Sugar and spice taste great in a slice! Join us as we attempt to replicate the glazed goodness of the Gingerbread Bundt Cake found at the Plaza Inn at Disneyland. This delectable dessert offers a spin on the iconic Christmas cookie that will be sure to bring glad tidings to you and yours this time of year.

Watch us make Gingerbread Bundt Cakes from Plaza Inn at Disneyland on YouTube

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YouTube Video Transcript

Happy holidays, everyone! Today we’re going to be replicating the Gingerbread Bundt Cake found at the Plaza Inn at Disneyland in California. It’s got an apple-cinnamon filling with vanilla glaze, holiday sprinkles, and a little gingerbread man sitting on top of some red frosting. It looks delicious and we can’t wait to try it out. Let’s get started!

In today’s video, we will be baking. And rather than doing one large bundt cake, we’re going to be doing individual mini size. We ordered some new pans just for this video, so we will be trying those out. That’ll give us something a little bit more like the Plaza Inn. 

Bundt cakes are inspired by a European cake called a ‘Gugelhupf’ and they’re not associated with one particular recipe. To bore you with even more facts, the Bundt was popularized in the 50s and 60s when manufacturer, Nordic Ware, got the trademark and started making cast-aluminum pans and making the cake popular to serve at parties. 

All we have to do is go gather ingredients and come right back. Awesome!

We’ve tried a few different things and think that we’ve come up with the perfect recipe that, even if it’s not exactly the same, it’s still gonna taste good and look similar, but we’d like to think that we got it pretty close. Hopefully.So, we’re going to preheat the oven to 350° Fahrenheit. We’re going to mix all of our dry ingredients into one bowl, all of our wet ingredients in another bowl, and then we’re going to combine the two together. 

Yeah, so we’ve got all the equipment. We’ve actually measured out the ingredients already, so this should go together a lot faster than our past videos. Yep. A little “mise en place“…We have the pans right over here. Everything should be ready to go. Cool. Let’s do it.

All right, so we’ve got two bowls. Let’s start off with the dry ingredients in this one. Okay. White sugar, or granulated sugar, is technically considered a wet ingredient. Even though it’s dry? Yeah. Weird. Yeah – I think it’s because when it gets, when it starts to get wet it is… Oh it kind of caramelizes a little bit. Yeah, if you add a little bit of water to sugar, you know how it is like. It kind of dissolves in it…yeah. 

Another thing that you’re missing on here that you don’t see is brown sugar. That’s a typical thing in a gingerbread recipe, but something I found out is brown sugar is actually just white sugar with molasses in it. Ohh… 

So since we’re already adding molasses separately, why go through the effort of getting brown sugar. Just a little side note…to make one cup of light brown sugar it’s one cup of granulated sugar with one tablespoon of molasses. Okay.  And to get a dark brown sugar – you know how there’s the two different kinds at the store…that’s two roughly two tablespoons of molasses. Okay.

So we’ve we’ve simplified a little bit. We’ve got white sugar and just added a little extra to our regular measurement of molasses that you normally see. Cool. That’s awesome.  Cool. And also, look at the cool spices. I have to show that off. How pretty. 

It does look pretty when they’re all in there together.  Stop and smell it, too. Oh it smells so good. All right, so what spices are we dumping in there? So we’re gonna do the dry ingredients – so that’s… Pretty much everything on this side.  Yeah, let’s start with the flour, do you mind doing that?  Two and a half cups of all-purpose flour and dump that in there.  Let’s move that up here just a bit so that we can see what we’re putting in.  Okay.

So in this spice blend, if you look at how pretty that mix, it’s a tablespoon of ground ginger, one and a half teaspoons of cinnamon, one teaspoon of nutmeg, half a teaspoon of ground cloves – I actually don’t know what I’m what I’m pointing to…but quarter teaspoon of allspice. Anyway, tried to be a pretty, so.  So we’ll put all that in there. So now we’ve got one teaspoon of baking powder, so we’re gonna dump that in there. And then in addition to that, we’ve got baking soda right here – which is a quarter teaspoon of baking soda. 

And the last dry ingredient is 3/4 teaspoon of salt. Let’s mix it with a spoon. Okay.  This one…is kind of like a spatula spoon. You want me to mix that up while you’re putting in the wet ingredients. That would be awesome. Okay, cool.

