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Lighter Gingerbread Bundt Cake with Cream Cheese Glaze

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A lighter, moist gingerbread bundt cake with warm spices and a tangy cream cheese glaze. This accidental recipe became a go-to for holiday gatherings and everyday indulgence.

Ingredients

Scale
  • 2 cups (240g) whole wheat pastry flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 4 tablespoons (56g) unsalted butter, melted
  • ½ cup (120g) plain Greek yogurt (2% or full-fat)
  • 1 large egg, at room temperature
  • ½ cup (170g) unsulphured molasses
  • ½ cup (100g) packed brown sugar (light or dark)
  • ½ cup (120ml) hot water
  • For the cream cheese glaze:
  • 4 ounces (113g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted if lumpy
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons (30-45ml) milk

Instructions

  1. Preheat your oven to 350°F (175°C). Place the rack in the center position. Generously grease your bundt pan with butter or non-stick spray, making sure to get into all the crevices. Dust with a light sprinkle of flour and tap out the excess.
  2. Whisk the dry ingredients together. In a medium bowl, combine the whole wheat pastry flour, baking soda, ground ginger, cinnamon, cloves, and salt. Whisk until evenly distributed.
  3. Mix the wet ingredients. In a large bowl, whisk together the melted butter, Greek yogurt, egg, molasses, and brown sugar until smooth.
  4. Add the hot water. Pour in the hot water and whisk until the mixture is smooth and well-combined.
  5. Combine wet and dry. Pour the dry ingredients into the wet mixture. Stir with a rubber spatula until just combined. A few small lumps are fine.
  6. Pour into the prepared pan. Scrape the batter into your greased bundt pan. Give the pan a gentle tap on the counter to release any air bubbles.
  7. Bake for 35-40 minutes. The cake is done when a toothpick inserted into the thickest part comes out clean or with a few moist crumbs. The top should be golden and spring back when lightly touched.
  8. Cool in the pan. Place the pan on a cooling rack and let it cool for 15 minutes.
  9. Invert onto the rack. Place the cooling rack over the pan, then flip them together. Lift the pan off gently. Let the cake cool completely before glazing.
  10. Make the glaze. While the cake cools, beat the softened cream cheese with an electric mixer until smooth. Add the powdered sugar and vanilla, then beat until combined. Add milk one tablespoon at a time until you reach a pourable consistency.
  11. Glaze the cake. Once the cake is completely cool, drizzle the glaze over the top. Let it drip down naturally.

Notes

Don’t overmix the batter. Grease the pan thoroughly with butter and flour. Let the cake cool in the pan for exactly 15 minutes before inverting. Room temperature ingredients matter. Test for doneness early (start checking at 32 minutes). For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum. For vegan, use a flax egg and dairy-free yogurt and butter. Store in an airtight container at room temperature for up to 3 days (refrigerate if glazed). Freeze unglazed cake for up to 3 months.

Nutrition

Keywords: gingerbread bundt cake, cream cheese glaze, lighter gingerbread, holiday dessert, whole wheat pastry flour, Greek yogurt, molasses cake

Find it online: https://oracooks.com/lighter-gingerbread-bundt-cake-with-cream-cheese-glaze/