Gingerbread Cake with cream cheese glaze

Gingerbread Cake with cream cheese glaze

Gingerbread Cake with cream cheese glaze

Every year I make this Gingerbread Cake Recipe and every year I am relieved that I only make it during the winter months!

If this was a year round staple I would be in trouble because I have a tendency to devour it faster that you can blink an eye!

The cream cheese glaze really takes this cake to another level.

Although the recipe makes one big super duper giant bundt cake for about 16 people; you may want to just make 2…… trust me…it’s that good!

Besides ’tis the season for sharing, and you will shine amongst your peers with this winning recipe!

Quite possibly the most moist cake you will ever experience, with molasses and brown sugar, and oh those fall spices!

Did I mention the cream cheese glaze?

The whole house smells like a gingerbread festival exploded in here, and that cream cheese glaze……………………… I could just bathe in it!

Ok enough with the descriptions…JUST TRY IT!

*PS- for those who do not prefer the cream cheese glaze, I’ve included my poured fondant icing instead- read below!

And one more thing, so many people have told me they cannot get Molasses! Yikes! How terrible! You can replace it with the same amount of honey, dark corn syrup, or maple syrup, but you will miss out on the specific, deep rich flavor that molasses imparts.

CLICK HERE to see if you can find it in your country


Gingerbread Cake Recipe
 
Prep time
Cook time
Total time
 
Preheat the oven to 350° F
Be sure all ingredients are at room temperature
Generously grease a 12 cup bundt pan or 2- 6 cup loaf pans (8½ x 4½ x 2½) with Pan Grease
Author:
Serves: 1- 12 cup capacity Bundt Cake
Ingredients
  • Unsalted Butter 1 stick (113g)
  • Light Brown sugar 1 cup (210g)
  • Egg large 1 (50g)
  • Hot water 1 cup (237ml) *approximately 140° F
  • Molasses 1¼ cup (425g) (300ml)
  • Baking Soda 1 teaspoon (5g)
  • Baking Powder 1 teaspoon (5g)
  • Salt ½ teaspoon (3g)
  • Ground Ginger 2 teaspoons (3.5g)
  • Ground Cloves ¼ teaspoon (.5g)
  • Ground Cinnamon 1½ teaspoon (3g)
  • All Purpose Flour 2 ½ cups (325g)
  • Natural Unsweetened Cocoa Powder *not dutched 2 Tablespoons
  • 1 Recipe Cream Cheese Glaze *recipe below
Instructions
  1. Cream the softened butter and light brown sugar on medium -high speed until very light and fluffy, about 3 minutes.
  2. Scrape bowl periodically to ensure even mixing
  3. Sift together all the dry ingredients from the baking powder to the cocoa powder and reserve.
  4. Add the molasses to the hot water and then add the baking soda to that. It will bubble up as the baking soda begins to activate. Stir to combine
  5. Add the egg to the creaming mixture and mix well.
  6. Add ⅓ of the dry ingredients to the creaming mixture, blend well
  7. Then add ½ of the molasses/water to the creaming mixture slowly while mixing on low - medium speed
  8. Stop and scrape the bottom and sides of the bowl often
  9. Repeat the process with another ⅓ of the dry, the remaining liquids and then the last addition of dry ingredients
  10. Pour the batter into prepared pan and bake immediately in preheated 350° F oven Until It is Done approximately 45-50 minutes. A toothpick inserted into the center will yield sticky crumbs, not liquid
  11. Cool completely in the pan then turn out onto a serving platter
  12. Prepare the cream cheese glaze listed below
Notes
Un-Iced Gingerbread Cake can be stored at room temperature for up to 5 days in an airtight container or frozen wrapped well in plastic for up to 2 months


