clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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


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!



For the cake:

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

For the glaze

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



  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!


  • 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.