Gingerbread Chocolate Bundt Cake is a rich, spiced dessert that blends the warmth of classic gingerbread with deep chocolate flavor. I bake it in a bundt pan for that beautiful, dramatic shape, then glaze or dust it for a festive finish.

Why You’ll Love This Recipe

I love this cake because it brings together the bold spices of the holidays with the richness of chocolate. It’s moist, dense, and full of flavor, and it looks stunning on any dessert table. Whether I serve it plain or glazed, it always impresses.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking soda
Ground ginger
Ground cinnamon
Ground cloves
Ground nutmeg
Salt
Unsalted butter
Brown sugar
Molasses
Eggs
Vanilla extract
Buttermilk
Hot water or brewed coffee
Optional: powdered sugar or chocolate glaze for topping

Directions

I preheat the oven to 350°F (175°C) and grease a bundt pan thoroughly.
I whisk together the dry ingredients: flour, cocoa powder, baking soda, spices, and salt.
In another bowl, I cream the butter and brown sugar until fluffy.
I mix in the molasses, eggs, and vanilla extract.
I alternate adding the dry ingredients and buttermilk to the wet mixture.
I stir in hot water or coffee to thin the batter slightly and deepen the chocolate flavor.
I pour the batter into the prepared pan and bake for 45–55 minutes, until a toothpick comes out clean.
I let the cake cool in the pan for 10 minutes, then turn it out and cool completely before glazing or dusting.

Servings and Timing

This recipe serves 10–12 people and takes about 1 hour and 15 minutes total, including cooling time.

Variations

I sometimes add chocolate chips or chopped crystallized ginger to the batter.
For a dairy-free version, I use plant-based butter and milk alternatives.
I top it with a vanilla glaze, chocolate ganache, or a dusting of powdered sugar depending on the occasion.
I’ve even turned it into cupcakes for a party-friendly version.

Storage/Reheating

I store the cake tightly wrapped at room temperature for up to 3 days, or in the fridge for up to 5 days. It also freezes well—either whole or in slices. I let it thaw at room temp and warm individual slices in the microwave for a few seconds if I want them soft again.

FAQs

Can I make this cake in advance?

Yes, I often bake it a day ahead. It tastes even better after the flavors have settled overnight.

What kind of molasses should I use?

I use regular unsulphured molasses. I avoid blackstrap—it’s too bitter for this kind of cake.

Can I skip the cocoa powder?

I wouldn’t recommend it—it’s what gives the cake that rich chocolate flavor that complements the spices.

How do I keep the cake from sticking to the pan?

I grease the pan really well, making sure to get into every crevice, and lightly dust it with flour or cocoa powder.

Is coffee necessary in the batter?

No, but I like how it deepens the chocolate flavor. I’ve used hot water instead and it still turns out great.

Conclusion

Gingerbread Chocolate Bundt Cake is the kind of dessert I turn to when I want something festive, flavorful, and beautiful. The combination of spice and chocolate makes every bite memorable, and it’s perfect for holiday gatherings or cozy nights in.