Gingerbread Bundt Cake with Coffee Glaze

A few weeks ago The Everygirl editors asked me share one of my favorite holiday recipes for a feature on their site. The first thing that came to mind was this delicious gingerbread bundt cake.  It reminds me of the gingerbread my grandmother used to make and it’s so easy to whip up.  My favorite thing about it is the sweet coffee glaze. It’s makes a good breakfast!

I’m sharing the recipe here on my blog today, but you should certainly check out the entire feature (HERE) that includes 4 other baking bloggers and their favorite holiday recipes.  (I can’t wait to make those little mince pies from Poires au Chocolat!).

Biscuit.  Always the photobomber.  

There’s not a great deal of work involved with this cake.  Just mix up the ingredients, pop it in the oven and pour on some glaze if you like.

A well prepared pan is integral to the cake’s simple aesthetic. I like using flour based baking sprays such as Wilton Bake Easy Non-Stick Spray because it greases and flours the pan in one step. It also makes easy work of getting into all the nooks and crannies if you have a bundt pan with lots of detail.

Gingerbread Cake with Coffee Glaze

Yield: One Bundt cake, 12-15 servings                                                                [click for printable recipe]

Adapted fromFine Cooking

2 ½ cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

2 teaspoons ground ginger

1/2 teaspoon ground cinnamon

1/8 teaspoon freshly grated nutmeg

¼ teaspoon allspice

1/2 cup molasses (not blackstrap)

1/2 cup strongly brewed coffee

1 ¼ cups unsalted butter, softened

1 ¼  cups light
brown sugar, packed

3 large eggs plus, room temperature

2 large egg yolks, room temperature

  1. Preheat oven to 350F. 
    Grease a 10 cup Bundt pan with vegetable shortening and flour.  Tap out excess flour and set pan aside.
  2. Sift together the flour, baking powder, salt, baking soda,
    ginger, cinnamon, nutmeg, and allspice.
  3. In a small bowl, combine the molasses with the brewed
    coffee.
  4. Cream the butter in a large bowl with an electric mixer
    on medium speed until smooth. Add the brown sugar and beat until lightened,
    about 3 minutes. Beat in the eggs and yolks, adding one at a time and scraping
    down the bowl intermittently.  Add the
    flour and coffee mixture alternately, beginning and ending with the flour.  Mix until smooth.
  5. Pour the batter into the prepared pan and smooth top with
    a rubber spatula. Gently drop the pan onto a work surface two times to remove
    any air pockets.  Bake for 40 minutes, or
    until a toothpick inserted in the center comes out clean.
  6. Let cake cool in the Bundt pan for 10 minutes.  Turn cake out onto a wire rack and allow to
    cool until just barely warm.

 Coffee glaze:

1 cup confectioners’ sugar

1-1/2-2 tablespoons strongly brewed coffee, or 2 tablespoons instant coffee granules diluted in a small amount of hot water

  1. Combine the confectioners’ sugar and coffee in a small
    bowl.  Whisk until smooth.   Pour glaze over cake.   Drizzle
    the cake with the glaze and then let cool to room temperature before serving. 
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Annie @ Annie's City Kitchen
Annie @ Annie's City Kitchen
8 years ago

#1, your hair is a-maz-ing and #2 this is EXACTLY the sort of bundt cake recipe I've been looking for. I'm making this immediately. Yum!

Cookbook Queen
Cookbook Queen
8 years ago

This is just gorgeous…I LOVE gingerbread can can't WAIT to try it!!

Also, I love your hair.

And your mixing bowl.

And your mantle. The end.

Meagan @ Scarletta Bakes
Meagan @ Scarletta Bakes
8 years ago

What a sweet, sweet recipe and SUCH a lovely cake! And I agree, your hair looks so pretty!! 🙂

United Cakedom
United Cakedom
8 years ago

I love when it is suggested I eat cake for breakfast! :0) this looks absolutely scrumptious!

Rosa's Yummy Yums
Rosa's Yummy Yums
8 years ago

Beautiful cake! What a wonderful texture and goregous topping.

Cheers,

Rosa

Unknown
Unknown
8 years ago

I just love gingerbread ANYTHING. I'll bet it is so delicious with the coffee glaze.

Red Star to Lone Star
Red Star to Lone Star
8 years ago

It is hilarious with Biscuit the Photobomber. And he looks so serious!

Eileen
Eileen
8 years ago

Hooray for cake! Who doesn't want a massive slice of gingerbread at this time of year? 🙂

ThisGirlBlogs
ThisGirlBlogs
8 years ago

This looks incredible!! Will definitely have to check out that feature 🙂
http://www.thisbakergirlblogs.com

Poires au Chocolat
Poires au Chocolat
8 years ago

I'm so pleased you want to try the mince pies! I've been drooling over this cake for days, it looks wonderful.

Sue
Sue
8 years ago

Your little sidekick never fails to make me smile:) This bundt cake looks perfect and sounds delicious! I wish I looked this beautiful when I baked:) Time to check out the article…

Alicia
Alicia
8 years ago

Looks so good!!! I love gingerbread and gingersnaps, can't wait to try this. Absolutely love your cake stand!

CouldBeKim
CouldBeKim
8 years ago

This turned out perfect! I love everything gingerbread.

