Name: Gingerbread Chocolate Bundt Cake to Sweeten Your Holidays
Prep time: 20 min
Cook time: 50 min
Total time: 85 min
Ingredients: 260 g All-Purpose Flour (Provides structure and texture; swap with gluten-free flour if needed.); 200 g Sugar (Adds sweetness to balance the bitterness of cocoa.); 90 g Cocoa Powder (Gives the cake a rich chocolate flavor; opt for Dutch-processed cocoa for a deeper taste.); 2 tsp Baking Soda (Acts as a leavening agent for rise.); 1 tsp Baking Powder (Works alongside baking soda to ensure proper rising.); 1 tsp Lebkuchen Spice; 0.5 tsp Salt (Enhances the overall flavor of the cake.); 2 large Eggs (Provides moisture and helps bind the ingredients.); 160 ml Buttermilk (Adds acidity for tenderness; regular milk plus a splash of vinegar works too.); 80 g Sour Cream (Contributes to moisture and ensures a tender crumb.); 80 ml Sunflower Oil (Keeps the cake moist; feel free to replace it with a neutral oil like canola.); 2 tsp Vanilla Extract (Introduces a depth of flavor that rounds out the cake.); 240 ml Fresh-brewed Coffee (Enhances the chocolate flavor; use decaf if you prefer.); 100 g Ritter Sport Lebkuchen Chocolate; 200 g Semi-sweet Chocolate; 1 tsp Coconut Oil (Softens the chocolate glaze, making it easy to drizzle.); Fresh Cranberries/Raspberries (Adds a fresh, tart contrast and an appealing pop of color.); Rosemary Stems (Provides a lovely, festive touch that enhances the presentation.)

As I sifted through my spice cabinet, the warm, inviting scent of ginger and nutmeg set the mood for holiday baking. This Gingerbread Chocolate Bundt Cake Christmas Wreath is not just a treat; it’s a festive centerpiece that brings joy to any holiday gathering. Made with the perfect balance of spiced gingerbread and rich chocolate, this cake is sure to capture both the eyes and taste buds of your guests. Not only is it easy to whip up, but it’s also a delightful way to usher in the holiday spirit, transforming your home into a cheerful sanctuary. Imagine serving this show-stopping creation, glazed to perfection and adorned with seasonal decorations, as your friends and family gather around the table. Ready to make your holiday celebrations a little sweeter? Let’s dive into this unforgettable recipe!

Why is this cake a holiday favorite?

Festive Appeal: This Gingerbread Chocolate Bundt Cake is not just delicious; it also serves as a stunning table centerpiece.

Decadent Flavor: The rich chocolate pairs perfectly with warm gingerbread spices, creating an irresistible combination that will have everyone wanting a second slice.

Easy to Make: With simple instructions and readily available ingredients, this cake is a breeze to assemble, making it perfect for both novice and experienced bakers.

Make It Yours: Want to switch things up? Try adding nuts for crunch or even a drizzle of peppermint chocolate for a holiday twist!

Perfect for Sharing: This cake is sure to impress your guests, making it an ideal treat for holiday gatherings, alongside options like Chocolate Nostalgia Cake or Chocolate Swirl Cheesecake.

Stays Fresh: Keep your cake stored in an airtight container for several days, letting you enjoy the festive flavors long past the holidays!

Gingerbread Chocolate Bundt Cake Ingredients

• A delightful combination of flavors starts with the following essential ingredients!