Cream Cheese Glazed Bundt cake must be stored in the refrigerator

Cream Cheese Icing Glaze
 
Prep time
Total time
 
Author:
Serves: 1½ cup
Ingredients
  • Cream Cheese ½ cup (113g)
  • Unsalted Butter 2 tablespoons (28g)
  • Confectioners Sugar 1 cup (120g)
  • Clear Vanilla Flavoring 1 teaspoon (5ml)
  • Half and Half (or regular milk) 2 Tablespoons (30ml)
Instructions
  1. Cream the softened cream cheese until light and fluffy
  2. Add the super soft "almost melted" butter
  3. Whip on high speed
  4. Add the vanilla and the confectioners sugar and mix on medium speed until smooth.
  5. Increase speed to high and slowly drizzle in the half and half or milk.
  6. Adjust with 1 tablespoon more milk if you feel the glaze is too thick
  7. Pour over gingerbread bundt cake, sprinkle with cinnamon if desired
Poured Fondant Icing
 
For those who do not prefer Cream Cheese Glaze this is the sugar icing that I used last year.
You do not need to refrigerate the gingerbread cake when using this recipe icing
Author:
Serves: 1½ cups
Ingredients
  • Confectioners Sugar 3 cups (360g)
  • Corn Syrup or Glucose Syrup warmed to about 120°F 3 tablespoons (45ml)
  • White Chocolate 45g (less than ¼ cup)
  • Water Warm 3 tablespoons (45ml)
  • *adjust as needed with more or less water for desired consistency
Instructions
  1. In a bowl blend the confectioners sugar
  2. Add the warmed corn syrup and the melted white chocolate and continue to mix smooth.
  3. Add the warm water

VEGANIZE THIS RECIPE!

Vegan Gingerbread Bundt Cake Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 Bundt Cake
Ingredients
  • Earth Balnace Buttery Sticks 1 stick (113g)
  • Light Brown sugar 1 cup (210g)
  • Ground Flax Seeds 1 Tablespoon (8g)
  • Hot water 1 cup (237ml) *approximately 140° F
  • Molasses 1¼ cup (425g) (300ml)
  • Baking Soda 1 teaspoon (5g)
  • Baking Powder 1 teaspoon (5g)
  • Salt ½ teaspoon (3g)
  • Ground Ginger 2 teaspoons (3.5g)
  • Ground Cloves ¼ teaspoon (.5g)
  • Ground Cinnamon 1½ teaspoon (3g)
  • All Purpose Flour 2 ½ cups (325g)
  • Natural Unsweetened Cocoa Powder *not dutched 2 Tablespoons (12g)
  • 1 Recipe Vegan Cream Cheese Glaze *recipe below
Instructions
  1. Cream the softened earth balance or shortening with the light brown sugar on medium -high speed until very light and fluffy, about 3 minutes.
  2. Scrape bowl periodically to ensure even mixing
  3. Sift together all the dry ingredients from the baking powder to the cocoa powder and reserve.
  4. Add the molasses to the hot water and then add the baking soda to that. It will bubble up as the baking soda begins to activate. Stir to combine
  5. Add the flax egg to the creaming earth balance and sugar, and mix well.
  6. Add ⅓ of the dry ingredients, blend well
  7. Then add ½ of the molasses/water mixture slowly while mixing on low speed
  8. Stop and scrape the bottom and sides of the bowl often
  9. Repeat the process with another ⅓ of the dry, the remaining liquids and then the last addition of dry ingredients
  10. Pour the batter into prepared pan and bake immediately in preheated 350° F oven Until It is Done approximately 45-50 minutes. A toothpick inserted into the center will yiled sticky crumbs, not liquid
  11. Cool completely in the pan then turn out onto a serving platter
  12. Prepare the vegan cream cheese glaze listed below
Vegan Cream Cheese Glaze
 
Prep time
Total time
 
Author:
Serves: 1½ cup
Ingredients
  • Vegan Cream Cheese ½ cup (113g)
  • Earth Balance Butter 2 tablespoons (28g)
  • Confectioners Sugar 1 cup (120g)
  • Clear Vanilla Flavoring 1 teaspoon (5ml)
  • Almond Milk 2 Tablespoons (30ml)
Instructions
  1. Cream the softened vegan cream cheese until light and fluffy
  2. Add the super soft "almost melted" earth balance butter
  3. Whip on high speed
  4. Add the vanilla and the confectioners sugar and mix on medium speed until smooth.
  5. Increase speed to high and slowly drizzle in the almond milk
  6. Adjust with 1 tablespoon more almond milk if you feel the glaze is too thick
  7. Pour over gingerbread bundt cake, sprinkle with cinnamon if desired
 

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43 Comments

  1. Hi Gretchen, I have been debating getting some of those pretty, elaborate silicone bundt pans. Do you ever use silicone “pans” .What do you think about them?