Alright, so here are my wet ingredients. I’m gonna start with the butter first. A lot of times in recipes where you have a butter and sugar, you want to put the butter in and you cream it with the sugar. So, here you go. So there’s the white sugar and that butter. Ooh, that looks nice.I’m making a mess already. [Laughter] But it’s mixing together well.

I’m gonna make a lot of noise so I’ll wait just a sec. Your apron!!! What’s baking if you don’t get your apron dirty? You’re totally right! Here’s our mixer. I should have put the sugar in the little by little… just to cream. I’ll just start a little bit slower and then I’ll speed it up.

All right, now I think I can start to speed it up a little bit. Oh that’s off – oh it has it up and down So are we kind of going for like a smooth consistency here with the mix between the butter and the sugar? Yeah, you want it to be really fluffy and airy. Okay.

The rising and stuff will come from the baking powder, baking soda in here. And from the eggs as well that we’ll add in just a second. Okay, let’s go up a little bit more. So next up, we’re going to add two eggs, but we’re going to do one at a time. Just to make sure the egg is good and if for some reason you add a lot of extra shell it’s easier just to grab another egg out of the fridge. Much easier to grab it out of there than out of all of your ingredients mixed together. So. Yeah, so I’m gonna do one egg now and then I’m gonna mix it up a little bit more. We’ll do that until the egg looks like it’s pretty combined in there. And now final egg.

Can you crack that egg for us? I can try. I’m not a pro by any means, but that wasn’t too bad. That was a pretty pro move. Thank you! All right, so we’re mixing in that second egg. It’s looking good. Okay, ready for the Molasses?

Molasses.

K, I have one more trick on this one. Sweet molasses.

Something I read online – you have me talking in a drawl – k. Um, whenever you’re using molasses and there is like a liquid oil like a canola oil or avocado oil or something the recipe before, you measure the oil first and then you put the molasses in the cup. And that oil coating helps it from sticking. You know how when you like go to try to clean out something that’s really sticky like honey out of something? It’s really hard to get off the dish. Starting with the oil is awesome. So we pre-measured half a cup of molasses in this ramekin here. And I did lightly coat it with oil which is why you see those little dots on top. Just in hopes…it made it come out of the measuring cup really fast. Yeah.

But I was hoping too, it would just pour out a lot easier here. Looks like maybe that’s not so much the case. But at least we tried. Yeah it made it come out of the cup that I used to measure, you know, using measuring cups to put them into things that look like measuring cups. Yes. Just for video. And who knows, maybe it’ll wash out easier, too so.

I can’t remember 100% how we did the water last time when we were trying this. Let’s give this a try – start low…mix in that molasses. How do you say it again? Molasses.

Molasses? Molasses. But we gotta talk like the molasses just dripping out of your mouth. Molasses. Such a cool accent.

It looks like pumpkin pie filling, kinda. And smells like it, too. It doesn’t look like gingerbread? I guess you could say it smells like gingerbread.

So now we’re gonna need to combine the two of these: the dry ingredients and the wet. We’re gonna get a big cloud of dust if we pour this whole thing in, so let’s do. A little bit of… Do a little bit of that, maybe add some of the water, put the rest of that, and then the rest of the water. Okay. Sound good? Sounds good.

Are you good if I’m still mixing. Yeah, do you want me to pour some of this in? Yeah, go ahead and just lift it up over the top of that and do like half of it. And just slowly pour in a little bit for me. All right, here we go. All right, that’s good.

All right I think we’re ready for the rest of the dry ingredients and we don’t want to over mix this. I think that does make the cake really dense if you over mix, so… it feels good and let’s go ahead and put the rest of the water. All of it? I’ll just be careful. Yeah. Okay. And you can kind of mix with the hand mixer before you turn it on.

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Okay, I think we got all the clumps out. Whoops. Okay, rather than doing a spatula I’m just gonna go around the edge with the edge of the beater. Look how pretty. It’s like… Really good.

It smells like gingerbread, like fresh gingerbread, what do you smell? You can’t say it smells amazing. I smell hints of nutmeg and cinnamon and gingerbread. I don’t know. It smells like Christmas. Uh, yeah?

