If there’s one dessert that feels like a warm hug during chilly days, it’s this Gingerbread Bundt Cake with Cream Cheese Frosting Recipe. Rich with a blend of aromatic spices like ginger, cinnamon, and nutmeg, this moist and tender cake perfectly captures the essence of cozy comfort. The luscious cream cheese frosting adds just the right balance of tangy sweetness, making every bite utterly irresistible. Whether you’re baking it for a holiday gathering or a special treat, this cake brings an instant feeling of joy and celebration to your table.
Ingredients You’ll Need
The magic of this Gingerbread Bundt Cake with Cream Cheese Frosting Recipe lies in its simple, but carefully chosen ingredients. Each one plays a vital role in creating the perfect texture, flavor, and aroma that defines this cake.
- Flour (2 3/4 cups): The sturdy base that provides structure and softness.
- Baking powder (1 teaspoon): Helps the cake rise evenly for a light crumb.
- Baking soda (1/2 teaspoon): Works with the acidic ingredients for the perfect leavening.
- Ground ginger (2 teaspoons): Delivers the signature spicy warmth of gingerbread.
- Ground cinnamon (2 teaspoons): Adds a sweet, woody aroma that complements ginger perfectly.
- Nutmeg (1/4 teaspoon): Brings subtle earthiness to the spice blend.
- Ground cloves (1/4 teaspoon): Provides an intense, fragrant note to round out the spices.
- Canola oil (3/4 cup): Keeps the cake moist without overpowering flavors.
- Light brown sugar (1 1/4 cups): Adds deep caramel notes and helps with tenderness.
- Molasses (3/4 cup): The soul of gingerbread, giving rich color and complexity.
- Large eggs (3): Bind everything together and add richness.
- Pure vanilla extract (2 teaspoons): Enhances all the warm flavors.
- Sour cream (1 cup): Adds moisture and a slight tang for balance.
- Cream cheese (8 ounces, softened): Key ingredient for the frosting, lending smoothness and tang.
- Unsalted butter (1/4 cup, softened): Adds creaminess and body to the frosting.
- Powdered sugar (2 1/2 cups): Sweetens and thickens the frosting to silky perfection.
- Whole milk (1/4 cup): Helps achieve the desired frosting consistency.
- Pure vanilla extract (1 teaspoon for frosting): Lifts the frosting’s flavor with fragrant sweetness.
How to Make Gingerbread Bundt Cake with Cream Cheese Frosting Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350 degrees Fahrenheit and generously spraying a 9-inch Bundt cake pan with non-stick spray. This ensures your cake will come out easily, keeping all those gorgeous ridges intact.
Step 2: Whisk the Dry Spices and Flour
In a large bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and cloves. This even distribution of dry ingredients is what will allow your cake to rise beautifully and have that perfect spicy aroma in every bite.
Step 3: Blend the Wet Ingredients
In a separate bowl, beat together the canola oil, brown sugar, molasses, and vanilla until smooth and well combined. Then, add the eggs one at a time, beating well after each addition. This step creates a luxuriously thick batter that promises moistness and depth of flavor.
Step 4: Combine Dry and Wet Ingredients
Alternate adding the sour cream and the dry mixture to the wet ingredients, beginning and ending with the dry. This technique helps maintain a tender crumb without overmixing. Beat until everything is smooth and harmoniously blended.
Step 5: Bake the Cake
Pour the batter into your prepared Bundt pan and smooth the top. Bake for 50 to 65 minutes, or until a toothpick inserted into the center comes out clean. The spices will fill your kitchen with such a tempting fragrance, you’ll be counting down the minutes!
Step 6: Cool Before Frosting
Allow the cake to cool in the pan for about 10 minutes before carefully turning it out onto a wire rack. Cooling prevents the frosting from melting and ensures that the cake remains moist inside.
Step 7: Make the Cream Cheese Frosting
Beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, milk, and vanilla extract, mixing until you get a luscious, spreadable frosting. This creamy layer is what makes this Gingerbread Bundt Cake with Cream Cheese Frosting Recipe absolutely unforgettable.
Step 8: Frost the Cake
Once completely cooled, generously spread or drizzle the cream cheese frosting over the cake, making sure it fills every nook. The contrast of spicy cake and tangy frosting will delight every palate.
How to Serve Gingerbread Bundt Cake with Cream Cheese Frosting Recipe
Garnishes
To elevate your Gingerbread Bundt Cake with Cream Cheese Frosting Recipe even more, consider garnishing with a sprinkle of powdered sugar, a handful of chopped nuts like pecans or walnuts, or even some crystallized ginger pieces for added texture and spark. These simple touches add both beauty and flavor.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, serve alongside spiced tea or a cup of hot apple cider to complement the warm, spiced notes perfectly.
