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gingerbread bundt cake with a cream cheese glaze on a gray plate sitting on a light brown background

Gingerbread Bundt Cake with Cream Cheese Glaze

Tara Kringlen
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.
5 from 1 vote
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 12 slices
Calories 480 kcal


Bundt Cake

  • 2 ½ cups (320 grams) all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 tablespoon Ginger
  • 1 ½ teaspoon Cinnamon
  • ½ teaspoon Nutmeg
  • ¼ teaspoon Cloves
  • ¼ teaspoon allspice
  • 1 ¾ cup brown sugar (light or dark is ok) packed
  • 12 tablespoon unsalted butter room temperature
  • 3 large eggs
  • 1 cup whole milk
  • ½ cup sour cream
  • 1 Teaspoon vanilla extract
  • ½ cup molasses

Cream Cheese Glaze

  • 4 oz cream cheese room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk plus more as needed to reach desired consistency


Bundt Cake

  • 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.


Serving: 1sliceCalories: 480kcal
Keyword bundt cake, cream cheese glaze, gingerbread
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