Name: Gingerbread Chocolate Bundt Cake for a Cozy Christmas Treat
Prep time: 15 min
Cook time: 50 min
Total time: 80 min
Ingredients: 2 cups All-Purpose Flour (Can substitute with gluten-free flour blend); 1 cup Sugar (Brown sugar can deepen the flavor); 3/4 cup Cocoa Powder (Unsweetened); 1 teaspoon Baking Soda (Can be swapped with baking powder); 1 teaspoon Baking Powder (Check for freshness); 2 teaspoons Lebkuchen Spice (Can replace with ground ginger, cinnamon, and nutmeg); 1/2 teaspoon Salt (Balances sweetness); 3 Eggs (Flax eggs work well for a vegan option); 1 cup Buttermilk (Can substitute with Greek yogurt or non-dairy milk + vinegar); 1/2 cup Sour Cream (Greek yogurt is a good alternative); 1/2 cup Sunflower Oil (Can replace with vegetable or canola oil); 1 teaspoon Vanilla Extract (Opt for pure vanilla); 1 cup Fresh-Brewed Coffee (May be replaced with hot water); 100 g Ritter Sport Lebkuchen Chocolate (Chopped chocolate); 1 cup Chocolate (High-quality chocolate for smooth glaze); 2 tablespoons Coconut Oil (Can substitute with butter)

As the scent of warm spices drifts through my kitchen, it feels like the holidays have officially begun. I’ve always adored the nostalgia that comes with baking, and this Gingerbread Chocolate Bundt Cake is my festive triumph. With its rich, moist texture and the perfect blend of deep chocolate and gingerbread spices, it not only satisfies the sweetest cravings but also makes a stunning centerpiece for your Christmas table. The best part? It’s quick to whip up and freezes beautifully, making it ideal for any holiday gathering. So why not transform your holiday dessert game this year? What’s your favorite way to celebrate with baked goods?

Why is this cake a holiday must-have?

Deliciously Festive: The Gingerbread Chocolate Bundt Cake perfectly blends the warmth of gingerbread spices with rich chocolate, creating a flavor profile that celebrates the season.

Stunning Presentation: With its beautiful bundt shape and glossy chocolate glaze adorned with cranberries and rosemary, it’s a visual delight that demands attention on any holiday table.

Quick and Easy: This recipe is simple to prepare, taking just about an hour from mixing to baking, allowing you to spend more time enjoying the holidays with loved ones.

Freezable Fun: Planning a holiday gathering? This cake freezes beautifully, making it easy to bake ahead of time without losing flavor or texture.

Crowd-Pleaser: It’s a dessert that’s sure to impress guests, satisfying both chocolate lovers and those with a taste for traditional gingerbread. Add it to your festive lineup, along with other favorites like Chocolate Pumpkin Cupcakes or Moist Chocolate Chip for a well-rounded dessert feast!

Gingerbread Chocolate Bundt Cake Ingredients

For the Cake

All-Purpose Flour – Provides structure and texture; can substitute with gluten-free flour blend.
Sugar – Adds sweetness; brown sugar can deepen the flavor profile.
Cocoa Powder – Essential for rich chocolate flavor; be sure to use unsweetened.
Baking Soda – Acts as a leavening agent; can be swapped with baking powder (use a smaller amount).
Baking Powder – Ensures the cake rises; check for freshness for the best results.
Lebkuchen Spice – Infuses traditional gingerbread flavor; a mix of ground ginger, cinnamon, and nutmeg can replace it if needed.
Salt – Balances sweetness and enhances all flavors.
Eggs – Binds the mixture and adds moisture; for a vegan option, flax eggs work well.
Buttermilk – Contributes moisture and richness; Greek yogurt or non-dairy milk with a splash of vinegar can be substitutes.
Sour Cream – Ensures moisture and tenderness; Greek yogurt is also a good alternative.
Sunflower Oil – Keeps the cake tender; can be replaced with vegetable or canola oil.
Vanilla Extract – Adds depth of flavor; opt for pure vanilla for the best taste.
Fresh-Brewed Coffee – Elevates chocolate flavor; may be omitted or replaced with hot water if desired.
Ritter Sport Lebkuchen Chocolate – Chunks add a unique gingerbread-like flavor; chocolate chips with extra spices can be an alternative.

For the Glaze

Chocolate – Provides a luscious coating; choose high-quality chocolate for the smoothest glaze.
Coconut Oil – Helps achieve a shiny finish; can be substituted with butter if preferred.

This Gingerbread Chocolate Bundt Cake is not just a treat, but a festive addition to your holiday celebrations!

Step‑by‑Step Instructions for Gingerbread Chocolate Bundt Cake

Step 1: Preheat the Oven
Preheat your oven to 350°F (180°C). While it warms up, generously grease a bundt pan with sunflower oil, ensuring every nook and cranny is coated. Dust the greased pan with cocoa powder, tapping out the excess, so the Gingerbread Chocolate Bundt Cake slides out effortlessly once baked.

