint coconut note) or vegetable shortening 1:1 for a more tender crumb, just be aware the flavor changes a bit.
Unsulfured molasses: use dark corn syrup or robust maple syrup at the same volume; both keep moisture but maple is milder, so stir in 1 tbsp molasses or extra brown sugar if you want that classic deep ginger taste.
Buttermilk: make a quick sub by adding 1 tbsp white vinegar or lemon juice to 1 cup milk, let sit 5 minutes, or use 3/4 cup plain yogurt + 1/4 cup milk for similar tang and thickness.

Pro Tips

1. Weigh your flour if you can, otherwise spoon it into the cup and level it dont scoop straight from the bag. Scooping packs the flour and you’ll end up with a dense cake, trust me.

2. Bloom the spices in the hot coffee or water first — stir the spices into the hot liquid and let it sit for 30 seconds before adding to the batter, it really makes the ginger and cloves pop.

3. For easiest Bundt release, grease well then dust with sugar instead of flour, and if you worry about sticking chill the filled pan in the fridge for 10 minutes before baking, that helps the crust set so the shape comes out cleaner.

4. Warm the glaze slightly before you drizzle and add a splash of coffee or a bit more cream to tune the flavor and thickness, pour slowly from the center so it runs down the grooves evenly; store the finished cake at room temp for a day or freeze slices for longer.