Gingerbread Pound Cake Recipe with Warm Spices

Gingerbread pound cake is a buttery, tender cake flavored with molasses, ginger, cinnamon, and other warming spices, baked in a Bundt pan and served in generous slices. Sour cream keeps the crumb moist, while the classic pound-cake method gives it a fine, substantial texture that works equally well plain or with a simple glaze.

Ingredients

3 cups (375 g) all-purpose flour, spooned into the measuring cup and leveled
1 teaspoon (5 g) baking powder
1 teaspoon (5 g) baking soda
1 teaspoon (3 g) fine salt
2 teaspoons (4 g) ground ginger
1½ teaspoons (4 g) ground cinnamon
½ teaspoon (1 g) ground nutmeg
¼ teaspoon (0.5 g) ground cloves
1 cup (227 g) unsalted butter, softened but not melted
1½ cups (300 g) granulated sugar
4 large eggs (about 200 g without shells), at room temperature
¾ cup (255 g) unsulphured molasses, not blackstrap
½ cup (120 g) full-fat sour cream, at room temperature
2 teaspoons (10 ml) vanilla extract
For the optional glaze: 1 cup (120 g) powdered sugar and 1½ to 2 tablespoons (22–30 ml) milk

Instructions

Set a rack in the center of the oven and heat it to 325°F (163°C). Generously grease a 10- to 12-cup Bundt pan, taking care to coat the grooves, center tube, and base. Dust the inside lightly with flour, then tap out the excess. A well-prepared pan matters because the sticky molasses batter can cling to small details in the design.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves until the spices are evenly distributed. In a separate small bowl, stir the molasses, sour cream, and vanilla together until smooth. If the molasses is very thick, let it stand at room temperature while you prepare the other ingredients; do not heat it until hot.
Put the softened butter and granulated sugar in a large bowl. Beat with a hand mixer or stand mixer on medium speed for 3 to 4 minutes, scraping down the bowl once, until the mixture looks lighter in color and fluffy. This step incorporates air that helps the cake rise. Butter that is too cold will stay lumpy, while melted butter will not cream properly.
Add the eggs one at a time, beating well after each addition and scraping the bowl as needed. If the mixture looks slightly curdled, continue with the recipe; the flour will bring it together. With the mixer on low, add about one-third of the flour mixture, then half of the molasses mixture. Repeat, ending with the remaining flour. Mix only until the last streaks of flour disappear. Scrape the bottom of the bowl with a spatula and fold once or twice to catch any unmixed pockets.
Spoon the batter evenly into the prepared pan and smooth the top. Tap the pan gently on the counter once or twice to release large air pockets. Bake for about 70 minutes, beginning to check at 65 minutes. The cake is ready when a long wooden skewer inserted near the center comes out with a few moist crumbs but no wet batter, and the top springs back lightly. For a thermometer check, the cake should be well above the USDA FSIS safe minimum of 160°F (71°C) for egg dishes; a finished cake commonly reads around 200–205°F (93–96°C) in the center. If the top is browning too quickly, loosely tent it with foil for the last part of baking.
Set the pan on a wire rack and leave the cake to cool in the pan for 15 minutes. Run a thin, flexible spatula carefully around the outer edge and center tube, then invert the pan onto the rack. Lift the pan away gently. Let the cake cool completely, about 90 minutes, before glazing or slicing; cutting it warm can make the tender crumb compress and crumble.
To make the optional glaze, whisk the powdered sugar with 1½ tablespoons milk. Add the remaining milk a teaspoon at a time until the glaze falls from the whisk in a slow ribbon. Drizzle it over the cooled cake and let it set for about 10 minutes before serving. For a less sweet finish, leave the cake unglazed and dust it lightly with powdered sugar just before serving.

Tips

Measure flour lightly. Spoon flour into a dry measuring cup and level the top rather than scooping directly from the bag. Too much flour can make this dense cake dry or tough. A kitchen scale is the most reliable option, especially when baking a large cake.
Choose the right molasses. Unsulphured light or dark molasses gives the cake its familiar deep, bittersweet gingerbread flavor. Avoid blackstrap molasses: it is much more bitter and concentrated, and can overwhelm the spices. If molasses is unavailable, use an equal amount of dark treacle; the result will be similar, though the flavor may be slightly less robust.
Use room-temperature dairy and eggs. Cold ingredients can cause the creamed butter to seize and the batter to look uneven. Set the eggs and sour cream out for about 30 minutes, or place the eggs in warm—not hot—water for 5 to 10 minutes. Do not soften butter until it is oily or melting.
Let the cake release naturally. Grease every groove and allow the full 15-minute in-pan rest before turning it out. Inverting immediately can break the cake; leaving it in the pan until completely cold can also make it stick. If a small section catches, ease it free gently rather than pulling on the cake.

