Gingerbread Bundt Cake with Salted Caramel Glazing

Bundt cakes are one of my favourite things to bake. They’re a no fuss bake that are still guaranteed to impress. This bundt cake is the ultimate flavour combination of gingerbread and salted caramel, meaning it won’t last long in any household! The cake is super moist and fluffy and the salted caramel glazing just adds the finishing touches to make it the perfect bundt cake for Christmas!

Bundt cakes are baked in a Bundt baking pan and are quite often seen in Germany where they are called, Gugelhupf. They come in all sorts of interesting shapes and sizes and are such a great idea for a cake that’s made for sharing. The Bundt pan that I used for this particular cake was from the American manufacturer, Nordic Ware, who have been producing Bundt pans since around the 1950s. Their sturdy non-stick aluminum pans are great for baking Bundt cakes but you can use any brand you like, just make sure that it is non-stick as you don’t want to ruin your cake.

This Bundt cake is simple to make with readily available ingredients. The cake itself is made up of the usual butter, sugar, eggs and flour along with some Golden Syrup, black treacle and ground spices including cinnamon, lots of ginger, cloves, nutmeg and cardamom, and some baking powder, baking soda and Xanthan Gum. Once the mixture is ready, it’s spooned into the pan, baked slowly at a lower temperature for a good hour before it’s ready to come out of the oven. Once cooled, it’s drizzled with salted caramel sauce and ready to eat!

What equipment do I need for this cake?

  • 10-12 cup Bundt pan- For this recipe I used a Bundt pan from the brand, Nordic Ware. Their Bundt pans are non-stick and bake the cakes beautifully. You can use any brand and any shaped Bundt pan for this cake as long as it is non-stick so as not to risk ruining the cake at the final moment.
  • Stand mixer or electric hand-held mixer

What ingredients do I need?

  • Sugar – I used brown cane sugar for this recipe but a light or dark brown sugar would work just as well which adds to the sweetnesss of the cake
  • Eggs – Medium free range eggs are best. Eggs are needed to add structure to the cake and whisking them in one at a time helps to aerate the mixture, making the cake light and fluffy at the end
  • Butter – Unsalted butter at room temperature is used in this recipe to add moisture and to help the cake rise during the baking process
  • Gluten free flour – A gluten free flour blend such as Doves Farm Plain Flour or Schär Mix C for Cakes is perfect for this bread. I prefer a plain flour with no added baking powder or soda so that I can control the amount being added but a self-raising flour can be used too. The perfect blend for this cake is a flour blend that contains cornstarch, corn flour, lentil flour, tapioca starch and Xanthan Gum.
  • Golden syrup – Golden syrup is a typically British product, a sweet sugar syrup similar to corn syrup. If you can’t find it in your area, try using another sweet treacle like sugar beet syrup or molasses as an alternative. Golden Syrup is what makes this cake sticky and delicious
  • Black Treacle – For this recipe, I tend to use an alternative to molasses called sugar beet syrup from the German brand, Goldsaft. It’s a dark sugar syrup made from pure sugar beets, cooked and concentrated. If you cannot find sugar beet syrup, typically called Rübenzuckersirup in Germany, then molasses or another similar black treacle can be used. Alternatively, use 180g of Golden Syrup and leave out the black treacle.
  • Xanthan gum – Xanthan gum is essential for most gluten free recipes and there’s no exceptions here. Doves Farm is my preferred choice but you can use any brand. Xanthan Gum is a gluten replacement for gluten-free baking and helps to replace the lost elasticity that gluten provides, keeping your cake together and stopping it from crumbling into dry pieces
  • Baking soda – Any will do, just check that it is definitely gluten free. Baking soda acts as a leavening agent, helping the cake to rise during baking
  • Baking powder – Baking powder also acts as a leavening agent, helping the cake to rise. Any baking powder will work, just again, check that it is definitely gluten-free as not all brands are.
  • Mixed ground spices – Ground spices are what add the intense flavour to this cake. A mixture of cinnamon, ginger, cloves, nutmeg and cardamom mean this cake is packed full of Christmas flavour.
  • Salt – A pinch of salt in a cake recipe enhances the flavours of the other ingredients and offsets the sweetness of the cake
  • Salted Caramel – Salted caramel is the finial addition to this wonderful Bundt cake. Once the cake has cooled, salted caramel is drizzled over the cake as a glaze to finish. You can use homemade or shop-bought salted caramel
  • Milk – Milk adds extra moisture to the cake which is essential in gluten-free baking which can often risk being over dry. I tend to use a full-fat whole milk (3,5%) but a semi-skimmed (1,5%) milk or a dairy-free alternative such as almond milk will be perfectly fine to use too

