Gingerbread Bundt Cake (2024)

Moist and delicious, this Gingerbread Bundt Cake recipe is full of warming gingerbread spices and smothered in the best cream cheese frosting.

Baking this bundt cake will fill your home with the festive scent of warm gingerbread. Personally I can’t think of anything more inviting to walk in on when the outdoor air is cool and crisp.

This bundt cake recipe a serves a crowd, and everyone loves the holiday flavours whenever it gets served up at festive parties.

About the Gingerbread Bundt Cake Recipe Ingredients:

Flour – Spoon and level the flour when measuring it, otherwise you’ll wind up with dense donuts.
Baking soda & powder – Helps the donuts rise in the oven. Make sure to test for effectiveness before using if you’ve had it longer than 6 months.
Spices – Ginger, cinnamon, nutmeg and cloves are the spice blend found in gingerbread.
Oil – Using oil rather than butter results in a more moist and tender cake. Canola has a really mild flavour that lends itself to baking.
Sugar – Use packed brown sugar as it’ll create a deeper flavour than white.
Molasses – Molasses gives this cake that classic gingerbread flavour. Do not substitute or leave it out. Your cake won’t be gingerbread flavoured. I recommend cooking molasses but fancy will work well too.
Eggs – Bring to room temperature before baking with eggs if possible. They mix better and the batter will rise better.
Vanilla extract – Use pure vanilla extract for the best flavour, but artificial is just fine too.
Sour cream – The creamy texture of sour cream makes this bundt cake more moist than if you use milk.

Looking for more delicious Holiday desserts?

Check out some of my favourite Holiday dessert recipes:

Mini Candy Cane Red Velvet Cheesecakes

Mini Cranberry Cheesecakes

Pull-Apart Christmas Wreath Cake

Gingerbread Bundt Cake

Makes 1 – 9in bundt cake mix

Ingredients:

2 ¾ C flour
1 tsp baking powder
½ tsp baking soda
2 tsp ground ginger
2 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
¾ C canola oil
1 ¼ C light brown sugar
¾ C molasses
3 large eggs
2 tsp pure vanilla extract
1 C sour cream

For the Cream Cheese Frosting:

1 – 8 oz cream cheese, room temperature
¼ C unsalted butter, softened
2 1/2 C powdered sugar
¼ of Whole Milk
1 tsp pure vanilla extract

Directions:

Preheat oven to 350 degrees and spray a 9in bundt cake pan with pam baking spray

In a large bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, and nutmeg

In another large bowl, beat together the oil, brown sugar, molasses and vanilla until combined

Beat in the eggs, 1 at a time until combined

Alternating between the two, gradually beat in the sour cream and dry ingredients until combined and smooth

Pour the gingerbread bundt cake mixture into the bundt pan

Bake for 50-65 minutes or until a toothpick comes out clean

Allow to cool for 10 minutes before placing onto a wire rack

Combine all ingredients into a mixing bowl and mix until combined

Carefully Pour the cream cheese onto the gingerbread bundt cake

Place into the fridge for an hour before removing and serving

Yield: 1 9inch cake

Gingerbread Bundt Cake

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Ingredients

• 2 ¾ C flour
• 1 tsp baking powder
• ½ tsp baking soda
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ¾ C canola oil
• 1 ¼ C light brown sugar
• ¾ C molasses
• 3 large eggs
• 2 tsp pure vanilla extract
• 1 C sour cream

For the Cream Cheese Frosting:

• 1 - 8 oz cream cheese, room temperature
• ¼ C unsalted butter, softened
• 2 1/2 C powdered sugar
• ¼ of Whole Milk
• 1 tsp pure vanilla extract

Instructions

1. Preheat oven to 350 degrees and spray a 9in bundt cake pan with pam baking spray
2. In a large bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, and nutmeg
3. In another large bowl, beat together the oil, brown sugar, molasses and vanilla until combined
4. Beat in the eggs, 1 at a time until combined
5. Alternating between the two, gradually beat in the sour cream and dry ingredients until combined and smooth
6. Pour the gingerbread bundt cake mixture into the bundt pan
7. Bake for 50-65 minutes or until a toothpick comes out clean
8. Allow to cool for 10 minutes before placing onto a wire rack
9. Combine all ingredients into a mixing bowl and mix until combined
10. Carefully Pour the cream cheese onto the gingerbread bundt cake
11. Place into the fridge for an hour before removing and serving

Nutrition Information:

Yield:

1

Serving Size:

1 grams
Amount Per Serving:Unsaturated Fat: 0g

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