Warm spices, heavy on the ginger please! This Easy Spiced Gingerbread Bundt Cake is so delicious and moist. Warm spices, molasses - we're using grape molasses but any will do and a hint of steeped anise seed to bring another element of warmth. This cake is insanely moist and full of flavor. It's fabulous as a breakfast cake or serve as a simple and elegant dessert.

I was inspired to make a cake that has all the elements of gingerbread but soft and tender. This gingerbread cake went through many trials - I wanted a heavy dose of ginger, so the blend of both fresh and ground ginger was a key factor.
I also adore anise seed (not to be confused with star anise) - it has a mild licorice flavor but is balances nicely in this cake. It is not overpowering at all - just a hint of flavor in the background. And don't worry, if anise isn't your thing - I have suggestions for you!
ANISE SEED VS STAR ANISE
These flavors are a snapshot into my culture and the taste of my childhood. Anise is a divine spice that is used in tea and baked goods - called "Yansoon" in Arabic, it is the calming flavor that would waft through the house in the evenings. Anise seed has a MUCH different flavor than Star Anise, so definitely don't confuse the two. Anise seed is much milder and less potent than Star Anise. Anise seed are little seeds - shown below rather than the star shaped pod you may be familiar with. They actually come from two different regions of the world and from two different plants. Star Anise is commonly used in Asian cooking - Chinese 5 Spice contains Star Anise. Where Anise Seed is thought to originate in the Middle East and is commonly found in Middle Eastern and Italian cuisine. From baked goods to sausage. Here is more information about both types from Better Homes and Gardens. I also talk about it in my Anise Citrus Cookies.
Ingredients
This Gingerbread cake is a blast of flavor - from the fresh ginger, grape molasses, anise and all the other fall warming spices, it surely will make your house smell incredible!
- Butter - I love using a blend of butter and oil in cakes for ultimate moisture.
- Neutral Oil - I lean on using canola oil in my baked goods, vegetable, avocado or grapeseed are other great neutral oil choices.
- Brown Sugar - I love using a dark brown sugar, especially in this molasses based cake, but light brown sugar will also work well.
- Grape Molasses - Grape and date molasses is often found and used in the Middle East and especially baked goods. Either will work for this recipe and can be found online or at any Middle Eastern grocery store. A traditional unsulfured molasses will also work just fine (Grandma's is my go-to)
- Eggs - Eggs for structure
- Fresh Ginger - I think the fresh ginger is what sets this cake apart from others, that sharp bold flavor from the fresh ginger really makes an impact - don't skip it if you can!!
- Hot Water with Anise Seed - We're really making a bit of anise tea to incorporate into this cake. You can simply use hot water, you could swap and use a ginger tea if anise isn't your thing, or if you want a slightly more subtle anise flavor, don't add the seeds to the cake.
- Flour - Basic all-purpose flour
- Ground Ginger
- Ground Cinnamon
- Ground Nutmeg
- Ground Clove
- Ground Allspice
- Black Pepper
- Salt
- Baking Powder
- Baking Soda
See recipe card for quantities.
Instructions for Gingerbread Bundt Cake
If you are familiar with baking cakes, this is a simple one that comes together rather quickly.
Begin by preheating your oven to 350 degrees Fahrenheit and spraying a 10 cup bundt pan with non-stick flour baking spray. If you don't have a flour based baking spray, coat well with butter or shortening - getting into every crevice, then flour generously until pan is coated evenly. Shake out excess flour.
In a small heat proof cup, heat 1 cup of water until boiling. Add your anise seed and allow to steep while you prepare the cake.
In a medium sized bowl combine your dry ingredients: flour, ground ginger, ground cinnamon, ground nutmeg, ground clove, ground allspice, black pepper, salt, baking powder and baking soda. Whisk until combined. Set aside.
In the bowl of a stand mixer fitted with paddle attachment, add your room temperature butter, oil and brown sugar. Mix well for at least 5 minutes until fluffy and creamy, stopping to scrape down the sides as needed.
Add your molasses, eggs and fresh ginger. Continue to mix for another 3-4 minutes.
Your mixture should be a beautiful brown color and extra creamy.
If you want a less anise flavor - drain your tea and omit seeds from the cake. Otherwise, incorporate both the tea and seeds.
With your mixer on low, alternate your flour mixture and anise tea mixture - be sure to include the anise seeds. Mix until just combined.
Pour your batter into your prepared bundt pan and bake for 60 minutes in the center rack of your oven. Using a skewer, test cake for doneness after 60 minutes. Add additional time in 5 minute increments if skewer comes out wet.
Remove cake and allow to cool for 10 minutes before flipping onto a cooling rack. Once cool, dust the top with powdered sugar - serve and enjoy!
Types of Molasses
Using the right kind of molasses in this cake is important in this cake.
I'm using grape molasses which is common in Middle Eastern desserts, another alternative is date molasses. Unsulfured Molasses, Grandma's Brand is most commonly used and a great substitute. You don't want to use Blackstrap Molasses which will have a much more bitter taste.
Tips for a Successful Cake
Weighing Ingredients - Investing in a small kitchen scale is key to the best baked goods. Adding too much flour is common and can lead to a more dense cake. If you don't have a scale, be sure to spoon your flour into a measuring cup then level the top.
Spices - This cake is heavy on spices, feel free to adjust and adapt to your own liking to make your own.
