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Cozy Gingerbread Bundt Cake with Cream Cheese Glaze

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A moist, spiced gingerbread bundt cake topped with a tangy cream cheese glaze. This recipe captures the warmth of gingerbread with a tender crumb and deep molasses flavor, perfect for cozy occasions.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • ¾ cup (1 ½ sticks or 170g) unsalted butter, melted and cooled slightly
  • 1 cup (200g) packed dark brown sugar
  • 2 large eggs, room temperature
  • ¾ cup (180ml) molasses
  • 1 cup (240ml) buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 4 ounces (113g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • 2–3 tablespoons (30-45ml) milk or heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Generously grease your bundt pan with butter or non-stick baking spray, paying special attention to the crevices and center tube. Dust the pan lightly with flour, tapping out the excess.
  2. In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt for about 20 seconds. Set aside.
  3. In a medium bowl, whisk together the melted butter and brown sugar until smooth. Add the eggs one at a time, whisking well after each addition. Then whisk in the molasses, buttermilk, and vanilla extract.
  4. Pour the wet mixture into the bowl with the dry ingredients. Use a rubber spatula to fold everything together gently until no streaks of flour remain. Do not overmix.
  5. Pour the batter into the prepared bundt pan. Gently tap the pan on the counter a few times to release air bubbles. Smooth the top with the spatula if needed.
  6. Bake for 45-55 minutes, until a toothpick inserted into the thickest part comes out clean or with just a few moist crumbs attached. The top should be golden brown and spring back when lightly touched.
  7. Place the pan on a cooling rack and let it rest for 15 minutes. Then invert the pan onto the cooling rack and lift it off gently. Let the cake cool completely, about 1-2 hours.
  8. While the cake cools, beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar and vanilla, then beat again. Add milk or heavy cream one tablespoon at a time until the glaze reaches a pourable consistency.
  9. Once the cake is completely cool, place it on a serving plate. Drizzle the cream cheese glaze over the top, letting it cascade down the sides naturally.
  10. Let the glazed cake rest for about 10-15 minutes before slicing to allow the glaze to set.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Grease the bundt pan thoroughly to prevent sticking. Let the cake cool in the pan for exactly 15 minutes before inverting. The cake can be stored in an airtight container at room temperature for up to 3 days, or refrigerated if the glaze is applied. Freeze unglazed cake for up to 3 months.

Nutrition

Keywords: gingerbread, bundt cake, cream cheese glaze, molasses, spiced cake, holiday dessert, cozy cake

Find it online: https://bakebelle.com/cozy-gingerbread-bundt-cake-with-cream-cheese-glaze/