Those those spices that are synonymous with Christmas are definitely coming out of this mix. All right, so we’ve got our mix ready to go in these pans. We do need to butter the… butter or oil the pans before we start to fill those. You may be wondering, “Why do you have this can of apple pie filling?” Well, the Gingerbread Bundt Cakes, the mini Bundt Cakes at the Plaza Inn (this year’s version) has an apple cinnamon filling and rather than going and making that whole thing, we picked up a can of this.

On a traditional bundt cake, there’s usually a pretty significant hole in the center. These do not have a big hole so we’re going to bake them and then we’ll just scoop out some cake and then we can put the filling in what would normally be a big void. Yep. In the cakes. This oven preheats in 90 seconds. So we gotta hurry. I know, well– you know how we told you up at the beginning to preheat your oven way far ago? We didn’t do that because we knew this would be beeping at us. Next up is greasing these bundt cake… bundt pans.

What’s the least messy way to do this? Um…good question.

“Teamwork.” “Teamwork makes the dream work.”

I’ll pre-spray those. There you go. Okay, with a bundt pan you definitely don’t want to overfill them. I’m going to fill up one of the pans and then I’ll let you fill up the rest of them. Is that okay? No, I’ll just let you do it.

You don’t want to fill them up all the way. Ooh, already got some on the side there. As you can see, we put them on a baking pan. A smaller baking pan. That makes it easier to load them and unload them from the oven. Let me just even them out. Probably move this to the center so you can see a little better. Like that. Oh great. Okay. Oh and I traveled all that.

My bad. That sounded like Mickey! Or Winnie the Pooh? That was more Winnie… “Minnie the Pooh”. “Minnie the Pooh?”

“Minnie the Pooh!?!” No! What is going on? I’m a little sleep deprived, I think.

“Oh bother”

That was good! Oh, thank you.

“Hoo hoo!” (in the style of Mickey Mouse)

Okay. Wait, do that again!

“Hoo hoo!” That’s hard.

“Hoo hoo!” “Hoo hoo!” Just wait till we do an episode with a Star Wars thing. Sean’s Chewbacca is pretty good.

It is really good. Can we hear it? No, not till we do a Star Wars episode. No? So follow us. Follow us. A reason to subscribe. If you follow us, then you’ll see a Star Wars Episode and you’ll get to hear my Chewbacca noise, but if you don’t follow us you won’t get to hear it. Obviously the choice is clear. Okay let’s load these in here.

In they go. We’re putting this on rack number three in this one, so here they go. All right, we’re gonna go ahead and mix together the frosting while we’re waiting for those cakes to cook. Actually, it’s a glaze not a frosting. Frosting, glaze… very similar. Frosting, glaze. Tomato, potato.

It’ll be a glaze if we pull it out put it on right when it’s hot. You’re gonna want to cool it down a little bit before. For today’s frosting, or glaze, as Sean corrected me… we’re going to be making one with powdered sugar so we’ve got one and a half cups of powdered sugar with a quarter cup of unsalted butter, which this is room temperature.

Then we’ve got some vanilla extract here, half a teaspoon – then a tablespoon of milk. And then a fresh bowl and clean beaters to use for that. You know how the topping of that had a little bit of red frosting that the gingerbread man was sitting on? Yep. So we’re gonna add some red food coloring to a little portion of that. Okay. Put on very last. Cool.

That leads me to another fun project that I can would love you. The little gingerbread man on top. I can definitely try. It looked like he was made out of marzipan. We did get some almond paste, which we will use to make a little gingerbread man to sit on the top of our Bundt Cakes.

Awesome getting the butter put into the Bowl here.  See! I grabbed the butter right out of there. Grabbed it with the mixer and there you go.

Let’s just mix it all. There’s the milk. So again, one tablespoon of milk. And then half a teaspoon of vanilla extract. Ours has the little vanilla bean specks in there. Don’t worry, those are not bugs. Okay I think we’re to a safe point where it’s not gonna spray powder everywhere, but let me start to up the speed. Ooh uhhh. [Mixer creating vibration sounds in Beau’s voice] Just kidding. Is there going to be enough for all of our cakes?

