Chocolate Gingerbread Bundt Cake with Cream Cheese Frosting Recipe

This Chocolate Gingerbread Bundt Cake is a real treat for festive holiday gatherings and so easy to make! No complex creaming methods required, just melt the molasses and spices together and let the oven work its magic to create a dense, aromatic masterpiece. Make it once and you’ll never go back to standard gingerbread again! It’s delicious with a drizzle of chocolate sauce, a scoop of vanilla bean ice cream, a hot cup of mulled cider, a cold glass of milk; in fact most things.

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Chocolate Gingerbread Bundt Cake Recipe Ingredients

For the Chocolate Gingerbread Cake:

• 1/2 cup (120 ml) vegetable oil
• 1/2 cup (120 ml) unsulphured or dark molasses (do not use blackstrap)
• 3/4 cup (150 g) packed dark brown sugar
• 1/4 cup (60 ml) water
• 2 large eggs
• 1/4 cup (60 ml) whole milk
• 1 cup (125 g) all-purpose flour (spooned and leveled)
• 1/2 cup (41 g) unsweetened cocoa powder (plus extra for dusting the pan)
• 3/4 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg

For the Cream Cheese Frosting:

• 1/4 cup (56 g) unsalted butter, softened to room temperature
• 4 ounces (113 g) full-fat brick cream cheese, softened
• 2 to 3 cups (240–360 g) confectioners’ sugar
• 2 to 4 tablespoons milk (as needed for consistency)
• 1 teaspoon pure vanilla extract
• Optional: Chocolate sauce, for drizzling

How To Make Chocolate Gingerbread Bundt Cake Recipe

1. Prep the pan: Preheat your oven to 163 C (325 F). This lower temperature is the secret to a moist cake that doesn’t burn on the outside. Spray a 9-inch Bundt pan generously with nonstick spray. Instead of flour, dust the pan with cocoa powder; this prevents white streaks on your beautiful dark cake. Tap out the excess.
2. Melt the base: In a medium saucepan over medium-low heat, combine the oil, molasses, dark brown sugar, and 1/4 cup of water. Stir until the sugar has completely dissolved. Transfer the mixture to a large bowl and allow it to cool for about 5 minutes.
3. Incorporate the wet ingredients: Whisk the eggs and milk into the cooled molasses mixture. It is vital to let the mixture cool slightly so you don’t accidentally scramble the eggs with the residual heat.
4. Sift and fold: In a separate bowl, sift together the flour, cocoa powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Sifting is essential for removing cocoa lumps! Gently fold the dry ingredients into the molasses mixture until just combined. Don’t overmix; a few small lumps are perfectly fine.
5. Bake to perfection: Pour the batter into the prepared Bundt pan. Bake for approximately 30 minutes. You’ll know it’s ready when the cake starts to pull away from the sides and a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan on a wire rack before inverting.
6. Whisk the frosting: While the cake cools, beat the butter and cream cheese with an electric mixer until creamy and smooth. Gradually add the confectioners’ sugar. Stir in the vanilla and add the milk, one tablespoon at a time, until you reach a thick but spreadable consistency.
7. The final reveal: Invert the cooled cake onto a serving platter. Drizzle or spread the cream cheese frosting over the top immediately before serving. For an extra decadent touch, add a final drizzle of chocolate sauce.

Recipe Tips

• Molasses Selection: Always use unsulphured dark molasses (like Grandma’s brand). Blackstrap molasses is too bitter and will overpower the delicate balance of chocolate and spice.
• Pan Release: To ensure the Bundt cake doesn’t stick, don’t grease the pan until you are ready to pour the batter in. If the grease sits too long, it can slide down the sides and pool at the bottom.
• Cooling is Key: Never try to frost a warm Bundt cake! The cream cheese frosting will melt and slide right off into a puddle.
• Cocoa Dusting: Using cocoa powder to “flour” the pan is a professional trick that keeps the exterior of the cake looking rich and dark rather than dusty.

What To Serve With Chocolate Gingerbread Bundt Cake?

This Chocolate Gingerbread Bundt Cake Recipe is a rich, spicy dessert that needs a creamy or fruity pairing! Warm Vanilla Bean Custard is the quintessential choice for a traditional winter pudding feel. For a balanced festive spread, a side of Sugared Cranberries adds a lovely tart pop that pairs perfectly with the dark molasses! A dollop of Whipped Cream or a glass of Spiced Port pairs wonderfully with the ginger and cinnamon notes.

How To Store Chocolate Gingerbread Bundt Cake

• Refrigerate: Because of the cream cheese frosting, this cake must be stored in the refrigerator. It remains fresh and moist for up to 4 days.
• Make Ahead: You can bake the cake a day in advance and store it (unfrosted) at room temperature, wrapped tightly in plastic wrap. Frost it just before serving.
• Freezing: The unfrosted cake freezes beautifully for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting.

Chocolate Gingerbread Bundt Cake Nutrition Facts

• Calories: 380 kcal (per serving)
• Total Fat: 18 g
• Saturated Fat: 8 g
• Cholesterol: 55 mg
• Sodium: 210 mg
• Total Carbohydrates: 52 g
• Sugar: 38 g
• Protein: 4 g
• Fiber: 2 g

Nutrition information is estimated and based on a yield of 12 slices.

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