Gingerbread Bundt Cake
The Christmas season has officially arrived and as usual, I’m in full gingerbread-mode! We put up all of our decorations last week and just as it always does, the baking bug hits me right away. The only problem is that it was literally 90 degrees last week! It should never be 90 degrees on Thanksgiving, by the way! We are willing it to be colder this week by making a bunch of soups for dinner. That should work, right?!
My first gingerbread recipe this year is this super moist and flavorful gingerbread bundt cake. Raise your hand if you have a bundt cake pan that gets used like maybe once every few years? *Raises hand! Yup, my poor little pan needed to get some love. I added a bit less molasses to this cake pictured as my daughter wanted to eat it and she doesn’t really like a lot of that strong gingerbread flavor, but add more and it will have an even darker gingerbread shade!
I also like to add a bit of espresso or brewed coffee to the batter. It just adds a nice flavor that really compliments the molasses and spices. For the frosting, I made a cinnamon cream cheese frosting. I couldn’t decide if I wanted to do more of a glaze or a thicker frosting so I sort of went somewhere in the middle of the two, but you can really decide to make the frosting however you want. Just add more milk to thin or less to get a thicker cake frosting!
Gingerbread Bundt Cake
For the cake:
- 2 1/2 cups flour
- 2 teaspoons ginger
- 1 1/2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 cup (12 tablespoons) unsalted butter, at room temperature
- 1 1/2 cups brown sugar, packed
- 2 large eggs
- 1/2 cup molasses
- 1/2 cup brewed espresso or coffee
- 1/2 cup water
For the Cream Cheese Frosting:
- 4 ounces plain cream cheese, softened
- 4 tablespoons unsalted butter
- 3-4 cups powdered sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- milk or cream to thin to desired consistency
- Preheat oven to 350 degrees F. Grease a bundt pan with butter or spray with non-stick spray. Set aside,
- In a bowl, stir together the flour, spices, salt, baking soda, and baking powder. Set aside. In a large mixing bowl, beat together the butter and sugar until fluffy. Then, add in the eggs and molasses. Slowly beat in the dry mixture in with the wet ingredients until just combined. Stir in the espresso and water until mixed thoroughly.
- Pour the batter into the greased bundt pan. Bake for 55 minutes to 1 hour or until a toothpick inserted comes out clean. Let cake cool completely before transferring out of pan.
- To make the frosting/glaze, beat together the cream cheese and butter until smooth. Then mix in the powdered sugar, cinnamon, and vanilla until well-combined. Add milk, 2 tablespoons at a time until the frosting has reached your desired consistency. To make a glaze, you will want to add more milk. To make a thicker frosting, add less milk.
- Once the cake has cooled completely, spread our pour the frosting/glaze over the cake. Let the frosting set for about 30 minutes before serving.