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4.4 from 51 votes

Gingerbread Bundt Cake with Cream Cheese Icing

A warm, perfectly-spiced gingerbread cake smothered in a soft cream cheese icing.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings: 10 to 12 servings
Calories: 624 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cake:
  • 2½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 2 teaspoons ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon allspice
  • ⅛ teaspoon freshly grated nutmeg
  • ½ cup molasses
  • ½ cup brewed coffee
  • 1¼ cups unsalted butter at room temperature
  • 1¼ cups light brown sugar
  • 3 eggs + 2 egg yolks at room temperature
For the Cream Cheese Icing:
  • 4 ounces cream cheese at room temperature
  • 2 tablespoons unsalted butter at room temperature
  • 1½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

Instructions

    Cup of Yum
  1. Make the Cake: Preheat oven to 350 degrees F. Grease and flour a 10-cup Bundt pan; set aside.
  2. In a medium bowl, sift together the flour, baking powder, salt, baking soda, ginger, cinnamon, allspice and nutmeg.
  3. In a small bowl, whisk together the molasses and the brewed coffee.
  4. Cream the butter in a large bowl with an electric mixer on medium speed until smooth and creamy. Add the brown sugar and beat until light and fluffy, about 3 minutes. Beat in the eggs and yolks, adding one at a time and scraping down the bowl intermittently. Reduce the mixer speed to low and add the flour and coffee mixture alternately, beginning and ending with the flour, mixing until smooth. Using a rubber spatula, give the batter a final stir to ensure all of the ingredients are thoroughly combined.
  5. Pour the batter into the prepared pan and smooth the top with a rubber spatula. Gently drop the pan onto the counter two times to remove any air pockets. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let the cake cool in the pan for 10 minutes, then turn the cake out onto a wire rack and allow to cool completely.
  7. Make the Cream Cheese Icing: Using an electric mixer, beat the cream cheese and butter on medium speed until smooth. Reduce the mixer speed to low and slowly beat in the powdered sugar until smooth. Beat in the vanilla extract, then slowly add the milk, 1 tablespoon at a time, beating after each addition.
  8. Pour the cream cheese icing evenly over the top of the cooled cake and allow to set at room temperature, about 30 minutes. Leftover can should be placed in an airtight container and kept at room temperature for up to 4 days.

Notes

  • Nutritional values are based on one serving

Nutrition Information

Calories 624kcal (31%) Carbohydrates 82g (27%) Protein 6g (12%) Fat 30g (46%) Saturated Fat 18g (90%) Cholesterol 128mg (43%) Sodium 219mg (9%) Potassium 453mg (13%) Sugar 57g (114%) Vitamin A 1005IU (20%) Calcium 125mg (13%) Iron 2.9mg (16%)

Nutrition Facts

Serving: 10to 12 servings

Amount Per Serving

Calories 624

% Daily Value*

Calories 624kcal 31%
Carbohydrates 82g 27%
Protein 6g 12%
Fat 30g 46%
Saturated Fat 18g 90%
Cholesterol 128mg 43%
Sodium 219mg 9%
Potassium 453mg 10%
Sugar 57g 114%
Vitamin A 1005IU 20%
Calcium 125mg 13%
Iron 2.9mg 16%

* Percent Daily Values are based on a 2,000 calorie diet.