Impress guests with this festive holiday cake that doubles as a stunning table centerpiece
This gingerbread chocolate bundt cake combines classic holiday spices with rich chocolate for a show-stopping dessert. The wreath shape makes it perfect for Thanksgiving, Christmas, or any festive gathering!
Whether you're hosting a holiday dinner or looking for an easy yet elegant dessert, this cake will become your new tradition. The moist gingerbread base pairs beautifully with the glossy chocolate glaze and fresh rosemary garnish.
With just one bowl of batter and a simple glaze, this beginner-friendly recipe takes only 75 minutes from start to finish. The wreath shape adds visual interest while the warm spices and chocolate create a flavor combination that's sure to impress.
Perfect for first-time bakers or experienced chefs, this cake requires no special equipment and minimal cleanup. The result is a professional-looking dessert that's as easy to make as it is delicious to eat.
Let the rich aroma of gingerbread and chocolate fill your kitchen while you prepare this festive treat. Your guests will be delighted by the beautiful presentation and unforgettable flavor.
Why This Recipe Works
⏰ Time-Efficient
This 75-minute recipe requires minimal prep and cleanup. Mix, bake, glaze, and serve - no complicated steps or special tools needed.
💰 Cost-Effective
Uses common pantry staples like flour, sugar, and chocolate. No specialty ingredients required for this budget-friendly dessert.
👥 Crowd-Pleasing
Serves 12 with beautiful presentation that doubles as a table centerpiece. The wreath shape makes it perfect for holiday gatherings.
🌟 Flavor Harmony
Combines warm gingerbread spices with rich chocolate for a balanced flavor profile that satisfies both spice lovers and chocolate enthusiasts.
Gingerbread Chocolate Bundt Cake - Holiday Wreath
Moist spice cake with rich chocolate glaze and festive garnish
🛒 Ingredients
- - 2 cups all-purpose flour
- - 1 cup whole wheat flour
- - 1 cup unsalted butter, softened
- - 1 cup brown sugar, packed
- - 2 large eggs
- - 1 cup buttermilk
- - 1 tbsp molasses
- - 2 tsp ground ginger
- - 1 tsp cinnamon
- - 1/2 tsp nutmeg
- - 1/2 tsp baking soda
- - 1/2 tsp salt
- - 1/2 cup chocolate chips
👨🍳 Instructions
Prep: Grease and flour a 10-inch bundt pan. In a large bowl, mix flours, baking soda, salt, ginger, cinnamon, and nutmeg.
💡 Use non-stick spray for easy release and to prevent sticking.
Combine Wet Ingredients: In a separate bowl, cream butter and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
💡 Add a pinch of salt to balance the sweetness when mixing wet ingredients.
Mix Batter: Gradually add dry ingredients to wet ingredients, alternating with buttermilk. Stir in molasses and chocolate chips.
💡 Stop mixing once just combined to avoid overmixing which can lead to a tough cake.
Bake: Pour batter into prepared pan. Bake at 350°F (175°C) for 45 minutes or until a toothpick comes out clean.
💡 If top browns too quickly, cover with parchment paper during last 15 minutes of baking.
Cool: Let cake cool in pan for 10 minutes, then invert onto a serving plate and let cool completely.
💡 Cooling completely is essential before adding glaze to prevent melting.
Glaze: In a bowl, mix 1/2 cup melted chocolate with 1 tbsp butter until smooth. Drizzle over cake and decorate with cranberries and rosemary.
💡 Add a few drops of vanilla extract to the glaze for extra flavor.
Nutrition (per serving):
Ingredient Notes & Substitutions
Flour
The combination of all-purpose and whole wheat flours creates a tender yet moist crumb. You can substitute with 2 1/2 cups of all-purpose flour for a lighter texture.
Substitutions: Gluten-free - use 2 1/2 cups gluten-free flour blend
Buttermilk
Adds moisture and helps activate the baking soda for leavening. Substitute with 1 cup milk plus 1 tbsp lemon juice or vinegar if buttermilk isn't available.
Substitutions: Yogurt - 1 cup plain yogurt
Chocolate
Dark chocolate (60-70% cocoa) provides the richest flavor. Use milk chocolate for a sweeter version or white chocolate for a contrasting glaze.
Substitutions: Cocoa powder - 1/2 cup cocoa powder + 1/2 cup butter
Molasses
Adds depth and traditional gingerbread flavor. Substitute with 3 tbsp honey or 1/4 cup maple syrup for similar results.
Substitutions: Brown sugar - add 1/4 cup extra brown sugar
Pro Tips for Perfect Gingerbread Cake
✨ Flavor Boost
Add 1/2 tsp of orange zest to the batter for a citrusy twist that complements the spices perfectly.
❄️ Temperature Matters
Use cold butter when creaming for better aeration. This creates a lighter, more tender crumb structure.
📸 Presentation Tips
Arrange fresh rosemary sprigs around the cake in a wreath pattern before serving for an extra festive touch.
🔥 Baking Success
Place cake on the lower third of the oven to prevent overbrowning. Rotate the pan halfway through baking for even cooking.
Variations & Customizations
Spiced Chocolate Version
Add 1/2 tsp chili powder and 1/2 tsp cayenne pepper to the glaze for a spicy chocolate kick.
Nutty Wreath
Sprinkle chopped pecans or walnuts in the glaze for added texture and flavor.
Mini Wreaths
Use 6 mini bundt pans to make individual portions that are perfect for holiday parties.
White Chocolate Variation
Substitute dark chocolate with white chocolate in the glaze for a sweet, contrasting flavor.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Hot spiced cider with cinnamon sticks
- Mini gingerbread men cookies for a holiday cookie platter
- Vanilla ice cream for a decadent finish
🍷 Drink Pairings:
Serve with a glass of port wine or a spiced chai latte to complement the warm spices.
Make-Ahead Instructions & Storage
Make-Ahead Tips
Bake and cool completely. Wrap in plastic wrap and freeze for up to 2 months. Thaw at room temperature before glazing.
Refrigerator Storage
Store in an airtight container for up to 5 days. The glaze may soften slightly but will remain delicious.
Freezer Storage
Freeze for up to 2 months. Thaw overnight in the refrigerator. Add fresh glaze just before serving.
Reheating Instructions
Warm individual slices in the microwave for 15-20 seconds or in a preheated oven at 300°F for 5-7 minutes.
Troubleshooting & Common Questions
Q: Cake is too dry?
A: This usually happens if overbaked. Check for doneness at 40 minutes. The cake should be moist but not undercooked.
Q: Can I use a different pan?
A: A 9-inch springform pan works well. Adjust baking time by 5-10 minutes. Check with a toothpick for doneness.
Q: Glaze is too runny?
A: Chill the glaze in the refrigerator for 10-15 minutes before drizzling to thicken it slightly.
Q: How to prevent sticking?
A: Use non-stick spray and flour the pan thoroughly. Let the cake cool completely before inverting.
Final Thoughts
This gingerbread chocolate bundt cake is the perfect combination of holiday tradition and modern presentation. The wreath shape adds a festive touch while the rich chocolate glaze and warm spices create a flavor experience that will become a family favorite.
With its easy preparation and stunning appearance, this cake is guaranteed to impress guests at any holiday gathering. Whether you're a seasoned baker or just starting out, this recipe will become a cherished part of your holiday traditions.
