There’s something magical about holiday baking—that moment when your kitchen fills with warm spices and chocolate, and everyone gathers around, waiting for the first bite. My Gingerbread Chocolate Bundt Cake Wreath is the perfect way to capture that feeling. It blends cozy gingerbread spices with deep chocolate richness, all wrapped up in a stunning wreath shape that’ll steal the spotlight at any Christmas gathering. I still remember the first time I made it—my daughter’s eyes lighting up as we drizzled the glaze and tucked in fresh cranberries and rosemary sprigs, turning it into an edible holiday centerpiece. Now, it’s our little tradition, a cake that tastes like comfort and looks like celebration all in one.
Why You’ll Love This Gingerbread Chocolate Bundt Cake Wreath
Let me tell you why this cake instantly became my go-to holiday showstopper. First off, that gorgeous wreath shape? Pure magic—it looks like you spent hours decorating when really, the Bundt pan does all the work for you. The rich chocolate paired with warm gingerbread spices creates this cozy, nostalgic flavor that smells like Christmas morning baking in your oven.
The glaze is my favorite part—it pools beautifully into all those ridges, making every slice look professionally decorated. And if you’ve ever worried about Bundt cakes sticking (we’ve all been there!), my little trick of dusting the pan with cocoa powder instead of flour guarantees it slides right out perfectly every time.
But here’s the real kicker: this Gingerbread Chocolate Bundt Cake Wreath tastes even better the next day. The flavors deepen overnight, which means you can bake it ahead of your party and actually enjoy your guests instead of stressing in the kitchen. Serve it dusted with powdered sugar snow for extra holiday charm—I promise it’ll disappear faster than Christmas cookies!
Ingredients for Gingerbread Chocolate Bundt Cake Wreath
Gathering the right ingredients is half the magic of this cake—I learned that the hard way when I once tried substituting cheap cocoa powder (never again!). Here’s everything you’ll need, measured precisely so your Gingerbread Chocolate Bundt Cake Wreath turns out perfect every time:
Dry Ingredients:
- 2 cups (260g) all-purpose flour (spooned and leveled)
- 1 cup (200g) granulated sugar
- 3/4 cup (90g) high-quality cocoa powder (I like Dutch-processed for extra richness)
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp lebkuchen spice (or make your own with cinnamon, ginger, cloves, and nutmeg)
- 1/2 tsp fine sea salt
Wet Ingredients:
- 2 large eggs at room temperature
- 2/3 cup (160ml) buttermilk (shake the carton first!)
- 1/3 cup (80g) full-fat sour cream
- 1/3 cup (80ml) sunflower oil (or neutral vegetable oil)
- 2 tsp pure vanilla extract
- 1 cup (240ml) fresh-brewed hot coffee (trust me, it makes the chocolate sing)
Mix-ins & Toppings:
- 3.5 oz (100g) Ritter Sport Lebkuchen chocolate, roughly chopped (or any spiced chocolate bar)
- 7 oz (200g) semi-sweet chocolate (>60% cocoa) for glaze
- 1 tsp coconut oil (makes the glaze extra glossy)
- Fresh cranberries or raspberries for decoration
- Rosemary sprigs (the tiny ones work best)
Pro tip: If you love the chocolate-peppermint combo as much as I do, check out my Chocolate Peppermint Bread for another holiday favorite. But today? Today we’re all about that gingerbread-chocolate magic!
How to Make Gingerbread Chocolate Bundt Cake Wreath
Okay, let’s get baking! I promise this Gingerbread Chocolate Bundt Cake Wreath comes together easier than you think—just follow these steps and you’ll have a showstopper that smells like holiday magic. The secret? Take your time with each step, especially when adding that warm coffee (it makes all the difference!).
Preparing the Batter
First things first: grab two bowls—one for dry ingredients, one for wet. Trust me, mixing them separately first prevents lumps and gives you the perfect texture. Whisk together all your dry ingredients (flour, sugar, cocoa powder, etc.) in your stand mixer bowl. In the other bowl, beat the eggs lightly before adding buttermilk, sour cream, oil, and vanilla. Now here’s the fun part: pour the wet mixture into the dry ingredients while mixing on low. Once combined, slowly drizzle in that hot coffee—I do this in three additions, letting the batter come together beautifully each time. Fold in those chopped lebkuchen chocolate chunks last (they’ll melt into little pockets of spiced goodness!).
