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gingerbread bundt cake lemon filling from dessertswithstephanie.com

Gingerbread Bundt Cake with Lemon Cream Filling

This Gingerbread Bundt Cake with Lemon Filling will remind you of an old-fashioned holiday cake - moist and perfectly ginger-spiced.
5 from 14 votes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12

Ingredients
  

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)

Instructions
 

  • 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.

Video

Keyword christmas cakes, gingerbread bundt cake with lemon filling, gingerbread tube cake, holiday cakes
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