This Gingerbread Bundt Cake with Lemon Filling will remind you of an old-fashioned holiday cake - moist and perfectly ginger-spiced. Not much says the holidays as much as the aroma of gingerbread baking! So put on some holiday music, whip up this Gingerbread Bundt cake, savor the aromas, then enjoy serving this festive and nostalgic dessert!
This post may contain affiliate links. Please refer to the terms page for more information
- Cream cheese: use a full-fat cream cheese and allow it to come to room temperature prior to making the filling.
- Lemon juice and lemon zest: zest and juice one large lemon to flavor the filling.
- Eggs: use large, room-temperature eggs
- Molasses: use regular molasses and not blackstrap molasses (blackstrap molasses is too powerful a flavor for this cake)
- Unsalted butter: bring the butter to room temperature before mixing the cake batter.
- Other ingredients: all-purpose flour, granulated sugar, dark brown sugar, ground ginger, ground cinnamon, ground nutmeg, salt, baking soda and baking powder
This gingerbread Bundt cake is simple to prepare, so not much can go wrong except when you unmold it. Spend a little extra time preparing your pan to lessen the chances of the cake not releasing properly. Generously spray the pan with baking spray making sure to get the spray into any little crevices.
I recommend adding one-half of the cake batter to the Bundt pan and smooth with a spatula. Next, using a spatula or spoon, create a tunnel around the center of the batter. Then pipe or spoon the lemon filling into the well. Try to avoid the cream touching the pan sides. Finally, pour the remaining batter over the filling and smooth.
Store the gingerbread Bundt cake in an airtight container or wrap in plastic wrap and store at room temperature for up to two days. You may also freeze the cake for up to three months.
Gingerbread Bundt Cake with Lemon Cream Filling
Gingerbread Bundt Cake
- 300 grams All Purpose Flour 2 ½ cups
- 1 tablespoon Ground Ginger
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Nutmeg
- 1 teaspoon Salt
- ¼ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 170 Grams Unsalted Butter (6 Ounces / 12 Tbsp)
- 320 Grams Dark Brown Sugar 1 ½ Cups
- 2 Large Eggs Room Temperature
- ½ Cup Molasses
- 1 Cup Water
Lemon Cream Cheese Filling
- 8 Ounces Cream Cheese, full fat Room Temperature
- 1 Large Egg Room Temperature
- 66 Grams Granulated Sugar ⅓ Cup
- 1 tablespoon Lemon Juice (from 1 large lemon)
- 1 tablespoon Lemon Zest (from 1 large lemon)
- Preheat oven to 350° F
Lemon Cream Filling
- Place softened cream cheese in a bowl and mix for 1 - 2 minutes.
- Add granulated sugar, lemon juice and lemon zest to the cream cheese bowl and mix until well combined. Add one egg to the bowl and mix for 1 - 2 minutes.
- Set bowl aside or place cream filling in a piping bag.
Gingerbread Bundt Cake
- Prepare a 10 - 12 cup Bundt cake pan by spraying with non-stick baking spray.
- In a large bowl, whisk together flour, ground ginger, ground cinnamon, ground nutmeg, salt, baking soda and baking powder. Set bowl aside.
- In a separate large bowl, beat the brown sugar and butter together until light and fluffy (1 - 3 minutes). A stand or hand mixer may be used.
- Add the eggs one at a time, mixing between each addition.
- Add the molasses and stir until well combined.
- Stir in the flour mixture in three additions alternating with the water (starting and ending with the flour).
- Pour one-half of the batter into the prepared pan. Using a spatula or spoon, create a well around the center of the batter. Pipe or spoon the lemon cream cheese filling into the well.
- Pour the remaining half of the batter over the filling and smooth the top of the batter with a rubber spatula.
- Place pan in preheated oven. Bake for 55 - 60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Remove the pan from the oven and place on a cooking rack for 15 minutes. After 15 minutes invert the pan onto the cooling rack and allow to cool completely.