Name: Gingerbread Bundt Cake with Maple Glaze Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 ¼ cups all-purpose flour; ¾ cup granulated sugar; ½ cup dark brown sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 ½ teaspoon ground cinnamon; 1 ½ teaspoon ground ginger; ¾ teaspoon ground cloves; 1 cup buttermilk; ¼ cup milk; 2 teaspoons vanilla extract; ½ cup vegetable oil; ⅓ cup molasses; 3 eggs; 2 tablespoons salted butter; 2 tablespoons pure maple syrup; 1 cup powdered sugar, sifted; 2 tablespoons milk, more as needed

Jump to Recipe· 4.9 from 3 reviews

If you’ve been searching for a cozy dessert that wraps you in the warm embrace of holiday spices, I’ve got just the thing. This Gingerbread Bundt Cake with Maple Glaze Recipe is my absolute favorite for fall and winter get-togethers. It’s moist, full of gingerbread spices, and that maple glaze? Oh, it takes it to a whole new level of yum. Seriously, once you try this, it’s going to be your go-to anytime you want a comforting slice of cake that feels like a warm hug on a chilly day.

Why You’ll Love This Recipe

Perfectly Balanced Spices: The blend of cinnamon, ginger, and cloves gives the cake that classic gingerbread warmth without overpowering.
Moist & Tender Texture: Thanks to buttermilk and molasses, this cake stays wonderfully moist and tender.
Easy Yet Impressive: It’s a simple batter, but when baked in a bundt pan, it looks stunning on any dessert table.
Maple Glaze Finish: The brown butter maple glaze is a game-changer, adding a rich, sweet finishing touch that you won’t want to skip.

Gingerbread Bundt Cake with Maple Glaze, gingerbread fall desserts, holiday spice cake, moist ginger cake, cozy winter baked goods - The image shows a bundt cake on a white cake stand with a wooden base placed on a white marbled surface. The cake is brown with a soft, slightly crumbly texture and has smooth white icing drizzled evenly in vertical stripes over the top and sides. A slice is being lifted by a fork, revealing the same brown inside with a spongy texture. Around the base, there are a few red and dark purple berries and sprigs of green rosemary as decoration. In the background, there is a beige cloth with some folds visible. The lighting is soft and natural, highlighting the details of the cake and its decorations. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Gingerbread Bundt Cake with Maple Glaze Recipe plays a crucial role, from the spices that bring holiday cheer to the buttermilk that keeps the crumb soft. Here’s what you need and a quick note about why they’re important, so you’ll know exactly how to shop.

Gingerbread Bundt Cake with Maple Glaze, gingerbread fall desserts, holiday spice cake, moist ginger cake, cozy winter baked goods - Flat lay of a small heap of all-purpose flour, two small piles of granulated sugar and dark brown sugar, white ceramic bowls with cinnamon, ground ginger, and ground cloves, a small white bowl of baking powder and another of baking soda, a small white bowl of salt, a small white bowl with buttermilk, another small white bowl with milk, a small white bowl containing molasses, a small white bowl with vegetable oil, three whole uncracked brown eggs, a small white bowl with vanilla extract, a small white bowl with salted butter cubes, a small white bowl with pure maple syrup, a small white bowl filled with sifted powdered sugar, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The base for structure. Make sure it’s fresh for the best rise and texture.
Granulated sugar: Adds sweetness and helps with that lovely crust on the cake.
Dark brown sugar: Adds moisture and a subtle molasses flavor that complements the spices beautifully.
Baking powder & baking soda: These leaveners work together to give the cake a nice lift and light crumb.
Salt: Balances the sweetness and enhances the spices.
Cinnamon, ginger, cloves: Classic warm spices that create that nostalgic gingerbread flavor.
Buttermilk: Adds tanginess and helps tenderize the cake crumb.
Milk: Thins the batter just enough for perfect pouring consistency.
Vanilla extract: Boosts the overall flavor depth.
Vegetable oil: Keeps the cake moist and soft longer than butter alone.
Molasses: The star ingredient in any gingerbread, giving it richness and that signature dark flavor.
Eggs: Provide structure and richness.
Salted butter (for the glaze): Browning it adds toasty complexity to the maple glaze.
Pure maple syrup: Gives a natural sweetness and pairs perfectly with the spices.
Powdered sugar: For smooth, sweet glaze texture.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One of the things I love about this Gingerbread Bundt Cake with Maple Glaze Recipe is how easy it is to tweak it to your tastes. I often swap out the glaze for cream cheese frosting if I want a tangy contrast, but the maple glaze truly steals the show if you’re looking for something simple yet divine.

Gluten-Free Variation: I’ve tried using a gluten-free all-purpose blend in place of flour, and while the texture changes slightly, it still comes out wonderfully flavorful.
Extra Spice Kick: Sometimes I bump up the ginger or add a pinch of nutmeg for a little twist.
Nutty Addition: Chopped walnuts or pecans folded into the batter add a lovely crunch that’s perfect if you want something a bit more rustic.

Step-by-Step: How I Make Gingerbread Bundt Cake with Maple Glaze Recipe

Step 1: Prep and Mix Dry Ingredients

Start by preheating your oven to 350°F and greasing your 10-cup bundt pan with a baking spray or butter. This is key to ensuring the cake releases easily later. In a large bowl, whisk together your flour, sugars, baking powder, baking soda, salt, cinnamon, ginger, and cloves. I always like to mix these well so the spices are evenly dispersed—this way, every bite has consistent flavor.

