Anna Olson’s Triple Gingerbread Bundt Cake Will Give You All the Holiday Feels

Anna Olson's triple gingerbread bundt cake on a blue cake stand with a brown butter glaze dripping temptingly down
Prep Time
20 min
Cook Time
1h 20 min
Makes one 10 cup/2.5 L Bundt cake

Gingerbread comes in more forms than just cookies! With a triple dose of ginger, this bundt cake recipe from Anna Olson will fill your house with a sweet and warming scent that screams holiday-time. Enjoy the recipe from Anna’s newest cookbook, Baking Day With Anna Olson.

Buy Baking Day with Anna Olson, Amazon, $31

This decadent cake is meant to feed a crowd, and it is perfect for autumn baking when you want to fill the house with the smell of wonderful spices. The “triple” in the title refers to fresh, ground and candied ginger, which means the ginger flavour is woven throughout the cake.

For more of Anna Olson’s delicious dessert recipes, check out her ultimate holiday desserts or Anna Olson’s best-ever cake recipes.




1 ½
cups (300 g) packed dark brown sugar
cup (250 ml) buttermilk
cup (130 g) fancy molasses
large eggs
Tbsp (12 g) finely grated fresh ginger
2 ½
cups (375 g) all-purpose flour
Tbsp (6 g) ground ginger
tsp ground cinnamon
tsp baking powder
tsp baking soda
tsp ground nutmeg
tsp fine salt
cup (225 g) unsalted butter, melted (still warm is OK)
cup (40 g) chopped candied ginger

Brown Butter Glaze

Tbsp (90 g) unsalted butter
cup (130 g) icing sugar
Tbsp (30 ml) 1% or 2% milk


Step 1

For the cake, preheat the oven to 325°F. Grease a  10-cup (2.5 L) Bundt pan and dust it with flour, tapping out any excess.

Step 2

In a large bowl, whisk the brown sugar, buttermilk, molasses, eggs and fresh ginger until smooth. In a separate bowl, sift the flour, ground ginger, cinnamon, baking powder, baking soda, nutmeg and salt. Add the dry ingredients all at once to the batter and whisk until smooth. Whisk in the melted butter and then the candied ginger. Pour the batter into the pan and bake for about 75 minutes, until a skewer inserted in the centre of the cake comes out clean.

Step 3

Cool the cake in its pan on a cooling rack for about 20 minutes and then turn it out onto the rack to cool completely before glazing.

Step 4

For the glaze, melt the butter in a small saucepan over medium heat until it froths and then subsides and the liquid turns a golden brown, about 4 minutes. Remove the pan from the heat and strain the butter through a fine-mesh sieve. Let it cool for 5 minutes and then whisk in the icing sugar and milk until smooth. Pour over the cake, letting the glaze slowly drip down.

Step 5

Let the glaze set for an hour before serving or for 3 hours before covering to serve later. The cake will keep, well wrapped, at room temperature for up to 3 days.

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