Baking and Decorating Your Gingerbread Chocolate Bundt Cake
Pour that luscious batter into your prepared Bundt pan (remember: cocoa-dusted, not floured!). Bake at 350°F for 45-50 minutes—you’ll know it’s done when your kitchen smells incredible and a toothpick comes out with just a few moist crumbs. Let it cool in the pan for 10-15 minutes—this patience prevents sticking! Then, flip it onto a wire rack to cool completely. While you wait, melt your glaze chocolate with coconut oil (30-second bursts in the microwave, stirring between). Drizzle it generously over the cooled cake—I like to let some pool in the ridges for dramatic effect. Finally, tuck in fresh cranberries and rosemary sprigs until it looks like a proper holiday wreath. Voilà! For more festive baking ideas, check out my Christmas Baking Dessert Recipes collection.
Tips for the Perfect Gingerbread Chocolate Bundt Cake Wreath
After baking this cake more times than I can count (and yes, learning from a few disasters!), I’ve picked up some foolproof tricks to guarantee your Gingerbread Chocolate Bundt Cake Wreath turns out stunning every time. First—grease that pan like it’s your job! I use butter and cocoa powder instead of flour for dusting—no white patches on your beautiful chocolate cake.
Invest in good cocoa powder—it makes all the difference in flavor. I once tried saving a few bucks with cheap stuff and regretted it instantly. Now I swear by Dutch-processed cocoa for that deep, rich chocolate taste that pairs perfectly with the gingerbread spices.
Speaking of spices—don’t stress if you can’t find lebkuchen blend. My quick substitute? Mix ¾ tsp cinnamon, ¼ tsp ginger, and a pinch each of cloves and nutmeg. Taste the batter (my favorite part!) and adjust until it gives you that warm holiday hug feeling.
Here’s my golden rule: let the cake cool completely before glazing. I know it’s tempting, but rushing this step leads to melted glaze disasters (ask me how I know!). The wait is worth it when that chocolate sets up all glossy and perfect.
Last tip—have fun decorating! I’ve used everything from sugared cranberries to edible gold dust on this cake. The wreath shape makes it look fancy with minimal effort—just tuck in fresh rosemary sprigs and berries until it looks festive enough for Santa himself.
Serving and Storing Suggestions
This Gingerbread Chocolate Bundt Cake Wreath practically decorates itself—just set it on a cake stand or festive platter and watch it become the star of your holiday table! I love surrounding mine with a few extra cranberries and rosemary sprigs for that “just-picked-from-the-forest” look. Pro tip: warm your knife under hot water before slicing for picture-perfect pieces that show off all those gorgeous layers.
As for leftovers (if you’re lucky enough to have any!), this cake keeps beautifully at room temperature for 2-3 days under a cake dome. The glaze helps lock in moisture—just resist refrigerating unless your kitchen gets super warm, as the fridge can dry it out. Want to take it over the top? Serve slices with a dollop of whipped cream and my Chocolate Raspberry Cheesecake for the ultimate holiday dessert spread!
Gingerbread Chocolate Bundt Cake Wreath FAQs
No holiday baking adventure is complete without a few questions popping up—let me share the answers I’ve collected after making this Gingerbread Chocolate Bundt Cake Wreath year after year!
Can I make this cake without lebkuchen spice?
Absolutely! While lebkuchen spice gives authentic German flavor, you can mix your own blend with spices you likely already have. My go-to combo is ¾ teaspoon cinnamon, ¼ teaspoon ginger, and tiny pinches of cloves and nutmeg. Taste your batter and adjust—that’s the beauty of homemade baking!
How far in advance can I bake this?
Here’s my favorite trick—bake it two days ahead! The flavors actually deepen overnight. Just wrap the cooled (unglazed) cake tightly in plastic wrap at room temperature. Add the glaze and decorations the day you’re serving for that fresh-baked magic.
