Christmas Gingerbread Cake

4.5 from 18 reviews

A moist and mild Christmas Gingerbread Cake which is easy to make and looks fabulous! Recipe with step-by-step photos.



  1. Preheat the oven to 180°C (350°F) (without fan).
  2. Generously grease a bundt cake pan with at least 2.25 litre (9 cup) capacity with vegetable oil or non-stick baking spray.
  3. Lightly flour the bundt cake pan and shake out the excess flour over the kitchen sink.
  4. Cream the butter and sugar together until light and fluffy. You can do this with a bowl and wooden spoon, but it is easiest and quickest with a handheld electric beater, or with a stand mixer and flat paddle attachment, on medium speed for about 5 minutes.
  5. Measure the flour, baking powder, salt, and gingerbread spices into a bowl.
  6. Add the eggs to the butter and sugar, one a time, followed by a tablespoon of the flour mixture to prevent the batter from curdling.
  7. Once all of the eggs have been incorporated into the batter, lightly mix through the remaining flour mixture, together with the vanilla extract and milk.
  8. Pour the batter into the prepared bundt cake pan.
  9. Give the bundt pan a few taps on the kitchen counter to make sure the batter has settled into all of the grooves of the cake tin.
  10. Bake for  50-60 minutes, or until a skewer inserted in the thick part of the cake comes out clean.
  11. Check the cake around 45 minutes. If it is browning too quickly, cover the cake with a loose sheet of foil for the remaining baking time.
  12. Leave the cake to cool in the tin, on a wire rack, for about 10 minutes before carefully inverting the cake onto another wire rack to cool completely.
  13. Dust with icing sugar (powdered sugar) before serving.

Kitchen Notes

The cake pan I have used in the accompanying photos has a capacity of 2.25 litres/9 cups. If you are using the Nordic Ware Holiday Bundt Tree Pan or Nordic Ware Pine Forest Bundt Pan, they also have a 2.25 litre/9 cup capacity.

As for all cakes, make sure all of your ingredients, including the eggs and milk, are at room temperature before using.

I use a French gingerbread spice mix for pain d’épices which contains cinnamon, cloves, nutmeg, mace, cardamom, and ginger. A German gingerbread spice mix for Lebkuchen, or even a Speculoos spice mix, would also work well in this recipe.

If you can’t find any ready-made gingerbread spice mix, I would suggest using the following homemade gingerbread spice mix for this recipe:
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger

All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.