    Thanks!

    1. I am not a big fan of silcone for baking (I love them from cold molded desserts though)
      Maybe I’m old school, but I feel like they are more tedious to un-mold, whereas with good old fashioned pans you bang them and out they pop!
      I tried silicone cupcake liners once and really didnt like them, so I used them for my edible chocolate dessert cups!

    1. Not great to freeze it. But it can be done, I just prefer not to- dairy gets a little weird on the thaw, can separate and get a bit “icy” even, causing liquid seepage.
      It honestly mixes up in less that 3 minutes- its sort of a throw it all in and whip recipe! easy!

  2. I LOVE your recipes and videos. I have made most of your cakes and always with great success. Unfortunately, my gingerbread cake really fell. I read the cocoa 101 instructions but I am not sure I was understanding it correctly. I used Dutch cocoa so I used the same measurements listed in the recipe. Was I supposed to adjust the baking powder? It still tastes wonderful, just looked a little sad. The cream cheese glaze is amazing. It tastes just like cheesecake! Thanks for sharing so generously with all of us!

  3. So I saw the video on Friday and seriously had to stop at the store to buy molasses so that I could make it. I made it as soon as I got home on Friday. By Sunday morning it was all gone! I just made a second one at the request of my husband! Can’t wait to dig into it. Lol.

    One quick question… I know in the video you said this can be baked in any baking pan. Would this be a good cake to use in a layered cake!? And if so what filling do you suggest?

  4. I made 2 of the gingerbread bundt cakes with the cream cheese glaze and they were delicious. Thank you very much for sharing.

  5. Hi Gretchen – I made the Gingerbread Bundt tonight and ten minutes before the recipe finished baking (or the time was up) the cake fell in. I have never had that happen before. What could have caused this to happen? The cake was smelling wonderful and then all of a sudden it smelled like it was burning so I came into the kitchen, peeked through the oven glass and saw that my cake had fallen. There were no earthquakes or other loud crashes. What do you think happened?

    1. Hi Mimi thanks for the feedback, someone else commented the same thing happened, but I have had other show said it was “perfect!”
      So Im not sure what to say to start troubleshooting, except Im thinking the cocoa powder may have something to do with it, and I may eliminate it from the recipe altogether since I cannot be sure what people are using, Dutched Process or Naturall Un- processed?

  6. Hi Gretchen,
    I have been following you on Y Tube and your blog for the last 2 years and have found you to be an endless source of inspiration. I am extremely grateful to you for sharing your knowledge with the world, being such a wonderful teacher and making a big difference. Thank you!
    I would like some clarification re the molasses & hot water, I am assuming once the molasses has dissolved in the hot water and you put it aside it must be room temperature before adding to the butter mixture.
    To my knowledge & as you’ve mentioned countless times in cake making all ingredients must be room temperature for the cake to rise correctly.
    If the molasses mixture is too hot when added to the butter/ sugar/ egg mixture could the result be the cake “falling in” or deflating?
    Also, do you think a bit of orange zest would compliment the flavours?

    I look forward to trying this recipe & seeing more of your creativeness.

    Sophia.

    1. HI Great thanks for the continued support!
      Correct it is room temperature (the hot water actually originated in a cake like this when people used to put the baking soda into the hot water to start the activation, this is not common practice today)
      If the water mixture is too hot, it will first of all cause your creamed butter and sugar mixture to melt, so yes you are correct in your observation that it could then cause a failed structure since after all the creaming method provides mechanical leavening which aids in the cakes final structure.
      I think orange zest would be lovely!

  7. Thank you for sharing your recipes with us. This cake was a big hit in my home. Imagine, even my 2 picky eaters could not wait to get the first slice. They almost ate the entire cake. Will definitely make this again this week. You are awesome!!!!!!

  8. Can this recipe be used to make cupcakes? Will it work well-or fo you feel the cupcake papers will separate from the cake because it is moist?

