Gingerbread Bundt Cake

Total Time Prep: 25 min. Bake: 45 min. + cooling
Yield 12 servings
Test Kitchen Approved
This gingerbread bundt cake is a light, flavorful and convenient treat for dessert, snacks, parties and more. Measure out all the ingredients first, and mixing this one together will be practically effortless.

Ingredients

  • 1/2 cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 1-1/2 cups packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup molasses
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon baking soda
  • 1 cup 2% milk

Directions

  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and molasses. In another bowl, whisk flour, ginger, cinnamon, baking powder, salt, nutmeg and baking soda; add to creamed mixture alternately with milk, beating well after each addition.
  2. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts

1 piece: 365 calories, 12g fat (7g saturated fat), 63mg cholesterol, 212mg sodium, 59g carbohydrate (38g sugars, 1g fiber), 5g protein.

This gorgeous gingerbread Bundt cake's light and airy yet moist texture has made me a true fan. —Colleen Delawder, Herndon, Virginia
Recipe Creator

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