Name: Gingerbread Chocolate Bundt Cake
Prep time: 25 min
Cook time: 55 min
Total time: 100 min
Ingredients: unsalted butter (melted, for greasing); granulated sugar (for coating pan and for batter); all-purpose flour; baking soda; ground ginger; ground cinnamon; ground allspice; freshly grated nutmeg; kosher salt; freshly ground black pepper; ground cloves (a pinch); unsalted butter (softened); freshly grated ginger; large eggs; pure vanilla extract; molasses; confectioners’ sugar (sifted); sour cream; heavy cream; pure vanilla extract; salt (pinch); pomegranate arils; freshly cracked black pepper (for garnish)

Jump to Recipe Print Recipe

Gingerbread Chocolate Bundt Cake — the perfect blend of cozy holiday spice and rich chocolate indulgence. This festive cake fills your kitchen with the warm aroma of cinnamon, ginger, and molasses, creating a dessert that’s as beautiful as it is comforting. I’m Amanda, and here at BeamRecipes, I believe baking should bring joy, not stress. This recipe captures that spirit perfectly — simple steps, real ingredients, and a stunning result that feels homemade yet elegant. Whether it’s for Christmas gatherings or a quiet winter evening, this Gingerbread Chocolate Bundt Cake is a sweet way to share warmth and love.

Why You’ll Love This Recipe

You’ll love this cake because it’s as impressive as it is simple. The batter comes together easily, yet the results feel bakery-worthy — a tall, golden Bundt with deep ridges and a tender crumb. The mix of ginger, cinnamon, and molasses gives each bite a depth that’s perfectly balanced by rich chocolate undertones. It’s one of those recipes that makes you feel like a holiday baking pro without any fuss.
And honestly, this cake feels like the season itself — cozy, slightly spicy, and beautifully dressed up for the occasion. The sour cream glaze adds that lovely touch of brightness, while pomegranate arils provide color, crunch, and festive flair.

Ingredients (Detailed & Humanized)

For the Cake:

Melted unsalted butter, for greasing: helps every beautiful ridge release cleanly.
Granulated sugar, plus more for coating pan: sweetens the batter and adds a gentle crunch to the crust.
All-purpose flour: the base for that soft, sturdy crumb.
Baking soda: gives the cake lift and lightness.
Ground ginger: delivers that signature warm spice.
Ground cinnamon: adds cozy, familiar sweetness.
Ground allspice: deepens the flavor with a hint of clove and nutmeg.
Freshly grated nutmeg: for that subtle holiday warmth.
Kosher salt: balances sweetness and sharpens flavor.
Freshly ground black pepper: adds an unexpected, delightful edge.
Ground cloves: a tiny pinch that enhances the gingerbread aroma.
Unsalted butter (softened): makes the batter rich and fluffy.
Freshly grated ginger: brightens the spice blend with fresh warmth.
Large eggs: bring structure and moisture.
Pure vanilla extract: ties the flavors together.
Molasses: the heart of every gingerbread recipe — deep, dark, and sweet.

For the Glaze:

Confectioners’ sugar (sifted): creates a silky-smooth texture.
Sour cream: adds tang and keeps the glaze creamy.
Heavy cream: thins the glaze to a pourable consistency.
Pure vanilla extract: gives gentle sweetness.
Pinch of salt: balances it all beautifully.
Pomegranate arils: jewel-like pops of festive color.
Freshly cracked black pepper: a sophisticated finishing touch.

Directions (Step-by-Step Cooking Guide)

Step 1: Preheat your oven to 350°F. Grease a 9½-inch Bundt pan generously with melted butter, then dust it with granulated sugar. The sugar gives the exterior a subtle sparkle and helps the cake release easily.
Step 2: In a medium bowl, whisk together the flour, baking soda, and all those cozy spices — ginger, cinnamon, allspice, nutmeg, salt, pepper, and cloves. You’ll smell the holiday magic immediately.
Step 3: In the bowl of a stand mixer, beat the softened butter, granulated sugar, and fresh grated ginger on medium-high until the mixture turns light and fluffy. Add the eggs one at a time, mixing well after each, then stir in the vanilla.
Step 4: In a separate bowl, mix the molasses with 1 cup of hot water. Alternate adding the flour mixture and the molasses mixture to the butter mixture, mixing gently between additions until everything just comes together. Don’t overmix — that’s the secret to a tender crumb.
Step 5: Pour the batter into your prepared pan, smoothing the top with a spatula. Bake until a toothpick inserted into the center comes out clean, about 45 to 55 minutes. Let the cake cool in the pan for about 20 minutes before carefully loosening the edges and inverting it onto a rack to cool completely.
Step 6: While the cake cools, whisk together confectioners’ sugar, sour cream, heavy cream, vanilla, and salt until the glaze is thick yet pourable. Adjust with a little more cream or sugar as needed.
Step 7: Pour the glaze generously over the cooled cake, letting it drip slowly down the sides. Sprinkle with pomegranate arils and a touch of freshly cracked black pepper for a stunning finish. Let set for about 15 minutes before slicing.

