Gingerbread bundt cake with cream cheese frosting is the perfect balance of warm spices and rich molasses, creating a moist, tender crumb. It’s a festive treat that brings the cozy flavors of the season to every bite.
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I’m a firm believer that a cake is only as good as its frosting, and this cream cheese frosting is everything you want for a gingerbread Bundt cake. It’s just the right amount of sweetness to complement the cake’s rich, spiced flavors.
Whether enjoyed with a cup of honey ginger tea for an afternoon dessert or as a holiday centerpiece, this cake is sure to be a crowd-pleaser.
Recipe Highlights
Get the essential details of this bundt cake at a glance:
- Type of recipe: Cake
- Cooking method: Oven baked in 10-12 cup bundt pan
- Skill level: Easy, mixing batter
- Flavors & textures: Moist, spiced, tender, aromatic
Gingerbread Bundt Cake Ingredients
Brown sugar and white sugar: They both sweeten the cake, while the brown sugar adds depth and a slight molasses flavor.
Molasses: Contributes a deep, warm flavor and moisture. Use an unsulphered baking molasses such as Grandma’s or Brer Rabbit.
Cinnamon, ginger, nutmeg, allspice, cloves: Create the warm, spiced flavor profile that defines gingerbread.
Baking powder, baking soda: Help the cake rise and achieve a light texture.
Sour cream and milk: Add moisture and contribute to a tender, smooth texture.
Frosting: Cream cheese, butter, and powdered sugar create a rich, creamy frosting, while milk adjusts the consistency for easy spreading.
How To Make Gingerbread Cake
Step 1. In the bowl of a stand mixer, combine the butter, sugar and brown sugar. Cream until smooth. Add in the eggs and molasses and mix until combined.
Step 2. Add in the dry ingredients and mix thoroughly, scraping the sides as needed. Add in the sour cream and milk and mix until combined.
Step 3. Pour the batter into the prepared bundt pan. Bake in the preheated oven for 50-55 minutes or until the center is set and a toothpick comes out clean.
Allow to cool for about 10 minutes before inverting on a cooling rack and carefully shaking to remove the cake from the pan. Allow to cool completely before decorating.
Step 4. In the bowl of a stand mixer, combine the cream cheese, butter, powdered sugar and milk. Mix on low until combined, then bump the speed to medium until whipped and smooth. Scrape down the sides often.
Step 5. Once the cake is cooled, spread the frosting over the top and let it flow down the sides.
What To Pair with Christmas Bundt Cake
Serve gingerbread bundt cake with a warm cup of fresh honey ginger tea or hot apple cider.
If you’re hosting a Christmas party, stick with the gingerbread theme and make gingerbread Rice Krispies and gingerbread muffins!
Recipe FAQ’s
Bundt cake should be stored covered or in an air-tight container in the fridge for up to 3 days.
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Gingerbread Bundt Cake
Equipment
Ingredients
Gingerbread Cake
- 1 cup unsalted butter softened
- 1 ¼ cup brown sugar
- ½ cup sugar
- 2 eggs
- ½ cup molasses
- 2 ½ cup flour
- 2 teaspoon cinnamon
- 1 ½ teaspoon ground ginger
- 1 teaspoon nutmeg
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon ground allspice
- ½ teaspoon cloves
- ¾ cup sour cream
- ¾ cup milk
Cream Cheese Frosting
- 4 oz cream cheese softened
- 2 tablespoons unsalted butter softened
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat the oven to 350°F. Spray and lightly flour a standard bundt pan, set aside.
- In the bowl of a stand mixer, combine the butter, sugar and brown sugar. Cream until smooth.
- Add in the eggs and molasses and mix until combined.
- Add in the dry ingredients – flour, cinnamon, ginger, nutmeg, baking powder, salt, baking soda, allspice and cloves. Mix thoroughly – scraping the sides and mixing again.
- Add in the sour cream and milk and mix until combined.
- Pour the batter into the prepared bundt pan.
- Bake in the preheated oven for 50-55 minutes or until the center is set and a toothpick comes out clean.
- Allow to cool for about 10 minutes before inverting on a cooling rack and carefully shaking to remove the cake from the pan. Allow to cool completely before decorating.
- For the frosting – in the bowl of a stand mixer, combine the cream cheese, butter, powdered sugar and milk. Mix on low until combined and then bump up the speed to medium until whipped and smooth. Scrape down the sides often.
- Once the cake is cooled, spread the frosting over the top and flowing down the sides. Slice and serve.
Notes
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Nutrition
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Hello there, I’m Jere’
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven® sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.
