Quick and Easy Gingerbread Bundt cake with Cinnamon Cream Cheese Frosting. With all the flavors and spices of gingerbread cookies transformed into a moist and beautiful holiday cake draped with a thick cinnamon spiced cream cheese frosting.
It’s gingerbread season, the time of year where were making large batches of holiday cookies and dessert and getting ready for parties. Gingerbread is definitely super nostalgic and screams Christmas season- paired with a bundt cake it becomes ultra festive. This cake is super easy to make and comes together pretty quickly. Made with molasses, coffee, ginger, cinnamon and allspice for those classic flavours. Paired with a cream cheese frosting which I find so delightful and adds richness to balance out those spices.
There really isn’t much to this cake, so I don’t think I need to go into too many details. I like the addition of the coffee flavours for an extra depth of taste and the use of olive oil helps ensure the cake stays moist throughout when it bakes otherwise it can come out dry. If you prefer to use milk instead of olive oil that is another alternative option.
A simple cream cheese frosting I though would add a beautiful touch of colour to the cake and cut some of the spiced flavours of the cake. To elevate the frosting a little bit, I chose to brown the butter which adds a nice nutty flavour. You may need to steam in a touch of milk to get it to a nice consistency where it can trickle down the cake a little bit but not too liquidly.
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Gingerbread cake with cinnamon cream cheese frosting
Quick and Easy Gingerbread Bundt cake with Cinnamon Cream Cheese Frosting. Made with molasses, coffee, and spiced with ginger, cinnamon, and allspice for a seasonal twist and frosted generously with a cream cheese frosting.
- 1/2 cup butter softened
- 3/4 cup brown sugar
- 1/2 cup granulated white sugar
- 2 eggs room temperature
- 1 TBS vanilla extract
- 1/2 cup molasses
- 2 oz espresso brewed
- 1/3 cup olive oil
- 2 1/2 cups all-purpose flour
- 1 TBS baking powder
- 1/2 tsp baking soda
- 1 TBS ground cinnamon
- 1 TBS ground ginger
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/2 tsp salt
- 1/2 cup butter
- 6 oz cream cheese room temperature
- 1 1/2 cup confectioner sugar
- 1 TBS ground cinnamon
- 1 tsp vanilla extract
Preheat oven to 325 degrees F. Prepare a large bundt pan by greasing and flouring, set aside.
In a large mixing bowl, cream together butter with brown sugar and white sugar until light and fluffy about 3 minutes. Add the eggs, one at a time with the vanilla and molasses. Mix until well combined.
Combine the dry ingredients; flour, baking powder, baking soda, spices and salt.
Alternate the dry ingredients with the espresso and olive oil by slowly adding them into the wet mixture. Mix until all the ingredients are just incorporated ensuring not to overmix. Transfer into the prepared bundt pan, smooth out using a rubber spatula and remove any bubbles or air pockets in the pan.
Bake for 40-50 minutes until a toothpick is inserted and comes out clean. Let the cake cool completely in the pan before removing.
Frosting: Melt butter in a small saucepan until browned. It should foam and create some bubbles and begin to turn an amber colour. Once the butter smells nutty and changes colour it's browned and can be removed from the heat. Let cool before mixing with the over ingredients. Combine together the butter, cream cheese, sugar, cinnamon and vanilla. Mix until well combined and the mixture turns to frosting. If the mixture is too thick you can thin with a bit of milk.
When the cake is cool, drizzle the frosting overtop and serve.