Gingerbread Bundt Cake
This gingerbread bundt cake is a moist spice bundt cake. It is topped with cream cheese and chocolate glaze. This cake is perfect for the holidays!
Servings: 14 slices
Calories: 467kcal
Ingredients
Gingerbread Cake
- 3 ½ cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 3 teaspoon Ground ginger
- 1 teaspoon Pumpkin pie spice
- 3 teaspoon Ground cinnamon
- ¾ cup Unsalted butter room temperature
- ¼ cup Oil canola or vegetable
- 1 ½ cups Brown sugar packed light or dark
- 2 teaspoon Pure vanilla extract
- ⅛ cup Sour cream room temperature
- ½ cup Unsulfured molasses
- 4 Large eggs
- 1 cup Buttermilk room temperature
Cream Cheese Glaze
- 4 oz Cream cheese room temperature
- 1 ½ cups Powdered sugar sifted
- ½ teaspoon Pure vanilla extract
- 3-5 tablespoon Milk add slowly in until desired thickness
Chocolate Glaze
- ½ cup Semi-sweet chocolate chips
- ⅓ cup Heavy cream
Instructions
Gingerbread Cake
- Preheat oven to 350°F Spray a 12 cup bundt pan with baking nonstick spray. Spray very well to prevent the cake from sticking.
- In a mixing bowl, sift the flour. Add in baking powder, salt, ginger, pumpkin pie spice, and cinnamon. Set aside.3 ½ cups All-purpose flour, 1 tablespoon Baking powder, 1 teaspoon Salt, 3 teaspoon Ground ginger, 1 teaspoon Pumpkin pie spice, 3 teaspoon Ground cinnamon
- Using a mixer, beat the butter, oil, and brown sugar. Beat on high for 3 minutes. Scrape the bowl.¾ cup Unsalted butter, ¼ cup Oil, 1 ½ cups Brown sugar
- Add in vanilla, molasses, sour cream, and eggs. Mix on low until combined. Switch to high and beat for 2 minutes.2 teaspoon Pure vanilla extract, ⅛ cup Sour cream, ½ cup Unsulfured molasses, 4 Large eggs
- Add in ⅓rd of the dry ingredients and half of the buttermilk. Mix until starting to combined. Add in another ⅓rd of the dry ingredients and the rest of the buttermilk. Add in the rest of the dry ingredients.1 cup Buttermilk
- Scrape the bowl. Pour cake batter into prepared bundt cake pan.
- Place a piece of aluminum foil loosely over the top of the cake. Bake for 45 minutes. Remove the foil. Bake for another 20-30 minutes. Bake until a toothpick inserted comes out clean.
- Let the cake sit in the pan for 10 minutes. Transfer to a cooling rack. Let the cake cool completely.
Cream Cheese Glaze
- Using a mixer (preferably hand mixer), beat the cream cheese on high for 1 minute. Add in the sifted powdered sugar. Beat on low until dry and crumbly. Switch to high and beat until smooth and thick.4 oz Cream cheese, 1 ½ cups Powdered sugar
- Add in vanilla and 3 tablespoon of milk. Mix on medium until combined. Add more milk slowly to get to a consistency that you can pour over the cake.½ teaspoon Pure vanilla extract, 3-5 tablespoon Milk
- Pour the glaze on top of the cake. Freeze the cake for 10 minutes.
Chocolate Glaze
- Heat the heavy cream in a sauce pan over medium-low heat. Heat until hot and steaming. Pour over the chocolate chips. Let sit for 2 minutes.⅓ cup Heavy cream, ½ cup Semi-sweet chocolate chips
- Stir until smooth. If any chocolate chunks remain, heat in the microwave for 10 second intervals until smooth.
- Pour the chocolate over the cake.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 3 tablespoon of flour.
Pull dairy ingredients out 2 hours before baking.
Nutrition
Calories: 467kcal | Carbohydrates: 75g | Protein: 5g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 320mg | Potassium: 336mg | Fiber: 2g | Sugar: 36g | Vitamin A: 547IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 3mg