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White Chocolate Cream Cheese Frosting

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.
Course Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Calories 472kcal
Author Cara Lanz


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
  • ¾ cup white chocolate chips
  • 1 cup powdered sugar
  • 4-5 tablespoons milk


Gingerbread Bundt Cake

  • Preheat the oven to 350.
  • This is where recipes usually say to spray the bundt pan, but I’m not going to. Not yet. Here’s why. To keep your cake from sticking to the pan, you don’t want the oil to slide down the sides and pool in those little nooks and crannies. That can cause the cake to become too moist and keep it from turning out of the pan.
  • Cream the butter and sugar together. Beat in the eggs. Mix in the molasses.
  • 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.
  • Now spray your pan. I use the baking spray that has flour in it.
  • 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

  • In a medium bowl, whip the cream cheese until it is just soft and fluffy. Be careful not to over beat the cream cheese or the frosting will become too thin.
  • Melt the white chocolate chips in a microwave safe bowl on high setting for 30 seconds. Stir. Continue to heat in 15-second increments or until all the chips are completely melted and the white chocolate is smooth.
  • Add the melted white chocolate to the cream cheese and mix until just combined.
  • Gradually add 1 cup of powdered sugar. Mix on low speed until it is just incorporated, then on high until the white chocolate cream cheese frosting is smooth and creamy.
  • Add milk, one tablespoon at a time, until it reaches your desired drizzling consistency. I used 4-5 tablespoons.
  • Immediately frost or glaze your cake. If you are decorating your cake with white chocolate shards, sprinkles, or any other decorations, add them immediately after frosting.
  • Place the cake in the refrigerator to allow the frosting to set.
  • To serve room temperature cake, remove the cake from the refrigerator about an hour before you plan to serve it.
  • Store cakes frosted with white chocolate cream cheese frosting or glaze in the refrigerator for up to 3 days.


Calories: 472kcal | Carbohydrates: 72g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 353mg | Potassium: 451mg | Fiber: 1g | Sugar: 51g | Vitamin A: 541IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 3mg