An easy recipe for a soft Gingerbread Bundt Cake that will be your new favorite holiday season cake! This moist gingerbread cake is perfectly spiced and topped with creamy, sweet cream cheese glaze.
Why You Will Love This Gingerbread Cake Recipe
This warm, spiced ginger bundt cake is the perfect festive dessert. It is easy to make, looks impressive, and is full of festive holiday spices and flavors. Top the moist, spiced gingerbread cake with a sweet cream cheese glaze and you are destined to have a new favorite festive dessert.
This gingerbread bundt is full of ground spices and rich molasses to give it lots of holiday flavor that everyone will love. And not only is the cake delicious and soft, but it looks amazing too. Bring this bundt to your next holiday party and it will definitely steal the show.
If you love gingerbread flavors, check out my creamy Gingerbread Holiday Cocktail!
Ingredients For Making A Gingerbread Spice Cake
The ingredients for this festive bundt cake are pantry staples that are easy to find in most stores. This cake is made with lots of warm spices, butter to keep it moist, and molasses and brown sugar for rich sweetness. The ingredients you will need are:
- All-purpose flour: Spooned and leveled for accurate measuring.
- Baking soda: To keep the bundt cake soft and light in texture.
- Butter: At room temperature. The butter gives this cake richness and moisture.
- Brown sugar: For the perfect touch of rich sweetness.
- Molasses (or golden syrup): Adds rich, sticky sweetness to the cake.
- Whole milk: Keeps the cake moist and soft.
- Eggs: Gives the cake a light texture.
- Spices: Ground ginger, ground cinnamon, ground nutmeg, ground allspice, ground cloves, and salt.
Another delicious ginger-spiced cake to try this festive season is my Layered Ginger Sponge Cake!
What Molasses Do You Use for Gingerbread?
For sweet, soft cakes like gingerbread, it is best to use unsulphured light or dark molasses. This kind of molasses can be found in the baking aisle of most grocery stores. Blackstrap molasses can be a little too dark and bitter for a sweet cake like gingerbread. Blackstrap molasses is better for savory recipes because it has less sugar than light or dark molasses.
How To Make An Easy Gingerbread Cake
This gingerbread bundt cake recipe is easy to make and is almost fool-proof. This is a simple recipe for gingerbread cake that is soft and full of flavor. To make this cake:
- Prepare your oven and pan. Preheat your oven to 180ºC/350ºF and spray your bundt cake pan with non-stick spray. Be sure to spray your pan well to prevent it from sticking.
- Beat sugar and butter together. In a mixing bowl, use an electric mixer on high-speed to beat the butter and sugar together until light and creamy.
- Add the eggs and molasses. Once the butter mixture is light in colour and fluffy in texture, add the eggs and molasses and mix together until well combined.
- Combine dry ingredients. In a sepearate mixing bowl, whisk together the flour, spices, and baking soda.
- Add flour mixture and milk. Add the flour mixture to the butter mixture alternating with the milk and mix together well.
- Pour batter to pan. Spoon the batter into the prepared pan and bake for 55 - 65 minutes or until a toothpick inserted into the centre comes out clean.
- Glaze and serve. Once the cake has cooked through completely, remove the pan from the oven and allow to cool for 10 minutes in the pan. Then, carefully loosen the edges of the cake with a butter knife and invert the cake onto a cooling rack or serving plate. Allow the cake to reach room temperature before topping with the glaze and serving.
For more delicious bundt cake recipes, check out my Earl Grey Bundt Cake as well as my Butterscotch Bundt Cake recipe!
Serving Suggestions For Gingerbread Bundt Cake
I serve this ginger bundt cake with a sweet cream cheese glaze which works wonderfully with the spiced, sweet cake. A lemon, maple, or vanilla glaze would also be delicious drizzled over this gingerbread cake.
Alternatively, you can serve this gingerbread bundt with just a dusting of powdered sugar. This looks really beautiful too and the cake is just as delicious without a glaze.