Serving Suggestions

Serve slices at room temperature so the butter and molasses flavors are easy to taste. The cake is rich enough to stand on its own, but a spoonful of softly whipped cream or a scoop of vanilla ice cream makes a simple dessert. For a less sweet plate, pair it with unsweetened Greek yogurt or crème fraîche and a few sliced pears or crisp apple wedges.

At breakfast or with afternoon tea, offer thinner slices without the glaze. The spice flavor becomes more pronounced after the cake has rested overnight, so it is a useful make-ahead choice for a gathering. If serving a whole cake, add the glaze shortly before it reaches the table and cut with a long serrated knife, using a gentle sawing motion to keep the edges neat.

Variations

Adjust the spice blend to suit your taste without changing the flour or liquid amounts. For a brighter ginger flavor, add ½ teaspoon (1 g) more ground ginger; for a milder cake, reduce the cloves to a pinch. A little finely grated orange zest—about 1 teaspoon (2 g)—in the sugar adds a citrus note that pairs well with molasses. Keep additions modest so the cake’s structure stays balanced.

For a nutty version, fold in ¾ cup (85 g) chopped toasted pecans or walnuts after the flour has just been incorporated. For a citrus glaze, replace 1 tablespoon of the milk with orange or lemon juice and add a little finely grated zest. You can also bake the batter in two greased 8½-by-4½-inch (21-by-11-cm) loaf pans; start checking around 50 minutes, since pan dimensions and materials affect baking time. The cakes are done when the center tests clean and the tops spring back.

Storage and Reheating

Cool the cake fully before wrapping it, but do not leave it out for more than 2 hours after baking. Wrap individual slices or the whole unglazed cake snugly in plastic wrap, then place it in an airtight container and refrigerate for 3 to 4 days. Glazed cake can also be refrigerated; the glaze may become slightly sticky or lose its shine. Let a slice stand at room temperature for 20 to 30 minutes before serving for a softer texture.

For longer storage, freeze the cooled, unglazed cake whole or in slices. Wrap it tightly in plastic wrap and then foil, or use a freezer-safe container, and freeze for up to 3 months for best quality. Thaw it while wrapped in the refrigerator overnight or at room temperature for a few hours, then glaze if desired. This cake does not need reheating, but a slice can be warmed briefly in the microwave for about 10 seconds; avoid overheating, which can dry the crumb.

Frequently Asked Questions

Can I make gingerbread pound cake without a Bundt pan?
Yes. Divide the batter between two greased 8½-by-4½-inch loaf pans, filling each about two-thirds full, and begin checking after 50 minutes. You can also use a 9-by-5-inch loaf pan, but it may be quite full; avoid filling any pan more than about two-thirds to three-quarters, and bake leftover batter in a small separate pan. Baking time varies, so use the skewer test rather than relying only on the clock.

Why did my cake stick to the pan?
Bundt-pan details can hold onto batter, especially when the pan is not greased thoroughly or the cake is turned out too soon or too late. Coat every crevice with softened butter or baking spray that contains flour, then dust with flour if needed. Rest the cake for 15 minutes, loosen the edges carefully, and invert it while it is still warm. A pan with a worn or damaged nonstick surface may be harder to release.

Can I use blackstrap molasses?
It is not recommended for this recipe. Blackstrap is darker, more mineral-tasting, and more bitter than the unsulphured baking molasses the recipe is designed for, so it can dominate the ginger and cinnamon. Use light or dark unsulphured molasses, or substitute dark treacle in the same amount. The treacle version may taste a little less intense but should bake similarly.

How do I know when the cake is done?
Start checking at 65 minutes. A skewer inserted into the thickest part should come out without wet batter, though a few moist crumbs are fine, and the surface should spring back gently when pressed. A cake thermometer can provide a second check: the center is commonly around 200–205°F (93–96°C) when baked through. If the skewer is wet, return the cake to the oven and check again in 5 minutes.

Can I make the cake ahead?
Yes. Bake and cool it completely, then wrap and refrigerate it within 2 hours. It keeps for 3 to 4 days refrigerated, and its spice flavor is often especially rounded the next day. For the neatest presentation, store it unglazed and add the glaze shortly before serving. If freezing, thaw the wrapped cake before glazing so condensation does not make the topping runny.

Can I replace the sour cream?
Full-fat plain Greek yogurt is the closest easy substitute; use ½ cup (120 g) and expect a very similar moist crumb with a slightly tangier flavor. Plain full-fat yogurt also works, though a thinner yogurt can make the batter looser. Avoid sweetened or flavored yogurt, and do not omit the sour cream without replacing its moisture and acidity, which help balance the molasses and support the cake’s texture.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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