Gingerbread Chocolate Bundt Cake Recipe

If you’re looking for a festive treat that really brings the holiday spirit to your kitchen, you’re in for a real treat with this Gingerbread Chocolate Bundt Cake Recipe. I absolutely love how rich, moist, and warmly spiced this cake turns out — it’s like Christmas in every bite. Whether you’re baking for a holiday party or cozying up at home with a cup of coffee, this cake will become your new go-to. Let me walk you through everything you need to know to nail it perfectly!

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Ingredients You’ll Need

These ingredients come together beautifully to create an indulgent and balanced cake. I like to grab a high-quality cocoa powder and fresh lebkuchen spice mix for that authentic gingerbread feel. The coffee is a secret weapon that enhances the chocolate without any bitter taste.

• All-purpose flour: Provides structure and a tender crumb—make sure it’s fresh for best results.
• Sugar: Balances the spices and cocoa; I usually use granulated, but you could experiment with brown sugar for extra depth.
• Cocoa powder: Choose a good-quality (>60% cocoa) unsweetened variety for rich chocolate flavor.
• Baking soda and baking powder: These leavening agents make sure your bundt cake rises perfectly without sinking.
• Lebkuchen spice: The star of this recipe! A warming mix of ginger, cinnamon, clove, and nutmeg that gives the gingerbread vibe.
• Salt: Enhances all the flavors—don’t skip it.
• Eggs: Bind everything together and add moisture.
• Buttermilk: Tenderizes the cake and adds a slight tang that balances the sweetness.
• Sour cream: Another moisture booster, making the cake extra rich and luscious.
• Sunflower oil: Keeps the cake soft longer than butter would; plus, it has a mild flavor.
• Vanilla extract: Rounds out the flavors beautifully.
• Fresh brewed coffee: Enhances the chocolate notes—just warm enough to mix in smoothly.
• Chopped lebkuchen chocolate: I adore using Ritter Sport Lebkuchen for chunks of spice chocolate melted into the batter.
• Semi-sweet chocolate and coconut oil (for glaze): The shiny chocolate glaze ties the whole cake together and adds an irresistible gloss.
• Fresh cranberries, raspberries, and rosemary stems (for decoration): They bring the Christmas wreath look and fresh notes to the rich cake.

Variations

I love that this Gingerbread Chocolate Bundt Cake Recipe is versatile enough to be customized for different tastes or occasions. Here are some twists I’ve tried and loved over the years; feel free to get creative with your own spin!

• Spice it up: Sometimes I increase the lebkuchen spice or even add a hint of cayenne for a subtle kick—perfect for those who like it a little spicy.
• Nutty addition: Adding chopped toasted walnuts or pecans to the batter adds a lovely crunch and complements the warm spices beautifully.
• Dairy-free version: Swap the sour cream and buttermilk for coconut yogurt and a splash of lemon juice for tanginess; the oil keeps it moist.
• Glaze alternatives: I’ve experimented with cream cheese frosting or even drizzling a salted caramel sauce for something extra decadent.

How to Make Gingerbread Chocolate Bundt Cake Recipe

Step 1: Prep Your Pan and Ingredients

Go ahead and preheat your oven to 350°F (180°C). Grease your bundt pan liberally with butter or oil, then dust it lightly with cocoa powder—this helps the cake come out cleanly without losing that chocolatey exterior. While the oven warms, brew your coffee and let it cool just a bit; warm coffee blends smoothly into the batter without cooking the eggs.

Step 2: Mix Your Dry and Wet Ingredients Separately

In a big bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, lebkuchen spice, and salt until everything’s evenly combined. Meanwhile, in a separate bowl, beat the eggs with the buttermilk, sour cream, sunflower oil, and vanilla extract until smooth. This two-step mixing is key for an evenly textured cake.

Step 3: Combine and Add Coffee Slowly

Now pour the wet mixture into the dry ingredients and stir gently on low speed. While mixing, slowly add the warm coffee—this keeps the batter silky and helps that deep chocolate flavor bloom. Be careful not to overmix here; you want the ingredients just incorporated to keep the cake tender. Fold in your chopped lebkuchen chocolate last for those awesome little bursts of flavor and texture.

Step 4: Bake and Cool

Pour your batter into the prepared bundt pan and slide it into the oven. Bake for about 45-50 minutes, but start checking around 40 minutes with a skewer or toothpick—it should come out clean or with just a few moist crumbs attached. Let the cake cool in the pan for 10-15 minutes before gently turning it out onto a wire rack to cool completely. This step saves your crust from breaking.

Step 5: Make the Chocolate Glaze and Decorate

Chop your semi-sweet chocolate and place it in a microwave-safe bowl with the coconut oil. Melt slowly in short intervals, stirring in between, until smooth. Let it cool slightly (around body temperature) before drizzling over the cooled cake. Then comes my favorite part: decorating with fresh cranberries, raspberries, and sprigs of rosemary to make that Christmas wreath vibe pop. Let the glaze harden before slicing.

How to Serve Gingerbread Chocolate Bundt Cake Recipe

Garnishes

I keep it simple but festive by garnishing with fresh cranberries and rosemary sprigs—it’s such a classic combo that pops visually and smells incredible. Occasionally, I toss on some raspberries for a touch of sweetness and color contrast. These garnishes add fresh notes that balance the richness of the chocolate glaze beautifully.

Side Dishes

This cake pairs wonderfully with lightly whipped cream or vanilla ice cream for an extra indulgent touch. On chilly evenings, I like serving it with a warm mug of chai tea or spiced coffee to complement the gingerbread spices.

Creative Ways to Present

For special occasions, I’ve assembled mini gingerbread cookie cutters around the base of the cake for a cute holiday display. You can also place the cake on a rustic wooden tray surrounded by pine cones and fairy lights to create an inviting centerpiece that gets everyone talking.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover slices covered tightly in an airtight container at room temperature for up to 3 days. The cake holds its moisture incredibly well thanks to the sour cream and oil, so it’s still delicious even a day or two after baking.

Freezing

If you want to freeze the whole cake or individual slices, wrap them completely in plastic wrap, then foil, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge for best results.

Reheating

I gently warm slices in the microwave for about 10-15 seconds to bring back that just-baked softness. The glaze stays intact and the cake tastes freshly baked — a total game changer for leftover cake cravings.

FAQs

Final Thoughts

This Gingerbread Chocolate Bundt Cake Recipe has become one of my absolute favorite holiday treats to bake and share. It’s that perfect balance of cozy spices and chocolate indulgence, plus it looks stunning on any holiday table. I promise once you give this a try, it’ll be a recipe you pull out year after year to delight your family and guests. So grab your bundt pan, and let’s make some delicious memories!

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