Chocolate Gingerbread Bundt Cake

from 3 votes

Rich in flavor and dramatic in appearance, Chocolate Gingerbread Bundt Cake drizzled with a homemade vanilla glaze is a showstopping holiday dessert perfect for any celebration!

Chocolate gingerbread bundt cake drizzled with white glaze sits on a baking rack.

In my family, certain things are non-negotiable when it comes to Christmas. Dinner must include veggie bars and 24-hour salad, two recipes that have been in my family for more than 60 years. There’s always a plate of cookies set out for Santa, which has to include candy cane cookies and oyster cracker toffee bark. And gingerbread, in one form or another, absolutely must make an appearance. 

Gingerbread and ginger-flavored desserts go hand in hand with holiday celebrations. From No-Bake Gingerbread Cookie Balls to Gingerbread Cookie Cups with Cream Cheese Frosting, the warm flavor of ginger combined with intense molasses is just right at Christmas, New Year’s and throughout the cold winter months. 

If you’re looking for the best gingerbread bundt cake for the holidays, allow me to suggest my chocolate gingerbread bundt cake. This dessert looks just as dramatic as it tastes: the dark cake is drizzled with pure-white vanilla glaze, and the signature ring shape is always impressive. In the words of Sir (Stand) Mix(er)-a-Lot, I like big bundts, and I cannot lie.

Why You’ll Love This Recipe

  • Moist and tender.
  • A showstopper! The contrast of white icing against the dark chocolate cake is dramatic.
  • Quick to prepare. The batter for this chocolate gingerbread recipe only takes about 15 minutes to mix up.
  • Can be made in advance. This cake actually tastes better the day after it’s made.

Key Ingredients

Let’s dive into all the ingredients that go into this easy gingerbread cake recipe.

  • Butter: While many cake recipes call for oil, this recipe uses butter for richness and flavor.
  • Molasses: The sweetness in this cake comes from dark molasses, which is derived from the second boiling of the sugar cane juice. As I mentioned in my recipe for Soft and Chewy Ginger Cookies, don’t use blackstrap molasses, which can add a bitter flavor.
  • Sugar: Dark brown sugar gives the cake a pronounced caramel flavor. You’ll also need confectioners’ sugar for the glaze.
  • Eggs: Two eggs add structure and richness.
  • Milk: Whole milk balances out the liquid-to-dry ingredient ratio.
  • Flour: In baking recipes, precise measuring is key. Use my instructions for properly measuring flour for the best results. 
  • Cocoa powder: Use natural baking cocoa in this recipe. It will react with the baking soda to help the cake rise.
  • Baking soda: This ingredient leavens the cake for a light texture.
  • Spices: The gingerbread gets its flavor from a combination of spices: plenty of ginger and cinnamon, plus a little allspice and nutmeg.
  • Chocolate chips: Use semisweet chocolate chips for a rich chocolate flavor that’s not too sweet.
  • Heavy cream: Combined with the confectioners’ sugar, cream makes a thick, luxurious glaze.
  • Vanilla extract: A little splash of vanilla flavors the glaze.

See the recipe card for full information on ingredients and quantities.

Variations

This cake is beautiful as it is, but it also can be dressed up in a variety of other ways.

  • Dust with powdered sugar: If you are transporting the cake and you’re worried the glaze will smudge, omit the glaze and instead dust it with a generous shower of powdered sugar. You can even do this once you reach your destination for the most pristine appearance.
  • Top with sparkly sugar: Before the glaze sets, sprinkle it lightly with white or pastel-colored sanding sugar. It will give a beautiful sparkly finish to the cake.
  • Add candied ginger: Stir about ¼ cup chopped candied ginger into the batter along with the chocolate chips. Or finely chop the ginger and sprinkle it over the glaze before it sets.
  • Cream cheese glaze: Use the cream cheese glaze instructions from my monkey bread recipe for a delicious twist.

How to Make Chocolate Gingerbread Bundt Cake

Here’s how to make moist and flavorful chocolate gingerbread.

