Gingerbread Bundt Cake
A warmly spiced gingerbread cake with luscious cream cheese frosting, today’s Gingerbread Bundt Cake is a quick and easy Christmas cake recipe that adds a traditional touch to your holiday celebrations.
Gingerbread Bundt Cake Recipe
Bundt cakes are making a huge comeback.
They have a fun nostalgic appearance while being super quick and easy to whip up, and there are so many unique ways to decorate your bundt cake to make it your own.
Today’s gingerbread bundt cake is a tender and warmly spiced cake with a dense yet moist crumb. We topped it with a tangy cream cheese frosting but you can swap out the cream cheese frosting for a spiced syrup or glaze or just give the bundt cake a gentle dusting of powdered icing sugar.
For a special touch, you can add sprinkles, crushed nuts, chopped maraschino cherries or any garnish you desire on top of the cake.
There are also some really pretty bundt cake pans that can give your bundt cake a special touch without any extra decorating (just be sure to really grease and flour them well).
What molasses should I use for gingerbread cake? Whether you opt for light or dark, use an unsulphured molasses and save the blackstrap molasses for savoury recipes. You want the sweetness of a “standard” molasses for this gingerbread cake, while a blackstrap molasses will only have a natural sweetness and will impart a slightly bitter edge to the flavor of your cake.
This gingerbread bundt cake should be stored in the refrigerator due to the cream cheese frosting. It will keep for up to a week.
Unfrosted, you can keep this gingerbread bundt cake on the counter in an airtight container for 3-5 days.
How to freeze gingerbread cake: wrap the unfrosted tightly with tinfoil or plastic wrap, then store in an airtight freezer container or ziptop bag (this set of freezer containers is a crazy bargain). It will keep up to two months in the freezer.
More Christmas Cake Recipes
- Reindeer Layer Cake
- Apple Spice Layer Cake
- Gingerbread Layer Cake
- Triple Chocolate Peppermint Cake
- Christmas Sugar Cookie Cake
- Pistachio Pudding Cake
- Cranberry Orange Bundt Cake from 3 Yummy Tummies
- Christmas Tree Cake from the Preppy Kitchen
Gingerbread Bundt Cake Ingredients
For the Gingerbread Cake:
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Ground Ginger
- Ground Cinnamon
- Ground Nutmeg
- Ground Cloves
- Canola Oil
- Light Brown Sugar
- Molasses
- Large Eggs
- Vanilla Extract
- Sour Cream
For the Cream Cheese Frosting:
- Cream Cheese, room temperature
- Unsalted Butter, softened
- Powdered Icing Sugar
- Whole Milk
- Vanilla Extract
Scroll down to the printable recipe card for full measurements.
Tip: if desired, garnish the cake with sprinkles, chopped nuts, maraschino cherries, etc.
Kitchen Tools You May Find Helpful
- Bundt cake pan
- Measuring cups and spoons
- Mixing bowl
- Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Cooling racks <– I have and love these tiered cooling racks, they save so much counter space and are also oven-safe
How to Make a Gingerbread Bundt Cake
Preheat oven to 350ºF.
Liberally grease and flour a bundt cake pan and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves and nutmeg until completely incorporated. Set aside.
In a large bowl, beat together the oil, brown sugar, molasses and vanilla with an electric mixer for 2 minutes until light and creamy.
Beat in the eggs one at a time, then beat in half of the sour cream, then half of the dry ingredients, then the remaining sour cream and remaining dry ingredients until completely incorporated.
Pour the gingerbread bundt cake batter into the bundt pan then bake for 50-65 minutes until an inserted toothpick comes out clean.
Allow the bundt cake to cool for 10 minutes in the pan before transferring to a wire cooling rack to cool completely.
For the cream cheese frosting, beat the cream cheese and butter until soft and no lumps remain.
Beat in the powdered icing sugar for 2 minutes until completely combined, then add the milk and vanilla extract and beat to combine. Adjust the consistency with additional powdered sugar or milk.
Pour or pipe the cream cheese frosting over the gingerbread bundt cake.
Refrigerate the cake for at least an hour before serving.
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Gingerbread Bundt Cake
A tender and warmly spiced gingerbread bundt cake with luscious cream cheese frosting is the perfect nostalgic Christmas dessert to serve to a crowd. This cake whips up quickly but still makes a gorgeous presentation with very little decorating required.
Ingredients
For the Gingerbread Cake:
- 2 ¾ cups All-Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 2 teaspoon Ground Ginger
- 2 teaspoon Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
- ¼ teaspoon Ground Cloves
- ¾ cup Canola Oil
- 1 ¼ cup Light Brown Sugar
- ¾ cup Molasses
- 3 Large Eggs
- 2 teaspoon Vanilla Extract
- 1 cup Sour Cream
For the Cream Cheese Frosting:
- 8 oz Cream Cheese, room temperature
- ¼ cup Unsalted Butter, softened
- 2 1/2 cup Powdered Icing Sugar
- ¼ cup Whole Milk
- 1 teaspoon Vanilla Extract
Instructions
- Preheat oven to 350ºF.
- Liberally grease and flour a bundt cake pan and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves and nutmeg until completely incorporated. Set aside.
- In a large bowl, beat together the oil, brown sugar, molasses and vanilla with an electric mixer for 2 minutes until light and creamy.
- Beat in the eggs one at a time, then beat in half of the sour cream, then half of the dry ingredients, then the remaining sour cream and remaining dry ingredients until completely incorporated.
- Pour the gingerbread bundt cake batter into the bundt pan then bake for 50-65 minutes until an inserted toothpick comes out clean.
- Allow the bundt cake to cool for 10 minutes in the pan before transferring to a wire cooling rack to cool completely.
- For the cream cheese frosting, beat the cream cheese and butter until soft and no lumps remain.
- Beat in the powdered icing sugar for 2 minutes until completely combined, then add the milk and vanilla extract and beat to combine. Adjust the consistency with additional powdered sugar or milk.
- Pour or pipe the cream cheese frosting over the gingerbread bundt cake.
- Refrigerate the cake for at least an hour before serving.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 612Total Fat: 29gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 88mgSodium: 193mgCarbohydrates: 82gFiber: 1gSugar: 59gProtein: 6g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your friends and family love this super simple gingerbread bundt cake as much as mine did!
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