Gingerbread Chocolate Bundt Cake Recipe

I’m so excited to share this fan-freaking-tastic Gingerbread Chocolate Bundt Cake Recipe with you! It’s the sort of cake that brings cozy holiday vibes right into your kitchen—moist, fudgy, and bursting with warm spices and deep chocolate flavor. If you’ve ever wished for a festive cake that’s just as impressive to serve as it is easy to make, you’re going to love this one. Trust me, once you try it, it’ll become a holiday tradition in your home too.

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Ingredients You’ll Need

Every ingredient in this Gingerbread Chocolate Bundt Cake Recipe plays a special role to bring out the best flavors and texture. I love how the combination of spices with cocoa really wakes up your palate, while the coffee enhances the chocolate notes without tasting like coffee at all.

• All-purpose flour: Provides structure—be sure to measure it carefully by spooning into your cup and leveling for perfect results.
• Sugar: Sweetens and helps create tenderness in the crumb.
• Cocoa powder: I always grab Dutch-processed for a smoother, deeper chocolate flavor.
• Baking soda and baking powder: The combo ensures a nice rise and a light texture.
• Lebkuchen spice: This is a key ingredient in this recipe—I use a spice blend with cinnamon, cloves, ginger, and nutmeg for that authentic gingerbread feel.
• Salt: Enhances all the flavors, don’t skip it!
• Eggs: Bind everything together and add moisture.
• Buttermilk: Adds tang and contributes to a tender crumb while activating baking soda.
• Sour cream: Keeps the cake super moist and adds richness.
• Sunflower oil: I use oil instead of butter for moistness and a lighter texture.
• Vanilla extract: For a touch of sweetness that rounds out the spices and chocolate.
• Fresh-brewed coffee: Adds depth to the chocolate—make sure it’s warm but not hot when mixing in.
• Ritter Sport Lebkuchen chocolate (or similar): Chopped into chunks for those delightful pockets of spiced chocolate.
• Semi-sweet chocolate: For the glaze, choose one with over 60% cocoa for a rich finish.
• Coconut oil: Mixed into the glaze to keep it silky and glossy.
• Fresh cranberries or raspberries and rosemary: For that stunning, festive cake decoration that smells amazing too.

Variations

I like to tweak this Gingerbread Chocolate Bundt Cake Recipe depending on the occasion and what I have on hand—you’ll find it really flexible to make your own!

• Nutty Add-ins: Adding chopped walnuts or pecans gives a nice crunch contrast and pairs amazingly with the spices.
• Gluten-Free Version: Substitute the all-purpose flour with a gluten-free blend for friends with sensitivity—just watch the texture and maybe add an extra egg for binding.
• Spice it Up or Down: If you want a bolder ginger flavor, mix in some fresh grated ginger or more lebkuchen spice; for milder, tone down the spices slightly.
• Chocolate Variation: Swap the semi-sweet glaze for a white chocolate drizzle or dust the cake with powdered sugar for a lighter touch.

How to Make Gingerbread Chocolate Bundt Cake Recipe

Step 1: Prep your pan and coffee

First things first: preheat your oven to 350°F (180°C) and really grease your bundt pan well. I like to grease it, then dust with cocoa powder instead of flour to prevent sticking and keep that rich color on your cake. Brew your coffee and let it cool a bit—that warm coffee will help bring out the chocolate flavor without overpowering the spices. Don’t forget to chop your special Lebkuchen chocolate so it’s ready to go!

Step 2: Mix dry ingredients

In your stand mixer or large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, lebkuchen spice, and salt until evenly combined. This helps make sure your cake bakes evenly and every bite has those magical spice notes throughout.

Step 3: Combine wet ingredients and mix batter

In a separate bowl, beat the eggs, then add in buttermilk, sour cream, sunflower oil, and vanilla extract. Once smooth, pour this wet mixture into the bowl with the dry ingredients. Start mixing on low speed so the flour doesn’t fly all over your kitchen. Gradually add the warm coffee as you mix until everything is just combined—remember, don’t overmix or your cake could get tough.

Step 4: Fold in chocolate and bake

Now gently fold in those chopped Lebkuchen chocolate pieces. The chunks will melt slightly during baking, creating little pockets of spiced chocolate magic. Pour the batter into your prepared bundt pan and bake for about 45-50 minutes. Test with a wooden skewer at around 45 minutes—if it comes out clean, your cake is done. Let it cool in the pan for 10-15 minutes before turning it out onto a wire rack.

Step 5: Make the glaze and decorate

Chop your semi-sweet chocolate and combine with coconut oil in a microwave-safe bowl. Melt slowly in short bursts, stirring until smooth. When the glaze is roughly body temperature, carefully pour it over your cooled cake for a glossy finish. Add sprigs of rosemary and fresh cranberries or raspberries on top—it makes the cake look like a Christmas wreath and adds a lovely fresh contrast.

How to Serve Gingerbread Chocolate Bundt Cake Recipe

Garnishes

I adore garnishing this cake with fresh cranberries and sprigs of rosemary—both visually stunning and aromatic. The tart cranberries cut through the sweetness perfectly, and rosemary adds that festive piney scent that makes serving this cake feel like a holiday event.

Side Dishes

Serve your slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream to balance the rich chocolate and spices. For drinks, a hot cup of chai tea or cinnamon-spiced coffee feels like a perfect pairing, especially on chilly days.

Creative Ways to Present

For holiday parties, I’ve turned this bundt cake into a charming centerpiece by arranging extra cranberries and rosemary around the base on a pretty platter. You could also dust lightly with powdered sugar or drizzle a contrasting white chocolate for an elegant look that wow guests.

Make Ahead and Storage

Storing Leftovers

This cake actually gets better the next day as the flavors deepen! I wrap it tightly in plastic wrap, then store in an airtight container at room temperature for up to 3 days. If your kitchen is warm, the fridge works fine but bring it back to room temp before serving.

Freezing

I’ve frozen slices of this cake wrapped tightly in foil and plastic wrap, and it tastes just as delicious thawed. For best results, freeze without the glaze, then add a fresh glaze once thawed before serving.

Reheating

Leftover slices warm beautifully in the microwave for 15-20 seconds, just enough to soften the chocolate and bring out the spice aroma. Avoid overheating or the cake can dry out.

FAQs

Final Thoughts

This Gingerbread Chocolate Bundt Cake Recipe is one of those rare treats that fills your home with warmth and holiday cheer from the first mix to the last crumb. I love how it’s rich but not heavy, and the blend of spices with chocolate keeps every bite interesting and comforting. Whether you’re baking for family, friends, or just treating yourself, this cake never fails to impress—and I promise you’ll want to make it year after year. So go on, grab your bundt pan, and treat yourself to a slice of festive happiness!

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