Christmas Ginger Cake


Pumpkin spices in a cake. My favorite all year long!

Bundt cake alert! I so enjoy making this ginger bundt cake around Christmas like you have no idea!

It just smells like Christmas when ever I bake this cake, the orchestra of spices is just amazing and subtle by the way.

I found this recipe on the cover of a bundt cake that I purchased from Nordicware, a brand that I just adore! You can use any bundt cake mold or even just a regular cake pan, avoid silicone in my opinion.

Icing and cherry on the top is up to you!

Bundt cake


  • 2 3/4 cups cake flour
  • 4 eggs
  • 1 cup sugar
  • 2/3 cup brown sugar
  • 1 cup butter softened
  • 1 1/4 cups milk
  • 1 tsp salt
  • 2 tsps baking powder
  • 1 tsp vanilla


  • 2 tsps ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 tsp cinnamon


  • Preheat over at 165C. Grease your baking pan, dust with sifted cocoa powder, flip over the sink to keep a thin film.

Combine all the dry ingredients together

  • Sift the flour, ginger, cinnamon,cloves,nutmeg, salt and baking powder.
  • Cream together butter, brown sugar and white sugar until smooth and light.
  • Add eggs one at a time, beat well between each addition. Add vanilla.
  • Reduce speed and incorporate the dry ingredients to the batter alternately with milk.
  • Pour the batter into the greased bundt cake, spread with a spatula evenly and bake for 55 to 66 minutes. Insert a toothpick in the middle of the cake, if it comes out clean, cake is done.
  • Wait 10 minutes before unmolding over a grill. Let it cool down and serve.
Course: Dessert
Cuisine: American
Keyword: ginger bundt cake best cake

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @tinysalt on Instagram and hashtag it #tinysalt.

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