Festive Gingerbread Bundt Cake with Cream Cheese Frosting
A gingerbread twist on a bundt cake, perfect for the festive season! This lightly spiced bundt cake is made with all the delicious spices of gingerbread cookies with a light moist crumb. It's decorated with a rich cream cheese frosting and an edible wreath made of fresh strawberries, gingerbread cookies and rosemary sprigs for some Christmas magic.
Ingredients
Gingerbread Bundt Cake
- 2 eggs
- 1 cup (165g) brown sugar
- ¼ cup (84g) treacle
- 1 ¼ cups (121ml) vegetable oil
- 2 ½ cups (400g) plain flour
- 1 tsp (3g) baking powder
- ½ tsp (2g) baking soda
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp salt
- ¼ cup (56g) Greek yoghurt
- ½ cup (110g) buttermilk
Cream Cheese Frosting
- 100 g cream cheese
- ¼ cup (31g) icing sugar
- 1 tsp vanilla extract
- 1 tbsp milk
Decoration, optional
- Fresh strawberries
- Gingerbread Cookies
- Fresh Rosemary
Instructions
Gingerbread Bundt Cake
- Preheat your oven to bake at 180°C. Grease an 8-inch/ 21-cm/ 2.2L bundt pan.
- Whisk together eggs, brown sugar, treacle and oil until smooth in a large bowl.
- Stir in the flour, baking powder, baking soda, ginger, cinnamon, nutmeg and salt until well combined.
- Fold in the yoghurt and buttermilk until well combined.
- Pour into the prepared pan and bake for 30-40 minutes or until a skewer in the centre comes out clean.
- Set aside for 10 minutes, then remove from the pan and allow to cool completely on a cooling rack.
Cream Cheese Frosting
- Mix together cream cheese, icing sugar, vanilla and milk until smooth.
- Drizzle the cream cheese frosting over the bundt cake.
Decoration, optional
- Decorate with strawberries. gingerbread cookies and rosemary sprigs. Serve and enjoy!