Any tips for vegan adaptations?
I’ve successfully tested this with flax eggs (1 tbsp ground flax + 3 tbsp water per egg), dairy-free yogurt instead of sour cream, and oat milk with lemon juice as buttermilk. For the glaze, use dark chocolate with coconut oil—it sets beautifully!
My glaze isn’t setting—help!
Oh honey, I’ve been there! First, make sure your cake is completely cool—warm cakes melt glaze instantly. If it’s still runny after 30 minutes, pop the whole cake briefly in the fridge. The coconut oil in the glaze helps it set faster while keeping that gorgeous shine.
Can I freeze leftovers?
Yes—though I doubt you’ll have many! Wrap unglazed slices tightly in plastic, then foil. They’ll keep beautifully for up to 2 months. Thaw overnight at room temperature and refresh with a quick drizzle of fresh glaze right before serving.
Nutritional Information
Now, I’m no nutritionist (just a baker who believes in balance!), but here’s the scoop on what’s in each glorious slice of this Gingerbread Chocolate Bundt Cake Wreath. Remember, these are estimates—your actual numbers might dance a bit depending on ingredient brands and how generously you drizzle that glaze!
- Calories: About 320 per slice (worth every one!)
- Fat: 14g (mostly from that luscious chocolate and oil—the good stuff)
- Carbs: 45g (with 3g fiber to balance things out)
- Protein: 5g (thanks, eggs and buttermilk!)
Pro tip: If you’re watching sugar, you can reduce it to 3/4 cup—the lebkuchen chocolate and glaze still make it plenty sweet. But hey, ’tis the season for indulgence, right?
More Holiday Desserts to Try
If your family goes wild for this Gingerbread Chocolate Bundt Cake Wreath (mine certainly does!), you’ve gotta try these other showstopping holiday treats. For something equally festive but a little lighter, my White Chocolate Raspberry Cookies are like edible holiday jewels—tart raspberries and sweet white chocolate in every bite. And when you need a tropical break from all the winter spices, my grandmother’s Pineapple Upside-Down Cake brings sunshine to the darkest December days with its caramelized fruit topping. Trust me, your dessert table will thank you!
Gingerbread Chocolate Bundt Cake Wreath
- Total Time: 1 hr 10 min
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A festive chocolate bundt cake with gingerbread spices, topped with a rich chocolate glaze and decorated with cranberries and rosemary.
Ingredients
- 2 cups (260g) all-purpose flour
- 1 cup (200g) sugar
- 3/4 cup (90g) cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp lebkuchen spice
- 1/2 tsp salt
- 2 large eggs
- 2/3 cup (160ml) buttermilk
- 1/3 cup (80g) sour cream
- 1/3 cup (80ml) sunflower oil
- 2 tsp vanilla extract
- 1 cup (240ml) fresh-brewed coffee
- 3.5 oz (100g) Ritter Sport Lebkuchen, chopped
- 7 oz (200g) semi-sweet chocolate (>60% cocoa)
- 1 tsp coconut oil
- Fresh cranberries or raspberries for decoration
- Rosemary sprigs for decoration
Instructions
- Preheat the oven to 350°F (180°C). Grease a bundt pan and dust with cocoa powder.
- Mix flour, sugar, cocoa powder, baking soda, baking powder, lebkuchen spice, and salt in a stand mixer.
- In another bowl, whisk eggs, buttermilk, sour cream, oil, and vanilla extract. Pour into the dry ingredients and mix on low.
- Gradually add warm coffee while mixing. Fold in chopped chocolate.
- Pour batter into the pan and bake for 45-50 minutes. Let cool in the pan for 10-15 minutes, then transfer to a wire rack.
- Melt chocolate and coconut oil in the microwave. Drizzle over the cooled cake.
- Decorate with cranberries and rosemary. Let the glaze harden before serving.
Notes
- Use a high-quality cocoa powder for best results.
- Let the cake cool completely before glazing.
- Adjust spices to taste if lebkuchen spice is not available.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
Keywords: gingerbread, chocolate bundt cake, holiday baking, Christmas dessert, festive cake