Print

Gingerbread Bundt Cake with Cream Cheese Glaze

gingerbread bundt cake - featured image
Print Recipe

This easy gingerbread bundt cake is moist, warmly spiced, and topped with a tangy cream cheese glaze—perfect for holiday gatherings or cozy winter weekends. It’s a festive, crowd-pleasing dessert that’s simple to make and delivers nostalgic comfort in every bite.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup unsalted butter, softened
  • 1/2 cup light or dark brown sugar, packed
  • 2 large eggs, room temperature
  • 3/4 cup unsulphured molasses
  • 1 cup buttermilk, room temperature (or plain yogurt thinned with milk)
  • 2 teaspoons vanilla extract
  • 1 tablespoon fresh ginger, grated (optional)
  • 4 oz cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 2–3 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat oven to 350°F (177°C). Grease a 10-12 cup bundt pan thoroughly with butter and dust with flour, knocking out excess flour.
  2. In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, salt, baking soda, and baking powder. Set aside.
  3. In a large mixing bowl, beat softened butter and brown sugar with an electric mixer on medium speed until light and fluffy (about 3 minutes).
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in molasses, vanilla extract, and grated fresh ginger (if using). Beat until smooth and well combined.
  6. With mixer on low, add the flour mixture in three parts, alternating with buttermilk. Begin and end with flour. Mix just until combined—do not overmix.
  7. Spoon batter into prepared bundt pan. Tap pan gently on counter to release air bubbles and smooth top with spatula.
  8. Bake on center rack for 40-50 minutes, or until a toothpick inserted in the deepest part comes out clean or with a few moist crumbs.
  9. Let cake cool in pan for 15 minutes. Carefully invert onto cooling rack and let cool completely before glazing (about 1 hour).
  10. For the glaze: In a bowl, beat cream cheese until smooth. Sift in powdered sugar, add milk, vanilla, and a pinch of salt. Mix until creamy and drizzleable, adding more milk if needed.
  11. Drizzle or spoon glaze over cooled cake, letting it drip down the sides. Decorate with powdered sugar, candied ginger, or festive sprinkles if desired.

Notes

For best results, use room temperature ingredients and grease every crevice of your bundt pan. Bake the cake a day ahead for deeper spice flavor. You can substitute buttermilk with thinned Greek yogurt or a dairy-free alternative plus lemon juice. Gluten-free flour works for adaptations. If the glaze is too thick, add more milk; if too thin, add more powdered sugar.

Nutrition

Keywords: gingerbread bundt cake, holiday dessert, cream cheese glaze, Christmas cake, spiced cake, easy bundt cake, festive baking

Find it online: https://avabake.com/gingerbread-bundt-cake-recipe-easy-holiday-dessert-with-cream-cheese-glaze/