  9. Hi Gretchen,
    I made this but not sure where I went wrong. It was all perfect until it was time to demold it. It just wouldnt come out and when it did it broke off. I used tons of butter to grease it.

    On another note.

    I am wondering if I can use mascarpone cheese instead of the cream cheese (philadellhpia) mascarpone is also very creamy with the only difference that it doesn’t have a specific taste. I don’t normally like the sour/salty taste in the cheese based recipes. Even cheesecakes. So I am wondering if mascarpone would do the trick? And this is not jut a wuestion for the icing but as well for the frosting and creams that call for cream cheese, would I be able to get the same result just not salty/sour? 🙂 what about using mascarpone in cheesecakes?

    Another cheesy question. Cottage cheese. We use it a lot in our traditional pastry like struedel, could cottage cheese be used for a cheesecake? (If I buy the non-clumpy version but the creamy, spreadable version?

    Trying to adapt to my market here and these are most often available in the stores and what we are used to using in our baking. So just wondering how they would play with your recipes. I know elsewhere mascarpone is expensive but we can get it for less than 3 dollars half a kilogram, so that’s like the cheapest cheese we get.

    Thank you for your answer and hoping to see some other holiday recipes soon. I have no idea how December came by so quickly.

    1. Bundt pans are definitely tricky ( as I have had the same disaster as you- I think I mentioned in the video I made gingerbread bon bons out of the cake one year!) But also want to be sure the cake is cool to the touch before unmolding
      yes to mascarpone (and yes to cheesecakes- cream cheese icing though, may be a bit too loose but its worth a try)
      Yes to cottage cheese for cheesecake as well, but you will have to puree it to smooth first.

  10. thank you Gretchen for teaching me. I have made this ginger-cake twice. Most people (by now I have given it to taste to about 30 people) like the cake more on the first day when I baked it. Some like it as well after it has been in the fridge.
    I had no problem with taking it unharmed out of the bundt pan.

  11. Let’s say someone stores all of her dry ingredients in similar, unlabeled containers and accidentally used cake flour instead of powdered sugar… Prior to realizing this mistake, this person thought maybe her calculations were of and added another 1/2 cup of cream cheese. Anyway to add some eggs and turn this into muffins or something and save someone from throwing the whole thing out?

  12. I am going to have to try your recipe for Gingerbread Bundt Cake!
    All your recipes look awesome! I make a bundt cake, and I follow
    the recipe the first time. Then I change it up, perhaps to improve
    upon it. But lately I’ve been noticing that there is alot of crumbs
    falling to the plate. Reminds me of soft bread crumbs. What do
    you think could be my problem? Why is this happening? Could
    it be because I don’t sift my flour? Thank you for any help you
    can give me.

  13. well I made this cake in 2 8″ rounds, and filled it with your eggnog mousse, iced with your swiss buttercream. It was delish.
    Quick question if I were to use the eggnog mousse in eclairs, could I freeze them or no?
    Thanks for all your awesome recipes. you are the bomb!

  14. Hi. Good day, Gretchen. I just wanna ask what other flavor can you suggest for its frosting. I wanted to bake these and frost it with buttercream. It’s for my mom’s surprise birthday this 24th.

  15. Gretchen – OMG, OMG, this cake is to die for!!!!! Mine didn’t even turn out, but that was totally my fault (apparently spraying Pam and the flouring a bundt is a recipe for disaster). I dumped it in a bowl and ate every crumb anyway. But, I wanted to leave the following comments…

    This cake does not need any icing! It is a star on its own. Truly, just served with whipped cream if you want anything on it, but it is just divine as it is.

    Second, I made the addition of a couple tablespoons of minced crystalized ginger and wow, was it good. Added a nice little chew and wasn’t overwhelming.

    Finally, I didn’t have light brown sugar so used dark. Just wanted to add this in case anybody had the same at home and wondered.

    I will make this again this winter. Thank you!!!!!!!!!!!

    1. LOL! YAY! This is the tastiest mistake right!? I also did that the first time and how I came up with Gingerbread Bon Bons!
      LOVE the crystallized ginger option! Excellent!

  16. i bought the cute gingerbread house bundt pan recently. would this recipe be good for this? the recipe that came with the mold has imo way too much sugar and butter. thanks

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