For the Batter

All-Purpose Flour (260g) – Provides structure and texture; swap with gluten-free flour if needed.
Sugar (200g) – Adds sweetness to balance the bitterness of cocoa.
Cocoa Powder (90g) – Gives the cake a rich chocolate flavor; opt for Dutch-processed cocoa for a deeper taste.
Baking Soda (2 tsp) – Acts as a leavening agent for rise.
Baking Powder (1 tsp) – Works alongside baking soda to ensure proper rising.
Lebkuchen Spice (1 tsp) – Infuses the cake with traditional gingerbread flavor; can be substituted with mixed spices like cinnamon and nutmeg.
Salt (1/2 tsp) – Enhances the overall flavor of the cake.
Eggs (2 large) – Provides moisture and helps bind the ingredients.
Buttermilk (160ml) – Adds acidity for tenderness; regular milk plus a splash of vinegar works too.
Sour Cream (80g) – Contributes to moisture and ensures a tender crumb.
Sunflower Oil (80ml) – Keeps the cake moist; feel free to replace it with a neutral oil like canola.
Vanilla Extract (2 tsp) – Introduces a depth of flavor that rounds out the cake.
Fresh-brewed Coffee (240ml) – Enhances the chocolate flavor; use decaf if you prefer.
Ritter Sport Lebkuchen Chocolate (100g, chopped) – Provides a unique taste that’s key to the recipe; any spiced chocolate can substitute if needed.

For the Glaze

Semi-sweet Chocolate (200g) – Used for the glaze, creating a luscious coating that completes the cake; dark chocolate is an excellent alternative for less sweetness.
Coconut Oil (1 tsp) – Softens the chocolate glaze, making it easy to drizzle.

For Decoration

Fresh Cranberries/Raspberries – Adds a fresh, tart contrast and an appealing pop of color.
Rosemary Stems – Provides a lovely, festive touch that enhances the presentation.

This Gingerbread Chocolate Bundt Cake is an enchanting addition to your holiday celebrations!

Step‑by‑Step Instructions for Gingerbread Chocolate Bundt Cake Christmas Wreath

Step 1: Preheat and Prepare the Pan
Begin by preheating your oven to 350°F (180°C). While it’s heating, grease your bundt pan thoroughly with butter or non-stick spray, then dust it with cocoa powder to prevent sticking. This beautiful bundt cake will need a solid foundation to rise beautifully, so make sure every crevice is well-coated.

Step 2: Brew Coffee and Chop Chocolate
Brew 240ml of fresh coffee and set it aside to cool slightly. While the coffee is cooling, chop the Ritter Sport Lebkuchen chocolate into small pieces, allowing it to blend seamlessly into the batter later. The aromatic scent of the coffee will enhance the rich chocolate flavor in the Gingerbread Chocolate Bundt Cake.

Step 3: Combine Dry Ingredients
In a stand mixer bowl, combine 260g of all-purpose flour, 200g of sugar, 90g of cocoa powder, 2 teaspoons of baking soda, 1 teaspoon of baking powder, 1 teaspoon of lebkuchen spice, and ½ teaspoon of salt. Give these dry ingredients a quick mix on low speed until they are well blended; this will create a solid base for the cake.

Step 4: Mix Wet Ingredients
In a separate bowl, whisk together 2 large eggs, 160ml of buttermilk, 80g of sour cream, 80ml of sunflower oil, and 2 teaspoons of vanilla extract until smooth. Gradually pour this wet mixture into the dry ingredients while mixing on low speed. Add the warm brewed coffee slowly until everything is just combined, ensuring the batter remains smooth and lump-free without overmixing.

Step 5: Fold in Chocolate
Gently fold the chopped Ritter Sport chocolate into the batter using a spatula. This unexpected burst of spiced chocolate will elevate the flavor of your Gingerbread Chocolate Bundt Cake, creating a festive delight. Once the chocolate is evenly distributed, carefully spoon the batter into your prepared bundt pan, leveling it off as you go.

Step 6: Bake the Cake
Place your filled bundt pan in the preheated oven and bake for 45-50 minutes. To check for doneness, insert a skewer into the center; it should come out clean when the cake is ready. The aroma of spiced gingerbread will fill your kitchen, creating anticipation as it bakes beautifully.

Step 7: Cool the Bundt Cake
Once baked, allow the cake to cool in the pan for 10-15 minutes. This step is crucial, as it helps the cake firm and hold its shape. After cooling slightly, carefully invert the bundt pan onto a wire rack, releasing your stunning Gingerbread Chocolate Bundt Cake. Let it cool completely before glazing.