Cultural or Technique Note

This Bundt cake takes inspiration from classic European gingerbread, blending it with the American love for rich chocolate and the iconic Bundt pan. It’s a perfect marriage of Old World spice and modern holiday baking — a cake that feels timeless, elegant, and joyfully festive.

Serving Suggestions

With hot cocoa or spiced tea by the fire
As a Christmas dinner finale with whipped cream
With a scoop of vanilla ice cream for extra indulgence
Wrapped in slices for thoughtful edible gifts

Pro Tips for Success

Use room-temperature butter and eggs for a smooth batter.
Don’t skip greasing and sugaring the pan — it ensures clean release.
Mix gently after adding the flour to avoid toughness.
Cool the cake fully before glazing so it sets perfectly.
Sprinkle the pomegranate just before serving to keep them fresh and vibrant.
Store the cake covered to maintain moisture and flavor.

Common Mistakes to Avoid

⚠️ Overbaking: can dry the cake — check early with a toothpick.
⚠️ Skipping fresh ginger: reduces that signature zing.
⚠️ Pouring glaze on a warm cake: it will melt and run off.
⚠️ Not coating the pan with sugar: may cause sticking.
⚠️ Overmixing: can make the crumb dense instead of tender.

Storage & Reheating

Fridge: Store airtight for 3–4 days.
Freezer: Store airtight for up to 2 months.
Reheat: On low heat (stove or oven) with a splash of water or cream to restore moisture.

Frequently Asked Questions (FAQ)

Q1: Can I make this Gingerbread Chocolate Bundt Cake ahead of time?
Yes! You can bake the cake a day before serving. Just let it cool completely, then wrap it tightly or store it in an airtight container at room temperature. Add the glaze and garnishes right before serving for the freshest look and flavor.

Q2: Can I substitute molasses in this recipe?
It’s best to stick with molasses since it gives the cake its signature deep, rich gingerbread flavor. However, if you’re out, you can use dark corn syrup or honey as a backup—just note the flavor will be slightly lighter and less spiced.

Q3: How do I keep my Bundt cake from sticking to the pan?
The trick is in the prep! Brush every ridge and crevice of your Bundt pan with melted butter, then sprinkle a light layer of granulated sugar. This not only prevents sticking but also gives your cake a subtle sugary crust that glistens when baked.

Q4: Can I skip the pomegranate garnish?
Of course! The pomegranate adds a festive pop of color and crunch, but you can easily swap it for something else. Try candied ginger for a spicy-sweet touch, crushed peppermint for a holiday vibe, or a dusting of powdered sugar for a classic, elegant finish.

Q5: Can I freeze leftover slices?
Definitely. Wrap individual slices tightly in plastic wrap, then store them in an airtight container or freezer bag. They’ll keep for up to two months. When you’re ready to enjoy, thaw at room temperature and warm slightly before serving — it tastes just as cozy as the day you baked it.

Closing Paragraph

This Gingerbread Chocolate Bundt Cake is pure holiday comfort — moist, spiced, and draped in creamy glaze. It’s the kind of dessert that makes a table sparkle and invites everyone back for seconds. Whether you bake it for Christmas morning or your annual cookie swap, it’s sure to become one of those recipes you treasure for years to come. Share it, gift it, or savor it slowly with a mug of something warm — it’s magic in every slice.

Final Thoughts

Every time I bake this cake, it brings back memories of cozy kitchens and twinkling lights. It’s a recipe that feels like a little piece of home — warm, fragrant, and made to share. I hope it fills your kitchen with joy and your table with smiles.