This gingerbread bundt cake with eggnog cream cheese icing is perfect to bake for Christmas time. It makes a great Christmas morning breakfast or beautiful statement on your holiday dessert table. This cake is traditionally flavored with molasses and spices like ginger and cinnamon. I added a little twist with some coffee and a touch of cocoa powder.
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The recipe was originally meant to be a small batch of muffins which is why I think it is okay to eat this cake for breakfast. I found it in an old church cookbook. It’s hearty and not overly sweet. The recipe says you can even make the batter the night before and increase the cooking time by 10 minutes. I haven’t tried that yet though so I don’t know how it will turn out. I doubled the recipe, added a few extras, and baked it in a bundt pan. To make it extra pretty and add a little more sweetness, I topped it eggnog cream cheese icing and Christmas sprinkles.
Make the Gingerbread Bundt Cake
To make the gingerbread bundt cake, I started by creaming butter, granulated sugar, and brown sugar together until fluffy. Added in some eggs one at a time. Then followed that with some vanilla and molasses.
For the dry ingredients, I whisked together all-purpose flour, baking soda, baking powder, ginger, cinnamon, allspice, ground clove, and cocoa powder. Set that aside.
For the wet ingredients, I stirred together some brewed coffee and buttermilk. Set aside. You can also substitute sour milk if you don’t have any buttermilk on hand. To make sour milk, pour one tablespoon of vinegar into a measuring cup. Add enough milk to the vinegar make one cup. Let that sit for 5 minutes or so.
Now back to the batter, alternately add the dry and wet ingredients to the butter and egg mixture. Starting and ending with the dry. I usually add about 1/3 of the dry, then half of the wet, another third of the dry, the rest of the wet, and then the last of the dry. I don’t measure it out precisely or anything just approximate. Scrape down the bowl to make sure there are no pockets of flour or butter. Stir the batter just until the flour is absorbed by the wet. It is already a very dense cake so don’t over mix or it will be tough.
After mixing the batter, I transferred it to a generously and thoroughly greased bundt pan. You can use butter and flour, a spray cake pan release or this version of magic cake pan release that you can make. I used the homemade version this time. It works great.
Bake the gingerbread bundt cake for 35-45 minutes at 350 degrees or until a toothpick or knife inserted in the middle comes out clean.
Remove the cake from the oven and allow to cool for about 10 minutes before removing from the pan. To remove from the pan, I placed a cooling rack upside down over the top of the pan, then carefully flipped it over. You may still need your hot pads for this. The pan will still be pretty hot. Tap the bottom a little and it should pop right out onto the rack. Allow the cake to cool the rest of the way before icing.
Decorate the Cake
I made a simple glaze icing by stirring together melted butter, softened cream cheese, vanilla, a touch of cinnamon and powdered sugar. It was messy and lumpy but I added about 3-4 tablespoons of eggnog to thin it out and add some more flavor. I wanted it to be a fat drizzle over the cake that stayed in place not ran down the sides too much but if you like a glaze that covers the whole cake you can add a bit more eggnog to get it to your desired consistency. I poured the icing into a piping bag and just went back and forth over the top of the cake to get that messy loop look. For a festive touch, I also added some Christmas sprinkles that look like little holly leaves and berries.
This gingerbread bundt cake with eggnog cream cheese icing is a delicious addition to your holiday recipe collection. What are you waiting for? Get your cake on.
P.S. If you like the little bottle brush trees pictured, I found them here on Amazon. I am obsessed with them. They are on every table in my house. My husband and kids think I am weird for making such a fuss over them. They are so cute though!!