Gingerbread Chocolate Bundt Cake with Cranberries Recipe

If you’re on the hunt for the perfect festive treat that combines rich flavors with a cozy, holiday vibe, then you’re going to love this Gingerbread Chocolate Bundt Cake with Cranberries Recipe. It’s like a Christmas party in a cake—warming spices, deep chocolate, and a tart pop from cranberries that just makes you smile. Whether you’re baking for family, friends, or just because, this recipe is fan-freaking-tastic and guaranteed to bring that joyful spirit right into your kitchen.

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Ingredients You’ll Need

Choosing the right ingredients here really makes a difference because the cake’s depth depends on both spice and chocolate quality. Freshly brewed coffee surprisingly brings out the cocoa’s chocolatey goodness, and the lebkuchen spice adds that unique holiday charm.

• All-purpose flour: The backbone for structure—make sure it’s fresh for best rise.
• Sugar: Provides sweetness and helps create a tender crumb.
• Cocoa powder: Use a good-quality unsweetened cocoa to deepen the chocolate flavor.
• Baking soda and baking powder: These leavening agents keep the cake light and fluffy.
• Lebkuchen spice: This spice blend is the star – think cinnamon, cloves, nutmeg, and more for that classic gingerbread touch.
• Salt: Just a pinch enhances all the flavors.
• Eggs: Bind everything together and add richness.
• Buttermilk: Brings tang and tenderness—don’t skip it or a good substitute.
• Sour cream: Adds moisture and a slight tang that balances the sweetness.
• Sunflower oil: Keeps the cake moist without weighing it down.
• Vanilla extract: A subtle background note that ties flavors together.
• Freshly brewed coffee: Enhances the chocolate flavor—make sure it’s warm, not hot.
• Chopped lebkuchen or spiced chocolate pieces: Adds little surprises of flavor inside the cake.
• Semi-sweet chocolate and coconut oil: For a shiny, smooth glaze that hardens beautifully.
• Fresh cranberries/raspberries and rosemary: For that stunning, festive decoration that will wow anyone.

Variations

I love making this recipe my own depending on what’s in season or who I’m serving. You can easily swap out ingredients or decoration to suit your taste or dietary needs. This recipe is like a canvas—paint it with whatever you love!

• Spice it up: I once added a pinch of ground cardamom for an extra warming twist that made the kitchen smell heavenly.
• Fruit swaps: Instead of cranberries, blueberries or chopped dried cherries work beautifully when fresh ones aren’t available.
• Gluten-free option: Try substituting all-purpose flour with a gluten-free blend; just keep an eye on the batter consistency.
• Dairy-free tweak: Use coconut yogurt instead of sour cream and any plant-based milk with a teaspoon of vinegar instead of buttermilk.

How to Make Gingerbread Chocolate Bundt Cake with Cranberries Recipe

Step 1: Prep the Pan and Ingredients

First thing I do is preheat the oven to 350°F (180°C) and make sure my bundt pan is greased really well—this cake sticks if you’re not careful—and then a dusting of cocoa powder gives it a perfect non-stick finish. Meanwhile, brew your coffee and chop your spicy chocolate pieces (I love Ritter Sport Lebkuchen here). Let the coffee cool slightly; warm is best for blending with the batter.

Step 2: Mix Your Dry and Wet Ingredients Separately

In one bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, lebkuchen spice, and salt—this ensures even distribution so every bite tastes consistent. In another bowl, whisk the eggs, buttermilk, sour cream, sunflower oil, and vanilla until smooth and combined.

Step 3: Blend and Add Coffee

Slowly add the wet mixture into the dry ingredients on low speed. Now, here’s what I learned after messing it up once—don’t overmix! Stop as soon as it’s just combined, then gradually pour in your warm coffee while mixing gently. The coffee wakes up the cocoa flavor without making the batter too liquidy.

Step 4: Fold in the Chopped Chocolate

Once your batter is smooth, gently fold in the chopped gingerbread-flavored chocolate pieces. This adds delightful pockets of melty goodness throughout the cake. Then pour everything into your prepared bundt pan and smooth the top.

Step 5: Bake and Cool

Bake for 45 to 50 minutes, testing with a wooden skewer; when it comes out clean or with just a few moist crumbs, it’s done. Let the cake cool in the pan for 10-15 minutes before carefully turning it out onto a wire rack to cool completely. Trust me, if you try to glaze it while warm, the chocolate won’t set nicely.

Step 6: Make and Pour the Chocolate Glaze

Chop your semi-sweet chocolate and melt it slowly with coconut oil in the microwave—use short bursts to avoid burning. When it’s smooth and about body temperature, pour it over the cooled cake, letting it drip elegantly down the sides.

Step 7: Decorate Festively

Top with fresh cranberries or raspberries and sprigs of rosemary for that gorgeous Christmas wreath look. Let the glaze harden completely before you slice or serve.

How to Serve Gingerbread Chocolate Bundt Cake with Cranberries Recipe

Garnishes

I’m a fan of keeping garnishes simple but festive here—fresh cranberries and rosemary sprigs create that holiday wreath effect and add color and a hint of fragrance. If you have edible gold dust, a light sprinkle adds extra sparkle too!

Side Dishes

This cake pairs wonderfully with a cup of mulled wine or spiced tea. I also love serving it alongside whipped cream or a scoop of cinnamon vanilla ice cream to play up the warm spices and chocolate notes.

Creative Ways to Present

For special occasions, I’ve turned this bundt cake upside down and filled the center “hole” with a small bowl of cranberry sauce or spiced whipped cream. Another time, I wrapped slices carefully in parchment paper tied with twine as lovely homemade gifts for neighbors and friends.

Make Ahead and Storage

Storing Leftovers

I store leftover slices wrapped tightly in plastic wrap inside an airtight container on the counter for up to 3 days. The cake actually tastes better after a day, as the flavors meld beautifully!

Freezing

Freezing works great: I slice the cake, wrap each piece tightly in plastic wrap and then foil, so it doesn’t pick up freezer odors. Thaw overnight in the fridge for best texture and freshness.

Reheating

To reheat, pop slices in a preheated oven at 300°F (150°C) for 8-10 minutes or microwave for 20 seconds. The chocolate glaze stays lovely, and the cake warms up moist and tender without drying out.

FAQs

Final Thoughts

This Gingerbread Chocolate Bundt Cake with Cranberries Recipe has become my go-to for holiday baking because it hits all the right notes—comforting, indulgent, and just a little bit fancy. I remember the first time I made it, my family went crazy over the moist texture and the festive look. It’s one of those recipes you’ll want to make again and again to brighten chilly winter days or impress at any seasonal gathering. Give it a try—you won’t regret filling your kitchen with these cozy, chocolatey-spiced aromas!

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