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    Home » Recipes » Cakes

    Published: Oct 30, 2021 · Modified: Nov 16, 2021 by Pate Giltner 4 Comments

    Moist Bourbon Gingerbread Bundt Cake

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    This classic gingerbread cake has the perfect balance of warm spices and sweet molasses. A slight hit of bourbon in the cake and glaze make this cake a party all its own! 

    House shipped gingerbread bunt cake on a marble platter with cranberries

    This cake uses the Nordic Ware gingerbread house mold, but you can substitute it for any bundt pan, and the cake will look just as festive!

    This cake is so easy to make, and it is a great Christmas centerpiece and a wonderful alternative to a gingerbread house. It's so much easier to make and doesn't require any additional candy or decor to make it look like the perfect holiday cottage. 

    Old fashioned gingerbread is one of my favorite desserts for December, and this is the best and such an easy gingerbread recipe!

    All the ingredients separated out on a dark table

    Key ingredients:

    Vegetable/canola oil - this recipe uses oil instead of butter. There is a bit of water in butter that evaporates while baking and butter cakes dry out faster than oil-based cakes. Flavorless oil helps to add and keep moisture in this cake. 

    Sour Cream: Sour cream adds moisture and a light and velvety texture to cakes. Since this cake doesn't have any butter, sour cream is used for texture and a bit of tang. 

    Molasses: Molasses is super important in old-fashioned gingerbread cakes; it sweetens, moisturizes, and colors the bundt cake.

    Ginger, cinnamon, allspice, and cloves: these spices are what give the gingerbread its gingery flavor. They are perfectly balanced to complement each other and provide the right amount of spicy warmth to the cake.

    Bourbon: totally optional, but bourbon adds depth of flavor and additional warm and spicy notes to the cake and the glaze.

    collage showing how to make the cake batter

    How to make this recipe:


    This recipe is so easy and doesn't even require a mixer!

    Time needed: 1 hour

    1. Preheat the oven and spray a 9 cup bunt pan with oil. 

    2. Whisk the flour, baking powder, baking soda, ginger, cinnamon, allspice, cloves, and salt together. 

    3. Whisk the sour cream, molasses, oil, vanilla, eggs, brown sugar, and bourbon in a large bowl. 

    4. Slowly add the dry ingredients to the wet and stir until the flour mixture has been fully incorporated. 

    5. Dust the bundt pan with a bit of cocoa powder and fill the pan with the cake batter. 

    6. Bake for 40-45 minutes or until a knife comes out clean. 

    7. Make the glaze by combining the powdered sugar, bourbon, and milk in a bowl and stir until no clumps are left. 

    8. Pour the glaze over the cake and serve!

    collage showing how to make the cake

    Tips for this recipe:

    • Fully whisk the wet ingredients so that the sour cream gets fully incorporated. This will ensure an even texture to the cake.
    • Spray your bundt pan with oil and then dust with cocoa powder. This will ensure that it comes out clean and doesn't leave any white flour marks.
    • If you want to omit the bourbon, leave it out of the cake, substitute milk for bourbon, and add 2 teaspoons vanilla in the glaze.
    Sliced gingerbread cake on a nude plate dusted with powdered sugar.

    FAQ's:

    What kind of bundt pan do I need for this recipe?

    I used this 9 cup gingerbread house mold but use any 9 cup mold. 

    What makes this gingerbread recipe so moist?

    Oil. There is a bit of water in butter that evaporates while baking and butter cakes dry out faster than oil-based cakes. Flavorless oil helps to add and keep moisture in this cake.

    How long will this recipe keep?

    Although best served the day of, an unglazed gingerbread cake will keep for up to 3 days in an air-tight container. Once glazed, it will keep for 1 day.

    House shipped gingerbread bunt cake on a marble platter with cranberries and being dusted powdered sugar

    LOOKING FOR MORE HOLIDAY RECIPES?! CHECK THESE OUT!

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    Mint Chocolate Brownie Cookies

    THANKS SO MUCH FOR READING ABOUT THIS AWESOME PIE! IF YOU MAKE IT BE SURE TO LEAVE A COMMENT AND/OR GIVE THIS RECIPE A RATING! I WOULD LOVE TO HEAR EVERYONE'S THOUGHTS!

