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Impress friends and family with this simple gingerbread bundt cake topped with a sweet eggnog glaze. Perfect for holiday gatherings!

Gingerbread Bundt Cake with Eggnog Glaze

Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10


For the Cake

  • 2 1/2 cups unbleached flour
  • 2 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground cloves
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 cup dark brown sugar
  • 3/4 cup vegetable oil
  • 1/2 cup unsulphured molasses
  • 3 large eggs
  • 2 teaspoons pure vanilla
  • 3/4 cup buttermilk

For the Eggnog Glaze

  • 1 cup confectioners sugar
  • 2 tablespoons egg nog


  1. Start by making bundt cake first: Preheat oven to 350 degrees. Grease a 10-12 cup bundt pan. Set aside.

  2. In a medium bowl, whisk together all the dry ingredients; flour, ginger, cinnamon, allspice, cloves, salt, baking soda and baking powder. Set aside.

  3. In a large bowl, whisk together brown sugar, oil, molasses, eggs and vanilla extract. Mix until you see no lumps. Pour in the buttermilk and whisk until smooth.

  4. Add the dry flour ingredients to the wet ingredients in two additions, whisking until the flour is absorbed. Transfer the batter to the bundt ban.

  5. Bake at 350 for 40-45 minutes or until a toothpick inserted in the center comes out clean.

  6. Allow the cake to cook on a wired rack for about 10 minutes. Then invert on to wire rack and cool completely before adding glaze.

  7. Finish by making eggnog glaze: In a small bowl, combine the confectioners sugar and the eggnog. Stir until smooth. Add a drop more eggnog at a time until you get the desired glaze consistency. Drizzle over top of bundt cake.