Step 2: Prepare the Coffee
Brew a fresh cup of coffee, allowing it to cool slightly while you work on the other ingredients. This rich, warm liquid will enhance the chocolate flavor in your cake, melding beautifully with the gingerbread spices for a delightful holiday aroma.

Step 3: Mix the Dry Ingredients
In a stand mixer bowl, combine the all-purpose flour, sugar, cocoa powder, baking soda, baking powder, lebkuchen spice, and salt. Use a whisk to mix thoroughly, ensuring there are no clumps and that all dry ingredients are evenly distributed. This step is essential for the perfect texture of your Gingerbread Chocolate Bundt Cake.

Step 4: Combine the Wet Ingredients
In a separate bowl, whisk together the eggs, buttermilk, sour cream, sunflower oil, and vanilla extract until smooth and fully emulsified. This wet mixture adds moisture and richness to your cake. Once combined, prepare to unite it with the dry ingredients.

Step 5: Incorporate the Mixtures
Pour the wet mixture into the bowl of dry ingredients while mixing on low speed. Gradually add the warm brewed coffee to the batter, mixing just until everything is blended. Be careful not to overmix, as this can lead to a tough cake; you want a lusciously moist Gingerbread Chocolate Bundt Cake.

Step 6: Fold in the Chocolate
Gently fold in the chopped Ritter Sport Lebkuchen chocolate using a spatula until evenly distributed throughout the batter. This addition will create delightful pockets of chocolate and gingerbread flavor throughout the cake, enhancing the holiday joy in every bite.

Step 7: Bake the Cake
Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean. Your kitchen will soon be filled with the inviting scents of ginger and chocolate.

Step 8: Cool the Cake
Once baked, remove the bundt pan from the oven and let it cool for 10-15 minutes on a wire rack. Carefully turn the cake out of the pan, and allow it to cool completely on the rack. Proper cooling is crucial for achieving a clean slice of your beautiful Gingerbread Chocolate Bundt Cake.

Step 9: Prepare the Glaze
In a microwave-safe bowl, combine the remaining chocolate and coconut oil. Microwave in short bursts, stirring in between, until the mixture is smooth and melted. This rich glaze will provide a delightful finish to your festive cake, enhancing its visual appeal and flavor.

Step 10: Glaze the Cake
Once the cake is completely cool, pour the melted chocolate glaze over the top, letting it drip down the sides for an elegant effect. Decorate your Gingerbread Chocolate Bundt Cake with cranberries, raspberries, and sprigs of rosemary for a stunning holiday presentation. Allow the glaze to set before slicing and serving.

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. This keeps it fresh while allowing the flavors to meld beautifully.

Fridge: If you need it to last longer, refrigerate the cake in an airtight container for up to 5 days. Just be mindful that this may slightly affect its moisture.

Freezer: The Gingerbread Chocolate Bundt Cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and then place it in a freezer bag to avoid freezer burn.

Reheating: To enjoy, simply thaw the cake overnight in the fridge or at room temperature. Reheat individual slices gently in the microwave for a few seconds to savor that fresh-baked feel.

What to Serve with Gingerbread Chocolate Bundt Cake

As the festive season approaches, let’s create a delightful spread that pairs beautifully with your standout dessert!

Creamy Mashed Potatoes: Silky and buttery, they offer a savory contrast to the rich cake, making every bite even more satisfying.
Cinnamon-Spiced Apples: Warm cinnamon-spiced apples provide a sweet-tart element that enhances the gingerbread flavors, evoking a cozy home aroma.
Maple Glazed Carrots: These vibrant, tender carrots balance the sweetness of the cake while introducing a pop of color to your holiday table.
Mulled Wine: This spiced wine warms up the festive spirit, complementing the warm spices of the gingerbread cake for a harmonious experience.
Roasted Brussels Sprouts: Crispy on the outside and tender inside, they bring a delightful crunch and earthy flavor that nicely offsets the cake’s sweetness.
Rich Hot Chocolate: A cup of velvety hot chocolate topped with whipped cream is a wonderful way to enhance your dessert experience—the ultimate winter warmer!
Gingerbread Cookies: Stick with the gingerbread theme by offering these delightful cookies, adding a nostalgic touch to your holiday gathering.
Vanilla Ice Cream: Creamy and cool, a scoop of vanilla ice cream melts beautifully over warm slices of cake, creating a deliciously festive indulgence.
Fruit Salad: A refreshing fruit salad made with seasonal berries and apples will brighten your plate, adding a burst of freshness that completes the meal.
Chocolate Peppermint Bark: This festive treat not only adds a chocolaty touch but also a minty freshness that pairs beautifully with the spiced flavors of your cake.