Kim

http://loopsoflavender.blogspot.com/

Liz @ Tip Top Shape
Liz @ Tip Top Shape
8 years ago

Love this! I'd never think to add a coffee glaze!

Unknown
Unknown
8 years ago

What a perfect gingerbread miracle. It looks so heavenly I'd be afraid to cut into it. Joy, Happiness and Love to you.

Rachel @ The Pescetarian and the Pig
Rachel @ The Pescetarian and the Pig
8 years ago

Your cake even looks perfect when it's just batter in the bundt! How in the world do you do it?!

Unknown
Unknown
8 years ago

This comment has been removed by the author.

Colette (Coco)
Colette (Coco)
8 years ago

Biscuit's a great QA Chief!

Elizabeth@ Food Ramblings
Elizabeth@ Food Ramblings
8 years ago

coffee glaze- amazing!!!

Loretta E.
Loretta E.
8 years ago

Love the photobomb! Usually it's kids, love that it's your dog!

This bundt looks amazing.

Anonymous
Anonymous
8 years ago

Coffee and ginger….DELICIOUS COMBO! Looks devine x

stormylee
stormylee
8 years ago

Love seeing the cute little woofus – he is sooo adorable and I am going to make the bundt this weekend – looks yummy!

Anonymous
Anonymous
8 years ago

Cake for breakfast….you are my kind of gal!!!! This looks amazing!

Katrina @ Warm Vanilla Sugar
Katrina @ Warm Vanilla Sugar
8 years ago

I love this!

Anonymous
Anonymous
8 years ago

Hello Heather,

This recipe is right up my alley…love anything with ginger and coffee (never put them together however). I do have a questions semi related to the topic- Christmas and holidays.

Do you have a good recipe for icing that can be used to glue together a ginger bread house? I would be most grateful if you did. Thank you in any case…love frequenting your blog.

Sally - only gluten free baking
Sally - only gluten free baking
8 years ago

Thanks for the tip on preparing the pan, bundt cakes are the ones I have most trouble getting out without breaking. Your dog is cute.

Sarah
Sarah
8 years ago

Beautiful photos, and styling on this cake!

Joy @ Baking-Joy
Joy @ Baking-Joy
8 years ago

This cake looks beautiful 🙂 I've made a gingerbread bundt cake recently, but my photographs leave a lot to be desired (still learning!)

tunie
tunie
8 years ago

This looks amazing – I'd like to try it with nutty buckwheat flour – I think it'll be amazing!

Bernadette @ Now Stir It Up
Bernadette @ Now Stir It Up
8 years ago

You got me with the coffee glaze. Sounds delicious!

Christina
Christina
8 years ago

for everyone who has actually made this recipe, did anyone else have trouble with the cooking time and subsequently a dry cake? I followed the directions exactly but found I needed to increase the baking time by 7 minutes! Also, my cake was quite dry considering the amount of butter and eggs… any suggestions or ideas as to why??? Anyone else have this issue?

Roasted coffee beans
Roasted coffee beans
8 years ago

I am planning to give it a try in this Christmas season. It is a good dessert to be served with a cup of coffee in the evening.

Anonymous
Anonymous
8 years ago

Just made this cake. What a wonderful blend of favors. The glaze is not too sweet and complements the gingerbread nicely. It is an excellent cake–I followed the directions exactly..it was done precisely at 40 minutes and is very moist. Thanks for a keeper, Heather!

Caroline
Caroline
8 years ago

Wat a gorgeous looking cake!!! I am drooling here!!

Samantha
Samantha
8 years ago

Truly a kids delight…looks terrific!!

Elizabeth
Elizabeth
8 years ago

Heather I love your bundt cake and I want to make it for New year's eve but I have a question, Why the molasses can't be blackstrap? I can't find molasses here where I live, so I have to do it myself and I just know to make the blackstrap one. Heather I love your bundt cake and I want to make it for New year's eve but I have a question, Why the molasses can't be blackstrap? I can't find molasses here where I live, so I have to do it myself and I just know to make the… Read more »

Suzanne
Suzanne
7 years ago

Love gingerbread, and this bundt version looks fantastic. Thanks for sharing!

Unknown
Unknown
5 years ago

Hello! This recipe looks delicious and I can't wait to try it. I have a question, how thick is the batter? Is it pourable enough to get into the little nooks and crannies of a gingerbread cottage bundt pan?

Heather Baird
Heather Baird
5 years ago
Reply to  Unknown

Hi Mei,

It's neither thick nor thin. It's right in the middle. If you have a bundt pan with a lot of detail, then after pouring the batter in the pan, tap the pan a few times on the counter top to remove any trapped air bubbles. I just made this cake in Nordic Ware's Snowy Village pan, which has a lot of detail, and it turned out nice!

Unknown
Unknown
5 years ago

I just made this bundt cake and it came out amazing! I replaced half of the butter with Greek yogurt and it was still completely moist. I am always afraid to bake cakes in my oven because it is gas and doesn't hold temperature very well, so I think this cake is pretty forgiving. Thanks for the great recipe!

Coffee Bean Guru
Coffee Bean Guru
3 years ago

This is nice for holiday period but works for me all year round. And goes fantastic with an iced coffee or iced moccha (not forgetting the marshmallows) 🙂