Gingerbread Chocolate Bundt Cake Recipe

If you’re looking for a show-stopping dessert that brings together warm spices and rich chocolate in one irresistible bite, you’ve hit the jackpot with this Gingerbread Chocolate Bundt Cake Recipe. I absolutely love how this cake combines cozy gingerbread notes with deep, luscious chocolate—it’s like Christmas magic in cake form. Once you try it, you’ll find yourself reaching for seconds (and maybe thirds), especially during chilly holiday evenings when a slice with a cup of tea or coffee hits just right.

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Ingredients You’ll Need

To get this Gingerbread Chocolate Bundt Cake Recipe just right, you’ll want to gather a mix of pantry staples and a few special ingredients. The blend of spices, cocoa powder, and chopped lebkuchen chocolate truly makes this recipe stand out, so sourcing good-quality cocoa and spices really pays off.

• All-purpose flour: Provides structure but keeps the cake tender.
• Sugar: Balances the spices and cocoa with sweetness.
• Cocoa powder: Use a quality unsweetened type for deep chocolate flavor.
• Baking soda & baking powder: Help the cake rise nicely without getting dense.
• Lebkuchen spice: The star of the show—this spice blend brings traditional gingerbread warmth.
• Salt: Enhances overall flavors and balances sweetness.
• Eggs: Bind everything together and add richness.
• Buttermilk: Keeps the cake moist and tender while adding a subtle tang.
• Sour cream: Adds creaminess and boosts moisture.
• Sunflower oil: Keeps the crumb soft and tender—feel free to substitute with vegetable oil if needed.
• Vanilla extract: Lifts the spices and chocolate for a richer flavor.
• Fresh-brewed coffee: Enhances the chocolate notes and adds depth.
• Ritter Sport Lebkuchen chocolate (chopped): Adds pockets of spicy chocolate bites throughout the cake.
• Semi-sweet chocolate & coconut oil (for glaze): A smooth, shiny finish that complements the cake’s rich flavors.
• Fresh cranberries or raspberries and rosemary: For a festive, aromatic decoration that’s as pretty as it is tasty.

Variations

I like to keep the recipe classic, but there’s so much room to play around with this Gingerbread Chocolate Bundt Cake Recipe. Once you nail the basics, try adding your own spin to keep it fresh and suit your taste buds.

• Spice it up: I sometimes add a pinch of ground cloves or star anise for an extra hint of warmth—totally worth experimenting with!
• Nutty upgrade: My family goes crazy when I toss in chopped pecans or walnuts with the chocolate chunks for a little crunch.
• Vegan swap: Although I haven’t tried this one as much, you can substitute eggs with flax eggs and use a non-dairy yogurt instead of sour cream for a vegan version that’s still flavorful.
• Gluten-free twist: Use a gluten-free flour blend in place of all-purpose flour; just be mindful of how it may affect the texture slightly.

How to Make Gingerbread Chocolate Bundt Cake Recipe

Step 1: Prep Your Pan and Ingredients

Start by preheating your oven to 350°F (180°C). This cake bakes best in a large bundt pan, so be sure to grease it really well and dust it lightly with cocoa powder instead of flour—that gives the cake a gorgeous crust without streaky white flour marks. Brew your coffee early so it has time to cool—it adds a nice depth but shouldn’t be too hot when you add it to the batter. Chop up that lebkuchen chocolate now too; those spicy chocolate chunks are a fantastic surprise in every bite.

Step 2: Mix the Dry and Wet Ingredients

In your mixer bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, lebkuchen spice, and salt. Give it a good whisk or pulse to mix evenly. In a separate bowl, whisk the eggs together with buttermilk, sour cream, sunflower oil, and vanilla extract. Pour the wet mix into the dry, then start mixing on low speed. This layering ensures the cake rises just right and has a tender crumb.

Step 3: Add the Coffee and Chocolate

Slowly add the warm (not hot!) brewed coffee to the batter while mixing gently. This helps everything blend without overmixing, which can toughen the crumb. Once combined, fold in the chopped Lebkuchen chocolate pieces by hand. They’ll melt slightly during baking, giving the cake pockets of spicy, melty goodness.

Step 4: Bake and Cool

Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Bake for about 45-50 minutes, or until a wooden skewer inserted in the center comes out clean or with just a few moist crumbs. I like to keep an eye on the cake after 40 minutes to avoid overbaking, which can dry it out. Once out of the oven, let it cool in the pan for 10-15 minutes before carefully flipping it out onto a wire rack to cool completely—this step prevents cracking and keeps the shape perfect.

Step 5: Make the Chocolate Glaze and Decorate

Finely chop the semi-sweet chocolate and place it in a microwave-safe bowl with coconut oil. Melt slowly in short bursts, stirring between, until smooth. Pour the warm glaze evenly over the cooled cake, letting it naturally drip down the sides. Then top with fresh cranberries or raspberries and a few sprigs of rosemary for that festive touch. Let the glaze set completely before serving to keep the surface shiny and firm.

How to Serve Gingerbread Chocolate Bundt Cake Recipe

Garnishes

I can’t recommend the fresh cranberries and rosemary sprigs enough—they add a festive aroma and a lovely tart pop that balances the cake’s sweetness. Occasionally, I swap in fresh raspberries for a slightly softer berry kick, which my kids adore. A dusting of powdered sugar is another simple way to dress it up quickly.

Side Dishes

When serving this cake, I love pairing it with whipped cream or a scoop of vanilla ice cream; it mellows the spice and highlights the chocolate. A warm cup of chai or black coffee also complements the spice profile beautifully, making this the ultimate cozy dessert experience.

Creative Ways to Present

For holiday parties, I’ve turned this bundt cake into a festive centerpiece wreath by arranging extra rosemary and cranberries around the base on a pretty platter. Sometimes, I drizzle white chocolate over the dark glaze for a snow-kissed effect that guests always ask about. Trust me, the presentation can be as fun as the baking!

Make Ahead and Storage

Storing Leftovers

I usually store leftover Gingerbread Chocolate Bundt Cake wrapped tightly in plastic wrap at room temperature for up to three days. Keeping it sealed preserves that perfect moist crumb. If your home is humid, a cake dome or airtight container works wonders to keep it from drying out.

Freezing

I’ve had great success freezing slices individually wrapped in parchment and foil—just pop them into a freezer bag. When I want a quick treat later, I thaw them overnight in the fridge. The cake retains its moisture and flavor surprisingly well, almost like freshly baked.

Reheating

To enjoy leftovers warm, I heat slices gently in the microwave for about 15-20 seconds or briefly in a low oven (around 300°F). This softens the glaze slightly and brings out the deep chocolate notes, making it taste just like it came out of the oven.

FAQs

Final Thoughts

This Gingerbread Chocolate Bundt Cake Recipe holds a special place in my heart because it’s the perfect sweet that feels festive without being overly fussy. Whether you’re baking for a holiday gathering or just a cozy night in, it’s reliable, delicious, and always impresses without stress. Give it a try—you’ll find yourself making it year after year, just like I do!

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