Tips & Tricks

Grease and flour the Bundt pan thoroughly in order to avoid a catastrophe. It’s best to grease lightly with a neutral oil such as olive oil rather than butter but either can be used if you lightly flour the Bundt pan after greasing. Be sure to grease every nook and cranny including the middle otherwise the cake could stick to one of the non-greased parts. Once the cake has baked, set it aside to cool for 5 minutes before loosening the edges and the middle carefully with a knife and turning over onto a cooling rack. Leave to cool for a further 10-15 minutes before removing the Bundt pan carefully.

Gingerbread Bundt Cake with Salted Caramel Glaze

Deliciously moist and flavorsome gingerbread Bundt cake with a salted caramel glaze

Preparation Time: 15 minutes

  Bake Time: 55-60 minutes

Chilling Time: 1 hour

Total Time: 2 hour 15 minutes 

Servings: 20 thin slices

  Difficulty: easy

Author: Sarah


For the gingerbread Bundt cake:

□ 300g gluten free plain flour blend

□ 320g brown sugar

□ 170g unsalted butter, room temp.

□ 2 medium eggs, room temp

□ 230ml whole milk

□ 150g Golden Syrup

□ 30g sugar beet syrup

□ 1/2 teaspoon Xanthan Gum

□ 1/4 teaspoon baking soda

□ 1 teaspoon baking powder

□ 2 teaspoons cinnamon

□ 3 teaspoon ground ginger

□ 1/4 teaspoon ground cloves

□ 1/8 teaspoon ground black pepper

□ 1/4 teaspoon ground nutmeg

□ 1/4 teaspoon ground cardamom

For the glaze:

□ 150g salted caramel


  1. Preheat the oven to 160 C fan and grease and flour a Bundt pan. See my Tips & Tricks for greasing.
  2. Cream together the butter and sugar until lighter in colour and fluffy in texture.
  3. Whisk in the eggs one at a time until well combined.
  4. In a separate bowl, mix together the Golden Syrup and sugar beet syrup.
  5. Add the syrup mixture to the eggs and whisk in until thoroughly combined.
  6. In a separate bowl, whisk together the flour, salt, Xanthan Gum, baking powder, baking soda and spices.
  7. Add the dry ingredients and the milk in alternate batches to the mixture, finishing with a batch of the dry ingredients. Make sure there are not pockets of flour remaining but be careful not to overmix.
  8. Carefully transfer the mixture to the greased and floured Bundt pan, leveling off with a spatula.
  9. Bake in the preheated oven for approximately 55-60 minutes or until an inserted toothpick comes out clean. You may want to cover the cake with tinfoil, shiny side up, after around 35-40 minutes to avoid over-browning or burning.
  10. Set the cake aside to cool for 5 minutes when done before turning over onto a cooling rack. Do not remove the Bundt pan yet! Use a knife to carefully loosen any edges that may be stuck to the pan beforehand.
  11. Allow the cake to cool for a further 5-10 minutes before carefully lifting the pan off of the cake.
  12. Allow the cake to cool completely to room temperature before drizzling with the salted caramel, letting the caramel drip down each of the grooves of the cake for a nicer effect.

Tried this recipe? Let me know what you think!

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