Chocolate Gingerbread Bundt Cake Recipe: A Festive Holiday Dessert

Indulge in the exquisite flavor and stunning appearance of this Chocolate Gingerbread Bundt Cake, a truly showstopping holiday dessert. Drizzled with a luscious homemade vanilla glaze, it’s the perfect centerpiece for any festive celebration.

Chocolate gingerbread bundt cake drizzled with white glaze — A moist and delicious Chocolate Gingerbread Bundt Cake with a sweet vanilla glaze.

For my family, Christmas traditions are paramount. Our holiday dinner must feature crescent roll veggie bars and 24-hour salad, cherished recipes passed down for over 60 years. A plate of cookies, specifically including candy cane cookies and oyster cracker toffee bark, is always set out for Santa. And of course, gingerbread, in some delightful form, is an absolute necessity.

Gingerbread and ginger-infused desserts are intrinsically linked to holiday festivities. From No-Bake Gingerbread Cookie Balls to Gingerbread Cookie Cups with Cream Cheese Frosting, the comforting warmth of ginger paired with the rich depth of molasses perfectly captures the essence of Christmas, New Year’s, and the entire cozy winter season.

If you’re seeking the ultimate gingerbread bundt cake for the holidays, allow me to introduce you to my chocolate gingerbread bundt cake. This dessert is as visually striking as it is delicious. The dark, decadent cake, generously drizzled with a pristine white vanilla glaze, forms an elegant ring shape that always makes a memorable impression. As the great Sir Mix-a-Lot would say, “I like big bundts, and I cannot lie.” This bundt cake is sure to be a hit!

Why You’ll Love This Recipe

Incredibly Moist and Tender: This cake boasts a delightful texture that’s both moist and tender, ensuring every bite is a pleasure.
Visually Stunning: The dramatic contrast between the dark chocolate cake and the bright white icing makes it a showstopper, perfect for impressing guests.
Quick and Easy to Prepare: The batter comes together in just about 15 minutes, making it a convenient option for busy holiday schedules.
Perfect for Making Ahead: This cake tastes even better the day after it’s made, allowing the flavors to meld and deepen, making it an ideal make-ahead dessert.
Warm and Comforting: The combination of chocolate, ginger, and spices creates a comforting and satisfying treat that’s perfect for chilly winter evenings.
Versatile for Any Occasion: While perfect for Christmas and New Year’s, this cake is equally delightful for birthdays, potlucks, or any special celebration.
Family-Friendly: Loved by both kids and adults, this cake is a guaranteed crowd-pleaser for all ages.
Aromatic Delight: The intoxicating aroma that fills your kitchen while baking this cake is a holiday experience in itself.
Customizable: With endless variations and topping options, you can easily customize this cake to suit your personal preferences and create a unique dessert masterpiece.
Simple Ingredients: This recipe uses readily available ingredients, making it accessible and easy to prepare for bakers of all skill levels.

Key Ingredients

Let’s delve into the essential ingredients that make this easy gingerbread cake recipe so special.

Butter: Unlike many cake recipes that rely on oil, this recipe uses butter to provide richness and enhance the overall flavor profile.
Molasses: The signature sweetness of this cake comes from dark molasses, a byproduct of the second boiling of sugar cane juice. Avoid blackstrap molasses, which can impart a bitter taste, as I advised in my recipe for Soft and Chewy Ginger Cookies.
Sugar: Dark brown sugar lends a pronounced caramel-like flavor to the cake. You’ll also need confectioners’ sugar for the silky smooth glaze.
Eggs: Two large eggs contribute to the cake’s structure and richness, ensuring a perfect crumb and texture.
Milk: Whole milk balances the ratio of liquid to dry ingredients, creating a harmonious batter that yields a moist and tender cake.
Flour: Precise measurement is paramount in baking. Use my expert tips for accurate flour measurement to achieve the best possible results.
Cocoa Powder: Opt for natural baking cocoa in this recipe. It interacts with the baking soda to create a light and airy texture.
Baking Soda: This essential ingredient acts as a leavening agent, giving the cake its delicate and airy crumb.
Spices: The unmistakable gingerbread flavor comes from a blend of aromatic spices: generous amounts of ginger and cinnamon, complemented by a hint of allspice and nutmeg.
Chocolate Chips: Semisweet chocolate chips add a rich chocolate flavor that perfectly balances the warm spices without being overly sweet.
Heavy Cream: Combined with confectioners’ sugar, heavy cream creates a thick, decadent glaze that adds a touch of luxury to every slice.
Vanilla Extract: A splash of pure vanilla extract infuses the glaze with a delightful aroma and enhances its overall flavor.
Warm Water: A touch of warm water helps to meld the flavors together in the cake batter, resulting in a richer and more cohesive taste.
Vegetable Oil: While butter adds flavor, a small amount of vegetable oil contributes to the cake’s moistness and prevents it from drying out.
Coffee (Optional): A splash of strong brewed coffee can deepen the chocolate flavor and add complexity to the overall taste profile.

