Gingerbread Bundt Cake + White Chocolate Cream Cheese Frosting

Gingerbread Bundt Cake is an old fashioned holiday cake recipe you’ll make again and again. The White Chocolate Cream Cheese Frosting turns this classic favorite into a centerpiece-worthy dessert.

Butter Brown sugar Eggs Molasses Flour Baking soda Cinnamon Ginger Cloves Black pepper Salt Hot coffee

Cream cheese White chocolate chips Powdered sugar Milk

Cream the butter and sugar together. Beat in the eggs. Mix in the molasses.

Sift the dry ingredients together. Alternate adding the flour mixture and the coffee into the cake batter.

Mix until just combined. Be careful not to overmix.

Pour the mixture into a prepared bundt pan. Bake for 30 min at 350.

Let the cake rest 10 min, then turn it out onto a wire rack to cool.

Make the frosting. Whip the cream cheese until fluffy.

Mix in melted white chocolate.

Mix in powdered sugar. Add milk 1 T at a time until it reaches a thick drizzling consistency.

Immediately glaze your cake. Add white chocolate shards if you're feelin' fancy.

Serve and enjoy!

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