Gingerbread Bundt Cake with Cream Cheese Glaze

Name: Gingerbread Bundt Cake with Cream Cheese Glaze
Cook time: 45 min
Yield: 8 servings
Ingredients: 15 ml neutral oil for greasing the pan; 260 g all-purpose flour sifted; 5 g baking soda; 3 g fine salt; 4 g ground ginger; 4 g ground cinnamon; 1 g ground cloves; 115 g unsalted butter softened; 150 g light brown sugar packed; 50 g granulated sugar; 2 count large eggs room temperature; 180 g unsulfured molasses; 120 ml whole milk room temperature; 5 ml vanilla extract divided; 85 g cream cheese softened; 120 g powdered sugar sifted; 2.5 ml vanilla extract divided; 20 ml whole milk room temperature

This holiday cake leans on molasses, brown sugar, ginger, cinnamon, and cloves for a classic gingerbread profile. It bakes in a bundt pan for a defined festive shape, then gets a pourable cream cheese glaze that clings to the grooves and slices cleanly once set.

By Julienne

Gingerbread Bundt Cake with Cream Cheese Glaze

Cook time: 45 minutes

Servings: 8

Ingredients

15 ml neutral oil for greasing the pan
260 g all-purpose flour sifted
5 g baking soda
3 g fine salt
4 g ground ginger
4 g ground cinnamon
1 g ground cloves
115 g unsalted butter softened
150 g light brown sugar packed
50 g granulated sugar
2 count large eggs room temperature
180 g unsulfured molasses
120 ml whole milk room temperature
5 ml vanilla extract divided
85 g cream cheese softened
120 g powdered sugar sifted
2.5 ml vanilla extract divided
20 ml whole milk room temperature

Instructions

Heat the oven to 175 C. Brush a 10-inch bundt pan with 15 ml neutral oil, making sure every ridge and center tube is coated. The pan is evenly greased with no dry spots in the grooves.
In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves until the spices are evenly distributed. The dry mixture looks uniform with no visible spice streaks.
In a large bowl, beat the butter, brown sugar, and granulated sugar until fluffy, about 2 to 3 minutes. Beat in the eggs one at a time, then mix in the molasses, milk, and 5 ml vanilla until smooth. The batter base is glossy and emulsified, with no visible sugar clumps.
Fold the dry ingredients into the wet ingredients just until no dry flour remains. Scrape the batter into the prepared bundt pan and smooth the top. The batter is thick, evenly combined, and fills the pan in an even layer.
Bake for 40 to 45 minutes, until the cake springs back lightly and a tester inserted in the thickest part comes out with only a few moist crumbs. The cake is risen, deep brown, and starting to pull from the pan edges.
Cool the cake in the pan for 15 minutes, then invert onto a wire rack and cool completely before glazing. The cake releases cleanly and is cool to the touch.
For the glaze, beat the cream cheese with the powdered sugar and the remaining 2.5 ml vanilla until smooth, then whisk in 20 ml milk to make a pourable glaze. Reserve the remaining 20 ml milk for another use or discard if preferred. The glaze is smooth, thick but drizzleable, and falls from the spoon in ribbons.
Drizzle the glaze over the cooled cake, letting it run along the bundt ridges. Let it set for about 10 minutes, then slice and serve. The glaze has set slightly and slices cleanly without smearing.