Gingerbread Chocolate Bundt Cake Recipe

If you’re on the hunt for a dessert that perfectly blends festive warmth with rich chocolatey goodness, I’ve got you covered. This Gingerbread Chocolate Bundt Cake Recipe is one of those winner recipes I always turn to when I want a show-stopping cake that’s surprisingly easy to make. Moist, spiced, and layered with melty chunks of chocolate, it’s the kind of cake that gets everyone asking for seconds. Trust me, once you try this, it might just become your holiday favorite too!

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Ingredients You’ll Need

All the flavors in this Gingerbread Chocolate Bundt Cake Recipe come together with simple pantry staples and a few special touches. Each one plays a role—from the lebkuchen spice adding warmth to the coffee enhancing the chocolate depth. Here’s what I use to make it truly shine.

• All-Purpose Flour: The backbone of the cake—make sure to measure properly by spooning and leveling for the best texture.
• Sugar: Regular granulated sugar works perfectly here to balance the spices and chocolate richness.
• Cocoa Powder: Use a good-quality unsweetened cocoa—this deepens the chocolate flavor without overwhelming sweetness.
• Baking Soda and Baking Powder: These ensure your cake rises beautifully and has the perfect crumb.
• Lebkuchen Spice: This is the secret star—if you can’t find it, you can mix cinnamon, cloves, nutmeg, and ginger for a similar effect.
• Salt: Just a pinch enhances all the flavors and balances the sweetness.
• Eggs: Provide structure and richness, key for moistness.
• Buttermilk: Adds acidity that tenderizes the crumb and reacts with leaveners for lift.
• Sour Cream: Helps create a velvety texture and adds moisture.
• Sunflower Oil: Neutral in flavor and keeps the cake soft – you can swap with canola or vegetable oil if needed.
• Vanilla Extract: Brings out the sweetness and rounds out the spices and chocolate.
• Fresh-Brewed Coffee: This might surprise you, but hot coffee intensifies the cocoa notes without tasting like coffee at all.
• Chopped Lebkuchen Chocolate: Adding bits of Ritter Sport Lebkuchen chocolate gives delightful little melty pockets of spice and chocolate.
• Semi-Sweet Chocolate and Coconut Oil for Glaze: Makes the best glossy chocolate finish that sets perfectly.
• Fresh Cranberries, Raspberries & Rosemary: For that festive, fresh pop of color and aroma on the cake.

Variations

Honestly, I love how adaptable this Gingerbread Chocolate Bundt Cake Recipe is. Over time, I’ve mixed things up depending on my mood or what was available, and you might enjoy trying some variations too.

• Ingredient Swap: If you’re avoiding dairy, try almond or oat milk for buttermilk with a splash of lemon for acidity—still delicious!
• Spice Mix Variation: Play around with the spices—sometimes I add a dash of cardamom or allspice for a unique twist that my family adores.
• Chocolate Chunk Variations: Instead of Lebkuchen chocolate, you can use dark chocolate chips or even white chocolate for a sweeter contrast.
• Glaze Alternatives: Feel like changing it up? Try a cream cheese glaze or a drizzle of salted caramel instead of chocolate.

How to Make Gingerbread Chocolate Bundt Cake Recipe

Step 1: Prepare Your Pan and Ingredients

Start by preheating your oven to 350°F (180°C). Grease your bundt pan well—this is crucial because the intricate shapes can trap batter, making it tricky to remove later. I like to grease it thoroughly and then dust it lightly with cocoa powder; this helps avoid any stuck spots without adding extra sweetness. While the oven warms, brew your coffee and let it cool just slightly—that coffee adds depth and keeps the chocolate flavor vibrant!

Step 2: Mix the Dry Ingredients

Grab a large mixing bowl and sift together the flour, sugar, cocoa powder, baking soda, baking powder, lebkuchen spice, and salt. I like to do this step with a stand mixer if I have one handy—it ensures everything’s evenly combined and light, which helps your cake rise evenly. If you’re mixing by hand, just whisk these together thoroughly.