Baking Spray - My favorite trick for seamless release and coverage in bundts is the use of Baker's Joy.
Equipment
Mixer - KitchenAid mixer is one of the most used tools in my kitchen. A hand mixer will work just as well for this recipe.
Bundt Pan - Nordic Ware bundt cake pans are some of my favorites and come in many different designs. This is a basic 10 cup one that will be great.
Microplane - A microplane works fantastic for ginger in this recipe but can also be used for garlic, lemon zest and parmesan.
Baker's Joy - The best tool for bundt cakes especially is Baker's Joy - this baking spray ensures a perfect release of the cake, even if it has many crevices or design.
Storage and Freezing
Storage: Cake is best stored at room temperature wrapped with plastic wrap or in a sealed container for 3-4 days.
Freezing: You may freeze the whole cake or slices tightly wrapped in plastic wrap for 3-4 months. Remove from freezer and allow to defrost - enjoy.
I hope you enjoy this Easy Spiced Gingerbread Bundt Cake as much my family does - feel free to adjust and make your own!
If you make Easy Spiced Gingerbread Bundt Cake, please let me know by leaving a rating and review below!
As always, I love seeing your creations. Please leave a review or share your dish with me on social media #cosetteskitchen which lets me know what is working for you! You can find me on Facebook, Instagram, Twitter , Tiktok and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!
xoxo,
Cosette
Easy Spiced Gingerbread Bundt Cake
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 bundt 1x
- Category: Bundt Cake, Cake, Dessert
- Method: Baking
- Cuisine: American
Description
A delicious and delicate Gingerbread bundt cake. Perfect for breakfast or dress it up for a holiday dessert.
Ingredients
- 1 cup hot water (8 oz)
- 2 Tablespoons anise seed* (16 grams)
- 2 ½ cups flour, spooned and leveled into cup* (300 grams)
- 1 Tablespoon ground ginger
- 1 Tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon coarse ground black pepper
- ½ teaspoon ground clove
- 1 teaspoon kosher salt*
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 6 Tablespoons unsalted butter, room temperature (85 grams)
- ⅓ cup neutral oil, canola* (72 grams)
- 1 ½ cups dark brown sugar, packed (319 grams)
- 3 whole large eggs
- ½ cup grape molasses* (170 grams)
- 1" knob of fresh ginger*, grated finely using microplane or mincing
- 2 teaspoons vanilla extract
powder sugar for topping (optional)
Instructions
- Begin by preheating your oven to 350 degrees fahrenheit and place your oven rack in the center of your oven.
- Spray a 10-cup bundt pan with Baker's Joy or another flour based baking spray to coat entirely. If you don't have the proper baking spray, coat the pan evenly with softened butter or shortening - making sure to get into every crevice. Next take 2 tablespoons of flour and coat the butter/shortening with flour until evenly coated. Set aside.
- Heat your water and add your anise seeds, allow to sit and steep while you prepare the rest of your cake.
- 1 cup hot water (8 oz)
- 2 Tablespoons anise seed* (16 grams)
- In a medium sized bowl, add your dry ingredients and whisk. Set aside.
- 2 ½ cups flour, spooned and leveled into cup* (300 grams)
- 1" knob of fresh ginger, grated finely using microplane or mincing
- 1 Tablespoon ground ginger
- 1 Tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon coarse ground black pepper
- ½ teaspoon ground clove
- ½ teaspoon kosher salt*
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- In the bowl of a stand mixer fitted with paddle attachment, add your room temperature butter, oil and dark brown sugar. Mix for 5 minutes on high speed until it becomes pale in color. Be sure stop and scrape sides as needed.
- 6 Tablespoons unsalted butter, room temperature (85 grams)
- ⅓ cup neutral oil, canola* (72 grams)
- 1 ½ cups dark brown sugar, packed (319 grams)
- Add your eggs, molasses, fresh ginger and vanilla extract. Mix well for another 3-4 minutes until fully combined and fluffy.
- 3 whole large eggs
- ½ cup grape molasses* (170 grams)
- 1" knob of fresh ginger*, grated finely using microplane or mincing
- 2 teaspoons vanilla extract
- With the mixer on low speed, alternate your flour/spice mixture and your anise tea and anise seeds (drain from seeds if you want less anise flavor). Mix until just combined - stopping to scrape sides and bottom to ensure fully mixed.
- Pour batter into prepared bundt pan and bake for 60 minutes. After 60 minutes check for doneness using a long skewer - ensuring when insert it comes out clean with no batter. If needed, add an additional time in 5 minute increments.*
- Allow to cool on wire rack for 10 minutes then flip to remove. Once cool, dust with powdered sugar and enjoy!
Notes
- If you don't care for anise, you can sub ginger tea in its place - include the tea leaves in your cake as well! 2 bags would be ideal.
- If you don't have fresh ginger, double the amount of ground ginger in the recipe.
- A kitchen scale is so helpful, weighing your ingredients makes for a perfect cake. With the flour, be sure to fluff the flour, spoon directly into a measuring cup rather than scooping from the flour bin. This will ensure the proper amount of flour in your cake.
- If using table salt, half the amount.
- Other neutral oils include: vegetable, grapeseed, avocado
- Other molasses you can use include: date or unsulfured molasses
- Baker's Joy cooking spray contains flour, a standard oil based cooking spray will not be sufficient in baking.
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