Gingerbread Bundt Cake with Bourbon Cream Cheese Frosting


A moist, spice-filled cake is only made better by a generous helping of creamy, dreamy bourbon-infused frosting.

Gingerbread Bundt Cake with Bourbon Cream Cheese Frosting
Makes 1 (12-cup) Bundt cake
  • 1 cup unsalted butter, softened
  • 1⅔ cups firmly packed dark brown sugar
  • 2 large eggs, room temperature
  • 1 egg yolk, room temperature
  • ⅔ cup unsulphured molasses
  • 3¼ cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1¼ teaspoons ground nutmeg
  • 1 teaspoon baking powder
  • ¾ teaspoon kosher salt
  • ¾ teaspoon baking soda
  • ½ teaspoon ground cloves
  • 1 cup brewed coffee, room temperature
  • ¼ cup water
  • Bourbon Cream Cheese Frosting (recipe follows)
  • Garnish: chopped crystallized ginger
Bourbon Cream Cheese Frosting
  • 1 (8-ounce) package cream cheese, softened
  • ¼ cup confectioners’ sugar
  • ⅛ teaspoon kosher salt
  • 2 tablespoons bourbon
  1. Preheat oven to 325°.
  2. In a large bowl, beat butter and brown sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl as needed. Beat in eggs and egg yolk, one at a time, beating well after each addition. Beat in molasses until combined, stopping to scrape sides of bowl.
  3. In another large bowl, whisk together flour, ginger, cinnamon, nutmeg, baking powder, salt, baking soda, and cloves. In a small bowl, combine coffee and ¼ cup water. Add flour mixture to butter mixture alternately with coffee mixture, beginning and ending with flour mixture, beating just until combined after each addition. (Batter may look slightly curdled but will be fine.)
  4. Generously spray a 12-cup cast-iron Bundt pan with baking spray with flour. Spread batter into prepared pan. Run a knife through batter in a circular motion; tap pan on counter several times to level batter in pan and release air bubbles.
  5. Bake until a wooden pick inserted near center comes out clean, 50 minutes to 1 hour. Let cool in pan for 30 minutes. Using a small of set spatula, gently loosen center and edges of cake from pan. Remove from pan, and let cool completely on a wire rack.
  6. Spoon Bourbon Cream Cheese Frosting onto cake. Garnish with crystallized ginger, if desired. Cover and refrigerate for up to 3 days.
Bourbon Cream Cheese Frosting
  1. In a medium bowl, beat cream cheese, confectioners’ sugar, and salt with a mixer on medium speed until smooth and creamy, stopping to scrape sides of bowl. Beat in bourbon until well combined. Use immediately.
KITCHEN TIP-Be sure the gingerbread cake cools in the pan the full 30 minutes to give it adequate time to set. Skipping this step could cause the cake to tear when you remove it from the pan.