Okay, let me turn that off. Umm, they are pretty full. They might overflow. The frosting, it’s looking pretty good. We had that red frosting plan… uh we don’t need very much, we just need a little bit for a little gingerbread man. Just for like a little pillow to for the gingerbread man to lay on. So we’ve got two Ziploc bags right now – we’ll put all this white frosting in one bag… and then the red frosting once we mix it into this bag. Yep.

So we don’t want pink, we want red. So it’s going to use quite a bit of this food dye. Once it goes, one, two, three, four. Four drops might be enough. Ooh, that might be enough. It’s almost a pink though.

Yeah, I would almost say maybe a little bit more red. Two more drops? Yeah.

You don’t want so much food coloring that you taste the food coloring. Does food coloring even have a taste? I don’t know. Okay, open up your mouth… really? No! I don’t want to try it! Okay. I also don’t want my mouth to look like it’s bleeding.

Do you want blue? Try some blue food coloring? Okay, I’ll try the blue. It’s probably… Really?

Probably better. okay. I wonder if we’re not gonna be able to get it much darker… with it coming from white frosting.

Do we need some blue? Just like one drop of blue? It might make it purple, but we could try it. This is my my intuition. Like one drop. One drop of the… Because otherwise we’re gonna have purple pillows. And nobody wants that. What was that? Six drops of red and now let’s see one drop of blue. Ooh. Oooh.

Ummm… That doesn’t look… Oh no, oh no, ohhh nooo! Oh no.

Oh, that’s terrible… No! Oh, we’re not gonna have purple pillows, we’re gonna have black pillows, actually. That looks really bad.

No!

Do we have enough frosting that we can repeat that?

Of course.

Okay.

Okay, maybe we’ll have to steal some frosting from one of the other cakes.

If you’re ever trying to make like a purple color, like the color of a gravestone, for Halloween? A bunch of red with one drop of blue and you’re good to go. All right we’re gonna try and create red frosting again. That was my bad. Okay.

I didn’t realize how powerful blue food coloring was. I did five drops of red. Um, this is a little bit less of a portion of white frosting this time than we did on the last one. We’re not gonna want to frost them right away. either right? But we probably want to put the apple filling in pretty quickly. You’re going to want to do double that amount of frosting than we did, so that’s that’s it That’s what we’ve learned so far. Okay.

Now, I noticed that it said it’s a cinnamon apple filling. Do we need to add any cinnamon to this, or does this already have cinnamon in it? I assumed there is already cinnamon in this… um. There is cinnamon in there. Okay, cool! These apples are pretty big. They are pretty good slices if you can see from this. Yes.

So let’s. Let’s put that… and then we’ll transfer the rest to a storage container in a little bit. Okay, so these are pretty big pieces. Can you break up those those apple pieces a little bit more?

We put a little too much in there. We need to check it real quick… I don’t have a toothpick, but we do have a chopstick. You do that until it comes out clean. That did not come out clean, so go ahead and put ‘em back in for…

I feel like Beyonce. Diamonds. It looks like it, right? Got the glove… the one glove on. Obviously, you can make a little mini gingerbread man with gingerbread, too. But we’re just gonna go this way and try and sculpt out some gingerbread men with the almond paste. It’s kind of like clay almost. Yeah, edible clay. Work quickly because it will it will dry out. Look at that! Perfect! Oh yours looks way better than mine, I was making it way big… okay I gotta start over.

Okay, I’m making that one a little smaller. I think I went a little… I was a little too ambitious. There’s the head, here’s the body. Okay, that actually, that came out clean. Oh sweet! That one. That one.

It like… Some of it volcano-ed out. Yeah, some of it spilled out. Let’s let this cool for a few minutes and then we’ll transfer those over to a cooling rack.

Hey, if you turn it on its side it looks kind of like a shark. Okay. See, look… if you made its head a little longer. All right, let’s move these gingerbread people off to the side. And there’s our cooling rack. These should be cool enough to flip over and hopefully remove out of the pan. We’ll see if we got enough oil in there.Oh no.

It’s sticking? Oh no. We might need to let it sit for a minute. We forgot to flour the pans. We oiled them, but didn’t flour them. I forgot. I forgot that step. I even had some flour off to the side for this. We can let them cool a little longer, right? Cooling I don’t think is gonna help. It doesn’t help?No.

