If you’re searching for a holiday dessert that is both deeply comforting and utterly showstopping, look no further than this Gingerbread Chocolate Bundt Cake Christmas Wreath. This recipe combines the warm, fiery spice of classic gingerbread with the decadent richness of dark chocolate, creating a cake that is ultra-moist, perfectly balanced, and impossible to resist. But the real magic happens in the presentation: a simple garnish transforms the ring-shaped cake into a beautiful, edible holiday wreath.
Unlike many gingerbread recipes that can turn out dry or crumbly, this Bundt cake remains moist and tender thanks to a powerhouse trio of brown sugar, oil, and dark molasses. The inclusion of cocoa powder adds an intense, sophisticated depth that pairs beautifully with the ginger, cinnamon, and cloves. We top it all off with a rich, glossy chocolate glaze and simple, fresh garnish of cranberries and rosemary to complete the festive wreath illusion.
This Gingerbread Chocolate Bundt Cake is the perfect main event for your Christmas dinner, holiday party, or cozy winter afternoon. Get ready to bake a masterpiece that tastes even better than it looks!
Why This Festive Cake is the Perfect Centerpiece
This cake is designed for holiday success, making it a guaranteed traffic driver on Pinterest and social platforms:
- Viral Visual Appeal: The classic Bundt shape naturally forms a wreath. By using a vibrant chocolate glaze and garnishing with simple red cranberries and green rosemary sprigs, you create an instant, stunning, and highly pinnable “Christmas Wreath” effect.
- The Perfect Texture: Gingerbread often risks being dry. By using oil instead of solid butter, and rich molasses, this cake stays incredibly tender and moist for days—a huge selling point for make-ahead holiday baking.
- Complex, Balanced Flavor: The addition of cocoa powder and dark chocolate cuts the intense sweetness of the molasses and brown sugar, adding a sophisticated bitterness and depth that elevates the cake beyond a simple spice loaf.
- Make-Ahead Mastery: Bundt cakes are excellent for making 1-2 days ahead of time, allowing you to focus on last-minute holiday tasks. The moisture level ensures it won’t dry out.
Ingredients
Precise measurements are important, especially for the dry ingredients and leaveners, to ensure the cake is high-rising and moist.
For the Gingerbread Chocolate Bundt Cake
- 21/4 cups all-purpose flour, scoop and leveled
- 1/4 cup unsweetened cocoa powder (high-quality dark cocoa is recommended)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup vegetable oil (or canola oil)
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs, room temperature
- 1/2 cup unsulfured dark molasses
- 1/2 cup buttermilk, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup hot coffee (or hot water)
For the Rich Chocolate Glaze
- 1 cup powdered sugar, sifted
- 1/4 cup unsweetened cocoa powder, sifted
- 3-4 tablespoons milk (or heavy cream, for richer glaze)
- 1 teaspoon vanilla extract
- Pinch of salt
For the Christmas Wreath Garnish
- 1/2 cup fresh or frozen cranberries
- Small sprigs of fresh rosemary (about 1-2 inches long)
Step-by-Step Instructions: Mix, Bake, and Decorate
Part 1: Preparing the Batter (15 Minutes)
- Prep Oven and Pan (Crucial Step): Preheat your oven to 350∘F (175∘C). Grease a 10-12 cup Bundt pan generously with a high-quality baking spray that contains flour (like Baker’s Joy or Pam Baking). Alternatively, brush melted butter over every nook and cranny, then dust thoroughly with flour or cocoa powder, tapping out the excess. Do not skip this step.
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
- Cream Butter and Sugars: In a large bowl (or stand mixer), cream the softened butter, vegetable oil, granulated sugar, and brown sugar on medium speed until light and fluffy (3–4 minutes). Scrape down the sides.
- Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Beat in the vanilla extract and molasses until combined.
- Alternate Dry and Wet: Slowly alternate adding the dry ingredient mixture and the buttermilk to the creamed mixture, beginning and ending with the dry ingredients (e.g., dry, buttermilk, dry, buttermilk, dry). Mix only until just combined.
- Add Hot Coffee: Slowly pour in the hot coffee (or water) while mixing on low speed. The batter will be thin—this is correct! The hot liquid blooms the cocoa and spices, enhancing the flavor.
- Bake: Pour the batter evenly into the prepared Bundt pan. Tap the pan gently on the counter several times to release any large air bubbles.
Part 2: Baking and Cooling (60-90 Minutes)
- Bake: Bake for 50–65 minutes.
- Check Doneness: The cake is done when a wooden skewer inserted into the deepest part comes out clean or with a few moist crumbs attached.
- Cool in Pan (Initial): Remove the cake from the oven and let it cool in the pan on a wire rack for exactly 10 minutes.
- Invert: After 10 minutes, place the wire rack gently over the top of the Bundt pan. Hold the pan and rack firmly together and quickly flip them over. The cake should release onto the rack. If it doesn’t, let it rest for another 5 minutes, then try again.
- Cool Completely: Allow the cake to cool completely on the wire rack before glazing (about 1 hour).
Part 3: Glazing and Decorating (15 Minutes)
- Make the Glaze: In a medium bowl, whisk together the sifted powdered sugar and sifted cocoa powder. Add the vanilla extract, salt, and 3 tablespoons of milk/cream. Whisk until perfectly smooth. Add the remaining milk, 1/2 teaspoon at a time, until the glaze is thick enough to slowly drizzle but thin enough to flow easily.
- Glaze the Cake: Place the completely cooled cake on its serving platter. Using a spoon or small measuring cup, slowly pour the glaze over the top of the cake, allowing it to run down the sides into the center ring.
