Gingerbread Bundt Cake + White Chocolate Cream Cheese Frosting

5 from 3 votes

Gingerbread Bundt Cake + White Chocolate Cream Cheese Frosting

Gingerbread Bundt Cake is an old fashioned gingerbread recipe you’ll make again and again over the holidays. It’s sweet and spicy and will make your house smell amazing. The White Chocolate Cream Cheese Frosting turns this classic favorite into a centerpiece-worthy dessert.

Prep Time15

Cook Time30

Total Time40

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 472kcal

Author: Cara Lanz

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!

White Chocolate Shards

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.

Notes

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.

Nutrition