Description

This Gingerbread Bundt Cake is a rich and moist holiday delight that perfectly blends warm spices like cinnamon, ginger, and nutmeg with the deep sweetness of molasses. Topped with a creamy cream cheese frosting, this bundt cake is ideal for festive gatherings and cozy celebrations, offering a classic gingerbread flavor with a tender crumb and luscious finish.

Ingredients

Scale

Cake

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

Frosting

4 oz cream cheese (softened)
2 tablespoons unsalted butter (softened)
1 cup powdered sugar
2 tablespoons milk

Instructions

Preheat and prepare pan: Preheat the oven to 350°F (175°C). Spray a standard bundt pan with non-stick spray and lightly flour it to prevent sticking. Set aside.
Cream butter and sugars: In the bowl of a stand mixer, combine the softened butter, brown sugar, and sugar. Beat with the paddle attachment until the mixture is smooth and creamy.
Add eggs and molasses: Add the eggs one at a time, mixing well after each addition, then add the molasses and mix until fully combined.
Mix dry ingredients: In a separate bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking powder, salt, baking soda, allspice, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing thoroughly and scraping down the sides of the bowl as needed.
Add sour cream and milk: Stir in the sour cream and milk until the batter is smooth and evenly combined.
Fill the bundt pan: Pour the batter into the prepared bundt pan, spreading it evenly.
Bake the cake: Bake in the preheated oven for 50-55 minutes, or until the center is set and a toothpick inserted comes out clean.
Cool the cake: Remove from the oven and let the cake cool for about 10 minutes. Then invert onto a cooling rack and gently shake to release the cake from the pan. Allow the cake to cool completely.
Prepare the frosting: In a clean stand mixer bowl, combine the softened cream cheese, softened butter, powdered sugar, and milk. Mix on low speed until combined, then increase to medium speed until smooth and whipped. Scrape the bowl sides frequently to ensure an even texture.
Frost the cake: Once the cake is completely cooled, spread the cream cheese frosting over the top and allow it to flow down the sides. Slice and serve.

Notes

Ensure all ingredients, especially butter and cream cheese, are softened to room temperature for easier mixing.
Use full-fat sour cream and cream cheese for the best moistness and flavor.
The cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
For a spicier kick, add a pinch more ground cloves or ginger based on your preference.
To keep the frosting smooth, avoid over-beating once it looks well combined.
Make sure the cake is completely cool before frosting to prevent melting.

Prep Time: 25 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Gingerbread Cake, Bundt Cake, Holiday Cake, Spiced Cake, Cream Cheese Frosting, Molasses Cake