The Ultimate Moist & Spiced Gingerbread Bundt Cake with Creamy Eggnog Whipped Cream

There’s an undeniable magic to the holidays, and for many, that magic is deeply intertwined with the comforting aromas and rich flavors of gingerbread. While classic gingerbread cookies undoubtedly hold a special place (and I’m particularly fond of these fragrant Lebkuchen!), I find myself continually drawn to the luxurious experience of gingerbread in cake form. It offers a tender crumb, deep moisture, and an elevated presentation that’s simply perfect for festive celebrations.

This particular recipe for Gingerbread Bundt Cake has become a true favorite, a testament to how effortlessly delicious a holiday dessert can be. It’s wonderfully moist, bursting with balanced spices, and remarkably simple to prepare, making it an absolute joy to bake and share. The elegant fluted shape of a bundt cake makes it inherently beautiful, requiring minimal decoration to look stunning on any festive table. A light dusting of powdered sugar is often all it needs to transform into a delightful snacking cake, perfect for cozy afternoons or unexpected guests.

However, if you’re aiming for an extraordinary holiday indulgence, serving each slice with generous dollops of homemade eggnog whipped cream is an absolute game-changer. The delicate, creamy texture and subtle spiced flavor of the eggnog provide a sublime contrast to the robust warmth of the gingerbread, creating a flavor combination that truly embodies the spirit of the season. This article will guide you through creating this show-stopping dessert, ensuring every bite is a memorable one.

Why This Gingerbread Bundt Cake Will Be Your New Holiday Staple

Baking for the holidays should be a joyous and rewarding experience, not a source of stress. This gingerbread bundt cake recipe delivers on all fronts, offering impressive results with surprisingly simple preparation. Here are the key reasons why this cake is destined to become a beloved tradition in your home:

• Unparalleled Moisture: One of the most common pitfalls with gingerbread can be dryness, but this recipe completely avoids that. This bundt cake is remarkably moist, thanks to its oil-based batter. Oil helps to create a tender, soft crumb that stays fresh for an extended period. You can confidently bake this cake a day or two in advance, wrap it tightly, and know that it will still be wonderfully soft and flavorful, making it perfect for holiday entertaining when time is precious.
• Exquisitely Balanced Spices: This gingerbread cake features a pronounced yet perfectly harmonious blend of traditional warming spices. Dark unsulphured molasses lays the foundation, contributing deep, earthy sweetness and moisture. This is beautifully complemented by generous quantities of ground ginger for its signature zing, warm cinnamon, pungent cloves, and fragrant allspice. The result is a complex, rich flavor that is robust and distinctly “holiday” but never overpowering, ensuring every bite is a delight for both gingerbread lovers and skeptics alike.
• Effortlessly Simple Preparation: Forget the need for heavy-duty kitchen equipment! This gingerbread bundt cake is designed for ease. The entire batter comes together quickly and smoothly in just one large mixing bowl with a simple whisk. There’s no stand mixer or electric hand mixer required, which means less cleanup and more time for you to enjoy the festive season. From mixing to baking, you’ll find this recipe surprisingly quick, typically requiring only about 45 minutes in the oven.
• Flawless Pan Release, Every Time: A common source of anxiety when baking bundt cakes is the fear of it sticking to the pan. This recipe is practically foolproof in that regard. With proper pan preparation (which we’ll detail below), this gingerbread bundt cake consistently releases beautifully from the pan. You’ll achieve that intricate, decorative shape without any stress, making you look like a baking pro!
• A Festive Centerpiece for Entertaining: The inherent elegance of a bundt cake means the pan itself acts as a decorative mold, creating a stunning visual without any intricate frosting skills needed. A simple dusting of powdered sugar highlights its beautiful contours. For an even more spectacular presentation, serving slices with our homemade eggnog whipped cream elevates it to a truly show-stopping dessert. It’s ideal for Christmas dinners, holiday brunches, or any festive gathering. If you’re exploring other gingerbread options, you might also enjoy these charming gingerbread cupcakes with marshmallow frosting.

