If you’re on the hunt for a show-stopping dessert that feels like a warm hug on a plate, you absolutely must try this Gingerbread Bundt Cake with Maple Cinnamon Glaze Recipe. This cake captures the rich essence of classic gingerbread spices harmonized with a luscious, sweet maple cinnamon glaze that drapes over a moist, tender crumb. Every bite is a cozy celebration of fall and holiday flavors that never fail to bring people together around the table.
Ingredients You’ll Need
These simple but essential ingredients come together beautifully to create a cake that’s fragrant, tender, and perfectly balanced. Each adds its own magic — from the earthiness of molasses to the zing of fresh cinnamon — crafting the gingerbread melody that’s unmistakable and delightful.
- 2 + 1/2 cups all-purpose flour: The foundation that gives structure to your lovely bundt cake.
- 1 teaspoon baking powder: Helps your cake rise just right, keeping it light.
- 1/2 teaspoon baking soda: Adds a little extra lift and tenderness.
- 1 + 1/4 teaspoon ground cinnamon: The warm, cozy spice that’s the soul of the gingerbread flavor.
- 1/2 teaspoon ground ginger: Brings that signature spicy kick.
- 1/4 teaspoon all-spice: Adds depth and complexity to the spice blend.
- 1/4 teaspoon salt: Balances sweetness and enhances all the spices.
- 1/2 cup butter, softened: For rich flavor and a tender crumb.
- 1 cup dark brown sugar: Offers molasses notes and moistness.
- 2 large eggs: Bind the ingredients and add richness.
- 1/2 teaspoon vanilla extract: Adds a subtle sweetness and depth.
- 1/2 cup molasses: The heart and soul of true gingerbread flavor.
- 1 cup plain yogurt: Keeps the cake moist and adds a slight tang.
- 1/2 cup milk: Balances batter consistency for perfect texture.
- 1 cup confectioners’ sugar: Key for that silky-smooth glaze.
- 1 tablespoon maple syrup: Infuses the glaze with warm sweetness and complexity.
- 1/4 teaspoon ground cinnamon: Elevates the glaze with aromatic spice.
- 1 tablespoon milk: Helps reach that perfect glaze drizzle consistency.
- 1/4 cup pecans, chopped: Adds a delightful crunch and nuttiness on top.
How to Make Gingerbread Bundt Cake with Maple Cinnamon Glaze Recipe
Step 1: Prep Your Pan and Oven
First things first, preheat your oven to 350 degrees Fahrenheit. Give your 10-cup bundt pan a good coating with nonstick cooking spray to ensure your cake will release smoothly without a hitch. Setting this up early gets you off to a confident start.
Step 2: Mix Your Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, all-spice, and salt until well combined. This blend of spices combined with the leavening agents lays the groundwork for that perfect crumb and flavor punch.
Step 3: Cream Butter and Sugar
In a large bowl, beat softened butter and dark brown sugar with a hand mixer on medium speed until fluffy and light, about three minutes. This step is crucial because it traps air that helps your cake rise beautifully, while also melding the rich molasses flavor into each bite.
Step 4: Add Eggs, Vanilla, and Molasses
Add eggs one at a time, beating well after each addition to ensure smooth incorporation. Then, mix in vanilla extract and molasses until you have a luscious, dark batter filled with those signature gingerbread aromas.
Step 5: Combine Ingredients Gradually
Slowly add half of your dry ingredients to the batter, mixing just until combined. Next, pour in the yogurt followed by the milk, blending until smooth. Finish by adding the remaining dry ingredients, scraping the bowl sides as needed to get it all evenly mixed. This gentle approach helps keep the batter tender yet sturdy.
Step 6: Bake to Perfection
Pour your batter into the prepared bundt pan and bake for 45 to 65 minutes. The exact time depends on your oven’s quirks—mine usually takes about 60 minutes. Test with a toothpick in the center to check doneness; it should come out clean or with just a few moist crumbs. After baking, cool the cake in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Step 7: Make the Maple Cinnamon Glaze
While your cake cools, whisk together confectioners’ sugar, maple syrup, cinnamon, and milk in a small bowl until you achieve a smooth, creamy glaze. Adjust thickness as needed by adding more sugar or milk. If you love a bold cinnamon flavor, don’t hesitate to add a pinch more. This glaze is the crowning glory that gives the cake its irresistible finish.
Step 8: Glaze and Garnish
Drizzle the maple cinnamon glaze slowly over the cooled bundt cake. Sprinkle chopped pecans on top for an inviting crunch and extra touch of festive charm. This final flourish turns a simple cake into a centerpiece-worthy treat.
How to Serve Gingerbread Bundt Cake with Maple Cinnamon Glaze Recipe
Garnishes
A little goes a long way when it comes to garnishes. Aside from chopped pecans, try a few crystallized ginger pieces or a light dusting of powdered sugar to brighten the look and add a little extra zing to each slice.
Side Dishes
This Gingerbread Bundt Cake with Maple Cinnamon Glaze Recipe pairs beautifully with creamy whipped cream, a scoop of vanilla ice cream, or even a dollop of spiced apple compote. These sides complement the warm spices and add layers of indulgence perfect for cozy gatherings.
Creative Ways to Present
Serve your bundt cake alongside a pot of hot spiced tea or a steaming mug of cider for an unforgettable autumn treat. Slice it thick for a hearty afternoon snack or cut slender slices for elegant dessert plates, garnished with fresh mint or extra pecans for that wow factor.
