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Gingerbread Bundt Cake with Cream Cheese Glaze

Best Ever Gingerbread Bundt Cake with Luscious Cream Cheese Glaze

Delight in the magic of warm spices with this Gingerbread Bundt Cake topped with a tangy cream cheese glaze.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Gingerbread Bundt Cake
  • 3 cups all-purpose flour Use for a tender crumb that holds the warm spices perfectly.
  • 2 teaspoons ground cinnamon Brings that classic cozy spice that defines gingerbread.
  • 1 teaspoon ground ginger Adds the signature zing that makes this Bundt cake unforgettable.
  • 1 teaspoon ground cloves A little goes a long way to deepen the spice profile.
  • 1 teaspoon baking soda Helps the cake rise beautifully in the Bundt pan.
  • 1/2 teaspoon salt Balances the sweetness and intensifies flavors.
  • 1/2 cup unsalted butter Provides rich moisture and a tender texture.
  • 1 cup brown sugar Enhances the molasses flavor with its deep caramel notes.
  • 1/2 cup molasses The star ingredient delivering that authentic gingerbread warmth.
  • 2 large eggs Bind the cake and add richness.
  • 1 cup buttermilk Keeps the cake moist with a subtle tang that complements the spices.
  • 2 teaspoons vanilla extract Rounds out the flavor with smooth sweetness.
For the Cream Cheese Glaze
  • 8 ounces cream cheese Use full-fat for a rich, silky glaze that’s luxuriously tangy.
  • 2 cups powdered sugar Sweetens the glaze while keeping it smooth and glossy.
  • 3 tablespoons milk Adjust to get the perfect drizzling consistency.
  • 1 teaspoon vanilla extract Adds a warm, inviting aroma that highlights the glaze’s richness.

Equipment

  • Bundt pan
  • Mixing bowls
  • Whisk
  • Spatula
  • electric mixer

Method
 

Making the Cake
  1. Preheat your oven to 350°F (175°C). This ensures even baking and that signature golden crust forms while you prepare the batter.
  2. Grease a 10-inch Bundt pan generously with butter and dust with flour, tapping out any excess to prevent sticking and ensure your cake releases beautifully.
  3. Whisk together flour, cinnamon, ginger, cloves, baking soda, and salt in a bowl until evenly mixed and aromatic, filling your kitchen with that irresistible gingerbread scent.
  4. Cream butter and brown sugar in a large bowl until light and fluffy, about 3 minutes, scraping down the sides to ensure a smooth, uniform texture.
  5. Add eggs one at a time, mixing well after each. Stir in molasses and vanilla until fully incorporated, resulting in a glossy, deep-brown batter.
  6. Combine the wet ingredients with the dry mixture, stirring gently until just blended. Be careful not to overmix; small lumps are okay for tender crumb.
  7. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 40–45 minutes, or until a toothpick comes out clean and edges pull away slightly.
  8. Cool the cake in the pan for 10 minutes, then gently invert onto a wire rack. Let it cool completely, about 30 minutes, before glazing to avoid melting.
Making the Glaze
  1. Beat cream cheese in a bowl until smooth and creamy, about 2 minutes. Ensure no lumps remain for a silky glaze that clings perfectly to the cake.
  2. Stir in powdered sugar and vanilla gradually, mixing until thick and glossy. Taste and adjust sweetness as desired before thinning.
  3. Thin the glaze with milk, adding a teaspoon at a time until it reaches a pourable, ribbon-like consistency perfect for drizzling over your cake.
  4. Drizzle the cream cheese glaze evenly over the cooled cake, letting it cascade into every nook. Allow it to set for 5 minutes before serving.

Notes

Optional: Sprinkle chopped pecans or candied ginger for extra crunch. Store properly to maintain moistness and freshness.