Gingerbread Chocolate Bundt Cake Christmas Wreath Recipe that brings bold spice, deep cocoa, and a glossy chocolate finish. I bake this every December, and my kitchen smells like cozy cheer within minutes. You get a tender crumb, rich molasses notes, and a festive wreath look without any fussy decorating skills. I share all the tips I use so you can pull this off with confidence and a little sparkle.
Why You’ll Love This Gingerbread Chocolate Bundt Cake Recipe
This cake balances warm gingerbread spice with chocolate so every bite tastes rich, not cloying. The Bundt shape gives you a showy wreath that looks bakery level in about the time it takes to wrap a couple gifts. A simple ganache glaze drips into every ridge, and sugared cranberries and rosemary finish the wreath vibe. You can bake it a day ahead, and the flavor deepens overnight.
- Big holiday flavor with everyday pantry staples
- Moist crumb that slices cleanly for parties
- Make ahead friendly and freezer friendly
- Kid friendly to decorate with cranberries and powdered sugar snow
Ingredients You’ll Need
The cake
- 2 and 1 2 cups all purpose flour
- 1 2 cup unsweetened cocoa powder
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 2 teaspoon ground nutmeg
- 1 4 teaspoon ground cloves
- 1 4 teaspoon allspice, optional black pepper pinch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 3 large eggs, room temperature
- 1 cup packed dark brown sugar
- 1 2 cup granulated sugar
- 3 4 cup unsulphured molasses
- 3 4 cup neutral oil
- 3 4 cup sour cream or plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup strong brewed coffee, cooled to warm, or use hot water
- 1 cup mini chocolate chips, optional
- Nonstick baking spray or softened butter, plus cocoa powder for the pan
The chocolate glaze
- 1 cup heavy cream
- 8 ounces semisweet chocolate, finely chopped
- 1 tablespoon light corn syrup, optional for shine
- Pinch of salt
Wreath decor
- 2 cups fresh cranberries
- 1 cup granulated sugar plus 1 cup water for syrup
- 1 2 to 1 cup more sugar for rolling
- Small rosemary sprigs
- Powdered sugar for dusting
How to Make Gingerbread Chocolate Bundt Cake Christmas Wreath
- Preheat the oven to 350°F or 175°C. Generously coat a ten to twelve cup Bundt pan with nonstick spray, or butter the pan and dust it with cocoa powder.
- Whisk flour, cocoa, ginger, cinnamon, nutmeg, cloves, allspice, baking powder, baking soda, and salt in a large bowl.
- In another bowl, whisk eggs, brown sugar, granulated sugar, molasses, oil, sour cream, and vanilla until smooth.
- Stir the dry mix into the wet mix in two additions, alternating with the coffee. Mix just until the batter looks smooth, then fold in the chocolate chips.
- Pour the batter into the pan and smooth the top. Bake for 45 to 55 minutes, until a tester comes out with a few moist crumbs.
- Cool the cake on a rack for 15 minutes. Turn it out onto the rack and cool it completely so the glaze sets nicely.
- Heat the cream in a small pot until it steams and tiny bubbles form at the edges. Pour the hot cream over the chopped chocolate in a bowl, cover for two minutes, then whisk until glossy. Stir in corn syrup and a pinch of salt.
- Bring 1 cup sugar and 1 cup water to a simmer. Add cranberries and stir for one minute off the heat, then lift them out with a slotted spoon. Spread on a rack to dry for 30 minutes, then roll in the remaining sugar.
- Place the cooled cake on a platter. Spoon the glaze over the top and let it drip along the ridges.
- Tuck rosemary sprigs around the crown to mimic greenery. Scatter sugared cranberries on top and in the center. Dust with powdered sugar for a snow effect.
Pro Baking Tips
I warm the coffee because it blooms the cocoa and deepens the chocolate flavor. I stick to unsulphured molasses for a bold but friendly taste that pairs well with cocoa. I sift cocoa over the pan after buttering to help the cake release cleanly. I also chill the glazed cake for ten minutes before decorating so the cranberries stay put.
- Use room temperature eggs and sour cream for a smoother batter
- Measure flour with the spoon and sweep method to avoid a dense crumb
- Tap the filled pan on the counter to pop large air bubbles
- Place the cake on an upside down bowl over the platter to catch glaze drips, then transfer the cake for a neat finish
Variations
I often swap half the oil for melted butter when I crave a slightly richer crumb. You can skip the coffee and use hot water if you prefer. I have baked this with gluten free all purpose blend, and it worked well with an extra two tablespoons of sour cream for moisture. For dairy free needs, use plant milk for the ganache and coconut cream works too.
- Add orange zest to the batter and garnish with candied orange slices
- Fold in chopped candied ginger for extra zing
- Use white chocolate drizzle for contrast
- Try a dusting of cocoa instead of glaze for a lighter finish
Mistakes to Avoid
- Do not overmix the batter or you will lose tenderness
- Do not pull the cake while the tester looks wet or the center may sink
- Do not skimp on pan prep or the shapes may tear
What to Serve with Gingerbread Chocolate Bundt Cake
I serve thin slices with hot coffee or chai for a cozy afternoon treat. Vanilla bean ice cream melts into the warm spices and chocolate, and it never fails at parties. Fresh orange segments cut the richness in the best way. A small bowl of softly whipped cream also pairs beautifully.
- Drinks hot chocolate, spiced tea, mulled wine
- Sides clementines, pomegranate arils, roasted pears
- Extras vanilla ice cream, crème fraîche, or yogurt cream
Leftovers and Storage
I wrap the cooled cake well and keep it at room temperature for up to three days. The flavors meld and the moisture stays steady. You can refrigerate for up to five days, but let slices sit at room temperature before serving for the best texture. Freeze slices on a sheet, then wrap and store for up to two months.
- Thaw in the fridge overnight or on the counter for one hour
- Refresh the glaze with a warm spoon for a gentle shine
- Store sugared cranberries uncovered for a bit so they keep their sparkle
Nutrition Information
Each twelfth of the cake with glaze offers about 460 to 520 calories, based on ingredient brands and garnishes. You get an estimated 7 to 9 grams of protein, 18 to 24 grams of fat, and 65 to 75 grams of carbohydrates. Fiber lands around 3 to 4 grams, with sodium near 300 milligrams. Treat this as an estimate, and adjust if you add extras like ice cream.
Gingerbread Chocolate Bundt Cake Christmas Wreath
Ingredients
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
- In a separate bowl, cream together the butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then add vanilla extract.
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix just until combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
- Decorate as desired to resemble a Christmas wreath.