Gingerbread Chocolate Bundt Cake Recipe

If you’re looking for a show-stopper dessert that brings together rich chocolate and warm spices, you’ve got to try this Gingerbread Chocolate Bundt Cake Recipe. I absolutely love how this cake balances the cozy, nostalgic flavors of gingerbread with deep, luscious cocoa—it’s seriously the ultimate holiday treat. Plus, it’s baked in a beautiful bundt shape that makes it perfect for Christmas or any festive gathering. Stick with me, and I’ll share everything you need to nail this fan-freaking-tastic cake!

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Ingredients You’ll Need

Each ingredient in this Gingerbread Chocolate Bundt Cake Recipe is carefully chosen to build flavor and texture—like the lebkuchen spice for that signature gingerbread warmth, and the coffee, which really amps up the chocolate’s richness. I always recommend using fresh-brewed coffee that has cooled a bit because it blends beautifully without curdling the batter.

• All-purpose flour: Provides structure; be sure to measure properly by spooning and leveling for best results.
• Sugar: Balances the spices and chocolate with just the right amount of sweetness.
• Cocoa powder: Look for a good-quality unsweetened powder for that deep chocolate flavor.
• Baking soda & baking powder: These help the cake rise nicely and keep the texture light.
• Lebkuchen spice: This traditional blend of cinnamon, cloves, nutmeg, and ginger is what gives the cake its holiday magic.
• Salt: Enhances all the flavors and balances the sweetness.
• Eggs: Act as binders and add richness to the cake.
• Buttermilk: Adds tenderness and a subtle tang—you won’t taste it distinctly but will feel it in the texture.
• Sour cream: Makes the crumb extra moist and soft.
• Sunflower oil: Keeps the cake moist without overwhelming flavor.
• Vanilla extract: Rounds out the flavors with a sweet fragrance.
• Fresh-brewed coffee: Enhances the chocolate intensity; don’t skip it!
• Chopped Ritter Sport Lebkuchen chocolate: Melts into luscious pockets, giving bits of extra gingerbread goodness.
• Semi-sweet chocolate for glaze: Use a chocolate with over 60% cocoa for a glossy, decadent finish.
• Coconut oil: Adds a subtle shine and helps the glaze set smoothly.
• Fresh cranberries/raspberries & rosemary sprigs: For festive, aromatic decoration that screams Christmas.

Variations

I love playing around with this Gingerbread Chocolate Bundt Cake Recipe depending on the occasion or what I have on hand. Feel free to swap things around to suit your taste buds or dietary needs—these small tweaks can make the cake your own!

• Spice it up or down: I once made it with double the lebkuchen spice for a friend who adores bold gingerbread flavors, and she went crazy for it.
• Dairy-free: You can substitute the sour cream and buttermilk with coconut yogurt and a splash of lemon juice—just keep an eye on the batter texture.
• Nutty add-ins: Try folding in chopped toasted pecans or walnuts with the chocolate for added crunch.
• Glaze switch-up: Swap the chocolate glaze with a simple cream cheese frosting for a tangy contrast.

How to Make Gingerbread Chocolate Bundt Cake Recipe

Step 1: Prep Like a Pro

Start by preheating your oven to 350°F (180°C). I always grease my bundt pan really well with butter or non-stick spray and then lightly dust it with cocoa powder instead of flour—that extra step prevents the cake from sticking and complements the chocolatey flavor perfectly. While the oven warms up, brew the coffee and let it cool slightly; it should be warm, not hot, when you add it to the batter.

Step 2: Mix Dry and Wet Ingredients

In your mixer bowl, combine all the dry ingredients: flour, sugar, cocoa, baking soda, baking powder, lebkuchen spice, and salt. Give them a quick whisk to blend evenly. Meanwhile, in a separate bowl, whisk together the eggs, buttermilk, sour cream, sunflower oil, and vanilla extract until smooth. This two-bowl method keeps things neat and makes sure there are no lumps in your batter.

Step 3: Bring It All Together Gently

Pour the wet mixture into the dry ingredients and mix on low speed. Here’s the trick I learned: add the warm coffee gradually as the mixer runs on low to avoid overmixing. You want the batter smooth and just combined; overmixing can make the cake tough. Once combined, fold in the chopped lebkuchen chocolate carefully to keep its lovely chunks intact.

Step 4: Bake and Cool

Pour the batter into your prepared bundt pan and slide it into the oven. Bake for about 45-50 minutes or until a toothpick inserted in the center comes out clean. I like to start checking just before the 45-minute mark to avoid overbaking. When done, let the cake cool for 10-15 minutes in the pan—that way, it firms up a bit and you avoid breakage—and then carefully invert it onto a wire rack to cool completely.

Step 5: Melt the Magic Chocolate Glaze

Chop your semi-sweet chocolate and place it in a microwave-safe bowl with the coconut oil. Melt it slowly in the microwave at 20-second intervals, stirring in between, until smooth and glossy. I always test the temperature by dipping a fingertip in—it should feel roughly like body temperature before pouring over the fully cooled cake to avoid melting the cake surface.

Step 6: Make It Festive

While the glaze is still wet, sprinkle fresh cranberries or raspberries along with a few sprigs of rosemary—that woody scent adds such a lovely aroma and looks like a Christmas wreath on your platter. Let the glaze set completely before serving for that perfect snap and shine.

How to Serve Gingerbread Chocolate Bundt Cake Recipe

Garnishes

I usually go all out with fresh cranberries and sprigs of rosemary for that festive look and taste. The tartness of the berries cuts through the richness of the glaze, and rosemary adds this subtle piney hint that makes it feel so Christmassy. Sometimes I add a light dusting of powdered sugar for a snowy effect—that always gets compliments!

Side Dishes

Pairing this cake with a cup of spiced chai or a rich, creamy mulled wine is heavenly. If you’re serving it as dessert after dinner, a scoop of vanilla bean ice cream or lightly whipped cream complements the dense texture beautifully without overpowering the flavors.

Creative Ways to Present

I’ve gifted this cake by wrapping it in clear cellophane with a festive ribbon—always a hit! For a party, try placing it on a wooden serving board surrounded by extra berries and pine cones for a rustic feel. You can even turn it into a dessert centerpiece topped with a few edible gold leaf flakes if you’re going full glam for a special occasion.

Make Ahead and Storage

Storing Leftovers

I’ve found that storing any leftover Gingerbread Chocolate Bundt Cake in an airtight container at room temperature keeps it fresh for up to 3 days. Make sure it’s fully cooled and the glaze is set before covering to avoid condensation that can make the glaze sticky.

Freezing

This cake freezes really well! I usually slice it into wedges and wrap each piece tightly in plastic wrap, then place them in a freezer bag. When you’re ready to enjoy, thaw overnight in the fridge for best texture. The chocolate glaze softens a bit but still tastes amazing.

Reheating

To warm your slice, I pop it in the microwave for about 15-20 seconds. It brings back that just-baked feel without melting the glaze too much. If you like, add a little whipped cream or vanilla ice cream on the side right after reheating—it’s like having a fresh dessert!

FAQs

Final Thoughts

This Gingerbread Chocolate Bundt Cake Recipe is truly one of my favorites to bake during the holidays—or anytime I crave that perfect mix of spice and chocolate. It reminds me of cozy afternoons with my family, sipping hot cocoa and savoring moments together. I promise you’ll enjoy every bite, and it’s surprisingly straightforward to make. So grab your bundt pan, get comfy in the kitchen, and have fun creating this beautiful, delicious cake that everyone will fall in love with just like my family did. Happy baking!

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