Easy Gingerbread Cake with Cream Cheese Frosting

The gingerbread flavor in this easy Gingerbread Cake is perfect for the season. The addition of frosting adds a touch of sweetness and creaminess. The best part about this Christmas cake however, is that the recipe uses a spice cake mix, making it super simple. Happy baking!

Table of Contents

• What goes into this Recipe
• Variations and Substitutions
• How to make a Gingerbread Cake
• Expert Tips
• Storing and Freezing
• Recipe FAQs
• Do you love Bundt Cake Recipes?  Try these…
• Easy Gingerbread Cake Recipe with a Cake Mix

One of my favorite things about the holiday season is a good holiday dessert! Everything from peppermint chocolate cheesecake and double-layer holiday fudge to gingerbread men cookies and this delicious gingerbread Bundt cake recipe.

Using a spice cake mix does a lot of the work for you because it is already filled with wonderful warm spices. Add an additional bit of cinnamon and ginger for even more flavor.

Top this easy cake recipe with your favorite store bought frosting and gingerbread sprinkles for a finishing touch that anyone can do.

What goes into this Recipe

• Spice boxed cake mix: This is the perfect base for gingerbread cake because of the spices in the cake mix. Plus, all the measuring is already done for you, so it’s super easy to just add a few extra ingredients.
• Ground ginger: While there is ginger in the spice cake mix, extra is added for the awesome ginger taste we all know and love.
• Cinnamon: I like to add cinnamon for extra spice and flavor.
• Vegetable Oil: You can substitute melted butter for the vegetable oil.  Either will give you a moist gingerbread bundt cake.
• Molasses: This is the key ingredient that gives it that classic gingerbread flavor. It also adds sweetness and a bit of dense texture to the cake.
• Milk: Milk helps keep the cake moist and full of richness.
• Eggs: You’ll need three large eggs to help hold everything together and to add an awesome chewy texture.
• Frosting: To make it extra special, top your gingerbread cake with a cream cheese frosting. It’s deliciously sweet and provides an amazing contrast in flavor.  If you prefer to make your own frosting, try the cream cheese frosting from this Snickerdoodle Cake.
• Caramel: Drizzle over the top for a little added amazingness.
• Gingerbread Sprinkles: Sprinkle over the top of the cake so that everyone knows exactly what kind of cake it is.

See recipe card for full information on ingredients and quantities.

Variations and Substitutions

• Citrus Twist: Add a zesty twist to the cake by incorporating some citrus flavor. Add orange zest to the cake batter and prepared frosting for a refreshing and aromatic flavor.
• Mocha Gingerbread: Enhance the richness of your gingerbread cake by stirring in a tablespoon of instant coffee granules into the cake batter. This will give your cake a subtle coffee undertone that complements the gingerbread spices.
• Chocolate Lover’s Dream: If you’re a fan of chocolate, consider adding cocoa powder, chocolate chips or chunks to the batter. The combination of chocolate and gingerbread is a match made in dessert heaven.
• Maple Glaze: Replace the caramel topping with a drizzle of maple syrup. The maple syrup will add a unique sweetness and complement the gingerbread spices.
• Spiced Cream Cheese Frosting: Give your cream cheese frosting an extra kick by adding a pinch of nutmeg, cloves, and a dash of cinnamon. This spiced frosting will pair beautifully with the gingerbread cake.

How to make a Gingerbread Cake

1. Start by combining the spice cake mix, ground ginger, cinnamon, vegetable oil, molasses, milk, and eggs in a large bowl. Now, mix using a handheld (or stand) mixer until everything is incorporated.
2. Next, pour the gingerbread cake batter into a bundt pan that has been liberally sprayed with nonstick baking spray.  Then, bake in a 350°F preheated oven for 25-30 minutes or until a toothpick inserted near the center of the cake comes out with only a few crumbs (but not any raw cake batter). 

3. Next, allow the cake to cool in the bundt pan for 10 minutes on a wire rack, then invert it onto your cake plate.
4. Once the cake is completely cooled, top it with prepared vanilla (or cream cheese) frosting, drizzle with caramel, and sprinkle with gingerbread sprinkles.  Serve and enjoy!

Expert Tips

• Start with a good nonstick Bundt pan. This will ensure that the cake will easily release from the pan.
• Spray the bundt pan with cooking spray right before you pour batter into the pan.  If you spray the pan too soon it will pool at the bottom and can make it hard to remove the cake from the pan.
• Spread the cake batter out into an even layer. That will help the cake bake evenly.
• Do not over bake the festive gingerbread bundt cake.  It is important that you remove the bundt cake pan from the oven once there are crumbs on the toothpick.  This ensures that you have a nice tender crumb.
• Wait 10 minutes before inverting the cake out of the pan. This will cool the cake just enough for it to release from the sides and easily come out of the prepared pan.
• Make sure the cake is completely cooled before adding the frosting. If you try to do this step too soon the frosting will melt.

Storing and Freezing

Store: This Gingerbread Cake recipe is best stored in the refrigerator in either an airtight container or covered tightly in plastic wrap for up to 3 days.

Freeze: You can freeze this gingerbread bundt cake for up to 3 months. Make sure to wrap it tightly without frosting, caramel, and sprinkles. Store it in an airtight container.

When ready to serve, thaw it overnight in the refrigerator and then frost it with your favorite cream cheese frosting. Enjoy!

Recipe FAQs

Do you love Bundt Cake Recipes?  Try these…

Did you try this recipe?

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