There’s something undeniably enchanting about the first hint of gingerbread wafting through the kitchen, especially during the holiday season. As I prepped for a recent gathering, the warmth of spices danced in the air, transporting me back to cozy family gatherings of my childhood. This Gingerbread Bundt Cake With Vanilla Glaze takes that cherished holiday experience and elevates it with a delicious twist.
Moist, flavorful, and incredibly easy to whip up, it’s not just a dessert but a conversation starter, perfect for breakfasts, brunches, or that festive get-together. The rich vanilla glaze adds a creamy finish to the spiced cake, while sugared cranberries provide a vibrant pop of color that will have your guests reaching for seconds. Join me as we dive into a recipe that melds nostalgia and celebration into an irresistible bake!
Why Will You Love Gingerbread Bundt Cake With Vanilla Glaze?
Moist and Flavorful: This cake’s spiced aroma fills your kitchen, creating a festive atmosphere.
Easy to Make: With straightforward steps, it’s perfect for bakers of all skill levels.
Versatile Delight: Ideal for breakfast, brunch, or as a holiday centerpiece—this cake shines on any table.
Eye-Catching Presentation: The vibrant sugared cranberries on top make it a visual feast that impresses guests.
Conversation Starter: Sharing this cake evokes fond memories and sparks delightful conversations around the table.
Embrace this recipe for a moist, flavorful gingerbread cake wrapped in nostalgia and warmth—it’s a must for your holiday baking!
Gingerbread Bundt Cake Ingredients
• Get ready to bake a festive delight with these essential ingredients!
For the Cake:
- White Cake Mix – A convenient base that ensures a light texture; feel free to substitute with your favorite cake mix.
- Butter (1/2 cup, softened) – Adds richness and helps keep the cake moist; make sure it’s at room temperature for easy mixing.
- Milk (1 cup) – Hydrates the dry ingredients; whole milk will give it extra creaminess for that moistness.
- Eggs (4) – Essential for binding the ingredients; use large eggs for best results.
- Cinnamon (1 teaspoon) – Provides that warm, holiday spice flavor; nutmeg can be swapped in for a twist.
- Allspice (1/2 teaspoon) – Deepens the gingerbread flavor, creating a more complex taste profile.
- Ginger (1/2 teaspoon) – Infuses the cake with a signature spiciness, making it truly gingerbread.
For Vanilla Glaze:
- Vanilla Buttercream Frosting Mix (1 cup) – This sweet mix creates a luscious topping for the cake; other frosting mixes can also work.
- Milk (1 teaspoon) – Adjusts the consistency of the glaze; just a dash will do!
For Sugared Cranberries:
- Water (1 cup) – Used to dissolve the sugar for creating a syrupy base for the cranberries.
- Sugar (1 cup) – Sweetens the cranberries; consider using less if you prefer a tart touch.
- Fresh Cranberries (12 oz) – Offers a delightful tart contrast and a pop of color; fresh is best for stunning presentation.
- More Sugar for Dusting – Creates that beautiful sugared effect on the cranberries once they’re ready.
This Gingerbread Bundt Cake With Vanilla Glaze is not just a treat to eat but a meaningful addition to your holiday celebrations, and these ingredients bring it all together!
How to Make Gingerbread Bundt Cake
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Preheat Oven: Start by preheating your oven to 350°F. Carefully grease your bundt pan with nonstick spray or butter to ensure easy release later.
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Mix Dry Ingredients: In a large bowl, whisk together the white cake mix, cinnamon, ginger, and allspice. This will create a warmly spiced base for your cake.
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Combine Wet Ingredients: Add the softened butter, eggs, and milk to the dry mixture. Whisk until the batter is smooth and creamy, ensuring all the ingredients are well combined.
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Pour and Bake: Pour the cake batter into the prepared bundt pan. Bake in preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 20 minutes in the pan before inverting it onto a rack to cool completely.