Step 3: Combine the Wet Ingredients

In another bowl, beat the eggs lightly, then add the buttermilk, sour cream, sunflower oil, and vanilla extract. Whisk everything until smooth and incorporated. This mix ensures your cake is tender and moist, so don’t skip the sour cream—it really makes a difference.

Step 4: Bring It All Together

Pour the wet mixture into the bowl with dry ingredients and mix slowly on low speed. Now, here’s a trick I learned the hard way: gradually add the warm coffee while mixing. This helps dissolve the cocoa and melds flavors perfectly. Just be careful not to overmix—stop as soon as everything is combined to keep your cake from becoming dense. Finally, fold in the chopped Lebkuchen chocolate pieces gently, so they stay evenly distributed and give those little melty pockets I love!

Step 5: Bake and Cool Properly

Pour your batter into the prepared bundt pan and place it in the oven. Bake for about 45–50 minutes, but don’t just rely on the clock—check by inserting a wooden skewer into the thickest part of the cake. When it comes out clean (or with just a few moist crumbs), it’s done! Let it cool in the pan for 10 to 15 minutes before carefully turning it out onto a wire rack to cool completely. This resting time really helps before glazing.

Step 6: Make the Chocolate Glaze and Decorate

Chop your semi-sweet chocolate and melt it slowly with coconut oil in the microwave—go in short bursts of 20 seconds, stirring in between, to avoid burning. Once melted and slightly cooled (body temperature is perfect), pour the glaze evenly over the cooled cake. Immediately decorate with fresh cranberries, raspberries, and sprigs of rosemary for that classic festive look. Let the chocolate harden completely before serving—if you’re impatient like me, a quick chill in the fridge speeds this up.

How to Serve Gingerbread Chocolate Bundt Cake Recipe

Garnishes

When I serve this cake, I stick with fresh cranberries and rosemary sprigs—not only do they add a burst of color, but their tartness and piney aroma complement the cake’s richness perfectly. Sometimes, I toss on a few fresh raspberries too for a little extra sweetness and vibrant contrast.

Side Dishes

This cake stands wonderfully on its own, but if you want to create a full dessert experience, try pairing it with a simple vanilla bean ice cream or a dollop of lightly sweetened whipped cream. A cup of spiced tea or a rich coffee is the perfect companion to enjoy alongside.

Creative Ways to Present

For holiday gatherings, I’ve formed this cake into a wreath shape using the bundt pan and decorated the top with cranberries and rosemary to mimic a Christmas wreath—makes a stunning centerpiece. Tie a festive ribbon around the base or dust lightly with powdered sugar for a snow-kissed look. It’s always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I wrap leftover bundt cake tightly with plastic wrap and store it at room temperature for up to 3 days. This way, the cake keeps its moisture and the chocolate glaze remains glossy. If your kitchen is warm, keeping it in the fridge wrapped in an airtight container works too, just let it come to room temp before serving for best flavor.

Freezing

I’ve frozen slices of this cake wrapped individually in plastic and foil, and they thaw beautifully without losing moisture. Just freeze right after the cake cools and before glazing (you can glaze after thawing). It’s a great way to prep in advance for parties or holiday feasts.

Reheating

To bring leftover cake back to life, I warm slices briefly in the microwave for about 15-20 seconds—this softens the glaze and enhances that fresh-baked feel. If frosted, you might want to serve it at room temperature so the glaze holds its shine and texture.

FAQs

Final Thoughts

This Gingerbread Chocolate Bundt Cake Recipe holds a special place in my kitchen during the holidays—it’s that perfect balance of sweet, spicy, and chocolate-y that makes everyone’s eyes light up. I love how easy it is to make but still feels so special and festive. Whether you’re baking it for Christmas morning, a winter party, or just because, I really hope you find as much joy in sharing this cake as I do. Give it a go—you won’t be disappointed!

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