  1. Preheat the oven. Preheat the oven to 325˚F. Prepare a 9-inch bundt pan by greasing it with butter or cooking spray and flouring it. Make sure to get into all the crevices so it won’t stick.
  2. Melt the butter and sweeteners. In a medium saucepan over medium-low heat, combine the butter, molasses, brown sugar and ¼ cup water. Cook, whisking constantly, until the butter has melted. Pour the mixture into a large bowl and cool for about 10 minutes.
  3. Add the eggs and milk. To the cooled molasses mixture, add the eggs and milk and whisk to combine.
Milk being poured into a bowl containing chocolate molasses cake batter and a whisk.
  1. Sift the dry ingredients. Sift together the flour, cocoa powder, baking soda, salt, ground ginger, cinnamon, allspice and nutmeg into a medium bowl. Fold the flour mixture into the molasses mixture, stirring just until combined. Stir in the chocolate chips. Scrape the batter into the prepared bundt pan and bake for 30 minutes or until a toothpick inserted comes out clean. Cool completely in the bundt pan.
A bundt pan containing freshly baked chocolate gingerbread cake.
  1. Make the glaze. Whisk together the sifted confectioner’s sugar, heavy cream and vanilla extract until smooth. Invert the cooled cake onto a serving platter, drizzle with the glaze and serve.
Vanilla glaze being drizzled over a dark chocolate gingerbread bundt cake.

The Best Molasses to Use: Dark molasses, which is the byproduct of the second boiling in the sugar-making process, is the best molasses to use in gingerbread cake recipes. It has a stronger flavor and a hint of bitterness, and isn’t quite as sweet as light molasses. 

Kelly’s Recipe Tips

  • Don’t skip the sifting! Always sift the confectioner’s sugar for lump-free glaze, and sifting the dry ingredients breaks up lumps and makes it easier to stir the flour mixture into the wet ingredients. A fine mesh strainer works just fine if you don’t have a sifter.
  • Make a day ahead. The flavors of gingerbread cake actually develop more fully if the recipe is made one day in advance. Wait to glaze the cake until just before serving.
  • Prevent air pockets. Once you’ve poured the batter into the bundt pan, place the pan on a towel on the counter and tap it a few times to release any air bubbles.

Storage Tips

Store the cake, wrapped in plastic wrap or an airtight container, in the refrigerator for up to 3 days. It tastes best at room temperature, so let it sit out on the counter before serving. 

The glaze can be made one day in advance and stored in an airtight container in the fridge. When ready to serve, re-whisk the glaze, adding additional heavy cream or water if necessary to thin the glaze to a pourable consistency.

Unglazed gingerbread cake freezes beautifully. Wrap it in multiple layers of plastic wrap to guard against freezer burn. When ready to enjoy, simply thaw the cake in the refrigerator overnight for a gradual and even thawing process. Once completely thawed, allow it to come to room temperature before adding the glaze.

Frequently Asked Questions

How do I store leftovers to keep the cake fresh?

To keep the cake tasting moist and fresh, store it in the refrigerator, either wrapped in plastic or in an airtight container. It will keep for about 3 days before it starts to dry out.

Can I freeze the gingerbread bundt cake for later?

Absolutely! Wrap the unglazed cake in plastic wrap and freeze for up to 3 months. Thaw the cake and bring it to room temperature before glazing. 

Can I use blackstrap molasses in this recipe?

Blackstrap molasses is the byproduct of the third and final boiling in the sugar-making process.  It has a pronounced bitter flavor and is more commonly used in savory recipes like baked beans. I don’t recommend using it in this recipe. Instead, use dark molasses, which is milder but still has a hint of bitterness that’s a trademark in gingerbread.

More Holiday Desserts

Get in the holiday baking spirit with more sweet treats that will elevate your holiday celebrations. From classic favorites like Marshmallow Christmas Wreaths to new favorites like my Nutella Puff Pastry Snowflake, you’ll find a variety of desserts that will add the perfect finishing touch to your festive spread.

