If you’re looking for an easy cake to make for Christmas, you need this delightful Gingerbread Bundt Cake! Packed with warm spices like ginger, cinnamon, and nutmeg, this cake is the epitome of Christmas cosiness. Topped with a luscious white chocolate glaze that adds just the right touch of sweetness, it’s a festive centrepiece that tastes as good as it looks. The best part? It’s super easy to make with no fuss, just simple steps to a show-stopping dessert. Whether for a Christmas party or a quiet night by the fire, this cake is sure to spread holiday cheer!
How to Make Gingerbread Bundt Cake
This cake is really easy to make, and using a Bundt tin means there’s already enough decoration if you don’t want to add the glaze. Here’s how to make this easy cake for Christmas:
- Preheat the oven to 350 degrees F or 175 degrees C. Spray and lightly flour a 10 inch round Bundt pan and set aside.
- In the bowl of a stand mixer, combine the butter, sugar and light brown sugar. Cream together until smooth.
- Add in the eggs, vanilla and black treacle and mix until combined.
- Add in the dry ingredients – flour, cinnamon, ginger, nutmeg and mixed spice. Mix thoroughly – scraping the sides and mixing again.
- Add in the sour cream and milk and mix until combined.
- Pour the batter into the prepared bundt pan.
- Bake in the preheated oven for 50-55 minutes or until the centre is set and a toothpick comes out clean.
- Allow to cool for about 10 minutes before inverting on a cooling rack and carefully shaking to remove the cake from the pan. Allow to cool completely before decorating.
- For the white chocolate glaze, melt the white chocolate in a bowl over some hot water or in the microwave. Once melted, add the cream to a saucepan and bring to the boil. Pour the cream over the white chocolate and mix together well.
- Once the cake is cooled, spread the glaze over the top and let it flow down the sides.
- Slice and serve – you’ll get 12-16 portions, depending on how large a piece of cake you want to give everyone!
Psst…see those links? They’re Amazon affiliate links – if you click them and purchase something, I may get a tiny commission (enough for a cuppa, maybe? ☕️) at no cost to you. I only recommend products I genuinely love, so you’re in good hands!
Easy Gingerbread Bundt Cake
Equipment
- Small saucepan
- Medium Bowl
Ingredients
For the gingerbread cake
- 225 grams butter (1 cup)
- 250 grams light brown sugar (1 1/4 cup)
- 100 grams caster sugar (1/2 cup)
- 2 medium eggs
- 150 grams black treacle/molasses (1/2 cup)
- 325 grams self raising flour (2 1/2 cups)
- 2 teaspoons ground cinnamon
- 1.5 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 0.5 teaspoon mixed spice
- 2 teaspoons vanilla extract
- 180 millilitres buttermilk (3/4 cup)
- 180 millilitres milk (3/4 cup)
For the white chocolate glaze
- 250 grams white chocolate eg Milkybar
- 200 grams double cream
Instructions
- Preheat the oven to 350 degrees F or 175 degrees C. Spray and lightly flour a 10 inch round Bundt pan and set aside.
- In the bowl of a stand mixer, combine the butter, sugar and light brown sugar. Cream together until smooth.
- Add in the eggs, vanilla and black treacle and mix until combined.
- Add in the dry ingredients – flour, cinnamon, ginger, nutmeg and mixed spice. Mix thoroughly – scraping the sides and mixing again.
- Add in the sour cream and milk and mix until combined.
- Pour the batter into the prepared bundt pan.
- Bake in the preheated oven for 50-55 minutes or until the centre is set and a toothpick comes out clean.
- Allow to cool for about 10 minutes before inverting on a cooling rack and carefully shaking to remove the cake from the pan. Allow to cool completely before decorating.
- For the white chocolate glaze, melt the white chocolate in a bowl over some hot water or in the microwave. Once melted, add the cream to a saucepan and bring to the boil. Pour the cream over the white chocolate and mix together well.
- Once the cake is cooled, spread the glaze over the top and let it flow down the sides.
- Slice and serve – you'll get 12-16 portions, depending on how large a piece of cake you want to give everyone!
Store your Gingerbread Bundt Cake in an airtight container at room temperature for up to 3 days.
For more easy gingerbread recipes you might like:
Easy Gingerbread Muffins Recipe