Step 2: Add the Wet Ingredients

Into the same bowl, pour the buttermilk, milk, vanilla extract, molasses, vegetable oil, and crack in your eggs. Using a stand mixer or hand mixer, beat everything just until combined—be careful not to overmix, or you’ll risk a dense cake. The molasses gives such a beautiful depth here, so don’t skip it!

Step 3: Bake to Perfection

Pour the batter into your prepared bundt pan and place it in the oven. Bake for about 45-50 minutes. I always start checking around the 45-minute mark by inserting a toothpick or skewer into the center — it should come out clean or with a few moist crumbs, but no wet batter. Also, a gentle press on top should make the cake bounce back. Let it cool in the pan for 10-15 minutes before flipping onto a wire rack to cool completely.

Step 4: Whip Up the Brown Butter Maple Glaze

While the cake cools, melt your salted butter in a small pan over medium heat, swirling occasionally until it turns a light brown with a nutty aroma—that’s the magic of brown butter! Then whisk it together with maple syrup, powdered sugar, and milk until smooth. Adjust with a bit more milk if it feels too thick. Drizzle generously over the completely cooled cake right before serving.

Pro Tips for Making Gingerbread Bundt Cake with Maple Glaze Recipe

Room Temperature Ingredients: I always use eggs and dairy at room temp—this helps everything blend nicely, giving a smoother batter with better rise.
Don’t Skip Browning the Butter: Browning the butter for the glaze adds an irresistible depth of flavor that plain melted butter just can’t match.
Bundt Pan Prep Matters: Use baking spray with flour or butter plus flour to ensure the cake doesn’t stick in all those nooks and crannies.
Check Cake Doneness Early: Oven temps vary, so start checking at 45 minutes to avoid overbaking and drying out your cake.

How to Serve Gingerbread Bundt Cake with Maple Glaze Recipe

Gingerbread Bundt Cake with Maple Glaze, gingerbread fall desserts, holiday spice cake, moist ginger cake, cozy winter baked goods - A single round slice of brown cake with a soft and moist texture is placed on a white plate. The cake has a thin layer of light frosting around the edge. A piece of the cake is cut and held on a silver fork with a dark handle, resting on the plate. The plate also holds some small red and dark red berries and a green herb sprig as decoration. The plate is set on a tan fringed cloth, all on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping my gingerbread bundt cake with a dusting of powdered sugar alongside the maple glaze for an extra pretty finish. Fresh rosemary sprigs or some candied ginger pieces scattered around add a festive touch, especially if you’re serving during the holidays—it’s simple but makes it feel special.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of whipped cream to balance the spice. If you’re serving for brunch, fresh fruit like sliced pears or a spiced apple compote is a dream combo that brightens every slice.

Creative Ways to Present

For a holiday party, I’ve arranged individual slices on a wooden board with fresh cranberries, sprigs of pine, and mini cinnamon sticks for a rustic, festive display. You can also drizzle the glaze in a crisscross pattern or add chopped nuts on top for texture and eye appeal. It makes a simple cake look like a centerpiece!

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your gingerbread bundt cake in an airtight container at room temperature for up to 5 days—perfect for a week’s worth of snack time. If you refrigerate it, it stays fresh a bit longer, up to 7 days, but bring it back to room temp for best flavor before serving.

Freezing

I’ve had great success freezing this cake—just wrap whole or sliced portions in several layers of plastic wrap, then place in a freezer bag to avoid freezer burn. It freezes for up to 3 months and thaws beautifully overnight in the fridge.

Reheating

If you want that freshly-baked warmth, gently reheat slices in the microwave for 15-20 seconds or in a low-temp oven (about 300°F) for 5-7 minutes. Just be careful not to dry it out! Adding a light drizzle of warm maple syrup before serving revives that fresh-from-the-oven feel.

FAQs

Can I make this Gingerbread Bundt Cake without buttermilk?

Absolutely! If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using. This acidity helps tenderize the cake just like buttermilk.
What’s the best way to prevent the bundt cake from sticking?

Greasing the bundt pan thoroughly is key. I recommend using a baking spray with flour or coating the pan with butter and dusting with flour. Also, letting the cake cool for 10-15 minutes before flipping helps it firm up so it releases cleanly.
Can I make the cake a day ahead?

Yes! This cake actually tastes better after it sits for a day as the flavors meld beautifully. Just store it covered at room temperature and add the glaze right before serving.
Is the glaze necessary?

The maple glaze really elevates the cake, adding sweetness and a buttery note that complements the spices. But if you prefer, you can skip it or use cream cheese frosting for a tangier finish.

Final Thoughts

Honestly, this Gingerbread Bundt Cake with Maple Glaze Recipe holds a special place in my heart—it’s the one I reach for every year when I want to impress guests without spending hours on a dessert. It feels like that perfect cozy moment wrapped in cake form. If you give it a try (and I really hope you do), I’m confident it’ll become a favorite in your baking rotation, too. So, roll up your sleeves, gather your spices, and bake a little love into your day with this delicious bundt cake!