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Dessert

Chocolate Gingerbread Bundt Cake

Traditional holiday flavors take on a new shape in this kicked up Chocolate Gingerbread Bundt Cake drizzled with vanilla glaze.
Author: Kelly Senyei
4.67 from 3 votes
Chocolate gingerbread bundt cake drizzled with white glaze sits on a baking rack.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 servings

Ingredients 

For the cake:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup dark molasses
  • 3/4 cup dark brown sugar
  • 2 large eggs, whisked lightly
  • 1/4 cup whole milk
  • 1 cup all-purpose flour, plus more for dusting pan
  • 1/2 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 3/4 cup semisweet chocolate chips

For the glaze:

  • 1 cup confectioners sugar, sifted
  • 4 1/2 tablespoons heavy cream
  • 1/4 teaspoon pure vanilla extract

Instructions 

  • Preheat the oven to 325ºF degrees. Grease and flour a 9-inch bundt pan with butter or cooking spray and set aside.
  • Combine the butter, molasses, dark brown sugar and ¼ cup water in a medium saucepan over medium-low heat. Cook, whisking constantly, until the butter has melted, then pour the mixture into a large bowl and let it cool for 10 minutes.
  • Once cooled, whisk the eggs and milk into the molasses mixture.
  • Sift together the flour, cocoa powder, baking soda, salt, ground ginger, cinnamon, allspice and nutmeg into a medium bowl. Gently fold the flour mixture into the molasses mixture, stirring just until combined, and then stir in the chocolate chips. Pour the batter into the prepared pan. (See Kelly’s Notes.) Bake the cake for about 30 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool fully while still in the bundt pan.
  • Make the glaze by whisking together the sifted confectioners sugar, heavy cream and vanilla extract until smooth.
  • Once the cake has fully cooled, invert it onto a serving platter, drizzle with the glaze and serve.

Kelly’s Notes

  • Sifting the dry ingredients breaks up lumps and makes it easier to stir the flour mixture into the wet ingredients. A fine mesh strainer works just fine if you don’t have a sifter.
  • The flavors of gingerbread cake actually develop more fully if the recipe is made one day in advance. Wait to glaze the cake until just before serving.
  • Once you’ve poured the batter into the bundt pan, place the pan on a towel on the counter and tap it a few times to release any air bubbles.
  • Store the cake, wrapped in plastic wrap or an airtight container, in the refrigerator for up to 3 days. It tastes best at room temperature, so let it sit out on the counter before serving. 
  • ★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition

Calories: 345kcal, Carbohydrates: 50g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 56mg, Sodium: 192mg, Potassium: 374mg, Fiber: 2g, Sugar: 38g, Vitamin A: 375IU, Calcium: 71mg, Iron: 2.6mg

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Recipe adapted from Martha Stewart.


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Comments

  1. 5 stars
    I’m going to make this using orange food coloring in the frosting with some mini black bat sprinkles on top. The dark cake color is perfect for a Halloween table & the flavors are perfect for Fall. I’m glad I found this on Pinterest.

  2. this cake was a big disappointment to me.bought all the ingedients and it was not a nice taste.won’t be making this one again for sure!

  3. That looks so good! It looks insanely rich and delicious… How do you get your bundt cakes to come out so perfectly?!?

    Hope you have a very Merry Christmas and Happy New Year!! :)

  4. This is amazing! I love ginger bread and I know I would demolish this cake! Loving the icing. Especially the shot of it dripping off the cake.

  5. Wow, yum! This looks fabulous, and the photos POP! I find it so challenging to take pictures of darker objects, especially chocolate. I find it always looses its texture and comes out looking bland if the lighting isn’t right. This is just amazing!

  6. Oh my… I have never tried CHOCOLATE gingerbread! I am pinning this right now! What a brilliant idea! Beautiful photography, and I love you site. Looking forward to following your yummy posts :D

  7. Chocolate and gingerbread is my new favorite taste…and everyone knows everything tastes better in a bundt!