Recipe Tips & FAQ's:
How to store Gingerbread Cake
You can store this gingerbread cake in an airtight container for up to 5 days at room temperature. Or you can freeze the gingerbread bundt for up 2 months in an airtight container.
Do you cool a Bundt cake before flipping?
Yes, it is best to let the bundt cake cool slightly before flipping it. When you remove your cake from the oven, first let the cake cool for ten minutes in the pan. Then, carefully loosen the edges of the cake with a butter knife and invert the cake onto a cooling rack or serving plate. Allow the cake to reach room temperature before topping with a glaze and serving.
Is there a difference between bundt cake and regular cake?
Although any cake batter can be cooked in a bundt pan, there is a difference between a bundt cake and a regular cake. The main difference between bundt cakes and regular cakes is the shape of the pan and the cake. The most distinct difference about a Bundt cake is its shape. A cake that is baked in a Bundt pan has a donut-like shape, with a large hole in the middle. This can affect the way the cake cooks, but the most distinct difference is just the shape of the final cake.
What country is famous for gingerbread?
Gingerbread houses originated in Germany during the 16th century. The spiced cookie houses then became associated with Christmas tradition. Since then, the flavor of gingerbread has become popular across the globe during the holiday season and is used in all sorts of different recipes.
More delicious holiday recipes to try
Gingerbread Bundt Cake with Cream Cheese Glaze
An easy recipe for a soft Gingerbread Bundt Cake that will be your new favorite holiday season cake! This moist gingerbread cake is perfectly spiced and topped with creamy, sweet cream cheese glaze.
Ingredients
Gingerbread Bundt Cake
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ cup butter, room temperature
- 1 ½ cups brown sugar
- ½ cup molasses (or golden syrup)
- 1 cup whole milk
- 2 eggs
- ½ teaspoon salt
- 4 teaspoon ground ginger
- 2 teaspoon ground cinnamon
- 1 ½ teaspoon ground nutmeg
- 1 teaspoon ground allspice
- ½ teaspoon ground cloves
cream cheese glaze
- 115 g cream cheese soft
- ¼ cup butter, room temperature
- 1 ½ cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2-4 tablespoon milk depending on desired consistency
Instructions
- Prepare your oven and pan. Preheat your oven to 180ºC/350ºF and spray your bundt cake pan with non-stick spray. Be sure to spray your pan well to prevent it from sticking.
- Beat sugar and butter together. In a mixing bowl, use an electric mixer on high speed to beat the butter and sugar together until light and creamy.
- Add the eggs and molasses. Once the butter mixture is light in color and fluffy in texture, add the eggs and molasses and mix together until well combined.
- Combine dry ingredients. In a separate mixing bowl, whisk together the flour, spices, and baking soda.
- Add flour mixture and milk. Add the flour mixture to the butter mixture alternating with the milk and mix together well.
- Pour batter to the pan. Spoon the batter into the prepared pan and bake for 55 - 65 minutes or until a toothpick inserted into the center comes out clean.
- Glaze and serve. Once the cake has cooked through completely, remove the pan from the oven and allow it to cool for 10 minutes in the pan. Then, carefully loosen the edges of the cake with a butter knife and invert the cake onto a cooling rack or serving plate. Allow the cake to reach room temperature before topping with the glaze and serving.
For the cream cheese frosting
1. Beat the cream cheese and butter until lighter in color
2. Add the remaining ingredients and beat until desired consistency is achieved. Adding more or less milk if needed.
3. Once the cake has cooled, spread the frosting over the top and decorate with fresh rosemary.
Notes
How to store Gingerbread Cake
You can store this gingerbread cake in an airtight container for up to 5 days at room temperature. Or you can freeze the gingerbread bundt for up 2 months in an airtight container.
I hope you love this gingerbread bundt cake recipe as much as I do! And if you want to see more of my delicious food adventures, follow me on Instagram or Facebook.
This post was made in collaboration with Kitchen Inspire.
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