Expert Tips for Gingerbread Chocolate Bundt Cake

Don’t Overmix: Gently combine wet and dry ingredients to keep your Gingerbread Chocolate Bundt Cake tender. Overmixing can lead to a dense texture.
Check Freshness: Ensure that your baking soda and baking powder are fresh. Expired leavening agents will inhibit the cake from rising properly, resulting in a flat cake.
High-Quality Chocolate: For the best glaze and flavor, use high-quality chocolate with at least 60% cocoa. This makes a significant difference in the overall taste.
Cool Completely: Allow your cake to cool entirely before glazing. This helps achieve a neat finish and prevents the glaze from sliding off.
Optional Additions: Consider adding nuts like walnuts for an extra crunch, or replace lebkuchen spice with pumpkin spice for a unique flavor twist.

Make Ahead Options

The Gingerbread Chocolate Bundt Cake is a fantastic make-ahead option for your holiday festivities! You can prepare the cake batter and refrigerate it for up to 24 hours before baking, keeping the flavors fresh while saving time on busy days. To maintain its moisture and texture, cover the bowl tightly with plastic wrap. Alternatively, bake the cake in advance, then let it cool completely and store it in an airtight container at room temperature for up to 3 days or refrigerate it for longer freshness. When ready to serve, simply reheat slices in the microwave for a few seconds if desired, and drizzle with the chocolate glaze just before garnishing with festive toppings. Enjoy a delicious treat with minimal effort!

Gingerbread Chocolate Bundt Cake Variations

Feel free to give your Gingerbread Chocolate Bundt Cake a personal touch with these creative swaps and enhancements!

Nutty Boost: Add chopped nuts like walnuts or hazelnuts for a delightful crunch. They’ll provide a beautiful textural contrast to the moist cake.
Pumpkin Spice: Swap in pumpkin spice blend for a cozy twist on traditional flavors. This gives your cake a warm, comforting vibe that’s perfect for holiday gatherings.
Layered Delight: Transform it into a layered cake by slicing the cooled bundt and adding luscious fillings like cream cheese or whipped frosting in between. It turns an ordinary cake into an extraordinary dessert masterpiece.
Dairy-Free Option: For a dairy-free version, substitute buttermilk with almond milk mixed with a tablespoon of vinegar. This keeps the moistness intact while catering to dietary needs.
Chocolate Overload: Enhance the chocolate flavor by adding dark chocolate chips to the batter in addition to the Ritter Sport chocolate. This deeper richness is sure to make any chocolate lover swoon!
Spicy Touch: Elevate the heat with a dash of ground cayenne pepper in the batter. A hint of spiciness can beautifully contrast and elevate the sweet and spicy gingerbread notes.
Fresh Fruit: Incorporate mashed bananas or applesauce for extra moisture. Not only does this add unique flavors, but it also keeps the cake incredibly soft and tender.
Festive Toppings: Instead of just cranberries and rosemary, try adding toasted coconut flakes or pistachios for a colorful and flavorful topping that catches the eye and the palate!

Each variation can bring a delightful new experience to your baking adventure! If you’re looking for other festive treats, don’t forget to check out our delicious Oreo Stuffed Chocolate or enjoy a slice of our Pumpkin Cupcakes with Maple Cream Cheese Frosting for even more holiday cheer!

Gingerbread Chocolate Bundt Cake Recipe FAQs

What should I look for when selecting ingredients?
Absolutely! When choosing spices, ensure your lebkuchen spice is fresh for optimal flavor. For cocoa powder, look for unsweetened varieties with rich color. Brown sugar should feel moist and clump slightly; if it’s hard, it may not incorporate well. Eggs should be fresh, with no cracks or off smells.

How should I store the Gingerbread Chocolate Bundt Cake?
To keep your cake at its best, store it in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate it for up to 5 days, but note that refrigeration may slightly alter its moisture. Just be sure to wrap it well!

Can I freeze the Gingerbread Chocolate Bundt Cake?
Absolutely! To freeze, first, let the cake cool completely. Wrap it tightly in plastic wrap and then place it into a freezer bag or an airtight container to prevent freezer burn. This way, you can enjoy it later for up to 3 months. To serve, thaw it overnight in the fridge or at room temperature, and reheat individual slices in the microwave for a few seconds if desired.

Why is my cake not rising as expected?
The most common reason for this is using expired baking powder or baking soda. Always check dates on your leavening agents before using. Additionally, ensure not to overmix your batter, as this can lead to a dense cake. Mix until just combined after adding wet ingredients for the best texture.

Is this recipe suitable for people with allergies or dietary restrictions?
Yes! For a vegan option, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and use non-dairy milk with vinegar in place of buttermilk. If you’re allergic to gluten, a gluten-free flour blend works well. Be sure to check that the chocolate you use is dairy-free as well.

What can I do if I don’t have certain ingredients?
No worries! If you’re missing lebkuchen spice, you can combine ground ginger, cinnamon, and nutmeg in equal parts. For buttermilk, mix plain yogurt or non-dairy milk with a splash of vinegar to create a similar tangy effect. And if you can’t find Ritter Sport Lebkuchen chocolate, chocolate chips with a sprinkle of gingerbread spices will do just fine!