This richly spiced gingerbread bundt cake is a festive holiday cake. The easy cake comes together quickly and can bake in any bundt pan you have. Topped with a cream cheese glaze, this will be a new winter favorite.
2-3tablespoonsmilk plus more as needed to reach desired consistency
Preheat the oven to 350 degrees and coat a 10-12 cup Bundt pan with baking spray with flour added. Make sure to coat the whole pan and use a pastry brush to brush any missed spots. Don’t allow excess spray to pool at the bottom of the pan. Alternately, butter and flour the bundt pan.
In a medium bowl, combine flour, baking powder, baking soda, spices and salt. Set aside.
In a stand mixer or in a large bowl and a hand mixer, cream together butter and sugar for about 3-4 minutes, until lightened and fluffy on medium-high speed.
Add eggs, one at a time, mixing well and scraping the sides of the bowl after each addition.
Add the molasses and mix well.
In a small bowl or pourable measuring cup, whisk together sour cream, milk and vanilla. Set aside.
Starting with the dry ingredients, add about ⅓ to the butter/sugar mixture and beat until combined.
Add half of the milk/sour cream mixture and mix well. Continue alternating dry and wet ingredients, ending with the dry ingredients and stirring until just a few streaks of flour remain.
Pour the batter into the prepared bundt pan and smooth the top. Bake for 40-45 minutes until a toothpick comes out clean or with a few moist crumbs.
Cool for 15-20 minutes in the pan and then invert the pan onto the serving platter you will be using and let it cool completely.
Cream Cheese Glaze
Add softened cream cheese to a medium bowl and mix until creamy.
Add powdered sugar and mix until combined. Add vanilla extract and 2 tablespoons of milk and mix until combined.
Add more milk by the teaspoon until you reach your desired consistency.
Glaze the cooled bundt cake with the glaze, pouring it over the top and letting some drip into the middle and some onto the sides. Use a knife or spatula to help the glaze drip if yours is thick.
Store the bundt cake covered at room temperature for 3-4 days or refrigerated, covered for up to 5 days.