gingerbread bundt cake w maple glaze

This post is sponsored by Domino® Golden Sugar. All opinions are honest and 100% my own.

The holiday baking continues! As much as I love Halloween and Fall, nothing beats the countdown to Christmas! And we all know that starts the second trick-or-treating stops!

One of my favorite bakes of the year has to be this gingerbread bundt cake topped off with a maple glaze. It’s moist, and warm, and definitely isn’t lacking any spice! Balanced by the perfectly sweet glaze, this has to be on the top of your baking list this holiday season!

Although eating bundt cakes are nothing new to me, baking them is relatively new to me. I did all the research on how to keep my cake from sticking to the cake pan before I even baked with it. There are so many techniques out there but my number one piece of advice would be to start with a great non-stick pan with not too many intricate designs. And make sure you treat this pan like a baby. Don’t use any metal utensils on it or scrub at the non-stick coating because that coating is your new best friend! I’ve found that when using a non-stick bundt pan that hasn’t been abused, all you need is a light spraying of non-stick oil spray! And then I let my baked cake cool on a wire rack for 30 minutes to an hour. Using a thin rubber spatula or bendy plastic knife, I carefully run it along the sides of the pan to make sure the cake it loosened from the pan as much as I can. The cake should slide right out!

I can’t even describe the amount of satisfaction I get when my bundt cake comes out perfectly!

I loved using Domino® Golden Sugar to develop this recipe! It’s a less processed sugar (that comes with a hint of molasses flavor) that works just like regular granulated sugar, cup-for-cup! I mean, just look at this beauty of a cake! Don’t forget to grab yours on Amazon now!

So let’s warm up our kitchens and make this easy crowd-pleasing cake!

Makes 1 10-inch bundt cake

3 ½ cups (420g) unbleached all purpose flour
1 ½ tablespoon ground ginger
2 teaspoons ground cinnamon
1 ½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground all-spice
1 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon baking powder
½ cup (1 stick) unsalted butter, room temperature
1 cup Domino® light or dark brown sugar, packed
1 cup Domino® Golden Sugar
½ cup vegetable oil
3 large eggs, room temperature
¾ cup molasses
1 cup buttermilk, room temperature

for glaze
2 cups Domino® Confectioners sugar
¼ cup maple syrup
1 teaspoon pure vanilla extract
2-3 tablespoons milk


Preheat oven to 350 degrees F.

In a large bowl, combine flour, ginger, cinnamon, nutmeg, cloves, all spice, salt, baking soda, and baking powder. Whisk to combine well. Set aside.

In the bowl of a stand mixer (or with a hand held electric mixer), cream the butter and Domino® sugars together for 3-5 minutes. Stream in the oil and beat for 3 minutes, until light and fluffy.

Beat in the eggs, one at a time. Mix in the molasses until fully combined and scraping down the sides of the bowl as you go.

Add flour mixture to the butter mixture in 3 additions, alternating with the buttermilk. Do not over mix. Mix until just combined and there are no dry patches of flour.

Prepare the non-stick bundt pan by spraying with nonstick oil spray.

Pour batter into the bundt pan, smoothing out the top.

Bake for 60-65 minutes, until a cake tester inserted comes out clean. Cool for 30 minutes to an hour on a wire rack. Carefully release the cake from the pan by turning it upside down on a plate.

To make the maple glaze, combine Domino® Confectioners sugar, maple syrup, vanilla, and milk in a bowl and whisk until smooth. Pour evenly over the completely cooled bundt cake. Let the glaze set and serve!


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