Gingerbread Bundts with Cinnamon Glaze
Gingerbread Bundts with Cinnamon Glaze are a melt-in-your-mouth favorite for the holidays! They’re perfect as gifts or to serve on Christmas!
These festive and fragrant Gingerbread Bundts with Cinnamon Glaze taste like Christmas and make your house smell AHHH-mazing! This classic gingerbread recipe starts with all the traditional cake basics but is loaded with spices like cinnamon, ginger, cloves, nutmeg, cocoa, and molasses! Delicious!
Gingerbread is the Taste of Christmas!
The sights and smells of Christmas: A cookie sheet filled with cute, decorated gingerbread men. An elaborate, iced gingerbread house kit awaited the kids to assemble. Gingerbread cookies and muffins and coffee cake filling the house with warm, spicy goodness!
Buttery gingerbread Bundt cakes with a sweet cinnamon glaze bring together all these wonderful holiday flavors! Your family and friends will flip for these mini Bundts!
Other Recipes to Serve with Recipe Title
- Make these gorgeous, traditional European Gingerbread Spritz Cookies to dress up any holiday occasion!
- If you can’t get enough rich gingerbread flavor, this Gingerbread Cookie Fudge is for you!
Ingredients
Basic Cake: These Gingerbread Bundt Cakes include all the basics like all-purpose flour, baking soda, salt, butter, sugar, milk, buttermilk, and egg.
Spices: To add all the gingerbread flavor to these delicious little cakes, you’ll need molasses, ginger, cloves, nutmeg, cocoa powder, cinnamon, and allspice. I’m telling you, these are loaded with deep, rich flavor!
Glaze: Milk, powdered sugar, and cinnamon are the trio of perfection in the sweet, light glaze drizzles over the gingerbread cakes.
How to Make Gingerbread Bundts with Cinnamon Glaze
STEP ONE: Preheat your oven to 350 degrees F. Grease and flour the cavities of a mini Bundt pan and then set it aside for now. Whisk together the flour, baking soda, salt, and all the dry spices in a medium mixing bowl.
STEP TWO: In a large mixing bowl, beat the molasses, sugar, and butter until creamy. Next, add the egg and mix. Then, slowly beat in the milk and buttermilk. (It will appear curdled but smooth out when the dr ingredients are mixed in.) Add the dry ingredients to the batter a little at a time, scraping down the sides as you go. Continue until all the ingredients are perfectly blended.
STEP THREE: Fill each Bundt pan cup about 3/4 full and smooth the tops. Bake on the middle rack for 18-30 minutes or until a toothpick comes out clean.
STEP FOUR: Allow the cakes to cool in the pan for 20 minutes before transferring them to a wire rack to finish cooling.
STEP FIVE: Make the cinnamon glaze by mixing the powdered sugar and milk with a fork in a medium mixing bowl until smooth. Then mix in the cinnamon.
STEP SIX: Spoon the cinnamon glaze over the top of each cake and let dry on the cooling rack. You can add as much glaze as you like.
Tips for Success
- No mini bundt pan? No worries! Just make this recipe in a regular muffin tin. To make them more festive, use a snowflake stencil and add a spritz of powdered sugar to the cinnamon glaze!
- The recipe says to bake for 18-30 minutes but watch them closely. They are done when a toothpick is inserted and comes out clean.
- Be sure to butter AND flour your pan before adding the batter, and allow the cooked mini bundt cakes to cool for about 20 minutes. These two steps will enable gingerbread bundts to come out of the pan seamlessly.
- I like to add the glaze to the cake with them on a wire rack over a baking sheet. Any excess glaze that runs off will fall onto the baking sheet and not the counter. The wire rack also keeps extra glaze from pooling around the base of the cakes.
What is a Bundt Cake?
A Bundt cake is a round, fluted cake that’s open in the center. It’s named for the special cake pan-Nordic Ware trademarked in the 1950s. Traditional Bundt cakes range from coffee cakes to angel food cakes, and because of their deeper size, they require more moisture than regular cakes.
What is Gingerbread Made of?
Gingerbread is a warm, spicy flavor associated with Christmas for over 300 years. Gingerbread is the name we give to almost any baked good that is “spiced” with a combination of brown sugar, cinnamon, cloves, nutmeg, and, most importantly, ginger and molasses!
Other Holiday Brunch Recipes
- Maple Sausage French Toast Bake
- Orange Sweet Rolls with Cranberry Glaze
- Eggnog French Toast Bake
- Gingerbread Pancakes with Lemon Syrup
- Cranberry-Almond Cream Cheese Coffee Cake
- Grandma’s Potatoes
*This post was originally posted on 12/12/2013
Gingerbread Bundts with Cinnamon Glaze
Equipment
Ingredients
Gingerbread Bundts
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon unsweetened cocoa powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter melted, then cooled to room temperature
- ¾ cup molasses
- ¾ cup granulated sugar
- 1 large egg
- ½ cup buttermilk
- ½ cup whole milk
Cinnamon Glaze
- 1 cup powdered sugar
- 3 tablespoons milk plus more as needed
- ¼ teaspoon ground cinnamon
Instructions
Gingerbread Bundts
- Butter and flour a 12-cup mini bundt pan and preheat your oven to 350 degrees F.
- In a medium bowl whisk together the flour, baking soda, salt, allspice, cloves, nutmeg, cocoa powder, cinnamon, and ginger
- In another bowl, beat together the molasses, sugar, and butter until well combined
- Add the egg, and beat until combined
- Slowly beat in the milk and buttermilk (It will look like it has curdled, but don’t worry, this is supposed to happen. It will fix itself when you add the dry ingredients)
- In a few additions, beat in the flour mixture, scraping down the sides of the bowl between each addition and mix until just combined
- Fill each bundt pan cup about 3/4 the way full and smooth out the tops a little bit Bake on the middle rack of the oven for 18-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean (the original recipe says 30 minutes, but mine were done and had a clean toothpick after 18)
- Let cool in pan for about 20 minutes, then turn out onto a baking rack and cool completely
Cinnamon Glaze
- Mix powdered sugar and milk together with a fork until smooth. Add more milk to thin the glaze to your desired consistency. Add the ground cinnamon and mix to combine.
- Spoon the glaze over the tops of each bundt cake and let dry on a cooling rack. (You can also dip the tops of the cakes into the bowl of glaze if you prefer.)
In the oven now1 I have been searching for a great gingerbread for years! The chocolate makes the difference. Thank you!
Can this be adapted for a muffin pan OR for a full sized bundt pan?
Yes.
HOw many does the recipie make? Also, can they be frozen , unglazed, then glazed after freezing? I have diabetics in my family and would need to used a sugar substitute as much as possible. I’d really like to make them and take them to my dads for the holidays. Don’t have a mini bunds pan, but I have one that’s a mini tart pan, like for making pecan tansies. Many thanks!
I absolutely love gingerbread! Can’t wait to try these!
Wow wish i had seen these earlier i would of made them for sure. Merry Christmas.
Thanks Rosie! Merry Christmas. 🙂
Thanks Rosie!
Love this for the holidays! Thanks for linking up with What’s Cookin’ Wednesday!
Thank you Karly! 🙂
These are just darling and look so tasty. Thanks so much for sharing at Weekend Potluck!