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Gingerbread bundt cake on a marble board surronded by gingerbread cookies.

Gingerbread Bundt Cake

Stephanie Rutherford
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!
5 from 8 votes
Prep Time 30 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 35 mins
Course Dessert
Cuisine American
Servings 14 slices
Calories 467 kcal


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
  • 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
  • cup Heavy cream


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 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.


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.


Calories: 467kcalCarbohydrates: 75gProtein: 5gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 46mgSodium: 320mgPotassium: 336mgFiber: 2gSugar: 36gVitamin A: 547IUVitamin C: 1mgCalcium: 149mgIron: 3mg
Keyword bundt cake, chocolate ganache, christmas, cinnamon cream cheese glaze, easy, gingerbread cake, moist
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