Gingerbread Bundt Cake is an old fashioned gingerbread recipe you’ll make every holiday season from now on. It’s sweet and spicy and the perfect ending to any holiday meal.
The White Chocolate Cream Cheese Frosting turns this classic favorite into a centerpiece-worthy dessert.
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A version of this old fashioned gingerbread cake has been in the family for generations.
This simple cake recipe came from my Swedish great-great-grandmother, but I tweaked it a bit because it always came out dry when I made it.
This super moist gingerbread bundt cake recipe has a soft and tender crumb and is filled with flavor and warm and cozy holiday spices.
My mom remembers it being served with a smear of butter or peaches and whipped cream. A dusting of powdered sugar would also be perfect.
It really doesn't need much.
But I wanted to turn this family recipe into a centerpiece Christmas cake, so I added White Chocolate Cream Cheese Frosting and dramatic white chocolate shards.
More Delicious Holiday Dessert Recipes
You're Going to Love This Recipe
This gorgeous gingerbread bundt cake will steal the show on your holiday dessert table
Delicious cake with deep, rich, warm flavors
Easy gingerbread cake recipe with simple ingredients
White chocolate cream cheese frosting adds sweet tanginess
Ingredients
Please refer to the recipe card for the full list of ingredients.
Gingerbread Bundt Cake
Brown sugar. Brown sugar adds rich molasses flavor. I always use dark brown sugar, but light brown sugar also works.
Eggs. Be sure to use room temperature eggs to help the ingredients blend together and create the best texture for your gingerbread bundt cake.
Molasses. I use Grandma’s Original Molasses, which is the mildest version, but still very potent.
All-purpose flour. Measure your flour by spooning it into the measuring cup and leveling off the top. If you scoop it out of the bag or canister, you may end up using too much.
Warm spices. Ground ginger, cinnamon, cloves, and a pinch of black pepper give it that warm, cozy gingerbread flavor.
Butter. My great-great grandmother’s original recipe called for melted shortening, but I swapped it out for butter because of the flavor.
Hot coffee. The old fashioned gingerbread recipe card I was working off of called for boiling hot water. I use hot coffee instead and love the flavor it adds. You can absolutely use plain water instead.
White Chocolate Cream Cheese Frosting
Cream cheese. Soften the cream cheese by letting it rest at room temperature for about 30 minutes.
White chocolate. Use good quality white chocolate for the smoothest melting.
Powdered sugar. If you need to thicken the frosting, add more powdered sugar, ¼ cup at a time, until you achieve your desired thickness.
Milk. Use more milk to make the frosting thinner and less milk to make the frosting thicker.
Make the Gingerbread Bundt Cake
1. Preheat the oven to 350.
Don't spray the bundt ban with cooking spray yet. If you spray it now, the oil can slide down the sides, pool in those little nooks and crannies, and cause the cake to become too moist and stick to the pan.
2. Combine the wet ingredients.
In a large bowl, cream butter and sugar together. Beat in the eggs. Mix in the molasses.
3. Mix the dry ingredients.
In a separate bowl, whisk or sift the flour, baking soda, cinnamon, ginger, cloves, salt, and black pepper together.
4. Combine the wet and dry ingredients. Add the coffee.
Alternate adding the flour mixture and the hot coffee into the wet ingredients.
Mix until just combined and there are no lumps. The gingerbread cake batter will be quite loose.
5. Prepare the pan.
Now spray your pan. I use the baking spray that has flour in it.
Pour batter into your prepared pan.
6. Bake.
Bake cake for 30 minutes or until a toothpick in the center comes out clean or with moist crumbs, or the internal temperature reaches 195-205 degrees.
7. Cool the gingerbread bundt cake.
Let the cake rest in the pan on a cooling rack for about ten minutes.
Place the wire rack over the base of the pan and flip it over. Let the cake release out of the pan. Cool the cake completely on the wire rack.
Transfer the cake to a cake plate and top it with powdered sugar, whipped cream, or white chocolate cream cheese frosting.
Make the White Chocolate Cream Cheese Frosting
1. Whip the cream cheese.
Use an electric mixer to whip the softened cream cheese until it is soft and fluffy. Be careful not to over-beat the cream cheese or it can become runny.
2. Melt the white chocolate.
In a microwave-safe bowl, melt the white chocolate chips on high in 15-second intervals, stirring in between, until it is smooth and creamy.
