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Gingerbread Bundt Cake with Cream Cheese Glaze (Best Easy Recipe)

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This gingerbread bundt cake with cream cheese glaze is a show-stopping dessert that tastes like Christmas morning. With a tender, moist crumb and a glossy cream cheese glaze, it’s perfect for holiday parties, potlucks, or any gathering.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups (300g) dark brown sugar, packed
  • 3 large eggs, at room temperature
  • 1 cup (340g) unsulphured molasses
  • 3 cups (360g) all-purpose flour
  • 1 ½ teaspoons baking soda
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (240ml) buttermilk
  • 4 oz cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10-cup bundt pan with butter or non-stick spray, then dust with flour and tap out excess.
  2. In a large bowl, beat softened butter and brown sugar together until light and fluffy, about 3-4 minutes. Scrape down sides halfway through.
  3. Add eggs one at a time, beating well after each. Add molasses and mix until fully incorporated. Batter will be dark and glossy.
  4. In a separate bowl, whisk together flour, baking soda, ground ginger, cinnamon, cloves, and salt.
  5. With mixer on low, add one-third of the flour mixture, then half of the buttermilk. Repeat, ending with flour mixture. Mix just until combined; a few streaks of flour are okay.
  6. Use a rubber spatula to fold batter gently from bottom up to incorporate any remaining flour.
  7. Spoon batter into prepared bundt pan and spread evenly. Tap pan on counter a few times to release air bubbles.
  8. Bake for 50-60 minutes, until a toothpick inserted into center comes out clean or with a few moist crumbs. If browning too quickly, tent with foil after 40 minutes.
  9. Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack and cool completely.
  10. While cake cools, beat softened cream cheese and butter together until smooth. Gradually add sifted powdered sugar, then vanilla. Add milk one tablespoon at a time until glaze is thick but pourable.
  11. Once cake is completely cool, place on serving plate. Drizzle glaze over top, letting it cascade down sides. Use a spoon to guide into ridges if needed.

Notes

Room temperature ingredients are crucial for best texture. Don’t over-mix the batter once flour is added. Let cake cool completely before glazing to prevent glaze from sliding off. For gluten-free version, use a 1:1 gluten-free baking blend with xanthan gum if needed.

Nutrition

Keywords: gingerbread bundt cake, cream cheese glaze, holiday dessert, easy gingerbread cake, bundt cake recipe

Find it online: https://coracooks.com/gingerbread-bundt-cake-with-cream-cheese-glaze-best-easy-recipe/