There’s something magical about the scent of warm gingerbread filling the kitchen during the holidays. My gingerbread Bundt cake with maple glaze has become our family’s must-have winter treat – the kind that disappears before the Christmas decorations even go up! This moist, spiced beauty gets its deep flavor from molasses and a trio of cozy spices, while the maple glaze adds just the right touch of sweetness. I still remember my grandmother letting me drizzle the glaze as a child (messy fingers and all), and now my kids fight over who gets to lick the spoon. It’s not truly December in our house until this cake appears on the counter, filling the air with cinnamon and nostalgia.
Why You’ll Love This Gingerbread Bundt Cake with Maple Glaze
Trust me, this isn’t just any gingerbread cake. Here’s why it’ll become your new holiday staple:
- That perfect moist texture – thanks to molasses and hot water in the batter
- Warm spices that’ll make your kitchen smell like Christmas morning
- Simple enough for weeknights but fancy enough for holiday parties
- The maple glaze – just sweet enough without overpowering the gingerbread
- Bakes up beautifully in that Bundt pan (no fancy decorating skills needed!)
Honestly? My family starts asking for it as soon as the first fall leaf hits the ground.
Ingredients for Gingerbread Bundt Cake with Maple Glaze
Gather these simple ingredients – I promise you probably have most already! The magic happens when they all come together:
- For the cake:
- 2 cups all-purpose flour (spooned and leveled – no packing!)
- 1 tsp baking soda
- 1/2 tsp salt (I use kosher)
- 1 1/2 tsp ground ginger (fresh is best)
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves (don’t skip – it makes the flavor pop)
- 1/2 cup unsalted butter, softened (leave it out for 30 minutes)
- 1/2 cup granulated sugar
- 1/2 cup molasses (dark gives richer flavor)
- 1 large egg (room temp helps)
- 1 cup hot water (not boiling)
- For the maple glaze:
- 1 cup powdered sugar (sifted if lumpy)
- 3 tbsp pure maple syrup (the real stuff please!)
- 1 tbsp milk (any kind works)
See? Nothing fancy – just good old-fashioned baking staples ready to become something spectacular!
Equipment You’ll Need
Don’t worry – no fancy gadgets required! Just grab these basics from your kitchen:
- A 10-cup Bundt pan (the classic fluted shape makes it extra pretty)
- 2 mixing bowls (one for dry, one for wet ingredients)
- Whisk (for blending those spices evenly)
- Electric mixer (hand or stand – I use my grandma’s old hand mixer)
- Wire rack (essential for cooling so the glaze doesn’t melt right off!)
That’s it! Now let’s get baking.
How to Make Gingerbread Bundt Cake with Maple Glaze
Don’t let the beautiful shape fool you – this gingerbread Bundt cake is surprisingly simple to make! Follow these steps, and you’ll have a holiday showstopper that looks like it came from a fancy bakery (but tastes like Grandma’s kitchen).
Preparing the Batter
First things first – preheat that oven to 350°F and grease your Bundt pan really well (I’ll share my no-fail trick in the tips section). Now, let’s make magic:
- Whisk together all your dry ingredients – flour, baking soda, salt, and spices – in a medium bowl. Getting those spices evenly distributed is key!
- In a large bowl, cream the softened butter and sugar until light and fluffy (about 2 minutes with a mixer). This step builds the cake’s structure, so don’t rush it.
- Beat in the molasses and egg until fully combined. The batter might look a bit curdled – that’s normal!
- Now the fun part: Alternate adding the dry ingredients and hot water, starting and ending with the dry mix. I do three additions of dry and two of water. Mix just until combined – overmixing makes tough cake!
Baking the Cake
Pour that gorgeous spiced batter into your prepared pan and smooth the top. Slide it into the oven and set your timer for 40 minutes, but don’t wander off too far!
- After 40 minutes, do the toothpick test – poke it near the center. You want moist crumbs, not wet batter.
- If needed, bake 5 more minutes (but no more than 45 total). The cake should spring back when lightly pressed.
- Let it cool in the pan for exactly 10 minutes – this helps prevent sticking. Then invert it onto a wire rack to cool completely. Patience, my friend! Glazing a warm cake = sugary puddles.