Decoding the Spice Intensity of This Gingerbread Bundt Cake

Gingerbread is celebrated for its distinctive warm and spicy flavor profile, but the intensity can be a matter of personal preference and can vary significantly between recipes. The essence of traditional gingerbread lies in a few key ingredients: primarily dark unsulphured molasses, which provides deep color, moisture, and a rich, slightly bitter note, combined with a generous blend of classic warming spices. These typically include the essential ground ginger, along with fragrant cinnamon, cloves, and allspice, each contributing to the complex symphony of flavors.

Some gingerbread preparations are known for their fiery kick, while others are much more subdued. To give you a clear expectation, if we were to rank gingerbread spice levels on a scale of 1 to 10 (with 10 being exceptionally spicy), this gingerbread bundt cake confidently sits at a 6. This means the spices are indeed prominent and distinctly noticeable in every forkful, delivering that comforting holiday warmth. However, they are masterfully balanced so that no single spice dominates, and the overall effect is inviting rather than overpowering or harsh.

The carefully curated blend ensures a gingerbread cake that is robust in flavor, deeply aromatic, and wonderfully approachable. This makes it an excellent choice for both ardent gingerbread enthusiasts who appreciate a good spice presence and for those who might typically find gingerbread too intense. Even the most discerning gingerbread skeptics often find themselves delighted by the nuanced and inviting taste of this festive bundt cake, making it a crowd-pleaser for all your holiday gatherings.

Crafting the Perfect Eggnog Whipped Cream

The harmonious combination of gingerbread and eggnog is truly a culinary delight, particularly during the festive season. This homemade eggnog whipped cream is every bit as enchanting as it sounds, offering a delicate, creamy texture and a subtle, spiced eggnog flavor that provides a magnificent contrast to the warm, robust notes of the gingerbread bundt cake. This inspired flavor pairing actually traces its roots back to another cherished holiday creation: our popular gingerbread and eggnog ice cream cookie sandwiches!

Essential Ingredients You’ll Need:

• Chilled Heavy Cream: The foundation of any good whipped cream. Ensure it’s very cold for optimal whipping volume and stability.
• Full-Fat Eggnog: The quality of your eggnog is crucial here. I strongly recommend using a high-quality, full-fat variety for the richest flavor and best consistency. Personally, I’ve found Organic Valley brand eggnog to be consistently excellent.
• Pure Vanilla Extract: A touch of vanilla enhances the overall sweetness and deepens the flavor profile, complementing both the eggnog and the gingerbread.
• Granulated Sugar: Just enough to sweeten the cream and balance the spices, without making it overly sweet.
• Freshly Grated Nutmeg: This is an absolute must! Freshly grated nutmeg delivers an incomparable aroma and a warm, vibrant flavor that far surpasses pre-ground versions, adding that quintessential eggnog spice to your cream.

To prepare this delightful topping, simply combine the very cold heavy cream, full-fat eggnog, granulated sugar, and pure vanilla extract in a medium, deep-set mixing bowl. Using either a hand-held electric mixer or a sturdy balloon whisk, whip the mixture until it forms soft, billowy peaks. This process usually takes several minutes, so be patient and continue whipping until the desired consistency is achieved. One of the many advantages of this eggnog whipped cream is its excellent stability. It can be prepared several hours in advance, transferred to an airtight container, and stored in the refrigerator. This makes it a fantastic make-ahead component for holiday meal planning. Plus, it’s a wonderfully delicious and resourceful way to utilize any leftover eggnog you might have lingering in your fridge after the festivities!

Crucial Tip for Success: Eggnog has a lower fat content compared to heavy cream, which means the ratio of ingredients is paramount for achieving a properly whipped, fluffy cream. It is absolutely essential to follow the precise proportions outlined in the recipe below. If you deviate by adding more eggnog than specified, or by using an insufficient amount of heavy cream, the mixture may not whip up correctly and could remain too liquid. Adhering to the recipe ensures a perfect, luscious whipped cream every time!

