Gingerbread Bundt Cake
This gingerbread sheet cake is a moist, warmly spiced cake made with molasses, brown sugar, ginger, cinnamon, and cloves, topped with a smooth cream cheese frosting. It bakes in about 20 minutes in a 13x9 pan and serves 16 to 20 people — a perfect festive dessert for Christmas gatherings and holiday parties.
Ingredients
For the cake:
* 1 cup unsalted butter, softened
- 1 cup buttered unsalted + softened
- 1 ¼ cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- ½ cup molasses
- 2 tsp vanilla
- 2 ½ cups flour
- 2 teaspoon cinnamon
- 1 ½ teaspoon ginger
- 1 tsp nutmeg
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon allspice
- ½ teaspoon cloves
- ¾ cup sour cream
- ¾ cup milk
For the glaze:
- 4 oz cream cheese softened
- 2 tablespoon butter softened + unsalted
- 1 cup powdered sugar 2
- 2 tablespoon milk
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray and lightly flour a standard bundt pan.
- Cream together softened butter, brown sugar, and granulated sugar in a stand mixer until smooth.
- Add eggs, vanilla, and molasses. Mix until combined.
- Add flour, cinnamon, ginger, nutmeg, baking powder, salt, baking soda, allspice, and cloves. Mix thoroughly, scraping sides.
- Add sour cream and milk. Mix until fully combined and smooth.
- Pour batter into prepared bundt pan. Bake for 50 to 55 minutes until center is set and toothpick comes out clean.
- * Cool in pan for 10 minutes. Invert onto a cooling rack and carefully release. Cool completely before glazing, about 1 hour.
- For the glaze: beat cream cheese, butter, powdered sugar, and milk on low until combined, then medium until whipped and smooth.
- Spread glaze over cooled cake and allow it to flow down the sides. Slice and serve.
Notes
**Storage**
Store covered or in an airtight container in the refrigerator for up to 3 days. Bring to room temperature for 15 minutes before serving. **Recipe Tips**
* Grease and flour every groove of the bundt pan thoroughly for a clean release.
* Rest cake in pan exactly 10 minutes before inverting.
* Do not substitute sour cream — it is key to the texture.
* Make the day before for better flavor and cleaner slices.
Store covered or in an airtight container in the refrigerator for up to 3 days. Bring to room temperature for 15 minutes before serving. **Recipe Tips**
* Grease and flour every groove of the bundt pan thoroughly for a clean release.
* Rest cake in pan exactly 10 minutes before inverting.
* Do not substitute sour cream — it is key to the texture.
* Make the day before for better flavor and cleaner slices.
Nutrition
Calories: 298kcalCarbohydrates: 55gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 39mgSodium: 193mgPotassium: 253mgFiber: 1gSugar: 40gVitamin A: 259IUVitamin C: 0.1mgCalcium: 95mgIron: 2mg
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.