Make Ahead and Storage
Storing Leftovers
To keep your gingerbread bundt cake fresh, store it in an airtight container at room temperature. It should stay moist and delicious for 3 to 4 days, making it perfect for enjoying over several cozy mornings or after-dinner desserts.
Freezing
If you want to make this Gingerbread Bundt Cake with Maple Cinnamon Glaze Recipe ahead of time, it freezes beautifully. Wrap the cooled cake tightly in plastic wrap and then foil to prevent freezer burn. When you’re ready, thaw it overnight in the fridge before glazing and serving.
Reheating
To enjoy the cake warm, pop slices into a microwave for about 15 to 20 seconds or warm them gently in a low oven. Warm cake with just the right touch of glaze feels extra comforting and melts those maple-cinnamon flavors right onto your palate.
FAQs
Can I substitute the molasses with honey or maple syrup?
Molasses is key for that authentic gingerbread flavor and deep color, but if you’re out, maple syrup can work in a pinch, though the taste will be milder. Honey will add sweetness but lacks that classic robust note molasses provides.
What can I use instead of all-purpose flour?
For a gluten-free option, you can try a gluten-free baking blend, but results may vary slightly in texture. Whole wheat flour can also be used but will produce a denser cake and alter the flavor somewhat.
Is it necessary to use yogurt in this recipe?
Yes, the yogurt adds moisture and a subtle tang that balances the sweetness and spices. If you’re out of yogurt, sour cream or buttermilk are great substitutions.
Can I make this cake without a bundt pan?
Absolutely! A regular round cake pan or even a loaf pan will work—just adjust the baking time accordingly and keep an eye on it with the toothpick test.
How thick should I drizzle the glaze?
You want a nice, even layer that lightly coats the cake without pooling too much. The glaze should be pourable but slightly thick so it clings to the surface beautifully, accentuated by those crunchy pecan sprinkles.
Final Thoughts
I can’t recommend this Gingerbread Bundt Cake with Maple Cinnamon Glaze Recipe enough when you want to create a dessert that feels both festive and lovingly homemade. Its warm spices and rich glaze make every slice feel like a celebration, perfect for holidays or any day that calls for a touch of sweetness and spice. Give this recipe a try—you’ll see why it’s a beloved favorite in my kitchen and soon in yours too!
PrintGingerbread Bundt Cake with Maple Cinnamon Glaze Recipe
This Gingerbread Bundt Cake with Maple Cinnamon Glaze is a moist and flavorful holiday treat combining warm spices like cinnamon, ginger, and allspice with rich molasses. The cake is baked to perfection in a bundt pan and topped with a smooth maple cinnamon glaze and crunchy chopped pecans for a delightful finish. Ideal for festive gatherings or cozy afternoons with a cup of tea.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Gingerbread Bundt Cake
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 cup dark brown sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup molasses
- 1 cup plain yogurt
- 1/2 cup milk
For the Maple Cinnamon Glaze
- 1 cup confectioners’ sugar
- 1 tablespoon maple syrup
- 1/4 teaspoon ground cinnamon
- 1 tablespoon milk
- 1/4 cup pecans, chopped
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Lightly coat a 10-cup bundt pan with nonstick cooking spray to prevent the cake from sticking, then set it aside.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, allspice, and salt until evenly combined. Set this mixture aside for later use.
- Cream butter and sugar: Using a hand mixer on medium speed, beat the softened butter and dark brown sugar in a large bowl until the mixture is light and fluffy, about 3 minutes. This creates a smooth base for the cake batter.
- Add eggs and flavorings: Add the eggs one at a time to the creamed mixture, beating well after each addition to incorporate fully. Then mix in the vanilla extract and molasses until evenly combined, scraping down the sides of the bowl as needed to ensure thorough mixing.
- Combine dry and wet ingredients: Gradually add half of the dry flour mixture to the wet ingredients, beating slowly until just combined. Next, incorporate the yogurt and milk, mixing until smooth. Add the remaining dry ingredients gradually, scraping down the bowl sides and mixing until the batter is fully combined without overmixing.
- Bake the cake: Pour the batter into the prepared bundt pan and bake for 45 to 65 minutes. Start checking for doneness at 45 minutes by inserting a toothpick into the center; it should come out clean. Baking time varies depending on oven temperature; for example, 60 minutes was required here.
- Cool the cake: Allow the cake to cool in the pan on a wire rack for 10 minutes after baking. Then invert the pan to release the cake and let it cool completely on the wire rack before glazing.
- Prepare the glaze: In a small bowl, whisk together the confectioners’ sugar, maple syrup, ground cinnamon, and milk until the glaze is smooth and creamy. Adjust thickness by adding more sugar if too thin or more milk if too thick. Taste and add an additional 1/4 teaspoon cinnamon if a stronger cinnamon flavor is desired.
- Glaze and garnish: Slowly drizzle the maple cinnamon glaze evenly over the cooled bundt cake. Sprinkle chopped pecans on top to add texture and a nutty finish. Allow the glaze to set slightly before serving.
Notes
- Ensure the cake is completely cool before glazing to prevent the glaze from melting.
- You can substitute plain yogurt with Greek yogurt for a tangier flavor and thicker texture.
- For a more intense ginger flavor, increase ground ginger by 1/4 teaspoon.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- The baking time may vary depending on your oven; start checking with a toothpick around 45 minutes.