Expert Tips for Baking a Flawless Gingerbread Bundt Cake

While this gingerbread bundt cake recipe is designed to be straightforward and forgiving, incorporating a few expert tips can guarantee a perfectly moist, beautifully spiced, and effortlessly released cake every single time. Pay attention to these details for an outstanding result:

• Mastering Bundt Pan Preparation: The most critical step for any bundt cake is preventing it from sticking. Do not skimp on this! Liberally grease your 10 or 12-cup bundt pan with a high-quality baking spray that contains flour, or use softened unsalted butter and then dust thoroughly with a thin layer of all-purpose flour. Make sure to cover every crevice and intricate design of the pan, tapping out any excess flour. This creates a non-stick barrier crucial for a clean release.
• The Importance of Room Temperature Ingredients: For a smooth, emulsified batter and a fine, even crumb, ensure that your eggs, buttermilk, and even the molasses are brought to room temperature before mixing. Room temperature ingredients blend together much more easily and uniformly, preventing lumps and ensuring proper activation of leavening agents, which contributes to a perfectly textured cake.
• Resist the Urge to Overmix: Once you begin adding the dry flour mixture to the wet ingredients, mix only until the flour is *just* incorporated. Overmixing develops the gluten in the flour, which can lead to a tough, dense, and less tender cake. A few small lumps of flour are actually preferable to an overmixed batter. Use a gentle hand or switch to a spatula for the final incorporation.
• Preventing Overbaking is Key: Gingerbread cakes are at their best when they retain their deep moisture. Begin checking for doneness around the 40-minute mark. Insert a wooden skewer or toothpick into the thickest part of the cake (usually the center). It should come out with a few moist crumbs clinging to it, but no wet batter. A completely clean toothpick often indicates the cake is already slightly overbaked and will be drier.
• The Art of Cooling: After removing the bundt cake from the oven, resist the temptation to invert it immediately. Allow the pan to rest on a wire rack for exactly 10 minutes. This critical cooling period allows the cake to firm up slightly and gently pull away from the sides of the pan. After 10 minutes, carefully place your wire rack on top of the bundt pan and, holding both firmly, invert them together. Gently lift the bundt pan away. Allow the cake to cool completely on the wire rack before slicing, dusting, or adding any glazes or toppings.

Delicious Variations and Serving Suggestions

While this Gingerbread Bundt Cake is undeniably delightful on its own or with the luscious eggnog whipped cream, its versatility allows for numerous creative variations and serving ideas to perfectly suit your preferences and any holiday occasion.

• Creative Topping Alternatives:
  • Zesty Lemon Glaze: For a bright contrast to the rich spices, whisk together powdered sugar with fresh lemon juice until smooth. Drizzle it generously over the cooled cake.
  • Classic Cream Cheese Frosting: A tangy cream cheese frosting is a beloved pairing with spiced cakes, adding another layer of creamy indulgence.
  • Candied Ginger Garnish: After dusting with powdered sugar, sprinkle finely chopped candied ginger over the top for an extra layer of zesty spice and satisfying chew.
  • Plain Sweetened Whipped Cream: If eggnog isn’t to your taste, a simple, lightly sweetened vanilla whipped cream is always a fantastic and lighter alternative.
• Flavor Enhancements & Delightful Add-ins:
  • Bright Orange Zest: Incorporate the finely grated zest of one orange into the wet ingredients along with the vanilla extract. The citrus notes beautifully complement the warming gingerbread spices.
  • Nutty Crunch: For added texture, fold in about ½ cup of finely chopped pecans or walnuts into the batter just before transferring it to the bundt pan.
  • Fruity Bursts: Mix in ½ cup of dried cranberries, golden raisins, or currants for sweet and chewy pockets throughout the cake. Soak dried fruits in warm water or rum for 10 minutes, then drain and toss with a spoonful of flour before adding to the batter to prevent sinking.
• Perfect for Various Serving Occasions: This versatile cake isn’t exclusively for Christmas dinner; it shines in many settings:
  • Holiday Brunch: A slice of gingerbread bundt cake is a festive and comforting addition to any holiday breakfast or brunch spread, perhaps alongside fresh fruit and coffee.
  • Afternoon Tea: Serve elegant slices with your favorite tea or coffee for a cozy holiday afternoon gathering.
  • Thoughtful Edible Gift: Baked in a beautiful bundt pan, this cake makes a wonderful homemade gift for friends, family, or neighbors during the festive season. Package it simply with a ribbon.
  • Cozy Winter Dessert: Enjoy it as a warm, comforting dessert on a cold winter’s night, perhaps with a scoop of vanilla bean ice cream or an extra dollop of eggnog whipped cream.

