Gingerbread Chocolate Bundt Cake Recipe

If you’re looking for a cake that wraps you in cozy holiday vibes with every bite, you’re going to adore this Gingerbread Chocolate Bundt Cake Recipe. I absolutely love how the rich cocoa and warm lebkuchen spice mingle together – it’s like a festive hug in cake form. The chocolate glaze on top adds just the right touch of decadence, and decorating it with fresh berries and rosemary makes it feel so special. Trust me, once you try this, it’ll be your go-to during the holidays or any time you want to impress your guests with minimal fuss.

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Ingredients You’ll Need

The beauty of this Gingerbread Chocolate Bundt Cake Recipe is how a handful of simple ingredients come together into something magical. From the rich cocoa powder to the aromatic lebkuchen spice, each element plays a crucial role in building those deep, inviting flavors.

• All-purpose flour: The foundation for structure, opt for spooned and leveled flour for best results.
• Sugar: Provides sweetness; I use regular granulated sugar, but you can experiment with brown sugar for a slightly richer flavor.
• Cocoa powder: Unsweetened cocoa adds that chocolate intensity, and you’ll want a good-quality one for depth.
• Baking soda and baking powder: These leavening agents ensure the cake rises perfectly fluffy without being dense.
• Lebkuchen spice: The star of the show — a warm blend usually featuring ginger, cinnamon, cloves, and nutmeg. If you don’t have it, mixing your own is easy!
• Salt: Just a pinch balances the sweetness and enhances flavor complexity.
• Eggs: Bind everything together and add moisture.
• Buttermilk: Its acidity tenderizes the crumb and brightens the flavors.
• Sour cream: Adds richness and prevents dryness in the cake.
• Sunflower oil: Keeps the cake moist without overpowering the flavors. You can substitute with vegetable oil if needed.
• Vanilla extract: Enhances all the warm spices and chocolate notes.
• Fresh-brewed coffee: Surprising but true – coffee enhances the chocolate flavor making it more robust and less flat.
• Chopped chocolate (Ritter Sport Lebkuchen recommended): Adds pockets of melty chocolate bits inside the cake for an indulgent surprise.
• Semi-sweet chocolate and coconut oil for glaze: Coconut oil helps the chocolate glaze set smoothly with a beautiful shine.
• Fresh cranberries, raspberries, and rosemary stems: For decoration and a festive fresh twist.

Variations

I love how forgiving and versatile this Gingerbread Chocolate Bundt Cake Recipe is — it’s perfect for tweaking to suit your personal taste or dietary needs without losing its festive charm.

• Spice it up: If you like a little extra warmth, add a pinch of ground cloves or cardamom to the spice mix. I discovered this trick when craving a more aromatic twist.
• Nutty addition: Try tossing in chopped walnuts or pecans for extra crunch; my cousins always ask me to make it with nuts.
• Dairy-free option: Swap buttermilk and sour cream with plant-based yogurt and milk plus a splash of lemon juice – it still turns out beautifully moist.
• Gluten-free version: Use a quality gluten-free all-purpose flour blend and add a teaspoon of xanthan gum if your mix doesn’t have it; the texture might shift slightly but it’s still delicious.

How to Make Gingerbread Chocolate Bundt Cake Recipe

Step 1: Prepare Your Pan and Ingredients

Before you get tangled in batter, I like to grease my bundt pan really well and dust it with cocoa powder instead of flour — it helps the cake release cleanly and avoids any white powdery residue. Also, brew your coffee early and let it cool slightly; warm coffee is key to bring out the chocolate flavor, but we don’t want it piping hot when it hits the batter. Chop up your special Lebkuchen chocolate so it’s ready to go.

Step 2: Mix Dry and Wet Ingredients Separately

Whisk together your dry ingredients: flour, sugar, cocoa, baking soda, baking powder, lebkuchen spice, and salt. Mixing these first ensures they’re evenly distributed throughout the cake. In another bowl, beat the eggs with buttermilk, sour cream, sunflower oil, and vanilla until smooth and combined. This two-bowl method keeps mixing tidy and effective.

Step 3: Combine and Add Coffee Slowly

Pour the wet ingredients into the dry, then mix on low speed to avoid overworked batter, which can make cakes tough. Here’s my favorite trick: add the warm coffee gradually while mixing — this helps the batter blend smoothly and boosts that chocolate intensity. Once the batter is uniform, gently fold in the chopped chocolate pieces, saving you from having melted chocolate everywhere.

Step 4: Bake and Cool

Pour your batter into the bundt pan and bake at 350°F (180°C) for about 45-50 minutes. Start checking at 45 minutes with a skewer—it should come out mostly clean with a few moist crumbs attached. I like to cool it in the pan 10-15 minutes before carefully inverting it onto a wire rack to cool completely; this prevents the cake from breaking or sticking.

Step 5: Glaze and Decorate

While the cake cools, chop your semi-sweet chocolate and melt it gently with coconut oil in the microwave in short bursts, stirring frequently. Pour the melted chocolate evenly over the cooled cake—body temperature chocolate spreads easily without running off too much. Finally, decorate with fresh cranberries, raspberries, and rosemary for a festive touch that makes this cake feel like a showstopper.

How to Serve Gingerbread Chocolate Bundt Cake Recipe

Garnishes

I typically use fresh cranberries and raspberries because their tartness cuts through the richness of the chocolate glaze beautifully. And those sprigs of rosemary? Not only do they smell amazing, but they also elevate the cake’s presentation to look like a festive wreath. It’s a simple touch that really impresses guests.

Side Dishes

This cake thrives on its own, but if you want to make it a full dessert spread, serve it alongside spiced whipped cream or a scoop of vanilla bean ice cream. A cup of buttery chai tea or strong coffee also pairs wonderfully to complement the cake’s flavor.

Creative Ways to Present

For holiday dinners, I love placing the cake on a wooden board surrounded by extra fresh berries and pinecones for that winter forest vibe. Wrapping a bright red ribbon around the bundt pan when serving adds charm, and you can even sprinkle powdered sugar over the top for a snowy effect. It’s those little details that turn this treat into a centerpiece.

Make Ahead and Storage

Storing Leftovers

I usually cover the cooled cake loosely with plastic wrap or store it in an airtight container at room temperature; it stays moist and delicious for up to 3 days. If your kitchen is warm, I keep it in the fridge but bring it to room temp before serving for the best flavor.

Freezing

Freezing this cake works well if you want to get ahead of the holiday rush. Wrap slices individually in plastic wrap then foil before popping them into a freezer bag — this prevents freezer burn and keeps the glaze intact. When I do this, I always freeze without the glaze and add it fresh after thawing.

Reheating

To warm leftover slices, I pop them in the microwave for 15-20 seconds to revive that fresh-from-the-oven feeling. If frozen, I thaw them overnight in the fridge before microwaving. If your glaze has hardened too much, a gentle few seconds on low power melts it beautifully without mess.

FAQs

Final Thoughts

This Gingerbread Chocolate Bundt Cake Recipe has won a special spot in my heart — it’s the kind of dessert that fills your kitchen with such inviting aromas and brings everyone to the table smiling. Whether you’re baking for a holiday celebration or simply craving something to cozy up with, this cake is straightforward to make and downright delicious. I can’t wait for you to try it and see how quickly it becomes your festive favorite, too!

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