Gingerbread Bundt Cake with Cream Cheese Icing

A warm, perfectly-spiced gingerbread cake smothered in a soft cream cheese icing.
Course Dessert
Cuisine American
Prep 30 minutes
Cook 40 minutes
Total 1 hour 10 minutes
Servings 10 to 12 servings
Calories 624 kcal
Author Michelle


For the Cake:

  • cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 2 teaspoons ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon allspice
  • teaspoon freshly grated nutmeg
  • ½ cup molasses
  • ½ cup brewed coffee
  • cups unsalted butter at room temperature
  • cups light brown sugar
  • 3 eggs + 2 egg yolks at room temperature

For the Cream Cheese Icing:

  • 4 ounces cream cheese at room temperature
  • 2 tablespoons unsalted butter at room temperature
  • cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
US Customary - Metric


  1. Make the Cake: Preheat oven to 350 degrees F. Grease and flour a 10-cup Bundt pan; set aside.
  2. In a medium bowl, sift together the flour, baking powder, salt, baking soda, ginger, cinnamon, allspice and nutmeg.
  3. In a small bowl, whisk together the molasses and the brewed coffee.
  4. Cream the butter in a large bowl with an electric mixer on medium speed until smooth and creamy. Add the brown sugar and beat until light and fluffy, about 3 minutes. Beat in the eggs and yolks, adding one at a time and scraping down the bowl intermittently. Reduce the mixer speed to low and add the flour and coffee mixture alternately, beginning and ending with the flour, mixing until smooth. Using a rubber spatula, give the batter a final stir to ensure all of the ingredients are thoroughly combined.
  5. Pour the batter into the prepared pan and smooth the top with a rubber spatula. Gently drop the pan onto the counter two times to remove any air pockets. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let the cake cool in the pan for 10 minutes, then turn the cake out onto a wire rack and allow to cool completely.
  7. Make the Cream Cheese Icing: Using an electric mixer, beat the cream cheese and butter on medium speed until smooth. Reduce the mixer speed to low and slowly beat in the powdered sugar until smooth. Beat in the vanilla extract, then slowly add the milk, 1 tablespoon at a time, beating after each addition.
  8. Pour the cream cheese icing evenly over the top of the cooled cake and allow to set at room temperature, about 30 minutes. Leftover can should be placed in an airtight container and kept at room temperature for up to 4 days.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Gingerbread Bundt Cake with Cream Cheese Icing
Amount Per Serving
Calories 624 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 18g113%
Cholesterol 128mg43%
Sodium 219mg10%
Potassium 453mg13%
Carbohydrates 82g27%
Sugar 57g63%
Protein 6g12%
Vitamin A 1005IU20%
Calcium 125mg13%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.