Storage Notes:

To preserve the delightful moisture and rich flavor of your gingerbread bundt cake, proper storage is paramount. Once the cake has cooled completely to room temperature, wrap it tightly in several layers of plastic wrap. This crucial barrier will effectively protect it from drying out and maintaining its tender crumb. Stored in this manner, the cake can be kept at room temperature for 2 to 3 days, making it an excellent candidate for advance preparation during busy holiday periods. While it stores well, like most freshly baked goods, this gingerbread bundt cake is undoubtedly at its absolute peak flavor and texture when served the day it is baked. If you are serving it with the eggnog whipped cream, always remember to store the whipped cream separately in an airtight container in the refrigerator.

Gingerbread Bundt Cake with Eggnog Whipped Cream

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Yield:

10
Servings (One 10 or 12-inch Bundt Cake)

Prep:

15 minutes
minutes

Cook:

45 minutes
minutes

Total:

1 hour
hour

This Gingerbread Bundt Cake is the quintessential holiday dessert – perfectly spiced, wonderfully moist, and incredibly easy to prepare. Its beautiful bundt shape makes it a stunning centerpiece for any festive table. You can simply dust it with powdered sugar for an elegant look, or elevate it further by serving slices with generous dollops of homemade eggnog whipped cream (recipe included below) for an unforgettable treat.

For optimal flavor and texture, this cake is best enjoyed the day it is baked. However, it stores remarkably well at room temperature for 1 to 2 days when properly wrapped. The luscious eggnog whipped cream can be made several hours in advance and kept chilled in a covered container in the refrigerator, making your holiday preparations smoother and more enjoyable.

Equipment

• Bundt Cake Pan (10 or 12-cup capacity is ideal)
• Large Mixing Bowl
• Whisk
• Medium Bowl (for whipped cream)
• Hand-held Mixer or Balloon Whisk (for whipped cream)

Ingredients

For the Gingerbread Bundt Cake:

• 2½
  cups (300g)
  unbleached all-purpose flour
• 2½
  teaspoons
  ground ginger
• 1½
  teaspoons
  ground cinnamon
• ½
  teaspoon
  ground cloves
• ½
  teaspoon
  ground allspice
• ¾
  teaspoon
  baking soda
• ¼
  teaspoon
  baking powder
• ¾
  teaspoon
  kosher salt
• 1
  cup (200g)
  packed dark brown sugar
• ¾
  cup (180 mL)
  avocado or vegetable oil (neutral-flavored oil)
• ½
  cup (170g)
  unsulphured molasses (dark for best flavor and color)
• 3
  large eggs
  at room temperature
• 2
  teaspoons
  pure vanilla extract
• ¾
  cup (180 mL)
  buttermilk
  at room temperature
• powdered sugar
  for dusting (optional)

For the Eggnog Whipped Cream:

• ½
  cup (120 mL)
  chilled heavy cream
• ¼
  cup (60 mL)
  whole-fat eggnog
  *I recommend Organic Valley brand for superior flavor and texture
• 1
  teaspoon (4g)
  granulated sugar
• ½
  teaspoon
  pure vanilla extract
• freshly grated nutmeg
  for garnishing

