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Easy Gingerbread Bundt Cake with Cream Cheese Glaze

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A simple, one-bowl gingerbread bundt cake with a tangy cream cheese glaze that’s perfect for holiday gatherings or cozy nights in. This foolproof recipe uses hot water for an incredibly moist crumb and comes together in about an hour with no stand mixer required.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 cup unsulphured molasses
  • 2 ½ cups all-purpose flour, spooned and leveled
  • 1 ½ teaspoons baking soda
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup hot water
  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 2–3 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-cup Bundt pan thoroughly, getting into all crevices.
  2. In a large bowl, beat softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
  3. Beat in the egg until fully incorporated, then mix in the molasses until smooth.
  4. In a separate bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
  5. Gradually add dry ingredients to wet mixture, stirring until just combined. Do not overmix.
  6. Slowly pour in hot water while stirring. Batter will become thin and watery.
  7. Pour batter into prepared Bundt pan, filling about ¾ full. Tap pan gently on counter to release air bubbles.
  8. Bake for 40-45 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs.
  9. Cool cake in pan on a wire rack for 15 minutes, then invert onto rack and cool completely.
  10. For glaze: Beat softened cream cheese until smooth. Gradually add powdered sugar, then milk and vanilla. Whisk until smooth and pourable.
  11. Once cake is completely cool, drizzle cream cheese glaze over the top. Let set for a few minutes before slicing.

Notes

Hot water creates a thin batter that bakes into an incredibly moist crumb. Grease the pan thoroughly to prevent sticking. Let cake cool exactly 15 minutes before inverting. Room temperature ingredients are important for best results. Cake tastes even better the next day. For gluten-free, use a 1:1 gluten-free baking blend with ¼ tsp xanthan gum if needed.

Nutrition

Keywords: gingerbread bundt cake, easy gingerbread cake, cream cheese glaze, holiday dessert, Christmas cake, molasses cake, one-bowl cake

Find it online: https://platebelle.com/easy-gingerbread-bundt-cake-with-cream-cheese-glaze/