This Gingerbread Bundt Cake Fall Dessert Recipe Will Make Your Kitchen Smell Like a Holiday Candle (But Taste Way Better)

Picture this: cozy sweater weather, the oven hums, and the air smells like a gingerbread shop had a glow-up. That’s this cake—low effort, high applause. It’s the nostalgic spice you love, but in a Bundt that looks fancy enough for guests and easy enough for Tuesday.

Moist crumb, deep molasses flavor, warm spices, and a vanilla glaze that drips like it’s posing for Instagram. Bake it once and watch it become “that cake” people request every fall.

The Secret Behind This Recipe

The magic comes from a one-two punch: dark molasses for rich, caramelized depth and a ginger-forward spice blend balanced with cinnamon and cloves. We use buttermilk to keep the crumb ultra-tender and a little hot coffee to amplify the spices (trust me, you won’t taste the coffee—just more flavor).

Finally, a thick Bundt pan buttering + sugar dusting guarantees clean release and a subtle crunchy edge. It’s the kind of detail that separates “nice cake” from “whoa, what is this recipe?”

Ingredients

• Dry:
  • 2 1/2 cups (300 g) all-purpose flour
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
• Wet:
  • 3/4 cup (170 g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150 g) brown sugar, packed
  • 2 large eggs, room temperature
  • 3/4 cup (240 g) dark molasses (not blackstrap)
  • 1 cup (240 ml) buttermilk, room temperature
  • 1/3 cup (80 ml) hot brewed coffee or hot water
  • 2 teaspoons pure vanilla extract
• Pan Prep & Finish:
  • 1 tablespoon softened butter for the pan
  • 1 tablespoon granulated sugar for dusting the pan
  • Optional vanilla glaze: 1 cup powdered sugar + 1–2 tablespoons milk + 1/2 teaspoon vanilla
  • Optional garnish: powdered sugar dusting, candied ginger, or orange zest

Step-by-Step Instructions

1. Prep your pan like a pro. Generously butter a 10–12 cup Bundt pan, getting into every nook. Dust with granulated sugar, tap out excess.
   

   Preheat oven to 350°F (175°C).

   
   
2. Whisk dry ingredients. In a large bowl, whisk flour, ginger, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt until combined.
3. Mix the wet base. In a separate bowl, whisk melted butter and brown sugar until glossy. Add eggs one at a time, then whisk in molasses and vanilla.
4. Add buttermilk + hot coffee. Stir in buttermilk until smooth. Carefully whisk in hot coffee (or water).
   

   The batter will be loose—this is good.

   
   
5. Combine wet and dry. Pour wet into dry and whisk gently until just combined. A few small lumps are fine. Don’t overmix unless dry cake is your thing (it’s not).
6. Fill and smooth. Pour batter into the prepared Bundt pan and smooth the top.
   

   Tap the pan twice on the counter to pop large bubbles.

   
   
7. Bake. Bake 40–50 minutes, or until a tester comes out with a few moist crumbs. If the top domes and cracks slightly, that’s normal.
8. Cool strategically. Let the cake cool in the pan for 12–15 minutes. Loosen edges gently with a thin spatula, then invert onto a rack.
   

   Cool completely.

   
   
9. Glaze or dust. Whisk powdered sugar, milk, and vanilla to a pourable glaze. Drizzle over the cooled cake. Or keep it classic with a powdered sugar snowfall.
10. Serve. Slice thick.
    

    Add whipped cream, vanilla ice cream, or a spoon of lemon curd for contrast. Applause encouraged.

    
    

Storage Instructions

• Room temperature: Keep covered or in a cake dome for up to 3 days. Flavor actually deepens on day two—patience pays.
• Refrigerator: Up to 5 days, well wrapped.
  

  Bring to room temp before serving for best texture.

  
  
• Freezer: Wrap slices individually in plastic and foil; freeze up to 2 months. Thaw at room temp, then refresh in a 300°F oven for 8–10 minutes.
• Glaze note: If freezing, glaze after thawing to avoid weepy icing.

Health Benefits

• Ginger supports digestion and may help reduce inflammation. Your taste buds and stomach can actually get along.
• Molasses contains trace minerals like iron, calcium, and potassium—tiny but real.
• Spice blend (cinnamon, cloves, nutmeg) brings antioxidants and cozy vibes.
  

  Not medical advice, just delicious synergy.

  
  
• Portion control is easy with a Bundt—those ridges naturally guide thinner slices. IMO, balance beats deprivation.

Pitfalls to Watch Out For

• Using blackstrap molasses: It’s too bitter and can dry the cake. Stick to dark molasses.
• Skipping the pan prep: Bundt designs are gorgeous, until the cake refuses to leave.
  

  Butter and sugar are your insurance policy.

  
  
• Overmixing: Tough cake alert. Mix until just combined.
• Wrong temperature ingredients: Cold eggs and buttermilk can cause curdling and uneven bake. Room temp is key.
• Overbaking: Start testing at 40 minutes.
  

  Dry gingerbread is a tragedy no one deserves.

  
  

Variations You Can Try

• Maple glaze: Swap milk with 2–3 tablespoons pure maple syrup for a sweet-woody finish.
• Orange twist: Add 1 tablespoon fresh orange zest to the batter and a splash of orange juice to the glaze.
• Chocolate chip surprise: Fold in 1 cup mini dark chocolate chips for a mocha-ginger moment. FYI, dust chips in flour to prevent sinking.
• Pear or apple studded: Gently fold in 1 1/2 cups finely diced, peeled pear or apple. Adds moisture and fall vibes x10.
• Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum; add 1 extra tablespoon buttermilk if batter seems thick.
• Dairy-free: Sub melted coconut oil or vegan butter and use almond milk + 1 tablespoon vinegar to mimic buttermilk.

FAQ

Can I make this cake ahead?

Yes.

Bake up to 2 days in advance, wrap tightly once cooled, and glaze the day you serve. The spices actually bloom over time.

What if I don’t have a Bundt pan?

Use two 8-inch loaf pans or a 9×13-inch pan. Bake times will vary: 9×13 takes about 30–35 minutes; loaf pans 45–55 minutes.

Always rely on the toothpick test.

Is the coffee necessary?

No, but it enhances flavor. Hot water works too. The key is adding a hot liquid to wake up the cocoa-like notes in molasses and spices.

How do I prevent the cake from sticking?

Brush every groove with softened butter, dust with sugar, and cool 12–15 minutes before inverting.

Don’t rush the flip—temperance wins.

Can I reduce the sugar?

You can drop the brown sugar to 2/3 cup; keep molasses as written for structure and moisture. Note: reducing too far will alter texture and rise.

Does it work as cupcakes?

Yes. Fill liners 2/3 full and bake at 350°F for 18–22 minutes.

You’ll get about 18–20 cupcakes. A cream cheese frosting slaps here.

What’s the best topping besides glaze?

Lightly sweetened whipped cream with a pinch of cinnamon, or a lemony icing for contrast. A scoop of vanilla bean ice cream is never wrong.

Final Thoughts

This Gingerbread Bundt Cake Fall Dessert Recipe is comfort food dressed for a party—simple to make, dramatic to serve, and loaded with warm, nostalgic flavor.

The molasses-ginger combo plus a foolproof bake method equals reliable greatness. Bake it for a gathering, a holiday morning, or a random weekday when you need something cozy. One slice in and you’ll get it: this is the cake people “just stop by” to check on.

Coincidence? Sure.