Spiced Gingerbread Bundt with Cream Cheese Filling
A sophisticated gingerbread cake layered with tangy cream cheese filling and finished with a rum-spiked glaze. Warm spices—ginger, cinnamon, nutmeg, cloves, allspice—bloom through molasses-sweetened crumb, while the creamy middle adds richness and contrast. Serve this as a show-stopping dessert for holiday gatherings, winter dinners, or special occasions when you want something more refined than standard gingerbread. The filling technique sets this apart: nestled between two batter layers rather than swirled, it stays distinct and luxurious throughout.
Ingredients
- 8 oz cream cheese, room temperature
- 4 tablespoon butter, room temperature1 cup milk + 1 tablespoon lemon juice or vinegar (let sit 5 minutes)1:1dairy
diy buttermilk
Full guide → - ½ cup powdered sugar, for filling
- 1 large egg, room temperature
- 2 tablespoon all-purpose flour, for fillingcake flour1:1 by volumetexture
finer crumb
- 1 teaspoon vanilla extract
- 2 ½ cup all-purpose flourcake flour1:1 by volumetexture
finer crumb
- 2 ½ teaspoon ground ginger
- 2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon ground cloves
- ½ teaspoon allspice
- ½ teaspoon baking soda
- ¾ cup unsalted butter, room temperature
- 1 ½ cup light brown sugar
- 2 large egg, room temperature
- ½ cup molasses
- 1 cup buttermilk, room temperature1 cup milk + 1 tablespoon lemon juice or vinegar (let sit 5 minutes)1:1dairy
diy buttermilk
Full guide → - 1 cup powdered sugar, for glaze
- 1 tablespoon whole milk, adjusted for consistency
- 1 teaspoon rum extract, or 1 tablespoon maple syrupbrandy extract or omit1:1flavor
none
Instructions
- 1
Preheat oven to 350°F. Grease and flour a 10-inch Bundt pan.
- 2
Beat cream cheese and butter until light and fluffy. Mix in powdered sugar until combined. Add egg, flour, and vanilla; beat until smooth. Set aside.
- 3
Sift together flour, ginger, cinnamon, nutmeg, baking powder, salt, cloves, allspice, and baking soda.
- 4
In a separate bowl, beat butter and brown sugar until fluffy, about 2 minutes. Add eggs and beat until combined. Mix in molasses.
- 5
Add flour mixture and buttermilk in thirds, alternating and stirring until just combined.
- 6
Pour half the batter into prepared pan. Spoon cream cheese filling over batter, smooth gently without touching sides, leaving a 1-inch border. Top with remaining batter.
- 7
Bake until a toothpick inserted in center comes out clean, 50 to 60 minutes.
- 8
Cool in pan 15 to 20 minutes. Invert onto cooling rack and cool completely, about 2 to 3 hours.
- 9
Level cake bottom if needed with a serrated knife.
- 10
Whisk powdered sugar, milk, and rum extract until desired glaze consistency. Start with 1 tablespoon milk and add more as needed. Drizzle over cooled cake.
Tips
Room temperature ingredients are essential for smooth filling and batter; cold cream cheese or eggs can create lumps.
When spooning filling over batter, keep it away from the pan edges to prevent it from sinking through.
Let the cake cool fully before glazing; warm cake will cause glaze to run off.
Good to Know
Cover and refrigerate up to 4 days. Wrap unfrosted cake in plastic wrap; freeze up to 3 months.
Prepare unfrosted cake up to 1 day ahead. Make filling and glaze the day of serving.
Serve at room temperature or slightly chilled. Pairs well with coffee, tea, or whipped cream.
Common Mistakes
Overmix batter after adding flour to avoid dense, tough crumb
Don't skip the 1-inch border around filling to prevent it escaping during bake
Insert toothpick in cake portion, not filling, to test doneness
Substitutions
Dairy-Free Swaps
diy buttermilk
Full guide →General Alternatives
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FAQ
Can I make this without rum extract?
Yes. Use 1 tablespoon maple syrup as listed, or omit entirely. The glaze will be pure cream cheese flavor without the warm alcohol note, which is equally delicious.
What if my cake doesn't invert cleanly from the Bundt pan?
Let it cool 15 minutes but not longer; it will stick if fully cooled. Run a thin knife around the edges before inverting. If stuck, place a warm damp towel on the pan and try again.
How long can I keep the glazed cake?
Cover and refrigerate for 3 days maximum. The glaze may absorb some moisture over time. Do not freeze glazed cake; freeze unfrosted instead and glaze after thawing.