Creative Ways to Present
Try serving slices with a drizzle of caramel sauce or a small glass of mulled wine on the side. You can also cut smaller Bundt cakes for individual servings, making them a charming treat at holiday parties or cozy gatherings with friends.
Make Ahead and Storage
Storing Leftovers
Store any leftover Gingerbread Bundt Cake with Cream Cheese Frosting Recipe in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. The frosting helps keep the cake moist, but refrigeration is key to prevent it from spoiling.
Freezing
If you want to make this cake ahead of time, you can freeze it without frosting for up to 3 months. Wrap tightly in plastic wrap and aluminum foil. Thaw overnight in the fridge before frosting and serving to preserve freshness and texture.
Reheating
When ready to eat, warm individual slices gently in the microwave for 10 to 15 seconds to revive that fresh-baked feeling. Be cautious not to overheat, or the cream cheese frosting may melt too much.
FAQs
Can I use a different pan instead of a Bundt pan?
Absolutely! While a Bundt pan gives that lovely ring shape and decorative ridges, you can bake this cake in a regular loaf or round cake pan. Just be sure to adjust the baking time accordingly and watch for doneness.
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking mix. Make sure it contains xanthan gum for structure. The texture may vary slightly, but the flavors will still shine.
Can I substitute the sour cream?
If you don’t have sour cream on hand, plain Greek yogurt is a great alternative. It adds similar moisture and tang without compromising the cake’s delicate crumb.
How do I prevent the cake from sticking to the Bundt pan?
Besides spraying with non-stick spray, you can also dust the pan lightly with flour after greasing. This extra step ensures easy removal and beautiful results every time.
Can I make the cream cheese frosting ahead of time?
Yes, you can prepare the frosting up to 2 days in advance. Store it covered in the refrigerator, and give it a quick whip before spreading to restore its creamy texture.
Final Thoughts
I truly hope you give this Gingerbread Bundt Cake with Cream Cheese Frosting Recipe a try soon because it is one of those desserts that feels like a festive celebration in every bite. Its perfect balance of spices, moist texture, and rich frosting is guaranteed to win hearts and become an instant favorite. So, gather your ingredients and treat yourself and your loved ones to this delicious slice of cozy heaven!
Print
Gingerbread Bundt Cake with Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 85 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Gingerbread Bundt Cake is a moist and spiced dessert perfect for the holiday season. It combines classic warming spices like ginger, cinnamon, nutmeg, and cloves with rich molasses and brown sugar for a deep, robust flavor. Finished with a smooth cream cheese glaze, this cake is ideal for festive gatherings or a cozy treat with a cup of tea.
Ingredients
Dry Ingredients
- 2 3/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients
- 3/4 cup canola oil
- 1 1/4 cups light brown sugar
- 3/4 cup molasses
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup sour cream
Cream Cheese Glaze
- 1 8 ounce cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 2 1/2 cups powdered sugar
- 1/4 cup whole milk
- 1 teaspoon pure vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees F and generously spray a 9-inch Bundt cake pan with non-stick spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, ground ginger, ground cinnamon, nutmeg, and ground cloves until well combined.
- Combine Wet Ingredients: In a separate large bowl, beat together the canola oil, light brown sugar, molasses, and 2 teaspoons of pure vanilla extract until the mixture is smooth and combined. Then, add the eggs one at a time, beating well after each addition.
- Incorporate Sour Cream and Dry Ingredients: Alternately add the sour cream and the dry ingredient mixture to the wet mixture, beating gradually until the batter is smooth and all ingredients are fully incorporated.
- Pour Batter into Pan: Pour the completed cake batter evenly into the prepared Bundt cake pan.
- Bake the Cake: Place the pan in the oven and bake for 50 to 65 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes, then gently invert it onto a wire rack to cool completely.
- Prepare Cream Cheese Glaze: In a bowl, beat together the softened cream cheese and unsalted butter until creamy. Gradually add the powdered sugar, alternating with the whole milk, and beat until smooth. Stir in 1 teaspoon of pure vanilla extract for flavor.
- Glaze the Cake: Once the cake has cooled completely, drizzle the cream cheese glaze evenly over the top, allowing it to drip down the sides for a beautiful finish.
Notes
- Make sure the cream cheese and butter are softened to room temperature for a smooth glaze.
- Check the cake at the 50-minute mark to avoid overbaking; every oven cooks differently.
- The molasses gives the cake a rich depth of flavor; use unsulphured molasses for the best taste.
- This cake can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
- For extra decoration, sprinkle chopped nuts or crystallized ginger over the glaze.
