Name: Gingerbread Bundt Cake with Cream Cheese Frosting Recipe
Prep time: 25 min
Cook time: 55 min
Total time: 2 h
Cuisine: American
Ingredients: 1 cup unsalted butter (softened); 1 ¼ cup brown sugar; ½ cup sugar; 2 eggs; ½ cup molasses; 2 ½ cup all-purpose flour; 2 teaspoon ground cinnamon; 1 ½ teaspoon ground ginger; 1 teaspoon ground nutmeg; 1 teaspoon baking powder; ½ teaspoon salt; ½ teaspoon baking soda; ½ teaspoon ground allspice; ½ teaspoon ground cloves; ¾ cup sour cream; ¾ cup milk; 4 oz cream cheese (softened); 2 tablespoons unsalted butter (softened); 1 cup powdered sugar; 2 tablespoons milk

Ingredients

1 cup unsalted butter (softened)

1 ¼ cup brown sugar

½ cup sugar

2 eggs

½ cup molasses

2 ½ cup flour

2 teaspoon cinnamon

1 ½ teaspoon ginger

1 teaspoon nutmeg

1 teaspoon baking powder

½ teaspoon salt

½ teaspoon baking soda

½ teaspoon ground allspice

½ teaspoon cloves

¾ cup sour cream

¾ cup milk

4 oz cream cheese (softened)

2 tablespoons unsalted butter (softened)

1 cup powdered sugar

2 tablespoons milk

Instructions

Step 1: Preheat the oven to 350°F. Spray and lightly flour a standard bundt pan, then set it aside.

Step 2: In the bowl of a stand mixer, combine the softened butter, brown sugar, and sugar. Cream together until smooth.

Step 3: Add the eggs and molasses to the butter and sugar mixture. Mix until fully combined.

Step 4: Add all the dry ingredients: flour, cinnamon, ginger, nutmeg, baking powder, salt, baking soda, allspice, and cloves. Mix thoroughly, scraping down the sides as needed.

Step 5: Stir in the sour cream and milk until the batter is smooth and combined.

Step 6: Pour the batter evenly into the prepared bundt pan.

Step 7: Bake for 50 to 55 minutes, or until the center is set and a toothpick inserted comes out clean.

Step 8: Let the cake cool in the pan for about 10 minutes. Then invert onto a cooling rack and gently shake to release it. Allow the cake to cool completely before frosting.

Step 9: For the frosting, beat the softened cream cheese, butter, powdered sugar, and milk together in a stand mixer on low speed. Increase to medium and whip until smooth and fluffy, scraping the bowl often.

Step 10: Spread the cream cheese frosting over the cooled cake, letting it flow naturally down the sides. Slice and serve.

Tips & Variations

For a deeper spice flavor, toast the spices lightly in a dry pan before adding to the batter.

Substitute half of the milk with brewed strong coffee for a subtle mocha note.

Try adding chopped pecans or crystallized ginger to the batter for extra texture.

If you don’t have a bundt pan, a tube pan or two loaf pans can be used instead; adjust baking time accordingly.

Storage

Store the Gingerbread Bundt Cake covered with plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 5 days or freeze the unfrosted cake for up to 3 months. Thaw in the refrigerator before frosting and serving. Reheat slices gently in the microwave if desired.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend meant for cakes. Be sure it includes xanthan gum for proper texture and follow the blend’s instructions.

What if I don’t have molasses?

If you don’t have molasses, you can use dark corn syrup or a combination of honey and a touch of brown sugar to mimic the flavor, but the taste will be slightly different. Molasses gives the cake its signature depth.