Gingerbread Bundt Cake

A spiced bundt cake with white icing is sliced on a plate. Nearby are star anise and cinnamon sticks.

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.

Course Cake

Cuisine American

Prep Time 10

Cook Time 50

Cooling Time 1

Total Time 2

Servings cake slices

Calories 531kcal

Author Jere' Cassidy

Equipment

bundt cake pan

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 ground 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

Storage: Bundt cake should be stored covered or in an air-tight container in the fridge for up to 3 days.

Nutrition