Gingerbread Bundt Cake with Cream Cheese Frosting
Gingerbread Pound Cake with Cream Cheese Frosting is your new favorite holiday treat. Delicious, easy to make, and full of holiday cheer!
Equipment
- 15-cup Bundt Pan
Ingredients
- 3 cups All Purpose Flour
- 2 tbsp Ground Ginger
- 1 tbsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/4 tsp Ground Cloves
- 1 tsp Allspice
- 1/4 tsp Baking Soda
- 1 tsp Kosher Salt
- 1 cups Unsalted Butter, (room temperature)
- 2 tbsp Vegetable Oil
- 2 1/4 cups Dark Brown Sugar
- 4 large Eggs
- 2 tsp Vanilla Extract
- 1/4 cup Molasses
- 3/4 cup Buttermilk
Spiced Molasses Cake Soak
- 1/3 cup Water
- 1 Cinnamon Stick, (optional)
- 1/3 cup Dark Brown Sugar
- 1 tbsp Molasses
- 1 tsp Vanilla Extract
Cream Cheese Frosting
- 8 oz cream cheese , (cold)
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 3-4 tbsps Milk
- Pinch of salt
Instructions
- Preheat the oven to 350 degrees F. Combine all of the dry ingredients in a large bowl - all purpose flour, baking soda, spices, and kosher salt. Whisk together until combined, then set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add butter, oil, and dark brown sugar. Mix together for 2-3 minutes on medium speed, until combined and fluffy. Then begin adding the eggs, one at a time, ensuring each egg is fully incorporated prior to adding the next. Scrape down the sides of the bowl after the second egg is added and again once all of the eggs are added. Add vanilla extract and mix for an additional minute to ensure everything is fully incorporated.
- In a small bowl, whisk together molasses and sour cream. Add half of the dry ingredients to the wet ingredients and mix until just incorporated. Then pour in the molasses mixture and mix until combined, about 10-20 seconds, then add the remaining flour mixture.
- Spray a 12-cup bundt pan with nonstick baking spray. Pour cake batter into the pan and tap on the counter to remove any air bubbles. Bake cake in the preheated oven for 50-55 minutes, until a toothpick comes out clean.
- While the cake is baking, make the spiced simple syrup. Combine 1/2 cup of water and 1/2 cup of dark brown sugar in a small saucepan over medium heat. Mix until the sugar is completely dissolved, about 5 minutes, then add the molasses and vanilla extract. Mix together and remove from heat. Set aside.
- Fresh out of the oven, allow the cake to sit in the bundt pan for 10 minutes. Then turn over onto a wire rack. Use a pastry brush to coat the cake in the molasses syrup then let the cake cool completely.
- While the cake is cooling, make the cream cheese glaze. Add cold cream cheese to a large bowl. Use a hand mixer to whip the cream cheese for about 30 seconds. Add in the powdered sugar and continue to mix until combined, about 1 minute. Add the milk, vanilla extract, and a pinch of salt and mix until the glaze is smooth.
- Pour the cream cheese frosting on top of the cooled cake and serve.
Notes
- Prep Your Bundt Pan Thoroughly: Grease every nook and cranny of the bundt pan with butter or nonstick spray, then dust it lightly with flour or cocoa powder to prevent sticking.
- Don’t Overmix the Batter: Mix just until the ingredients are combined to avoid a dense cake.
- Use Room Temperature Ingredients: Ensure your butter, eggs, and any dairy ingredients are at room temperature for a smoother batter and even baking.
- Measure Your Ingredients Accurately: Use a kitchen scale or level your measuring cups for precise measurements, especially for flour and spices.
Nutrition
Calories: 664kcal, Carbohydrates: 101g, Protein: 7g, Fat: 27g, Saturated Fat: 15g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 124mg, Sodium: 337mg, Potassium: 322mg, Fiber: 2g, Sugar: 74g, Vitamin A: 852IU, Vitamin C: 0.1mg, Calcium: 129mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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