3. Mix in the white chocolate.
Add the white chocolate to the cream cheese and mix until just combined.
4. Add the powdered sugar and milk.
Gradually add the powdered sugar and mix on low until it is incorporated, then on high until the frosting is smooth and creamy.
Add the milk, one tablespoon at a time, until it reaches your desired consistency. I use 4-5 tablespoons.
5. Frost, chill, and serve.
Immediately frost the cake.
Make it extra special and top it with white chocolate shards. Add the chocolate shards or any other sprinkles or decorations before the frosting has set.
Place the cake in the refrigerator to allow the frosting to set.
Storage
Gingerbread Bundt Cake
Store frosted gingerbread bundt cake in the refrigerator for up to 5-6 days.
Freeze unfrosted gingerbread cake tightly wrapped in plastic and a layer of foil for up to 2 months.
White Chocolate Cream Cheese Frosting
Depending on how thick you make your glaze and how much you like on your cake, you may have some left over. You can put any leftovers in a zip-top bag and freeze it. It freezes beautifully. Thaw in the refrigerator.
Expert Tips
Wait to grease the pan until just before you pour in the cake batter.
Use room temperature butter, eggs, and cream cheese.
Let the cake cool upright in the pan for 10 minutes before inverting it onto a cooling rack.
FAQs
Store unfrosted gingerbread bundt cake tightly wrapped in plastic at room temperature for up to 3 days or in the refrigerator for up to a week.
Unfrosted gingerbread cake freezes exceptionally well. Wrap it tightly in plastic, then in foil, and freeze for up to two months.
Store gingerbread bundt cake frosted with white chocolate cream cheese frosting in the refrigerator for up to 5-6 days.
Gingerbread cake intensifies in flavor and becomes even more moist with time. So it is ideal to make it a day or two ahead of time.
Easy Christmas Goodie Recipes
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📖 Recipe
Gingerbread Bundt Cake + White Chocolate Cream Cheese Frosting
Ingredients
Gingerbread Bundt Cake
- 1 stick softened butter
- 1 cup brown sugar
- 2 eggs, room temperature
- ½ cup molasses
- 2 ½ cups flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 2 teaspoons ginger
- ½ teaspoon cloves
- 1 pinch black pepper
- ½ teaspoon salt
- 1 cup hot coffee
White Chocolate Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ¾ cup white chocolate chips
- 1 cup powdered sugar
- 4-5 tablespoons milk
Make it Fancy!
Instructions
Gingerbread Bundt Cake
- Preheat the oven to 350.
- Cream the butter and sugar together. Beat in the eggs. Mix in the molasses.
- In a separate bowl, whisk or sift the flour, baking soda, cinnamon, ginger, cloves, salt, and black pepper together. Alternate adding the flour mixture and the hot coffee into the cake batter.
- Mix until just combined and there are no lumps. The batter will be quite loose.
- Spray your pan with cooking spray. I use the kind with flour in it for bundt cakes.
- Bake for 30 minutes or until a toothpick in the center comes out clean or the internal temperature reaches 195-205 degrees.
- Let the cake rest in the pan for about ten minutes, then turn it out onto a wire rack to cool completely.
White Chocolate Cream Cheese Frosting
- Whip the cream cheese until soft and fluffy.
- Melt the white chocolate chips in the microwave in 15-second increments, stirring in between.
- Add the white chocolate to the cream cheese and mix until just combined.
- Gradually add 1 cup of powdered sugar. Mix on low speed until incorporated, then on high until smooth and creamy.
- Add milk, one tablespoon at a time, until it reaches your desired drizzling consistency. I use 4-5 tablespoons.
- Immediately frost or glaze your cake. Add white chocolate shards or any decorations immediately after frosting. Place the cake in the refrigerator to allow the frosting to set.
Storage
- Store cakes frosted with white chocolate cream cheese frosting or glaze in the refrigerator for up to 5-6 days.
This cake was absolutely delicious - so moist and full of holiday flavor! I made a couple of changes: I buttered and sugared the pan with coarse sugar instead of oiling it and I did not frost it. Instead I served the cake with lightly sweetened fresh whipped cream. I got so many compliments too! This recipe is now going to be a holiday tradition.
Oh, I'm so glad you enjoyed it! This recipe is so special to me and my family and to know that it will become part of your holiday tradition... honestly... makes me a bit teary. I love hearing how you adapted it, too. Thank you for sharing these tips! Happy new year blessings to you and yours!