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Top-down homemade gingerbread bundt cake with uneven cream-cheese glaze and one slice on a white plate, on a white kitchen table.

Gingerbread Bundt Cake

Moist gingerbread bundt cake with molasses, warm spices, and a simple cream-cheese glaze.
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Course: Dessert
Cuisine: American, Holiday
Prep Time: 20 minutes
Cook Time: 50 minutes
Cooling: 1 hour 15 minutes
Total Time: 2 hours 25 minutes
Servings: 12 slices
Calories: 420kcal
Cost: $12

Equipment

  • 1 10–12 cup bundt pan Grease every ridge well
  • 1 Electric mixer Hand or stand
  • 2–3 Mixing bowls 2–3 bowls, large + medium
  • 1 Wire cooling rack For unmolding
  • 1 Measuring cups/spoons
  • 1 Rubber spatula For folding batter
  • 1 Fine-mesh sieve For powdered sugar
  • 1 Small saucepan Optional, to warm coffee
  • 1 Whisk Dry ingredients
  • 1 Microplane grater Fresh ginger
  • 1 Long Skewer Doneness test

Ingredients

Cake Batter

  • 2 ½ cups all-purpose flour ~300 g (cake)
  • 1 teaspoon baking soda
  • 2 ½ teaspoon ground ginger
  • 1 ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¾ cup unsalted butter 170 g, softened
  • 1 cup light brown sugar 200 g, packed
  • 3 large eggs room temp
  • ¾ cup molasses unsulphured
  • 1 cup sour cream room temp
  • ½ cup strong brewed coffee cooled
  • 1 tablespoon fresh ginger finely grated
  • 2 teaspoon vanilla extract

Cream Cheese Glaze

  • 4 oz cream cheese softened
  • 1 cup powdered sugar sifted
  • 2-3 tablespoon milk as needed for drizzle

Instructions

  • Preheat oven to 350°F (175°C). Thoroughly grease and flour a 10–12 cup bundt pan.
  • Whisk flour, baking soda, spices, and salt; set aside.
  • Cream butter and brown sugar until fluffy.
  • Beat in eggs one at a time; mix in molasses and vanilla.
  • Alternate adding dry mix with sour cream and coffee.
  • Fold in grated fresh ginger.
  • Pour batter into pan; bake 45–55 minutes until skewer tests clean.
  • Cool 15 minutes in pan; invert onto rack and cool completely.
  • Beat cream cheese, powdered sugar, and milk to a pourable glaze; drizzle over cooled cake.

Notes

Make sure to grease the bundt pan thoroughly in every ridge to avoid sticking. Cake tastes even better the next day as flavors deepen.

Nutrition

Serving: 100g | Calories: 420kcal | Carbohydrates: 60g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 85mg | Sodium: 280mg | Potassium: 300mg | Fiber: 1g | Sugar: 38g | Vitamin A: 600IU | Calcium: 120mg | Iron: 2.8mg