Christmas Gingerbread and Chocolate Bundt Cake

Introduction

There is no aroma more evocative of the holiday season than the rich, spicy blend of gingerbread. This recipe elevates the classic gingerbread by pairing it with decadent dark chocolate, resulting in a show-stopping Christmas Gingerbread and Chocolate Bundt Cake. The deep molasses and warming spices—ginger, cinnamon, and clove—are perfectly balanced by the bitterness of cocoa, creating a moist, tender crumb ideal for festive gatherings. It’s a beautiful centerpiece that captures the spirit of Christmas in every slice, guaranteed to delight both chocolate lovers and traditional spice enthusiasts.

Ingredients

2 cups (240g) All-Purpose Flour
¾ cup (90g) Unsweetened Cocoa Powder
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 tablespoon Ground Ginger
1 teaspoon Ground Cinnamon
½ teaspoon Ground Cloves
½ teaspoon Salt
½ cup (113g / 1 stick) Unsalted Butter, softened
½ cup (100g) Granulated Sugar
¾ cup (165g) Packed Dark Brown Sugar
2 large Eggs
½ cup (120ml) Dark Molasses
1 cup (240ml) Buttermilk (or milk with 1 tsp vinegar)
1 teaspoon Vanilla Extract

For the Simple Glaze:

1 ½ cups (180g) Powdered Sugar
3-4 tablespoons Milk or Heavy Cream
Pinch of Ground Ginger (optional)

Step-by-step Preparation

Preheat and Prep: Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan. Ensure all crevices are coated to prevent sticking.
Combine Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, ginger, cinnamon, cloves, and salt. Set aside. *Tip: Sifting the cocoa powder prevents lumps and ensures a smooth batter.*
Cream Butter and Sugars: In a separate large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 3–4 minutes).
Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Add the molasses and vanilla extract, mixing until fully incorporated. The mixture may look slightly curdled at this point; this is normal.
Alternate Wet and Dry: Gradually add the dry ingredient mixture to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients (Dry, Buttermilk, Dry). Mix only until just combined. Do not overmix, as this will result in a tough cake.
Bake: Pour the batter evenly into the prepared Bundt pan. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean. *Tip: If the top browns too quickly, loosely tent the cake with aluminum foil for the last 15 minutes.*
Cool and Glaze: Let the cake cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely. Once cool, whisk together the glaze ingredients until smooth, adjusting the milk until the desired drizzling consistency is reached. Drizzle the glaze over the cake and allow it to set before serving.

Nutritional Information

This Christmas Bundt cake is a holiday indulgence. While exact values vary based on the size of the slices, one serving (approx. 1/12th of the cake) contains approximately 350–400 calories. It is high in carbohydrates and refined sugars. However, the use of dark cocoa powder provides beneficial antioxidants, and the molasses offers a small amount of iron and calcium, making it a slightly more nutrient-dense base than a standard white cake.

Storage

Store leftover cake in an airtight container at room temperature for up to 3–4 days. If your kitchen is very warm, the cake can be stored in the refrigerator for up to 7 days, though this may slightly dry out the texture. To freeze, wrap the unglazed, cooled cake tightly in plastic wrap and then aluminum foil. It can be frozen for up to 3 months. Thaw overnight at room temperature before glazing.

Conclusion

This Gingerbread and Chocolate Bundt Cake is a true festive masterpiece, combining the best flavors of the season. For an extra special presentation, serve slices alongside a dollop of fresh whipped cream or vanilla bean ice cream. A delicious variation is to add 1 teaspoon of espresso powder to the cocoa mixture to deepen the chocolate notes, or incorporate candied ginger pieces into the batter for an extra textural crunch and spice kick. Enjoy this delicious holiday bake!