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Prepare Vanilla Glaze: In a bowl, mix the vanilla buttercream frosting mix with 1 teaspoon of milk. Whisk it together until you reach your desired consistency; it should be smooth and pourable.
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Create Sugared Cranberries: In a saucepan, bring the sugar and water to a simmer until the sugar dissolves. Add the fresh cranberries and refrigerate for 1-2 hours to set. Afterward, drain and roll the cranberries in sugar, letting them dry on a rack for 1-2 hours.
Optional: Dust with extra powdered sugar before serving for a festive touch.
Exact quantities are listed in the recipe card below.
What to Serve with Gingerbread Bundt Cake With Vanilla Glaze?
Your holiday table will shine brighter when paired with delightful accompaniments that elevate this festive dessert to new heights.
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Spiced Coffee: The warm, aromatic flavors of spiced coffee enhance the cake’s gingerbread notes, creating a comforting synergy that feels like a cozy café experience at home.
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Whipped Cream: Light and fluffy, whipped cream adds a rich creaminess that balances the cake’s spices, perfect for those who love a touch of indulgence with each bite.
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Cinnamon Ice Cream: A scoop atop your cake brings an exciting flavor contrast that melts into the warm gingerbread, creating a luxuriously sweet and spiced experience.
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Fruity Red Wine: A glass of fruity red wine can beautifully complement the flavors, and its refreshing acidity will cut through the cake’s sweetness while enhancing the festive atmosphere.
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Chai Tea: This warm beverage’s spices harmonize perfectly with the cake’s flavor profile, offering a comforting cozy vibe, especially during holiday gatherings.
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Candied Ginger Pieces: For an added punch of ginger flavor, serve candied ginger on the side. This sweet and spicy treat will leave a delightful lingering taste.
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Cheese Platter: Incorporating a selection of cheeses, particularly sharp cheddar or creamy brie, creates a balanced flavor contrast that impresses guests and makes for a delightful snack.
Each of these options brings its unique charm to the table, making your Gingerbread Bundt Cake With Vanilla Glaze not just a dessert, but a memorable festive experience.
Expert Tips for Gingerbread Bundt Cake
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Cool Before Glazing: Let the cake cool completely to avoid the glaze melting away and losing its beautiful finish.
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Citrusy Twist: For an extra burst of flavor, add a splash of lemon or orange juice to the vanilla glaze, giving your Gingerbread Bundt Cake a fresh zing.
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Cranberry Care: When making sugared cranberries, avoid boiling the sugar syrup to keep it clear and ensure a beautiful sweet coating.
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Flavor Variations: Experiment with different frosting mixes or add nuts for a unique twist on the classic taste of your Gingerbread Bundt Cake With Vanilla Glaze.
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Storage Tips: Keep the cake in an airtight container at room temperature for up to 3 days to maintain its moist texture and flavor.
Gingerbread Bundt Cake Variations
Customize this delightful cake to suit your taste and holiday spirit!
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Nutty Twist: Swap in chopped walnuts or pecans for a lovely crunchy texture.
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Chocolate Drizzle: Melt some dark chocolate and drizzle over the cake for a deliciously decadent addition.
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Spiced Rum: Add a splash of spiced rum to the batter for an adult twist that enhances the warm flavors. It brings a cozy richness that amplifies the gingerbread essence.
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Citrus Zest: Grate in some orange or lemon zest for a refreshing hint that beautifully balances the spices.
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Cranberry Alternatives: Instead of sugared cranberries, try topping the cake with dried cherries or sliced fresh strawberries for a fruity contrast.
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Vegan Version: Replace eggs with flax eggs and use a plant-based milk to create a vegan-friendly rendition of this classic cake. It’s just as moist and delicious!
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Maple Glaze: Swap the vanilla glaze for a maple icing, adding a delightful depth of flavor that complements the gingerbread perfectly.
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Gluten-Free: Use gluten-free cake mix to cater to dietary needs without compromising flavor or texture.
Storage Tips for Gingerbread Bundt Cake With Vanilla Glaze
Room Temperature: Keep your cake at room temperature in an airtight container for up to 3 days to maintain its moistness and flavor.