See the detailed recipe card below for precise information on ingredients and quantities.

Variations

This cake is a masterpiece in its original form, but it can also be elevated with a variety of exciting additions and modifications.

Dust with Powdered Sugar: If you’re transporting the cake and concerned about the glaze smudging, skip the glaze altogether and dust it generously with powdered sugar. This can be done upon arrival for a pristine presentation.
Sparkly Sugar Topping: Before the glaze sets, sprinkle it lightly with white or pastel-colored sanding sugar for a beautiful, shimmering finish.
Candied Ginger Infusion: Stir about ¼ cup of finely chopped candied ginger into the batter alongside the chocolate chips, or sprinkle it over the glaze before it sets.
Cream Cheese Glaze Twist: Use the creamy and tangy cream cheese glaze recipe from my monkey bread recipe for a delightful flavor combination.
Nutty Crunch: Add chopped pecans, walnuts, or almonds to the batter for a delightful textural contrast.
Citrus Zest Zing: Grate the zest of an orange or lemon into the batter to add a bright and refreshing citrus note.
Espresso Boost: Incorporate a teaspoon of espresso powder into the batter to enhance the chocolate flavor and add a subtle coffee kick.
Caramel Swirl: Drizzle caramel sauce over the glaze for a decadent and indulgent treat.
Spiced Pear Compote: Serve the cake with a warm spiced pear compote for a sophisticated and flavorful pairing.
Chocolate Ganache: Replace the vanilla glaze with a rich and glossy chocolate ganache for an extra layer of chocolatey goodness.

How to Make Chocolate Gingerbread Bundt Cake

Here’s how to create a moist and flavorful chocolate gingerbread bundt cake that will impress your family and friends.

Preheat the Oven: Preheat your oven to 325˚F (160˚C). Thoroughly grease a 9-inch bundt pan with butter or cooking spray, and dust it with flour, ensuring every crevice is covered to prevent sticking.
Melt Butter and Sweeteners: In a medium saucepan over medium-low heat, combine the butter, molasses, brown sugar, and ¼ cup of water. Cook, whisking constantly, until the butter has completely melted and the mixture is smooth. Pour it into a large bowl and allow it to cool for approximately 10 minutes.
Incorporate Eggs and Milk: To the cooled molasses mixture, add the eggs and milk, whisking until well combined and smooth.

Milk being poured into chocolate molasses cake batter — Adding milk to the chocolate molasses cake batter.

Sift Dry Ingredients: In a separate medium bowl, sift together the flour, cocoa powder, baking soda, salt, ground ginger, cinnamon, allspice, and nutmeg. Gradually fold the dry ingredients into the wet molasses mixture, stirring gently until just combined. Stir in the chocolate chips. Carefully pour the batter into the prepared bundt pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the bundt pan before inverting.

Chocolate gingerbread cake in a bundt pan — A freshly baked chocolate gingerbread cake in a bundt pan.

Prepare the Glaze: In a medium bowl, whisk together the sifted confectioners’ sugar, heavy cream, and vanilla extract until smooth and creamy. The glaze should be thick enough to coat the cake but still pourable.

Vanilla glaze being drizzled over chocolate gingerbread bundt cake — Drizzling vanilla glaze over the chocolate gingerbread bundt cake.

Glaze and Serve: Invert the completely cooled cake onto a serving platter. Drizzle the prepared glaze evenly over the cake, allowing it to cascade down the sides. Let the glaze set for a few minutes before slicing and serving. Enjoy your delicious Chocolate Gingerbread Bundt Cake!

Choosing the Right Molasses: Dark molasses, a product of the second boiling process, is ideal for gingerbread cake recipes. It offers a robust flavor with a hint of bitterness, making it less sweet than light molasses. Its deep, complex flavor profile enhances the cake’s overall richness and depth.