Step 8: Prepare the Chocolate Glaze
For the glaze, combine 200g of semi-sweet chocolate and 1 teaspoon of coconut oil in a microwave-safe bowl. Heat in 20-second intervals, stirring between each until the mixture is smooth and shiny. This glossy glaze will provide a delectable finish to your festive cake, ensuring it looks as good as it tastes.

Step 9: Glaze and Decorate
Once the cake has cooled completely, pour the melted chocolate glaze over the bundt cake, allowing it to cascade down the sides beautifully. For a pop of color and flavor, decorate the top with fresh cranberries or raspberries and sprigs of rosemary, transforming your Gingerbread Chocolate Bundt Cake into a stunning holiday centerpiece.

What to Serve with Gingerbread Chocolate Bundt Cake

Imagine the warmth of spices swirling in a cozy kitchen as your Gingerbread Chocolate Bundt Cake takes center stage at your holiday feast.

Whipped Cream: The light and airy texture of whipped cream perfectly contrasts the rich, moist cake, adding a delightful creaminess with every bite. You can sweeten it lightly with powdered sugar to enhance the festive vibe.
Vanilla Ice Cream: A scoop of vanilla ice cream melts into the warm cake, creating a deliciously decadent treat that combines the comforting spices with creamy sweetness.
Hot Cocoa: The warm, chocolatey notes of hot cocoa echo the flavors in your cake, making this pairing ideal for a cozy winter evening. Top with marshmallows for added flair!
Fresh Fruit Salad: Light and refreshing, a fruit salad adds a burst of freshness, balancing the cake’s richness. Consider including cranberries and citrus fruits for a bright, seasonal touch.
Spiced Apple Cider: Warm spiced apple cider complements the gingerbread perfectly, with its aromatic spices enhancing the flavors of the cake while providing a comforting drink option.
Chocolate Ganache: For an extra-chocolatey experience, drizzle a rich chocolate ganache over the cake slices. This decadent touch will satisfy any chocolate lover at your gathering.
Gingerbread Cookies: Keep the theme cozy with homemade gingerbread cookies. Their crunchy texture and spiced flavor echo your cake’s comforting warmth, making for a delightful holiday treat.
Nutty Biscotti: Encourage dipping and dunking with crunchy biscotti, featuring flavors like almond or hazelnut that complement the rich spices in your cake while adding a delightful crunch.
Eggnog: This classic holiday drink, creamy and spiced, pairs perfectly with the warm flavors of your Gingerbread Chocolate Bundt Cake, turning any gathering into a festive celebration.

Expert Tips for Gingerbread Chocolate Bundt Cake

Temperature Check: Ensure all ingredients, especially eggs and buttermilk, are at room temperature. This allows for even mixing and a lighter cake texture.
Even Baking: Position the bundt pan in the center of the oven for even heat distribution. Avoid crowding the oven to maintain consistent temperatures.
Prevent Sticking: Grease and dust the bundt pan thoroughly, as any ungreased spots may cause the cake to stick. This is crucial for a beautiful release once baked.
Don’t Overmix: Mix the batter just until combined. Overmixing can lead to a dense and tough cake, impacting the lightness of your Gingerbread Chocolate Bundt Cake.
Glaze Timing: Allow the cake to cool completely before glazing. If the cake is warm, the glaze will melt, leading to a less appealing appearance.
Storage Secrets: Store leftovers in an airtight container at room temperature. This keeps the cake moist and flavorful for several days!

Gingerbread Chocolate Bundt Cake Variations

Feel free to sprinkle a little creativity into your Gingerbread Chocolate Bundt Cake, making it uniquely yours!

