Gingerbread bundt cake with molasses frosting is a delicious, warm, spiced cake with a sweet flavor that’s perfect for the holidays or any time of year. It’s also easy to make, so you’ll find yourself looking for reasons to make it.
Cake is always at the top of our list when we think of dessert recipes, and when we think of cakes, we always think of bundt cakes.
We love whipping up mini apple bundt cakes, mini pumpkin bundt cakes, and mini banana bundt cakes for dessert, parties, or potlucks.
While we love creative takes, we also respect the classics, which is why we’re adding this gingerbread bundt cake. It’s loaded with classic, warm flavors and a sweet, rich frosting. Don’t wait for the holidays for this one!
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Why You’ll Love This Recipe
- Basic Ingredients: This cake is made with simple baking staples found in any kitchen or grocery store.
- Easy: This cake is so easy to make that even beginners will have no trouble.
- Warm, Spiced Flavor: This cake is loaded with classic, warmly-spiced flavor.
- Versatile: This cake is perfect for a weeknight dessert or special occasions.
Key Ingredients
You’ll find a complete list of ingredients and their exact amounts in the recipe card at the bottom of the post.
- Spices: A blend of ginger, cinnamon, and pumpkin pie spice gives the cake its delicious spiced flavor.
- Molasses: Molasses adds sweetness and a classic sweet flavor to the cake and the frosting.
- Cold Butter: Cold butter cut into the dry ingredients helps give the cake its moist, tender texture.
- Whole Milk: Whole milk adds the fat and moisture needed to create a cake with a moist, tender texture and a perfect crumb.
- Butter and Cream Cheese: Butter and cream cheese create a rich, creamy, tangy base for the frosting.
- Powdered Sugar: Powdered sugar adds sweetness and body to the frosting.
Variations
- Add Nuts: Your favorite chopped nuts add earthy flavor and crunch to the cake.
- Chopped Fruit: Try adding chopped apples, apricots, or dates for more flavor.
- Frosting: Omit the cream cheese and use more butter to make a molasses buttercream frosting.
How to Make Gingerbread Bundt Cake
Step 1: Whisk the dry ingredients. Then, cut the butter into them with a fork or pastry cutter until crumbly.
Step 2: Mix the wet ingredients. Then, mix them into the dry ingredients until just combined.
Step 3: Pour the batter into a prepared bundt pan and bake until a toothpick inserted into the center comes out clean.
Step 4: Set the cake aside to cool for 10 to 15 minutes. Then, turn it out onto a wire rack and cool completely.
Step 5: Beat the cream cheese and butter until fluffy. Then, beat in the powdered sugar until smooth. Add the remaining ingredients and beat again until creamy.
Step 6: Frost the cooled cake and enjoy!
Expert Tips
- Cube the butter into small pieces and chill it until ready to cut it into the flour.
- Mix the cake batter until just combined. Overmixing can create a tough cake.
- Be sure every nook and cranny of your bundt pan is completely coated to ensure the cake doesn’t stick.
- Give the pan a few firm taps around the outside and bottom to help the cake release.
- Fully cool your cake before frosting. The frosting will thin on contact when applied to a warm cake, sliding right off.
Gingerbread Bundt Cake FAQs
A bundt cake is any kind of cake made in a bundt cake pan, a specialized, tube-shaped pan with fluted edges.
Bundt pans lead to more evenly cooked, moist, and tender cakes due to their tube design. The tube shape allows for uniform heat distribution.
Refrigerate the cake for up to 5 days in a covered container. For longer storage, wrap the cake in a double layer of plastic wrap and a layer of foil and freeze for up to a month. You can also wrap individual slices in plastic wrap and freeze for the same length of time in an airtight, freezer-safe container.
What to Serve with Gingerbread Bundt Cake
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Gingerbread Bundt Cake
Ingredients
Gingerbread Cake
- 3 cups all purpose flour
- 2 teaspoon baking soda
- 2 tablespoon ground ginger
- 2 teaspoon ground cinnamon
- 2 teaspoon pumpkin pie spice
- 1 cup butter, cold and cut into small pieces
- 1 cup molasses
- 1 cup corn syrup
- 1 cup packed brown sugar
- 2 cups + 2 ounces whole milk
- 2 large eggs
Molasses Frosting
- 8 ounce cream cheese
- ½ cup butter, softened
- 2 tablespoon molasses
- 1 teaspoon vanilla extract
- 3 cup powdered sugar
- ½ teaspoon cinnamon
- 2 tablespoons milk
Instructions
- Preheat the oven to 350° and butter a bundt pan, then dust with flour. Set aside.
Gingerbread Cake
- In a large bowl, beat sugar and butter until well combined, then beat in egg and molasses until fully incorporated.
- In a separate bowl, add the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Whisk until combined.
- Add the dry ingredients into the sugar mixture and mix, then add milk and beat until smooth.
- Pour the batter into the prepared bundt pan.
- Bake for 50 minutes or until a toothpick comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes before turning out on a wire rack.
Molasses Frosting
- In a medium bowl, beat cream cheese, butter, molasses, and vanilla until blended.
- Add powdered sugar and cinnamon, and beat until combined.
- Pour milk a little at a time until desired consistency is obtained and frosting is pourable.
- Pour frosting over cooled cake, add sprinkles if desired (frosting should be thick but pourable).
Notes
- Cube the butter into small pieces and chill it until ready to cut it into the flour.
- Mix the cake batter until just combined. Overmixing can create a tough cake.
- Be sure every nook and cranny of your bundt pan is completely coated to ensure the cake doesn’t stick.
- Give the pan a few firm taps around the outside and bottom to help the cake release.
- Fully cool your cake before frosting. The frosting will thin on contact when applied to a warm cake, sliding right off.
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