Gingerbread Chocolate Bundt Cake with Festive Chocolate Glaze

When the holiday season rolls in with its warm spices, glowing lights, and cozy moments, nothing feels quite as comforting as the aroma of gingerbread baking in the oven. But if you want to elevate classic gingerbread to a richer, more indulgent level, this Gingerbread Chocolate Bundt Cake with Festive Chocolate Glaze is exactly the dessert your winter table needs.

It combines the deep, nostalgic spices of traditional gingerbread—ginger, cinnamon, nutmeg, and cloves—with the luxurious richness of chocolate. Together, they create a cake that’s not only stunningly festive but also irresistibly moist, aromatic, and decadent. The bundt shape gives it an elegant, show-stopping look, while the glossy chocolate glaze adds a delightful finishing touch that screams holiday celebration.

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Why This Gingerbread Chocolate Cake is a Holiday Favorite

This recipe marries two beloved holiday flavors into one unforgettable dessert. Gingerbread is a winter staple, but pairing it with chocolate brings out its warmth and complexity in a whole new way. The cocoa deepens the flavor, enhances the spices, and creates a rich, velvety crumb that stays moist for days.

Whether you’re hosting Christmas dinner, attending a holiday potluck, or preparing festive gifts for friends and neighbors, this bundt cake hits every mark:

✔ Soft, moist, melt-in-your-mouth texture
✔ Deep chocolate flavor with warm holiday spices
✔ Stunning presentation in any bundt pan
✔ Glossy chocolate glaze for a professional finish
✔ Stays fresh and tender for several days
✔ Perfect for make-ahead holiday baking

It’s big, beautiful, and undeniably delicious—everything a Christmas dessert should be.

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The Inspiration Behind This Cake

Gingerbread has roots deep in European holiday traditions, while chocolate cakes became popularized in the 19th century. Combining these two classics brings together heritage and indulgence in one dessert that feels both nostalgic and modern.

The flavors of molasses, ginger, and cinnamon evoke warmth and comfort, reminiscent of old-fashioned Christmas kitchens. Cocoa and melted chocolate add richness and depth, providing a smooth finish that pairs beautifully with mulled wine, hot chocolate, or espresso.

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Ingredients

For the Cake

• 2 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 ½ tsp baking soda
• 1 tsp baking powder
• 1 tsp ground ginger
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp cloves
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup brown sugar, packed
• 2 large eggs
• 1 cup molasses
• 1 cup warm water or hot coffee (for richer flavor)
• ½ cup sour cream
• 1 tsp vanilla extract
• 1 cup mini chocolate chips (optional but recommended)

For the Festive Chocolate Glaze

• 1 cup semi-sweet chocolate chips
• 3 tbsp butter
• 3 tbsp heavy cream
• 1 tsp vanilla extract
• Holiday sprinkles (optional)

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Instructions

1. Prepare the Bundt Pan

1. Preheat oven to 350°F (175°C).
2. Grease and flour a bundt pan thoroughly, making sure to coat all crevices.

2. Mix the Dry Ingredients

3. In a large bowl, whisk flour, cocoa powder, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt.
4. Set aside.

3. Mix the Wet Ingredients

5. In another bowl, cream softened butter and brown sugar until fluffy.
6. Add eggs one at a time, mixing well.
7. Add molasses, sour cream, and vanilla; mix until smooth.

4. Combine the Batter

8. Add dry ingredients to wet ingredients in two batches, alternating with warm water or coffee.
9. Gently fold in chocolate chips if using.
10. Batter will be thick and velvety.

5. Bake

11. Pour batter into the prepared bundt pan.
12. Bake 45–55 minutes, or until a toothpick comes out clean.
13. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack.
14. Cool completely before glazing.

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6. Make the Festive Chocolate Glaze

15. Melt chocolate chips, butter, and cream together over low heat or in the microwave in 20-second intervals.
16. Stir until smooth and glossy.
17. Add vanilla and mix again.
18. Pour glaze over the cooled bundt cake, letting it drip naturally.

7. Add Festive Touches

19. Add holiday sprinkles, crushed peppermint, or edible glitter immediately before the glaze sets.

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Tips for a Perfect Gingerbread Chocolate Bundt Cake

Use Hot Coffee Instead of Water

Coffee deepens the chocolate flavor without making the cake taste like coffee.

Do Not Skip Greasing the Pan

Bundt cakes stick easily—use butter AND flour for best results.

Use Room-Temperature Ingredients

They blend more smoothly and help the cake rise evenly.

Let the Cake Cool Fully Before Glazing

Warm cake + glaze = melted mess.

Add Extra Spice for a Kick

Increase ginger to 2 teaspoons for a bolder gingerbread flavor.

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Festive Variations

White Chocolate Drizzle

Swap the chocolate glaze for white chocolate and add red & green sprinkles.

Gingerbread Mocha Bundt Cake

Add 1 teaspoon espresso powder to enhance the mocha notes.

Chocolate Peppermint Bundt Cake

Add ½ teaspoon peppermint extract to the glaze.

Maple Ginger Glaze

Mix powdered sugar with maple syrup and a touch of cinnamon.

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Serving Suggestions

This cake pairs beautifully with:

• Hot cocoa
• Eggnog
• Spiced tea
• Latte or cappuccino
• Whipped cream or vanilla ice cream

It’s the perfect centerpiece for:

• Holiday parties
• Christmas brunch
• Office celebrations
• Dessert buffets
• Cozy winter gatherings

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Storage & Make-Ahead Guide

Room Temperature

Keeps up to 3 days in an airtight container.

Refrigerator

Store up to 6 days; let come to room temperature before serving.

Freezer

Freeze without glaze for up to 2 months. Thaw, then glaze when ready.

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A Holiday Dessert with Tradition & Charm

This Gingerbread Chocolate Bundt Cake with Festive Chocolate Glaze combines everything we love about the holidays: warm flavors, rich chocolate, beautiful presentation, and irresistible aroma. It’s a cake that feels comforting yet luxurious, perfect for sharing with loved ones during the most magical time of the year.