Gingerbread Bundt Cake - A moist, intensely spiced gingerbread cake, finished with a whiskey glaze.

Gingerbread Bundt Cake with Whiskey Glaze

Have I mentioned my love for gingerbread? For me, it just wouldn’t be the holidays without it. In fact, I have 2 gingerbread cookies that I bake every Christmas. But gingerbread is more than just cookies…

This time, I decided to satisfy my gingerbread lust with cake, and honestly couldn’t have been more thrilled with the outcome. This cake is so moist, and dense, and intensely flavoured, just like a gingerbread should be (in my opinion). And then I decided to top it off with my Whiskey Glaze (because I’ve been looking for another use for it ever since I made Spice Cake Doughnuts).

Gingerbread Bundt Cake - A moist, intensely spiced gingerbread cake, finished with a whiskey glaze.

If you do not have a bundt pan, you could try baking the batter in two 9×5 inch loaf pans (the bake time will likely change, so start checking on them at 40 minutes). However, I really encourage you to get an actual bundt pan. They have the capability of making even the most basic cake recipe a centrepiece. And are especially beneficial to those who may be less patient when it comes to cake making, as there’s no frosting and layering involved. Fancy doesn’t get much easier than this! 😉

Be sure to give yourself time to make this right. The recipe is easy but time consuming, as the cake should be wrapped and allowed to rest overnight. This gives the flavours time to mingle and balances the texture (other wise you may have crunchy edges).


Gingerbread Bundt Cake with Whiskey Glaze

Recipe Type: Dessert
Makes: One 9-inch bundt cake

Gingerbread Bundt Cake - A moist, intensely spiced gingerbread cake, finished with a whiskey glaze.

For the gingerbread enthusiast! A moist, intensely spiced gingerbread cake, finished with a whiskey glaze. Make this cake the day before serving.



  • 2 1/4 cup All-Purpose Flour
  • 1/4 cup Cornstarch
  • 1 tsp Baking Soda
  • 2 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Allspice
  • 1/4 tsp Ground Cloves
  • 1/2 tsp Salt
  • 1 cup Hot Water
  • 1 1/2 tsp Instant Coffee Granules
  • 1/3 cup Grapeseed Oil (or other light tasting oil)
  • 1 cup Fancy Molasses
  • 1/4 cup loosely packed Light Brown Sugar
  • 6 tbsp Unsweetened Applesauce
  • 2 tsp Vanilla Extract
  • 1/3 cup chopped Crystallized Ginger


  • 1 1/2 cup Powdered Sugar
  • 1 tsp Fancy Molasase
  • 4 tsp Whiskey
  • 4 – 6 tsp Hot Water



to make the cake:
Pre-heat oven to 350°F and thoroughly grease a 10-cup bundt pan.

Whisk together the flour, cornstarch, baking soda, ginger, cinnamon, allspice, cloves, and salt. Set aside.

Stir together the hot water and coffee granules until dissolved. Set aside.

Whisk together the oil, molasses, sugar, applesauce, and vanilla until thoroughly combined. Add the flour mixture in 3 portions, alternating with 2 portions of the coffee. Whisking until just combined. Fold in the crystallized ginger.

Pour batter into the prepared pan and bake for 45 minutes, until an inserted toothpick comes out clean.

Allow the cake to cool for 15 minutes in the pan. Invert the cake onto a wire rack and cool completely.

Tightly wrap the cake and allow to rest overnight before glazing and serving.

to make the glaze:
Whisk together the powdered sugar, molasses, whiskey, and 4 teaspoons of hot water. Add extra water as needed to achieve a desired glaze (I kept mine thick).

Drizzle over cake.

Gingerbread Bundt Cake - A moist, intensely spiced gingerbread cake, finished with a whiskey glaze.





47 thoughts on “Gingerbread Bundt Cake with Whiskey Glaze

    1. Thea

      Hi and Merry Christmas,. Any idea how many carbs in a slice of the bundy cake? My son is diabetic so I’m just trying to help out. Thanks much 🤗

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  2. Ellen Davis

    The white “icing” on the sleeves of the cake – what is that made of?? Want to give this recipe a go for Christmas. Thanks, it looks great and sounds delish.

    1. Starr @ The Misfit Baker

      The “white icing” is actually the whiskey glaze. You can make it a little thinner and pour it all over the top if you prefer, but I like it thick and thought it would make a nice decorative contrast to the cake this way… If you try the recipe, let me know if you like it 🙂

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  4. Sandy

    Making this on Friday for Christmas Eve dinner here in Canada… please, wrap the cake tightly in what – plastic food wrap? Also, where would one find crystallized ginger?

    Thanks so much!

    1. Starr @ The Misfit Baker

      Yes, I used plastic wrap to wrap mine… If you’re in the Vancouver area, the best crystallized ginger is found at Galloway’s (that’s where I get mine). That being said, I know that Bulk Barn (near me, anyway) carry’s it and I think that I’ve seen it in the bulk section at Superstore. You can probably also find it pre-packaged in the baking isle of any well stocked grocery store.

      I hope you find what you need and enjoy the cake! Merry Christmas! 🙂

      1. Sandy

        My family really enjoyed the rich “Christmas” taste of this wonderful cake! A keeper for sure. So good after a festive turkey dinner. Thank you!

      1. paula termini

        It’s for my brother’s Birthday on Christmas Day. He saw the cake on FB and commented on how good it sounded. He never asks for anything and it will b a surprise! I’ll glaze it Sunday and send a picture Paula

  5. renmi86

    This looks amazing! I noticed a lack of milk and eggs, so its pretty allergy friendly too. Would you happen to know what the measurements are if I want to use rice flour?

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