Introduction

This ultimate bourbon gingerbread cake is exceptionally moist and rich with warm spices. The bourbon adds a sophisticated depth that pairs perfectly with the classic gingerbread flavor. For another delightful bourbon-infused dessert, try the Chocolate Bourbon Pecan Pie Recipe. This easy bundt cake is perfect for holiday gatherings or any cozy occasion.

Ingredients

This gingerbread chocolate bundt cake fills your kitchen with warm spice aromas while baking, then delivers a perfectly moist, rich crumb with deep molasses flavor and subtle bourbon notes.

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 tablespoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 cup molasses
• 1/2 cup oil
• 1 teaspoon vanilla extract
• 3 eggs
• 1/2 cup brown sugar
• 3 tablespoons bourbon
• 1 cup powdered sugar
• 3 tablespoons bourbon
• 1 tablespoon milk
• Cocoa powder for dusting the pan

Timing

Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour

Context: This Gingerbread Chocolate Bundt Cake comes together about 20% faster than similar recipes, making it perfect for holiday baking when time is limited.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Pan

Gather all ingredients and bring cold items like eggs and milk to room temperature for better incorporation. Generously grease a 10-12 cup Bundt pan with baking spray or butter, making sure to reach all crevices to prevent sticking.

Step 2 — Combine Dry Ingredients

In a large bowl, whisk together flour, cocoa powder, baking soda, salt, and gingerbread spices (ginger, cinnamon, cloves). This ensures even distribution of leavening and spices throughout your Gingerbread Chocolate Bundt Cake batter.

Step 3 — Cream Butter and Sugars

Using an electric mixer, beat softened butter with brown and granulated sugars on medium-high speed for 2-3 minutes until light and fluffy. Scrape the bowl halfway through to incorporate all ingredients evenly.

Step 4 — Incorporate Wet Ingredients

Add eggs one at a time, mixing well after each addition. Blend in molasses and vanilla extract until smooth. The mixture may look slightly curdled—this is normal and will resolve when dry ingredients are added.

Step 5 — Combine Wet and Dry Mixtures

Alternately add the dry flour mixture and buttermilk (or milk) to the butter mixture, beginning and ending with dry ingredients. Mix on low speed just until combined—do not overmix to avoid a tough cake texture.

Step 6 — Fill Pan and Bake

Pour batter into prepared Bundt pan and smooth the top. Bake at 350°F (175°C) for 45-55 minutes until a toothpick inserted comes out with a few moist crumbs. The cake should spring back when lightly pressed.

Step 7 — Cool Completely

Let the Gingerbread Chocolate Bundt Cake cool in the pan on a wire rack for 15-20 minutes. Then invert onto the rack to cool completely before glazing—rushing this step may cause the cake to break.

Step 8 — Prepare Glaze

Whisk together powdered sugar, milk or cream, and vanilla until smooth. For chocolate glaze, add melted chocolate or cocoa powder. The consistency should be pourable but thick enough to coat the back of a spoon.

Step 9 — Glaze and Serve

Drizzle glaze over completely cooled cake, allowing it to drip down the sides. Let set for 10-15 minutes before slicing. Store covered at room temperature for up to 3 days for optimal freshness.

Nutritional Information

Calories	380
Protein	5g
Carbohydrates	58g
Fat	16g
Fiber	2g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole wheat flour — Adds fiber and nutrients while maintaining the classic Gingerbread Chocolate Bundt Cake texture with a slightly nuttier flavor.
• Greek yogurt — Replaces oil or butter for added protein and moisture, creating a tangy contrast to the rich chocolate and spices.
• Almond flour — A gluten-free, lower-carb option that lends a delicate, moist crumb and enhances the nutty notes.
• Coconut sugar — A lower-glycemic sweetener that adds caramel-like depth, complementing the warm gingerbread spices.
• Applesauce — Cuts fat and adds natural sweetness, keeping the Gingerbread Chocolate Bundt Cake tender without overpowering the spiced chocolate flavor.
• Oat milk — A dairy-free swap that maintains moisture and blends seamlessly with the molasses and cocoa.
• Dark chocolate chips — Use sugar-free or high-cacao varieties to reduce sugar while intensifying the chocolate richness.
• Reduced-sodium baking powder — Lowers sodium content without affecting the rise, letting the ginger and chocolate shine.