No, no. Here, oh no. Oh no. [Laughter] Oh no. Don’t look, don’t look! Oh no! Um… okay…. oh

Oh no. Ooh. [Laughter] We’re going to cook them another five minutes.

I will say, the taste is there.

Okay, there we go. Oh.

Hey, we can make cake pops. We could make cake pops. Gingerbread, um… bundt… I guess not bundt. Bundt is the shape. Bundt is the shape, not the flavor. Gingerbread apple-filled. Probably not apple-filled. Remove it from my presence immediately!

Back to the gingerbread people, we could add the little eyes and buttons to it while we wait. Yeah. It’s so tiny. Like that? Yeah, that looks good. And then some buttons. One, two, three. That’s a button… okay.

Do we do a smiley face? You could try one and see how it looks. That’s cute, I like it! Okay.

They look like commas from a word board. Damage control. Oh no! Well, he’s just a little… Do like a big ghost face. [Makes ghost sounds]

Oh, it’s a shark. I meant to do a shark the whole time. Okay, those look a little bit different. They look a little more done. At least the centers do. Okay.

All right, we’re down to four. “And then there were four.”

“There were six”, and “then there were four.” Grasp it but with the gloves. Are you okay if I mix up a new batch really quick?

[A few moments later]

So… we had to completely remake everything because we had a meltdown and it did not go over well. Well it started off simple… uh you saw us grease the mini bundt pans but key thing that we forgot to do was flour them. And also sometimes just oiling them like we did isn’t enough even if you do flour them. But you want to get in there and butter the… rub butter in and then coat them with flour and tap out the flour before you use it.

We couldn’t get them demolded, so we’re like, “we’re not going to make you all sit through us remaking the recipe on camera.”  So we redid it and I forgot to put the eggs in. And we messed up batch number two as well.

Yes, so batch number three is now a success and we’ve been able to take those out and let them cool. Yes. So speed track, here we are. Third time’s the charm.

The eggless batch, just… it was like a volcano. It just… I’m like, “it’s gotta stop dripping!” It was all over! And then it just kept going and going until like the pans were empty by the time. Yeah. Yeah. Big mess. Don’t forget your eggs.

Don’t forget your eggs. Don’t forget to grease and flour your pans. That’s what we’ve learned. Butter and flour. …and butter… yeah. No grease. Use butter. Go straight to the butter because you need it for these.

Okay, here is the big reveal. So when you make the bundt cakes correctly, this is what they’ll look like. With the amount of leavening (like the the baking soda, baking powder, and your eggs), this recipe rises quite a bit. Which will lead to more of a fluffy bundt cake… Yes. But just key… like you just want barely over half way. It makes about 10 cakes total. Yep, 10 cakes. These are the best six out of the cakes. Here is that apple filling.

You’re gonna just kind of push in and we’re gonna cut out a center. And don’t go all the way to the bottom like I do did on that one. Did I get enough out of there? Yeah, that’s actually – that looks better. Oh thank you!

You actually don’t have to press down too far because when you pull it out with the spoon it will yank some out from underneath. And so it’s still going to get quite a good amount of cake out of there even if you only press down just like a centimeter. Okay. We’re gonna go ahead and scoop the apple filling in this. It’s easier to add more than to take out. Yes, I agree. Fill them even more so they’re kind of to the top.

Also, the frosting. We realized the batch we did with the quarter cup of butter wasn’t enough frosting. Yes, so I tripled the recipe and it ended up being maybe a little too much. So maybe double the recipe. The one that we put on our website, on replicatethemagic.com, will have the correct amounts for you to make 10 mini bundts. I remade the red as well. There wasn’t quite enough red frosting to do all the cakes. Yep. So another thing too is I stole a tip from one of the pastry bags that we have. Ooh. And I cut a corner off the Ziploc. I made my own pastry bag. Nice!

And we’ll start in the center and work my way out. And then go in and it was like a ripple – kind of like this, right? Yep. Ooh. [Laughter as the bag makes a fart noise] Excuse you. [Laughter]

Okay, my curves got a little strange right there. And then the center, we’re gonna top with that red and then we’ll put our gingerbread man on top. Hey, from up above that actually looks really nice. From the side…

From the side… It looks good from far. And that’s all we care about. Maybe one more…and then we’re going to have you try.