Fridge: For extended freshness, refrigerate the cake in a covered container for up to a week. The chilled environment helps preserve its texture.
Freezer: If you’d like to store it longer, freeze the unglazed cake wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw in the fridge before serving.
Reheating: To enjoy warm slices, gently microwave individual pieces for 10-15 seconds or warm in an oven preheated to 350°F for about 10 minutes before serving.
Make Ahead Options
This Gingerbread Bundt Cake With Vanilla Glaze is perfect for busy home cooks looking to save time during the holidays! You can prepare the cake batter up to 24 hours in advance; simply cover the mixing bowl with plastic wrap and refrigerate it overnight. For the sugared cranberries, freeze them after the sugar coating for up to 3 days; thaw before using to ensure they stay vibrant and appealing. When you’re ready to bake, pour the chilled batter into the bundt pan and follow the baking instructions. Serve with the vanilla glaze drizzled right before enjoying, and your delightful holiday treat will taste just as fresh and moist as if it were made the same day!
Gingerbread Bundt Cake With Vanilla Glaze Recipe FAQs
What type of cake mix should I use for the Gingerbread Bundt Cake?
Absolutely! While the base recipe calls for white cake mix, you can easily swap it for any preferred cake mix, such as spice or yellow cake mix. Each will provide a delightful twist to the flavors!
How should I store the Gingerbread Bundt Cake once it’s baked?
I recommend storing your cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week, which helps maintain its deliciously moist texture.
Can I freeze the Gingerbread Bundt Cake?
Yes, you can prepare it for the freezer! Wrap the unglazed cake tightly in plastic wrap and then in aluminum foil to avoid freezer burn. This way, it can last for up to 3 months! To enjoy, simply thaw it in the refrigerator overnight before serving.
What if my cake sinks in the middle?
Oh no! A sinking cake can happen for a couple of reasons. First, ensure you don’t open the oven door too soon, as this can cause fluctuations in temperature. Secondly, make sure to bake the cake until a toothpick inserted in the center comes out clean, which typically takes 40-45 minutes. Patience is key!
Are there any dietary considerations for the Gingerbread Bundt Cake?
Great question! This recipe contains eggs and dairy, making it unsuitable for vegan diets. If you need to accommodate allergies, you can use egg substitutes like flaxseed meal mixed with water, and opt for dairy-free milk and butter alternatives. Always check ingredients, especially the frosting mix, for hidden allergens.
How can I make the sugared cranberries?
Making sugared cranberries is a fun and simple process! First, dissolve 1 cup of sugar in 1 cup of water over medium heat until you have syrup. After cooling slightly, add 12 oz of fresh cranberries and refrigerate them for 1-2 hours. Once they’re chilled, drain and roll the cranberries in granulated sugar, allowing them to dry on a rack for another 1-2 hours. This not only adds flavor but also a beautiful, festive touch!
These Gingerbread Bundt Cake With Vanilla Glaze Recipe FAQs should have you covered for any questions as you embark on your holiday baking adventure!
Irresistible Gingerbread Bundt Cake With Vanilla Glaze Delight
Ingredients
Equipment
Method
- Preheat oven to 350°F. Grease a bundt pan with nonstick spray or butter.
- In a large bowl, whisk together the white cake mix, cinnamon, ginger, and allspice.
- Add softened butter, eggs, and milk to the dry mixture. Whisk until smooth and creamy.
- Pour the batter into the prepared bundt pan and bake for 40-45 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 20 minutes before inverting it onto a rack to cool completely.
- Mix vanilla buttercream frosting mix with 1 teaspoon of milk until smooth and pourable.
- In a saucepan, simmer sugar and water until sugar dissolves. Refrigerate fresh cranberries for 1-2 hours in the syrup.
- Afterward, drain the cranberries and roll them in sugar, letting them dry for 1-2 hours.
- Optional: Dust with extra powdered sugar before serving.