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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