- Create the Wreath: Immediately after glazing, while the chocolate is still wet, arrange the fresh cranberries and rosemary sprigs around the base of the cake (the outer edge of the Bundt ring) and near the top drizzle to mimic a beautiful, festive wreath.
- Set and Serve: Allow the glaze to set for 15 minutes before slicing and serving.
Pro Tips for Bundt Cake Mastery
The greatest fear when making a Bundt cake is sticking! These tips are crucial for achieving a perfectly shaped cake and a beautiful, glossy finish.
- The Golden Rule of Greasing: Do not simply spray the pan with standard non-stick spray. You must use a flour-based baking spray or use the butter and flour/cocoa dusting method. Every single ridge and crevice must be coated perfectly. If using a dark batter like this one, use cocoa powder instead of flour to dust the pan—it prevents the white streaks that flour leaves behind.
- The 10-Minute Flip: The 10-minute cooling period in the pan is non-negotiable. If you flip it too early, the cake will tear and fall apart. If you leave it too long, the steam condenses and glues the cake to the pan, making it impossible to remove cleanly. Set a timer!
- Hot Coffee for Bloom: Using hot coffee (or hot water) in the batter does two things: it completely dissolves the molasses and sugars, ensuring a moist texture, and it “blooms” the cocoa powder, which intensifies the chocolate flavor significantly.
- Buttermilk Substitute: If you don’t have buttermilk, you can easily make your own. Add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill the rest of the 1/2 cup measure with whole milk. Stir and let it sit for 5 minutes before adding it to the batter.
Serving Suggestions and Creative Variations
This Gingerbread Chocolate Bundt Cake is stunning on its own, but you can always adjust the flavors and presentation to suit your preferences.
Presentation Tips
- Snowy Effect: After the chocolate glaze has set, use a fine-mesh sieve to dust the entire wreath (including the garnish) lightly with powdered sugar for a “snowy” effect.
- Candied Cranberries: For an elevated garnish, toss your fresh cranberries in a sugar syrup, then roll them in granulated sugar to create sparkling, frosted berries that last longer than fresh ones.
- Centerpiece Display: Place a large, thick candle in the center hole of the cake (ensure it is safe and removed before serving!). This turns the cake into a lit centerpiece.
Flavor and Glaze Variations
- Cream Cheese Drizzle: For a tangy contrast, replace the chocolate glaze with a simple cream cheese glaze: Beat 4 ounces softened cream cheese with 2 cups powdered sugar, 1 teaspoon vanilla, and 1-2 tablespoons milk. Drizzle over the cake and garnish.
- Spicy Ginger Glaze: Replace the cocoa powder in the glaze with 1 teaspoon of ground ginger and use apple cider (instead of milk) to thin the glaze.
- Add-Ins: Fold 1/2 cup of finely chopped crystallized ginger or dark chocolate chunks into the batter before baking for little bursts of flavor and texture.
- Citrus Zest: Add the zest of one large orange to the butter and sugar when creaming. The citrus brightens the spices beautifully.
Frequently Asked Questions
- Can I make this cake ahead of time? Yes! This cake is excellent for making ahead. You can bake the cake up to 3 days in advance. Once cooled, wrap it tightly in plastic wrap and store it at room temperature. Do not glaze or decorate until the day of serving for the freshest look.
- How do I store the leftovers? Store leftover slices of the glazed cake in an airtight container at room temperature for up to 4 days. If the weather is warm or humid, you may wish to refrigerate it, but be aware that refrigeration can slightly dry out the cake.
- Can I freeze this cake? Yes! This cake freezes beautifully. Bake and cool the cake completely. Do not glaze it. Wrap the plain cake tightly in plastic wrap, then wrap it again in foil. Freeze for up to 3 months. Thaw overnight at room temperature while still wrapped, then glaze and garnish just before serving.
- My cake stuck to the pan! How do I fix it? If the cake sticks, it’s often due to insufficient greasing.
- If a small piece stuck, you can use a bit of glaze as “glue” to put the piece back in place once the cake is out.
- Next time, remember the flour-based baking spray is the best defense. If you only have regular spray, make a homemade paste: mix 1 part softened butter with 1 part flour, and brush it into every corner of the pan.
- Can I use fresh ginger? For a more intense, fiery ginger flavor, you can add 1 tablespoon of freshly grated ginger to the wet ingredients along with the molasses. Keep the dried spices in the recipe as written, as they provide the underlying warm, earthy flavor.
This Gingerbread Chocolate Bundt Cake Christmas Wreath is ready to be your most spectacular holiday bake yet. Enjoy the process of creating this festive masterpiece!
Don’t forget to Pin this gorgeous Bundt cake recipe for your Christmas baking and share your festive frosting ideas in the comments below!
Gingerbread Chocolate Bundt Cake
This Gingerbread Chocolate Bundt Cake combines the warm spices of classic gingerbread with rich cocoa for a festive and decadent holiday dessert. Moist, flavorful, and drizzled with chocolate glaze, it’s perfect for Christmas gatherings.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
- In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, ginger, cinnamon, cloves, and salt. Set aside.
- In a large mixing bowl, beat butter and brown sugar until light and fluffy. Add eggs one at a time, then mix in molasses.
- Alternate adding dry ingredients and buttermilk to the wet mixture, beginning and ending with dry ingredients. Stir until just combined.
- Gradually mix in hot water or coffee until smooth. Fold in chocolate chips if using.
- Pour batter evenly into the prepared bundt pan and smooth the top. Bake for 40–45 minutes or until a toothpick inserted comes out clean.
- Let cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar or drizzle with chocolate glaze before serving.
Notes
For the best texture, don’t overmix the batter. You can substitute molasses with dark honey or maple syrup if preferred. Dust with powdered sugar or top with a chocolate ganache for an elegant finish. Store covered at room temperature for up to 3 days.