Holiday Gingerbread Bundt


Units Scale
  • 1 cup AP flour
  • 3/4 cup brown sugar
  • 1 tablespoons fresh ginger, grated
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 large eggs
  • 2 tablespoons dark molasses
  • 3/4 cup whole milk
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla

Buttercream Frosting:

  • 1 cup icing sugar
  • 4 tablespoons butter
  • 1 teaspoon vanilla
  • pinch of salt
  • 34 tablespoons water


  1. Preheat oven to 350 degrees F. Grease bundt pan and set aside.
  2. Sift flour, cinnamon, cloves, baking powder and baking soda together. Whisk in brown sugar.
  3. Add the eggs one at a time, mixing well between each.
  4. Add the fresh ginger, molasses, butter, and vanilla. Mix again on low speed until well combined.
  5. Finally add the milk and beat on low speed until a smooth batter forms.
  6. Divide the batter between each bundt mold if you are using a mini bundt pan.
  7. Bake for about 25 minutes or until the cake tester comes out clean. Remove from the oven and let cool slightly before removing the cakes onto a cooling rack to cool completely.

Buttercream Frosting:

  1. Combine all ingredients for the buttercream frosting. Whip until smooth. Fill the center of each bundt with the buttercream. Sprinkle with icing sugar and shaved chocolate if desired before serving.
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