    Print
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    House shipped gingerbread bunt cake on a marble platter with cranberries

    Moist Bourbon Gingerbread Bundt Cake

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: pate giltner
    • Prep Time: 15 minutes
    • Cook Time: 40 minutes
    • Total Time: 55 minutes
    • Yield: 1 9 cup bunt cake 1x
    • Category: dessert
    • Method: baking
    • Cuisine: american
    Print Recipe
    Pin Recipe

    Description

    This classic gingerbread cake has the perfect balance of warm spices and sweet molasses. A slight hit of bourbon in the cake and glaze make this cake a party all its own!


    Ingredients

    Scale

    For the cake:

    • 2 ⅔ cup flour
    • 3 teaspoons baking powder
    • ½  teaspoon baking soda
    • 4  teaspoons ground ginger
    • 3 ½  teaspoons ground cinnamon
    • 2  teaspoons  allspice
    • ¾  teaspoon cloves
    • ½  teaspoon salt
    • ⅔ cup sour cream
    • ½ cup molasses
    • ⅔ cup vegetable or canola oil
    • 1 ½  teaspoons vanilla
    • 3 eggs
    • ⅔ cup brown sugar
    • ¼ cup bourbon

    For the glaze

    • 1 cup powder sugar
    • 3 tablespoons bourbon
    • 1 tablespoon milk

     


    Instructions

    1. Preheat the oven to 325 degrees and spray a 9 cup bunt pan with oil.
    2. In a medium bowl, whisk the flour, baking powder, baking soda, ginger, cinnamon, allspice, cloves, and salt together.
    3. Whisk the sour cream, molasses, oil, vanilla, eggs, brown sugar, and bourbon together in a large bowl.
    4. Slowly add the dry ingredients to the wet and stir until the flour mixture has been fully incorporated.
    5. Dust the bundt pan with a bit of cocoa powder (or flour) and fill the pan with the cake batter.
    6. Bake for 40-45 minutes or until a knife comes out clean.
    7. Let cool for 5-10 minutes, and then flip the pan to remove the cake and let it finish cooling on a cooling rack.
    8. Make the glaze by combining the powdered sugar, bourbon, and milk in a bowl and stir until no clumps are left.
    9. Pour the glaze over the cake and serve!

    Notes

    • Fully whisk the wet ingredients so that the sour cream gets fully incorporated. This will ensure an even texture to the cake.
    • Spray your bundt pan with oil and then dust with cocoa powder. This will ensure that it comes out clean and doesn't leave any white flour marks.
    • If you want to omit the bourbon, leave it out of the cake, substitute milk for bourbon, and add 2 teaspoons vanilla in the glaze. 

    Did you make this recipe?

    Share a photo and tag me @thegandmkitchen — I can't wait to see what you've made!

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    Reader Interactions

    Comments

    1. Jacquelyn Sorensen says

      November 19, 2021 at 3:13 pm

      Tried to print recipe, got 11 pages with a few words on each, and no recipe! Help!!

      Reply
      • pate giltner says

        November 19, 2021 at 3:21 pm

        Hi!! Thanks so much for wanting to try it! Try the print recipe through the print recipe button in the recipe card. That button tends to work a little better than the one at the top of the post.

        Reply
    2. Dottir says

      December 11, 2022 at 10:12 am

      How do you balance the pan in the oven? Would you set it inside a pot or is there an easier way that escapes me?

      Reply
      • Pate Giltner says

        December 13, 2022 at 9:38 pm

        I just place mine on the oven rack, but you could also place it on a baking sheet.

        Reply

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    Pate Giltner holding a cupcake
    Pate Giltner holding a cupcake

    About Pate

    Hi! I'm Pate, the blogger, recipe developer, and photographer behind The G&M Kitchen!

    Raised in the heart of Kentucky, I come from a long line of passionate cooks and bakers. The kitchen was always the heart of our home, where we transformed vegetables into delightful dishes and crafted pies and cakes that emerged from the oven. This tradition of coming together through food and cooking inspired the name of my blog, The G&M Kitchen – 'G' for my father's family, the Giltners, and 'M' for my mother's family, the Millers.

    I also believe if a recipe is missing something, it's probably bourbon.

    Learn more about me →

    Hello and welcome!

    Here at The G&M Kitchen, you will find southern-inspired baking recipes with a modern twist that are easy, elegant, and fun! Everything is made from scratch, designed for the home kitchen, and is simply delicious!

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    As featured in: thefeedfeed, Sur La Table, Bake From Scratch, Foodtography School, The Bourbon Review, Bringing it Home

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