This warmly spiced gingerbread bundt cake is a festive winter favorite. The batter comes together quickly and bakes beautifully in any 10–12 cup bundt pan. Finished with a silky cream cheese glaze, it’s perfect for holiday gatherings or a cozy dessert any time of year.
What is in gingerbread spice?
Gingerbread refers to richly spiced cakes or crisp cookies, often sweetened with molasses and flavored primarily with ginger. Typical spice blends include ground ginger, cinnamon, nutmeg and cloves. Some recipes also add allspice or cardamom.
Ginger is the dominant spice in most gingerbread recipes, and cinnamon often follows closely in quantity. In this bundt cake, ginger leads the spice profile, while nutmeg, cloves and allspice round out the warm flavor. You can use a premade gingerbread spice mix if needed, though blends vary and may omit certain notes.
Understanding the differences in molasses
Molasses gives gingerbread its distinctive deep flavor. It’s a byproduct of sugar production and is available in several varieties. Choose unsulphured molasses for the best flavor; sulphured molasses can taste chemical because of added preservatives.
- Light – Boiled the least, it’s milder and sweeter, commonly used in baking when a subtle molasses flavor is desired.
- Dark – Boiled longer for a stronger, richer flavor and thicker consistency. This is the type used in this recipe, though light molasses can be substituted for a gentler note.
- Blackstrap – Boiled the most, it’s thick, bitter and intense. Blackstrap is more often used in savory applications and may be too strong for this cake.
How to prepare a bundt pan to prevent sticking
Removing a bundt cake intact can be the trickiest part. A reliable method is to use a baking spray with flour added and brush it into every nook of the pan with a pastry brush to ensure full coverage. Avoid letting spray pool at the bottom.
Timing matters: allow the cake to cool in the pan for 15–20 minutes, no longer. Cooling too long can cause sugars to set and stick to the pan, which may break the cake. To remove, place a flat serving platter over the pan, hold both securely and flip the pan. If the cake doesn’t release, flip it back, wait five minutes more, then try tapping the pan’s underside with the back of a wooden spoon to loosen it.
Tips for a perfect bundt cake
This straightforward gingerbread bundt starts by creaming butter and sugar. A few practical tips ensure a tender crumb and even bake:
- Measure flour accurately – Too much flour makes cakes dry. Use the spoon-and-level method: spoon flour into the measuring cup, then level with the back of a knife. Or weigh the flour; this recipe calls for 320 grams (about 2 1/2 cups).
- Don’t overmix – Overmixing develops gluten and leads to a tougher texture. Mix just until the last streaks of flour disappear.
FAQs
Yes. Freeze the cooled cake without the glaze for best results, wrapped tightly in plastic wrap and foil for up to a couple of months. If the cake is already glazed, chill the glaze until firm, then wrap and freeze. Thaw in the refrigerator overnight or at room temperature for a few hours.
Yes. Full‑fat Greek yogurt is a suitable substitute for sour cream and helps keep the cake moist. Avoid low‑fat or nonfat varieties for best texture.
Yes. A pre-mixed spice blend will work, though some store blends may omit specific spices like cloves. If using a premade gingerbread spice, use about 1 1/2 tablespoons in place of the individual spices.
How to store the leftovers
Store the bundt cake covered at room temperature in an airtight container for 3–4 days. If sliced, place a piece of parchment or wax paper against the cut surface to help prevent drying. Refrigerate for up to 5 days if you prefer.
For other bundt cake recipes, check out:
- Cranberry Orange Bundt Cake
- White Chocolate Raspberry Bundt Cake
- Chocolate Zucchini Cake
Gingerbread Bundt Cake with Cream Cheese Glaze
Ingredients
Bundt Cake
- 2 ½ cups (320 grams) all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 tablespoon ground ginger
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon allspice
- 1 ¾ cup brown sugar packed
- 12 tablespoon unsalted butter room temperature
- 3 large eggs
- 1 cup whole milk
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ½ cup molasses
Cream Cheese Glaze
- 4 oz cream cheese room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk plus more as needed to reach desired consistency
Instructions
Bundt Cake
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Preheat the oven to 350°F (175°C). Coat a 10–12 cup bundt pan with a flour-containing baking spray or butter and flour it well, brushing into crevices. Avoid pooling of spray at the bottom.
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Whisk together the flour, baking powder, baking soda, spices and salt in a medium bowl; set aside.
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Cream the butter and brown sugar in a stand mixer or with a hand mixer on medium-high until light and fluffy, about 3–4 minutes.
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Add the eggs one at a time, mixing and scraping the bowl after each addition. Stir in the molasses.
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Whisk together the sour cream, milk and vanilla in a small bowl or measuring cup.
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Add about one-third of the dry ingredients to the butter mixture and beat until combined. Add half of the milk mixture, then continue alternating dry and wet ingredients, ending with the dry. Mix just until most flour streaks disappear.
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Pour batter into the prepared bundt pan and smooth the top. Bake 40–45 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
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Cool the cake in the pan for 15–20 minutes, then invert onto a flat serving platter and cool completely before glazing.
Cream Cheese Glaze
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Beat the softened cream cheese in a medium bowl until smooth.
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Add powdered sugar and mix until combined. Stir in vanilla and 2 tablespoons of milk. Add additional milk by teaspoonfuls until the glaze reaches your desired consistency.
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Pour the glaze over the cooled bundt, allowing some to drip into the center and down the sides. Use a knife or spatula to encourage drips if needed.
Notes
Nutrition
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