Looking for an easy Christmas cake that’ll impress everyone? This Gingerbread Bundt Cake is exactly what you need! It’s bursting with all the cosy, warm spices you love – think ginger, cinnamon, and nutmeg – making it the perfect treat for the festive season. Top it off with a gorgeous white chocolate glaze that adds just the right amount of sweetness, and you’ve got a cake that not only looks stunning but tastes amazing too. Best part? It’s ridiculously easy to make – no stress, just simple steps for a showstopper dessert. Whether you’re baking for a Christmas party or enjoying a cosy night in, this cake will definitely spread some holiday cheer!

Why You’ll Love This Recipe

Warm & Cosy Christmas Flavours – Packed with ginger, cinnamon, and nutmeg, this gingerbread bundt cake is like a hug in dessert form. It has all the flavours of Christmas, making it the perfect treat for holiday gatherings or a cosy night in.
Simple Yet Impressive – The best part about this cake is how easy it is to make. With just a few ingredients and simple steps, you’ll end up with a stunning, show-stopping cake that looks like it took hours to prepare.

Super Moist & Fluffy – Thanks to ingredients like butter, molasses, and buttermilk, this cake is incredibly moist and tender. It has the perfect crumb that just melts in your mouth.
Luscious White Chocolate Glaze – The creamy white chocolate glaze adds just the right amount of sweetness and a glossy finish, elevating the flavour of the cake and making it a total showstopper.
Perfect for Any Occasion – Whether you’re hosting a Christmas party, bringing a dessert to a family gathering, or just baking something special for yourself, this gingerbread bundt cake is the perfect choice. It’s festive, delicious, and guaranteed to be a hit!

Ingredients for This Gingerbread Bundt Cake

Butter: The base of any great cake, butter gives the gingerbread bundt cake its rich, melt-in-your-mouth texture and flavour. It helps keep the cake moist and adds a lovely richness that balances out the spices.
Light Brown Sugar & Caster Sugar: Light brown sugar brings a hint of caramel and extra moisture to the cake, while caster sugar adds sweetness and helps with the cake’s soft, tender crumb. Together, they give the cake the perfect balance of flavour and texture.
Eggs: Eggs provide structure and help hold everything together while giving the cake a fluffy texture. They also help make the cake rise, ensuring a perfect crumb.

Black Treacle/Molasses: This is what gives the gingerbread bundt cake its deep, rich flavour and that signature dark colour. The molasses also adds a bit of moisture, making the cake extra soft.
Self-Raising Flour: The backbone of the cake, self-raising flour provides structure and ensures a light, airy texture without any extra work on your part. It contains a raising agent, so it helps the cake rise beautifully.
Ground Cinnamon, Ground Ginger, Ground Nutmeg, and Mixed Spice: These warm spices give the cake its gingerbread flavour. Cinnamon and nutmeg bring warmth, while ginger gives that signature spicy kick. Mixed spice adds an extra layer of complexity that really ties the flavour together.

Vanilla Extract: A touch of vanilla helps round out the spices, bringing a subtle sweetness that complements the gingerbread flavours without overpowering them.
Buttermilk & Milk: Buttermilk brings a slight tang and tenderness to the cake, while the milk ensures the batter has the right consistency for the perfect bake. These two ingredients work together to create a moist, tender crumb.
White Chocolate Glaze: This luscious glaze is the perfect topping for the cake. The sweetness of the white chocolate pairs beautifully with the spiced cake, adding a creamy contrast and a beautiful finishing touch.

Double Cream: The double cream adds richness and helps smooth the white chocolate glaze to the perfect consistency. It ensures the glaze is thick enough to coat the cake but still pourable and glossy.

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!

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Equipment

Weighing Scales
Stand Mixer

Medium Bowl
Bundt cake tin (10 inch)

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.