Gingerbread Bundt Cake
Calories:
Ingredients
For The Gingerbread Bundt Cake
- 2 ½ cups all purpose flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp nutmeg
- ½ tsp ginger
- ½ tsp ground cloves
- ⅛ tsp salt
- ½ cup butter, room temperature (1 stick)
- ½ cup sugar
- 1 cup molasses
- 1 egg
- 1 cup milk
For The Cream Cheese Frosting
- 2-3 cups powdered sugar
- 4 oz cream cheese, room temperature
- 2 Tbsp butter, room temperature
- 1 tsp vanilla
- ¼ cup milk
Instructions
For The Gingerbread Bundt Cake
- Preheat the oven to 350° and butter a bundt pan, then dust with flour. Set aside.
- In a large bowl, beat sugar and butter until well combined, then beat in egg and molasses until fully incorporated.
- In a separate bowl, add the flour, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Whisk until combined.
- Add the dry ingredients into sugar mixture and mix, then add milk and beat until smooth.
- Pour the batter into prepared bundt pan.
- Bake for 50 minutes or until a toothpick comes out clean.
- Remove from oven and let cake cool in the pan for 10 minutes before turning out on a wire rack.
For The Cream Cheese Frosting
- In a medium bowl, beat cream cheese, butter and vanilla until blended.
- Add powdered sugar and beat until combined.
- Pour milk a little at a time until desired consistency is obtained and frosting is pourable.
- Pour frosting over cooled cake, add sprinkles if desired (frosting should be thick but pourable).
Notes
Recipe adapted from my Gingerbread Mini Bundt Cakes