Gingerbread Bundt Cake with Cream Cheese Glaze is the perfect dessert to warm up any gathering. This cake is moist, flavorful, and looks absolutely stunning on a dessert table. The combination of warm spices and tangy cream cheese glaze is simply irresistible. I know you'll love baking and sharing this delightful treat!
Why You Will Love This Recipe
What makes this Gingerbread Bundt Cake with Cream Cheese Glaze so special? First, the texture is incredibly soft and moist, thanks to the addition of molasses and buttermilk. The blend of ginger, cinnamon, and cloves creates a warm and inviting aroma that fills your kitchen. But it's not just about the flavor; the bundt shape makes it an impressive centerpiece. Finally, the cream cheese glaze adds a touch of tangy sweetness that perfectly complements the spicy cake. This homemade gingerbread bundt cake recipe is a holiday showstopper and a delicious treat any time of year!
Ingredients
Here’s what you’ll need to create this delicious Gingerbread Bundt Cake with Cream Cheese Glaze:
For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup packed dark brown sugar
- 2 large eggs
- 1 cup buttermilk
- 1 cup molasses
- 1 teaspoon vanilla extract
For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Step-by-Step Instructions
Follow these steps to bake your perfect Gingerbread Bundt Cake with Cream Cheese Glaze:
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Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan. Make sure to get into all the crevices to prevent the cake from sticking.
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Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves. This ensures all the spices are evenly distributed.
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Cream Butter and Sugars: In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
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Add Eggs: Beat in the eggs one at a time, then stir in the vanilla extract.
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Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and molasses. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix.
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Pour into Bundt Pan: Pour the batter into the prepared bundt pan and spread evenly.
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Bake: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
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Cool: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
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Make the Glaze: While the cake is cooling, prepare the cream cheese glaze. In a medium bowl, beat together the softened cream cheese and butter until smooth.
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Add Powdered Sugar: Gradually add the powdered sugar, alternating with the milk, until the glaze reaches your desired consistency. Stir in the vanilla extract.
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Glaze the Cake: Once the cake is completely cool, drizzle the cream cheese glaze over the top. Let the glaze set for a few minutes before serving.
Serving Suggestions
This Gingerbread Bundt Cake with Cream Cheese Glaze is a showstopper all on its own, but you can enhance the experience with a few simple touches. For a festive presentation, dust the cake with a light coating of powdered sugar or garnish with fresh cranberries and a sprig of rosemary.
To complement the flavors of the cake, consider serving it with a scoop of vanilla ice cream or a dollop of whipped cream. It also pairs wonderfully with a cup of hot coffee or tea, making it the perfect treat for a cozy afternoon or holiday gathering. This homemade gingerbread bundt cake would also be a great addition to any holiday dessert table.
Storage and Reheating
To store your Gingerbread Bundt Cake with Cream Cheese Glaze, keep it in an airtight container at room temperature for up to 3 days. If you want to store it for longer, you can refrigerate it for up to a week. Just be aware that the glaze might harden in the refrigerator.
When you’re ready to enjoy a slice, you can serve it cold or at room temperature. If you prefer a warm piece of cake, you can microwave it for 15-20 seconds. The moist texture of this moist gingerbread bundt cake ensures it stays delicious even after storage.
Key Details
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10 minutes – 1 hour 20 minutes
- Servings: 12-16 slices
- Equipment:
- 10-inch bundt pan
- Mixing bowls
- Electric mixer
- Whisk
- Wire rack
Gingerbread Bundt Cake with Cream Cheese Glaze
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 cup 2 sticks unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup packed dark brown sugar
- 2 large eggs
- 1 cup buttermilk
- 1 cup molasses
- 1 teaspoon vanilla extract
- 4 ounces cream cheese softened
- 1/2 cup 1 stick unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
- In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and molasses. Begin and end with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared bundt pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the cream cheese glaze. In a medium bowl, beat together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar, alternating with the milk, until the glaze reaches your desired consistency. Stir in the vanilla extract.
- Once the cake is completely cool, drizzle the cream cheese glaze over the top. Let the glaze set for a few minutes before serving.