Dairy-Free: Substitute buttermilk and sour cream with almond milk and coconut yogurt for a dairy-free delight. Your cake will remain moist while embracing those rich flavors.
Nutty Twist: Fold in 1 cup of chopped walnuts or pecans for an added crunch. The nuts complement the spiced gingerbread beautifully, providing delightful textures and flavors.
Peppermint Surprise: Swap regular chocolate for peppermint chocolate for a festive twist. The brisk peppermint flavor pairs wonderfully with the warm spices, bringing a fresh holiday touch.
Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour. This allows those with gluten sensitivities to revel in every scrumptious bite of your cake.
Fruit-Infused: Add 1 cup of chopped apples or pears to the batter for a luscious fruity variation. The juicy freshness will enhance the cake’s flavor and moisture.
Zesty Upgrade: Incorporate the zest of one orange into the batter for a citrusy aroma that brightens every mouthful. The combination of ginger and citrus will elevate your holiday cake.
Spice It Up: For a spicier cake, increase the lebkuchen spice to 1.5 teaspoons or add a pinch of cayenne. This twist will tantalize your taste buds with a warming kick.
Chocolate Lovers: Mix in a cup of chocolate chips along with the chopped chocolate. The oozing surprise in every slice will undoubtedly please any chocolate lover’s heart!

Explore these variations and create a scrumptious spread alongside festive options like Chocolate Cherry Cheesecake or an exquisite Red Wine Chocolate cake. Happy baking!

Make Ahead Options

These Gingerbread Chocolate Bundt Cakes are perfect for busy home cooks looking to save time during the festive season! You can prepare the cake batter up to 24 hours in advance; simply mix, cover tightly with plastic wrap, and refrigerate. For the best results, bake the cake fresh the day you plan to serve it. If you want to make it even further ahead, the fully baked and glazed bundt cake can be stored in an airtight container for 3 days at room temperature or frozen for up to 3 months. When ready to serve, ensure it’s thawed overnight in the fridge (if frozen) and then re-warm slightly in the oven for that fresh-baked taste. This way, your Gingerbread Chocolate Bundt Cake will be just as delicious as the day it was made!

How to Store and Freeze Gingerbread Chocolate Bundt Cake

Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days, keeping it fresh and flavorful for your holiday gatherings.

Fridge: If you need it to last longer, place the cake in the fridge, where it will stay fresh for up to a week. Ensure it’s wrapped well to prevent it from drying out.

Freezer: For longer storage, freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn.

Reheating: To enjoy a slice, thaw it in the fridge overnight, then warm it in the microwave for a few seconds before serving. This will keep the Gingerbread Chocolate Bundt Cake delicious and moist!

Gingerbread Chocolate Bundt Cake Recipe FAQs

What type of flour can I use for this cake?
You can use all-purpose flour for the best results. If you’re looking for a gluten-free option, I recommend substituting with a high-quality gluten-free flour blend. This will provide the necessary structure while keeping the cake moist and delicious.

How should I store my Gingerbread Chocolate Bundt Cake?
To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to prolong its shelf life, you can refrigerate it for about a week; just ensure it’s wrapped well to avoid drying out.

Can I freeze the Gingerbread Chocolate Bundt Cake?
Absolutely! This cake can be frozen for up to 3 months. First, let the cake cool completely, then wrap it tightly in plastic wrap, followed by aluminum foil. When you’re ready to enjoy a slice, thaw it in the fridge overnight and warm it in the microwave for a few seconds for that fresh-baked taste.

What should I do if my cake sticks to the bundt pan?
To prevent sticking, be thorough when greasing and dusting your bundt pan with cocoa powder. If the cake does stick, gently run a plastic or silicone spatula around the edges before inverting it onto a wire rack. If you planned ahead and coated it well, you should have a beautiful release!

Are there any dietary considerations for this recipe?
This Gingerbread Chocolate Bundt Cake is vegetarian-friendly. If you’re concerned about allergies, check guests for sensitivities to eggs, dairy, or gluten. You can use flax eggs and dairy-free substitutes to accommodate most dietary needs without compromising flavor.

What if I can’t find Ritter Sport Lebkuchen chocolate?
No worries! If you can’t find it, you can substitute it with any spiced chocolate, such as a chocolate infused with cinnamon or ginger. Alternatively, mixing regular chocolate with a teaspoon of ground ginger and cinnamon can also give a delightful gingerbread flavor to your cake.