Kelly’s Recipe Tips

Don’t Skip Sifting: Always sift the confectioners’ sugar for a lump-free glaze. Sifting the dry ingredients ensures a smooth batter by breaking up lumps and making it easier to incorporate the flour mixture into the wet ingredients. If you don’t have a sifter, a fine-mesh strainer works perfectly.
Make Ahead for Enhanced Flavor: Gingerbread cake flavors develop more fully when made one day in advance. To preserve its texture and appearance, wait to glaze the cake until just before serving.
Prevent Air Pockets: After pouring the batter into the bundt pan, tap the pan gently on a towel-covered counter a few times to release any trapped air bubbles. This results in a more even and uniform cake texture.
Use Room Temperature Ingredients: Ensure that all ingredients, especially butter, eggs, and milk, are at room temperature for better emulsification and a smoother batter. This will result in a more tender and evenly baked cake.
Avoid Overmixing: Overmixing the batter can lead to a tough cake. Mix the dry and wet ingredients until just combined to ensure a tender crumb.
Check for Doneness: Insert a toothpick into the thickest part of the cake. If it comes out clean or with a few moist crumbs, the cake is done. Be careful not to overbake, as this can dry out the cake.
Cool Completely Before Glazing: Make sure the cake is completely cooled before inverting it onto a serving platter and glazing. This prevents the glaze from melting and creating a messy appearance.
Adjust Glaze Consistency: If the glaze is too thick, add a teaspoon of heavy cream or milk at a time until it reaches your desired consistency. If it’s too thin, add a tablespoon of confectioners’ sugar at a time until it thickens.
Garnish for Extra Flair: Add a festive touch by garnishing the cake with sprinkles, candied ginger, chopped nuts, or a dusting of cocoa powder.
Serve with Compliments: Enhance the flavor experience by serving the cake with a scoop of vanilla ice cream, whipped cream, or a dollop of spiced apple compote.

Storage Tips

To maintain the cake’s optimal flavor and texture, proper storage is essential:

Store the cake in the refrigerator, tightly wrapped in plastic wrap or in an airtight container, for up to 3 days. For the best taste experience, allow it to come to room temperature before serving.

The glaze can be prepared one day in advance and stored in an airtight container in the refrigerator. When ready to use, re-whisk the glaze and adjust the consistency by adding more heavy cream or water as needed to achieve a pourable texture.

Unglazed gingerbread cake freezes exceptionally well. To prevent freezer burn, wrap it in several layers of plastic wrap. Thaw it gradually in the refrigerator overnight for even thawing. Let it reach room temperature before applying the glaze.

Separate Storage: Store leftover cake slices separately to prevent them from sticking together. You can use parchment paper between slices.

Avoid Direct Sunlight: Keep the cake away from direct sunlight and heat sources, as this can cause the glaze to melt and the cake to dry out faster.

Refrigeration is Key: While some cakes can be stored at room temperature, the combination of moisture and dairy in this recipe makes refrigeration the best way to maintain its freshness and prevent spoilage.

Frequently Asked Questions

How do I store leftovers to keep the cake fresh?

To maintain the cake’s moisture and freshness, store it in the refrigerator, wrapped tightly in plastic or in an airtight container. It will stay good for approximately 3 days.

Can I freeze the gingerbread bundt cake for later?

Yes, you can! Wrap the unglazed cake thoroughly in plastic wrap and freeze for up to 3 months. Thaw the cake and let it reach room temperature before glazing.

Is it possible to use blackstrap molasses in this recipe?

Blackstrap molasses, from the third and final boiling process, has a distinctly bitter flavor and is best suited for savory dishes. For this recipe, I recommend using dark molasses, which provides a milder but still characteristic gingerbread flavor.

Can I substitute the chocolate chips with another type of chocolate?

Absolutely! Feel free to experiment with different types of chocolate, such as dark chocolate, milk chocolate, or even white chocolate chips, to suit your personal preferences. Just be mindful of the sweetness level, as some chocolates may alter the overall flavor balance of the cake.

How can I prevent the cake from sticking to the bundt pan?

Greasing and flouring the bundt pan thoroughly is crucial for preventing sticking. Use a generous amount of butter or cooking spray and make sure to get into all the crevices. Alternatively, you can use a baking spray specifically designed for bundt pans, which often contains flour for added release.

Can I make this cake in a different type of pan?

While this recipe is specifically designed for a bundt pan, you can adapt it to other pans, such as a loaf pan or a round cake pan. Keep in mind that the baking time may need to be adjusted depending on the size and shape of the pan. Be sure to check for doneness using a toothpick.

Is it possible to make this cake gluten-free?

Yes, you can make this cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Look for a blend that is specifically designed for baking and contains xanthan gum for added structure. Keep in mind that the texture of the cake may be slightly different when using gluten-free flour.

More Holiday Desserts

Immerse yourself in the holiday baking spirit with a collection of sweet treats that will elevate your celebrations. From timeless classics like Marshmallow Christmas Wreaths to modern favorites like my Nutella Puff Pastry Snowflake, discover a range of desserts that will bring the perfect finishing touch to your festive gathering.

Christmas Brownies
Chocolate Reindeer Marshmallow Pops
Cake Mix Grinch Cookies
Easy Pecan Balls
Christmas Tree Shortbread Cookies
Homemade Peppermint Bark
Classic Gingerbread Men
Cranberry Bliss Bars

Hungry for more? Subscribe to Just a Taste to receive new recipes, meal plans, and newsletters directly in your inbox! Keep up with the latest updates on Facebook, TikTok, Pinterest, and Instagram.

Dessert