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Gingerbread Bundt Cake with Cream Cheese Glaze

This Gingerbread Bundt Cake with Cream Cheese Glaze 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. The cream cheese glaze adds a touch of tangy sweetness that perfectly complements the spicy cake.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 450 kcal

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.