Making the Maple Glaze
While your masterpiece cools, whisk together the powdered sugar, maple syrup, and milk in a small bowl. Want to know my secret? I warm the maple syrup slightly first – it blends smoother!
- Start with 1 tablespoon milk – you can always add more if it’s too thick.
- Drizzle consistency is what we want – not too runny, not too stiff. It should ribbon off the whisk.
- Once the cake’s completely cool, pour that gorgeous glaze over the top, letting it cascade down the sides. The Bundt ridges catch it perfectly!
Now try to resist slicing in right away – I dare you! That first bite of spiced cake with maple sweetness is worth the wait.
Tips for the Perfect Gingerbread Bundt Cake with Maple Glaze
After baking this cake more times than I can count, here are my foolproof secrets:
- Grease every nook! Use butter or baking spray in every crevice of that Bundt pan – skip a spot and you’ll cry over stuck cake.
- Fresh spices matter. That dusty cinnamon from 2012 won’t do. Sniff test: if you can’t smell it strongly, replace it!
- Set that timer. Overbaking kills moisture. Pull it at 40 minutes unless the toothpick says otherwise.
- Cool completely. I know it’s hard to wait, but glazing warm cake = sad, melted drips.
Follow these, and you’ll get perfect results every time!
Variations and Substitutions
This gingerbread Bundt cake is wonderfully adaptable to what you’ve got in the pantry! Here are my favorite tweaks:
- Out of maple syrup? Honey makes a delicious glaze substitute – just thin it with a bit more milk.
- Dairy-free? Almond milk works perfectly in both cake and glaze.
- Want extra texture? Fold in 1/2 cup chopped pecans or walnuts to the batter.
- Feeling fancy? Add orange zest to the glaze for a citrusy twist!
The beauty of this recipe? It’s hard to mess up – just keep those spices balanced!
Serving and Storing Gingerbread Bundt Cake with Maple Glaze
This cake tastes best at room temperature – that’s when the spices really sing and the texture is just perfect. I usually let it sit for about an hour after glazing before slicing. For storage, pop any leftovers (ha – as if!) in an airtight container at room temp for up to 3 days. Want to get ahead? You can freeze the unglazed cake for up to 2 months – just wrap it tightly in plastic, then foil. Thaw overnight at room temp before adding that gorgeous maple glaze. Trust me, it’ll still taste like Christmas morning!
Nutritional Information
Each slice of this gingerbread Bundt cake with maple glaze clocks in at about 280 calories, with 25g sugar and 9g fat. Keep in mind – exact numbers can vary slightly depending on your specific ingredients (I’m looking at you, extra-generous maple syrup pour!). But hey, it’s the holidays – save the math for January!
Frequently Asked Questions
Can I use a different pan if I don’t have a Bundt pan?
Absolutely! A 9×13-inch baking pan works great – just reduce baking time to 30-35 minutes. Loaf pans are another option (fill them halfway), though you’ll lose that beautiful fluted shape we love.
Help! My cake always sticks – what’s the trick?
I feel your pain! My no-fail method? Brush every crevice with melted butter, then dust with flour. Or use a baking spray with flour already in it. And that 10-minute cooling window is crucial – too soon and it falls apart, too long and it sticks.
Can I make this gingerbread cake ahead of time?
You bet! The flavors actually deepen overnight. Bake it up to 2 days before serving – just hold off on the glaze until the day of. Wrap the cooled cake tightly in plastic and store at room temp. The maple glaze takes just 2 minutes to whip up fresh!
What if my glaze is too thick or too runny?
Easy fixes! Too thick? Add milk 1 teaspoon at a time. Too thin? Mix in more powdered sugar. Aim for a consistency that slowly ribbons off your spoon – like warm honey. Pro tip: Test a drizzle on a plate before committing to the whole cake!
Share Your Gingerbread Bundt Cake with Maple Glaze
I’d love to see your beautiful creations! Snap a pic of your glazed masterpiece and tag me – nothing makes me happier than seeing your holiday tables filled with this spiced beauty. Happy baking, friends!