Gingerbread Chocolate Bundt Cake Recipe

If you’re craving a holiday treat that’s both cozy and indulgent, you’re going to adore this Gingerbread Chocolate Bundt Cake Recipe. It’s like the warm hug of gingerbread spices wrapped around rich chocolate goodness, all baked into a stunning Bundt shape. I promise, once you try it, this recipe will become a go-to for festive gatherings or whenever you want to fill your kitchen with those incredible seasonal aromas.

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Ingredients You’ll Need

This Gingerbread Chocolate Bundt Cake Recipe balances spices, chocolate, and moisture-rich ingredients perfectly. I love how the coffee enhances the chocolate without overpowering the fragrant gingerbread notes, so make sure you get fresh brewed coffee and a good quality cocoa powder for best results.

• All-purpose flour: Provides structure and lifts the spices and cocoa beautifully.
• Sugar: Use regular granulated for sweetness that blends seamlessly.
• Cocoa powder: I pick Dutch-processed for deeper chocolate flavor.
• Baking soda and baking powder: They team up for the perfect rise and tenderness.
• Lebkuchen spice: This lovely mix gives that warm gingerbread feel; if you don’t find it, a mix of cinnamon, ginger, cloves, and nutmeg works too.
• Salt: Enhances all the other flavors wonderfully.
• Eggs: Bind and add richness; large size keeps it balanced.
• Buttermilk: Adds tang and moisture, which is key for softness.
• Sour cream: Contributes to the tender crumb and slight tang.
• Sunflower oil: Keeps the cake moist without heavy butter flavor; you can substitute with a neutral oil.
• Vanilla extract: Rounds out the flavor profile.
• Fresh brewed coffee: Don’t skip this—it deepens chocolate notes and adds subtle complexity.
• Chopped Ritter Sport Lebkuchen chocolate: These bits melt a little for bursts of sweet spice and chocolate in every bite.
• Semi-sweet chocolate and coconut oil (for glaze): The glaze is silky and shiny, balancing sweet and spice perfectly.
• Fresh cranberries/raspberries and rosemary: For festive decoration that’s both aromatic and vibrant.

Variations

One of my favorite things about this Gingerbread Chocolate Bundt Cake Recipe is how easy it is to customize. Whether you’re catering to dietary needs or just mixing things up, you can make this recipe truly your own.

• Make it dairy-free: I swapped sour cream for coconut yogurt and buttermilk for almond milk with a splash of lemon—and it worked wonders without sacrificing moisture.
• Add nuts: Toasted pecans or walnuts folded in add crunch and spice contrast; my family loves that texture.
• Spice it up: For an extra zing, add a pinch of cayenne or increase the ginger in the lebkuchen spice—you’ll love the warmth that adds.
• Gluten-free: I’ve successfully used a 1-to-1 gluten-free baking flour blend—just be sure to check the mix you use for leavening additions.

How to Make Gingerbread Chocolate Bundt Cake Recipe

Step 1: Prep Your Pan and Ingredients

First, preheat your oven to 350°F (180°C). Grease your Bundt pan thoroughly and dust it with cocoa powder — this not only prevents sticking but also adds a nice touch of chocolate flavor. Brew your coffee and let it cool slightly while you chop that delicious Lebkuchen chocolate; those chopped bits are going to add magical little pockets of melting flavor throughout the cake.

Step 2: Mix Your Dry Ingredients

In a large mixing bowl (I love using my stand mixer for ease), sift together flour, sugar, cocoa powder, baking soda, baking powder, lebkuchen spice, and salt. This even distribution prevents clumps and ensures the leavening agents work perfectly.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk your eggs, buttermilk, sour cream, sunflower oil, and vanilla extract until smooth and well incorporated. This blend is what gives the cake its moist and tender crumb, so don’t rush here.

Step 4: Bring It Together

Slowly pour the wet mixture into your dry ingredients while mixing on low. Then, gradually add in the warm (not hot!) coffee—this intensifies the chocolate flavor and keeps your batter silky. Be careful not to overmix here; overworked batter can lead to a tough cake, and nobody wants that.

Step 5: Fold in the Chocolate and Bake

Gently fold in the chopped Lebkuchen chocolate pieces so you get those lovely pockets of melted spice-chocolate in each slice. Pour the batter into your prepared Bundt pan and bake for 45-50 minutes. You’ll know it’s done when a wooden skewer inserted comes out clean or with only a few moist crumbs attached. Let it cool in the pan for about 10-15 minutes before carefully turning it out onto a wire rack to cool completely.

Step 6: Glaze and Decorate

Chop your semi-sweet chocolate and melt it gently with coconut oil in short bursts in the microwave, stirring well to create that silky glaze. Pour it over the cooled cake — I like to use the back of a spoon to gently encourage it to drip down the sides for a beautiful effect. Finish by decorating with fresh cranberries or raspberries and sprigs of rosemary for a festive look and a pop of color. Let the glaze set before serving.

How to Serve Gingerbread Chocolate Bundt Cake Recipe

Garnishes

I’m a big fan of keeping it fresh and festive with tart cranberries or juicy raspberries paired with fragrant rosemary sprigs. The berries add a bright contrast to the rich chocolate glaze, and rosemary lends that gorgeous holiday aroma that will wow your guests.

Side Dishes

Serve this cake alongside a scoop of cinnamon-spiced whipped cream or vanilla bean ice cream to add creamy richness. For drinks, a warm cup of chai tea or spiced mulled cider makes the perfect cozy pairing.

Creative Ways to Present

One year, I turned this cake into a wreath centerpiece for my holiday brunch by placing it on a rustic wooden board and surrounding it with more fresh rosemary and cranberries, plus little twinkling fairy lights. It looked beautiful and tasted even better, making it a memorable part of the table decor and dessert.

Make Ahead and Storage

Storing Leftovers

I keep leftover Gingerbread Chocolate Bundt Cake wrapped tightly in plastic wrap and then stored in an airtight container at room temperature—it stays moist for up to 3 days. If you want it to last longer, refrigeration works fine too but always bring it back to room temp before serving for the best texture.

Freezing

This cake freezes beautifully! I slice it into individual pieces, wrap each one in plastic, then put them together in a freezer bag. When I want a treat, I just thaw one or two slices overnight in the fridge—it almost tastes freshly baked.

Reheating

To reheat, I usually pop slices in the microwave for about 15-20 seconds—just enough to bring back the warmth without drying out the cake. If you glazed it, that moment of melting chocolate glaze when warmed is pure heaven.

FAQs

Final Thoughts

This Gingerbread Chocolate Bundt Cake Recipe is a festive delight that never ceases to impress in my kitchen. From the first bite, you get that perfect harmony of spice and chocolate that feels like the holidays wrapped into cake form. I love sharing it with friends and family because it’s easy to make yet looks like you put in so much effort. Trust me—you’ll want to have this recipe bookmarked for every winter celebration or whenever your sweet tooth calls for a cozy, chocolatey hug.

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