Okay. Wait, but this is my this is my test… my first one. You got two. Yeah, both of mine look the same. They’re both ugly. I see, you’re going for like a star. I was going for the… Yeah!  [Laughter]

Yeah, I thought I was redeeming myself but I think I made it worse. Like an asterisk. “Asterisk”

It looks like a bunch of people. That looks very tall. [Laughter] Like a Christmas tree.

If you know how to pipe frosting the correct way, feel free to let us know in the comments. I’m sure you’re using a pastry bag is number one…not using a Ziplock. Using a pastry bag and one of the “spouts.”

So our next step is to put the red frosting on and also the sprinkles. Yep. I think we do the sprinkles first and then the red frosting. Yep, I think so, too. Okay and at the Plaza Inn they use green sprinkles that are more of the lines and then the the red parts are like dots. This is a mix, they’re all like all dots. Okay. Um.

They call them sprinkles because you’re supposed to sprinkle them.

They’re not sticking. They’re not really sticking… but… You just have to kind of aim.

Should we do the red pillow? See how this goes. Oh no, It’s kind of like… That is really small. Oh that looks like uh… Oh that’s a… Oh no!!! [Laughter after frosting springs out of an unplanned, newly-created hole] Oh no! [Slow motion laughter]

I exploded out of the bag! [Laughter] That looks cool Yeah! It’s not really what we’re going for, but it does look cool!

All right, I got a bigger gallon size Ziploc. Yeah. Yeah. This is really just to protect us from that side. Yeah… that was created. Not so much a… oh that looks a lot better. That looks that looks a lot more like what we’re going for here.

Oh, are you okay if I finish this up? Yeah go for it. You’re doing a good job. All that’s missing are our little gingerbread men. They turned out so cute. Those are gingerbread men. There’s one in a dress.

This is my Shark. I would say maybe if you have like a chocolate mold or like…uh or can buy some sort of mini gingerbread men, it might work a little better. You could even use Teddy Grahams. Oh yeah. Do some, like, white dots or buttons. That’s true.

Yeah a maybe a little smiley face. So that that’s probably the easiest way to do this. It didn’t look quite like a gingerbread man at the Plaza Inn. It actually… the the one they did at the Plaza Inn looked like it was made with something similar. Theirs just looked a whole lot better than ours. Put it on its little pillow. Oh, oh it was more…it was this way. Oh yours is like laying down on the pillow. Yeah, he’s relaxing. It’s like this… it like, is kind of like sitting in there. Oh, okay. I think. That looks good, though!

I’ll do that with the next one. Um, let’s put this guy onto this one because… Oh yeah. He’s perfect. They’re perfect. They’re a perfect fit for each other. Oh no. Oh no! I think I pushed his face off a little more. Okay.

The best part – let’s try them. Nervous. So, there’s some of the gingerbread cake, the apple filling, and then the frosting on top. All right, cheers. You ready? Cheers! Oh… Oh, kay… ready… go!

It’s not a dense cake… it’s like fluffy… it’s not really fluffy, it’s got kind of a… Got a great flavor! That almond paste is actually really good with this whole mix.

I have to say, I take it back, too. With the completed cake, when you do it the right way, it doesn’t taste just like pumpkin pie. You can tell there’s some ginger in there and it is really good! We’ve really upped the ginger in our recipe, too. Doing a full tablespoon seems quite like a lot. But it’s it’s a good amount, because it’s… it helps balance out the sugar from the frosting and the cake. This is awesome! Cool! Yeah!

I’m excited to eat more of these. I’m sure with practice, these would get even prettier. This is fun. It shouldn’t have been too complicated. We over complicated it. Make sure you have all your ingredients. Butter and flour! Butter and flour your pan so that it will just come right out when it’s done cooking. And it will taste amazing.

For the cake, it’s not like a lot of cakes that I’ve had before. It’s almost like a really soft cookie. Like a half way between a soft oatmeal cookie and a slice of cake. Yeah.

Go visit our website if you want to grab the recipe.  Again, it’s replicatethemagic.com.

Do we want to give it a score? oh… yeah this is a five out of five. Yeah, it’s a five out of five for me, too! I would definitely eat this again. It’s amazing! It tastes so good! I know I say amazing a lot, but it really is. If you have recipes that you want us to try making or different things you want us to try out, let us know in the comments.

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