Serving Suggestions

• Pair with warm vanilla bean custard or a scoop of cinnamon ice cream for a cozy dessert experience
• Serve alongside freshly brewed coffee or spiced chai tea during holiday gatherings
• Dust with powdered sugar and garnish with candied ginger for elegant presentation
• Perfect for Christmas parties, winter birthdays, or as a special weekend treat
• Add a drizzle of dark chocolate ganache to enhance the chocolate notes
• Serve warm with a dollop of freshly whipped cream for ultimate indulgence

This Gingerbread Chocolate Bundt Cake makes a stunning centerpiece for any dessert table. The combination of warm spices and rich chocolate creates a festive flavor profile that pairs beautifully with both hot beverages and cold accompaniments.

Common Mistakes to Avoid

• Mistake: Using cold ingredients straight from the fridge. Fix: Bring butter, eggs, and milk to room temperature for a smoother, more emulsified batter.
• Mistake: Overmixing the batter after adding the dry ingredients. Fix: Mix just until the flour streaks disappear to prevent a tough, dense Gingerbread Chocolate Bundt Cake.
• Mistake: Not properly preparing the Bundt pan. Fix: Generously grease every crevice with butter and flour or use a baking spray to ensure a clean release.
• Mistake: Underbaking the cake, leading to a gummy center. Fix: Use a skewer test; it should come out with a few moist crumbs, not wet batter.
• Mistake: Using expired or weak spices. Fix: Check the freshness of your ginger and cinnamon to guarantee a robust, aromatic flavor.
• Mistake: Inverting the cake onto a flat plate while it’s too hot. Fix: Let the cake cool in the pan for 15-20 minutes so it sets but is still warm enough to release.
• Mistake: Adding chocolate chips that sink to the bottom. Fix: Toss chocolate chips in a tablespoon of the measured flour before folding them into the batter.
• Mistake: Opening the oven door frequently during baking. Fix: Avoid sudden temperature drops that can cause the Gingerbread Chocolate Bundt Cake to fall.

Storing Tips

• Fridge: Cool completely, wrap tightly in plastic wrap or store in an airtight container. Refrigerate for up to 5 days.
• Freezer: Wrap the cooled Gingerbread Chocolate Bundt Cake tightly in plastic wrap and then aluminum foil, or place in a heavy-duty freezer bag. Freeze for up to 3 months.
• Reheat: Thaw frozen cake overnight in the refrigerator. Warm individual slices in the microwave for 15-20 seconds or the whole cake in a 300°F (150°C) oven until it reaches an internal temperature of 165°F (74°C).

Always allow the cake to cool completely before storing to prevent condensation and sogginess. For best texture, bring refrigerated cake to room temperature before serving.

Conclusion

This Gingerbread Chocolate Bundt Cake is the perfect festive dessert. We hope you love this rich, moist cake as much as we do! Give it a try, and please leave a comment with your thoughts. For more cozy recipes, check out our Cozy Cinnamon Apple Tea with Ginger or Orange Pound Cake Recipe.

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FAQs

Can I make this Gingerbread Chocolate Bundt Cake ahead of time?

Yes, you can bake this Gingerbread Chocolate Bundt Cake a day in advance. Let it cool completely, then wrap it tightly in plastic wrap and store at room temperature. The flavors often deepen, making it even more delicious the next day.

What is the best way to ensure my Gingerbread Chocolate Bundt Cake releases cleanly from the pan?

Thoroughly grease and flour your Bundt pan, making sure to cover all the nooks and crannies. Let the Gingerbread Chocolate Bundt Cake cool in the pan for about 15 minutes before inverting it onto a wire rack to finish cooling.

Can I add any mix-ins to this Gingerbread Chocolate Bundt Cake?

Absolutely, you can fold in up to one cup of chocolate chips or chopped nuts into the batter. This addition complements the warm spices and creates a more textured and flavorful Gingerbread Chocolate Bundt Cake.