Gingerbread Bundt Cake with Cream Cheese Glaze

This Gingerbread Bundt Cake Recipe is a festive holiday classic, loaded with warming spices like cinnamon, ginger, cloves and nutmeg. The cake is moist and tender, and a silky cream cheese frosting pours into every ridge of the bundt for a beautiful, crowd-pleasing finish.

Celebrate the season with this Gingerbread Bundt Cake — its spice blend fills the kitchen with the cozy aroma of holiday baking. The cake has a soft crumb and stays moist from the brown sugar, molasses and a touch of oil, while buttermilk keeps the texture tender.

Ingredients to make Gingerbread Bundt Cake

(Full ingredient amounts are listed in the recipe card below.)

• All-purpose flour — provides structure while keeping the crumb tender.
• Unsulphured molasses — adds depth, moisture and classic gingerbread flavor.
• Dark brown sugar — contributes moisture and a rich caramel note.
• Warming spices — ground ginger, cinnamon, cloves, allspice and nutmeg give the cake its signature holiday flavor.
• Buttermilk — keeps the cake tender and adds a subtle tang.
• Unsalted butter and vegetable oil — together they yield richness and a moist, soft texture.

For the Cream Cheese Frosting

• Cream cheese — provides a smooth, tangy base for the glaze.
• Powdered sugar — sweetens and thickens the frosting for a velvety finish.
• Whole milk — thins the glaze to a pourable consistency if needed.
• Vanilla extract and a pinch of salt

Step by Step Instructions

Prepare the Cake Batter

Preheat the oven to 350°F (175°C). In a large bowl whisk together the dry ingredients: all-purpose flour, ground spices, baking soda and kosher salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, vegetable oil and dark brown sugar on medium speed for 2–3 minutes until light and fluffy. Add the eggs one at a time, mixing well after each addition. Scrape the bowl down as needed, then mix in the vanilla.

In a small bowl, whisk together the molasses and sour cream (or buttermilk if the recipe specifies). Add half the dry ingredients to the wet mixture and mix until just combined. Pour in the molasses mixture and mix briefly, then add the remaining dry ingredients and fold until just incorporated. Avoid overmixing to keep the cake tender.

Bake

Thoroughly spray and grease a 12-cup bundt pan. Pour the batter into the pan and tap it gently on the counter to release air bubbles. Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean.

Make the Spiced Molasses Syrup

While the cake bakes, make the syrup: combine water and dark brown sugar in a small saucepan over medium heat and stir until the sugar completely dissolves (about 3–5 minutes). Stir in a tablespoon of molasses and a teaspoon of vanilla. Remove from heat and keep warm.

When the cake is done, let it rest in the pan for 10 minutes, then invert onto a wire rack. Brush the warm cake with the spiced molasses syrup so the cake absorbs extra moisture and flavor. Allow it to cool completely before glazing.

Make the Cream Cheese Frosting

For the glaze, beat cold cream cheese in a large bowl with a hand mixer for about 30 seconds until smooth. Add powdered sugar and mix until combined, about 1 minute. Add milk, vanilla and a pinch of salt and mix until the glaze reaches a smooth, pourable consistency. If it’s too thick, add a little more milk; if it’s too thin, add more powdered sugar.

Pour the cream cheese frosting over the cooled bundt cake, letting it drizzle down the sides. Garnish with fresh cranberries or chopped nuts if desired, slice and serve.

Pro Baking Tips

• Prep your bundt pan thoroughly: Grease every crevice with butter or nonstick spray and dust lightly with flour or cocoa powder to prevent sticking.
• Don’t overmix: Stir just until ingredients are combined to keep the cake light.
• Use room temperature ingredients: Butter, eggs and dairy mix together more evenly when at room temperature.
• Measure accurately: Weigh flour or level measuring cups for reliable results, especially with spices.

More Bundt Cake Recipes

Desserts

Butter Pecan Pound Cake

Desserts

Carrot Cake with Brown Butter White Chocolate Cream Cheese Frosting

Desserts

Matilda’s Chocolate Cake

Desserts

Sweet Potato Pound Cake with Cream Cheese Frosting

4.85 from 26 votes

Gingerbread Bundt Cake with Cream Cheese Frosting

By Britney

Prep: 15 mins

Cook: 1 hr

Total: 1 hr 15 mins

Servings: 12

Pin
Print

This gingerbread bundt is a holiday favorite — richly spiced, moist and finished with a tangy cream cheese glaze.

Equipment

• 12- or 15-cup Bundt Pan

Ingredients

• 3 cups all-purpose flour
• 2 tbsp ground ginger
• 1 tbsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tsp allspice
• 1/4 tsp baking soda
• 1 tsp kosher salt
• 1 cup unsalted butter, room temperature
• 2 tbsp vegetable oil
• 2 1/4 cups dark brown sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1/4 cup molasses
• 3/4 cup buttermilk

Spiced Molasses Cake Soak

• 1/3 cup water
• 1 cinnamon stick (optional)
• 1/3 cup dark brown sugar
• 1 tbsp molasses
• 1 tsp vanilla extract

Cream Cheese Frosting

• 8 oz cream cheese, cold
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 3–4 tbsp milk
• Pinch of salt

Instructions

• Preheat oven to 350°F. Whisk together the dry ingredients (flour, spices, baking soda and salt) in a large bowl and set aside.
• Beat butter, oil and dark brown sugar in a mixer until light and fluffy. Add eggs one at a time, scraping the bowl as needed, then mix in vanilla.
• Whisk molasses with sour cream (or buttermilk) in a small bowl. Add half the dry ingredients to the wet mixture and mix until just combined. Add the molasses mixture, mix briefly, then add the remaining dry ingredients. Fold until just incorporated.
• Grease a bundt pan well and pour in the batter. Tap to remove air bubbles. Bake 50–55 minutes, or until a toothpick inserted into the center comes out clean.
• While the cake bakes, make the spiced syrup: heat water and dark brown sugar until dissolved, then stir in molasses and vanilla. Keep warm.
• Cool the cake in the pan 10 minutes, invert onto a wire rack and brush with the warm syrup. Let cool completely.
• Make the cream cheese glaze: beat cold cream cheese until smooth, add powdered sugar and mix, then add milk, vanilla and a pinch of salt until the glaze is smooth. Pour over the cooled cake and serve.

Notes

• Prep your bundt pan thoroughly: Grease and dust with flour or cocoa powder to prevent sticking.
• Don’t overmix: Combine ingredients until just mixed for the best texture.
• Room temperature ingredients: Bring butter, eggs and dairy to room temperature for even mixing.
• Measure accurately: Weigh flour or level cups for consistent results.

Nutrition

Calories: 664 kcal, Carbohydrates: 101 g, Protein: 7 g, Fat: 27 g (approximate).

Nutrition information is an estimate and should be used as a guideline.