Instructions

• Prepare the Gingerbread Bundt Cake: Begin by preheating your oven to 350°F (175°C), ensuring an oven rack is positioned in the center. This placement is key for even baking. Next, meticulously prepare your 10 or 12-cup bundt cake pan. Generously grease every crevice and intricate design with baking spray that contains flour, or use softened unsalted butter followed by a thorough dusting of all-purpose flour, tapping out any excess. Set the prepared pan aside.
• In a medium-sized bowl, combine all the dry ingredients for the cake: the unbleached all-purpose flour, ground ginger, ground cinnamon, ground cloves, ground allspice, baking soda, baking powder, and kosher salt. Whisk vigorously until all ingredients are thoroughly combined and there are no visible pockets of unmixed spices or leavening agents. Set this perfectly blended dry mixture aside.
• In a large mixing bowl, combine the wet ingredients: packed dark brown sugar, neutral-flavored avocado or vegetable oil, rich unsulphured molasses, large eggs (which should be at room temperature for optimal blending), and pure vanilla extract. Using a sturdy whisk, mix these ingredients together thoroughly until the mixture is completely smooth and uniform, ensuring no lumps of brown sugar remain. Once smooth, pour in the room temperature buttermilk and whisk again until it is fully incorporated into the batter, yielding a silky consistency.
• Now, gently add the reserved flour mixture to the wet ingredients in two separate additions. After each addition, whisk just until the flour is barely absorbed into the batter. It’s crucial not to overmix at this stage, as over-developing the gluten can result in a tough cake. A few small lumps are perfectly acceptable. Once the batter is just combined, use a rubber spatula to carefully transfer it into your generously greased bundt pan, spreading it evenly to fill the mold. Bake for 40 to 45 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out mostly clean, with only a few moist crumbs clinging to it. It is imperative not to overbake this gingerbread cake, as it can quickly become dry.
• Once baked, promptly remove the bundt pan from the oven and place it on a wire rack to cool for precisely 10 minutes. This crucial resting period allows the cake to firm up slightly and naturally pull away from the pan’s edges, facilitating a clean release. After 10 minutes, carefully place a wire rack directly on top of the bundt pan. Holding both firmly together, swiftly invert the cake and gently lift the bundt pan away. Allow the gingerbread cake to cool completely on the wire rack before attempting to slice or adorn it. Just before serving, a light dusting of sifted powdered sugar adds an elegant and simple finishing touch.

  Storage Note: For optimal freshness and to maintain its moist texture, once the gingerbread cake has fully cooled, wrap it tightly in plastic wrap. It can be stored at room temperature for up to 3 days; however, for the absolute best flavor and tenderest texture, it is highly recommended to serve it on the same day it is baked.

• Prepare the Eggnog Whipped Cream: In a medium, deep-set bowl, combine the very cold heavy cream, whole-fat eggnog, granulated sugar, and pure vanilla extract. Using either a hand-held electric mixer on medium-high speed (or a sturdy balloon whisk if whipping by hand), beat the mixture vigorously until it reaches soft, fluffy peaks. This process will typically take several minutes, so continue whipping until the desired light and airy consistency is achieved. Ensure all ingredients are thoroughly chilled for the best whipping results and stability.

  Storage: The eggnog whipped cream can be prepared several hours in advance. Transfer it to an airtight container and store it in the refrigerator until you are ready to serve. If it seems to have slightly deflated, a quick whisk before serving will fluff it back up.

• Serve: Once the gingerbread bundt cake has completely cooled and you are ready to present it, use a sharp serrated knife to carefully slice it into individual portions. Place each slice onto a dessert plate and top with a generous dollop of the prepared eggnog whipped cream. For a final touch of festive elegance and enhanced aroma, garnish each serving with a light grating of fresh nutmeg over the whipped cream. Serve immediately and savor this exquisite holiday treat!

How to Store:

• Once the gingerbread cake has fully cooled, it is best to wrap it tightly in plastic wrap to preserve its moisture. It can hold at room temperature for up to 3 days; however, it is best served the day it is baked for optimal freshness and texture.
• The eggnog whipped cream can be prepared several hours in advance and stored in a covered container in the refrigerator. Give it a gentle whisk before serving if it has settled.

Eggnog Whipped Cream based on Serious Eats ratios and method.

Serving:
1
serving

,

Calories:
452
kcal

,

Carbohydrates:
58
g

,

Protein:
5
g

,

Fat:
23
g

,

Saturated Fat:
7
g

,

Polyunsaturated Fat:
15
g

,

Trans Fat:
1
g

,

Cholesterol:
82
mg

,

Sodium:
300
mg

,

Sugar:
49
g

Author:
Laura / A Beautiful Plate

Course:
Cakes and Cupcakes, Dessert

Cuisine:
American, Holiday

Keywords:
gingerbread, bundt cake, holiday cake, eggnog, festive dessert, easy bundt cake, moist gingerbread, Christmas cake