Gingerbread Chocolate Bundt Cake Christmas Wreath

Gingerbread chocolate Bundt cake shaped like a Christmas wreath is a festive and decadent holiday dessert that brings both cozy spice and rich chocolate together in one stunning centerpiece. This cake combines the deep molasses warmth of gingerbread with the moist richness of chocolate, all baked into a Bundt pan and decorated like a holiday wreath. It’s a showstopper that I love serving during the Christmas season.

Why You’ll Love This Recipe

I love this recipe because it delivers the best of both worlds: classic gingerbread spices and deep chocolate flavor. The Bundt pan gives it a gorgeous shape that’s easy to decorate with icing, sugared cranberries, or even rosemary sprigs to make it look like a festive wreath. It’s moist, flavorful, and holds together beautifully when sliced. Whether I’m hosting a holiday gathering or just baking to get in the spirit, this cake always steals the show.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Unsweetened cocoa powder

• Baking soda

• Baking powder

• Salt

• Ground ginger

• Ground cinnamon

• Ground cloves

• Ground nutmeg

• Unsalted butter (softened)

• Brown sugar

• Eggs

• Molasses

• Vanilla extract

• Buttermilk

• Hot water or brewed coffee (to enhance the chocolate flavor)

Optional for decoration:

• Powdered sugar glaze or melted white chocolate

• Sugared cranberries

• Rosemary sprigs

• Edible glitter or holiday sprinkles

Directions

1. I preheat the oven and generously grease and flour a Bundt pan to prevent sticking.

2. In a large bowl, I whisk together the flour, cocoa powder, baking soda, baking powder, salt, and spices.

3. In another bowl, I cream the butter and brown sugar until fluffy, then beat in the eggs one at a time.

4. I mix in the molasses and vanilla, followed by the buttermilk.

5. I gradually add the dry ingredients to the wet mixture, alternating with the hot water or coffee, mixing until just combined.

6. I pour the batter into the prepared Bundt pan and smooth the top.

7. I bake until a toothpick inserted in the center comes out clean, then let the cake cool in the pan for 15–20 minutes before inverting onto a wire rack.

8. Once cooled, I drizzle with glaze or melted chocolate and decorate with festive toppings to resemble a wreath.

Servings and timing

This recipe makes about 12 servings.
Prep time: 20 minutes
Cook time: 45–50 minutes
Cooling and decorating time: 30 minutes
Total time: About 1 hour 40 minutes

Variations

• I add chopped dark chocolate or mini chocolate chips for extra richness.

• I’ve made it with orange zest in the batter for a citrus-spice twist.

• For a non-dairy version, I use plant-based butter and buttermilk substitutes.

• I sometimes swap the glaze for cream cheese frosting for a tangy touch.

storage/reheating

I store the cake covered at room temperature for up to 3 days, or in the fridge for up to 5 days.
To reheat a slice, I microwave it for 10–15 seconds to bring back its soft, moist texture.
It also freezes well—I wrap individual slices or the whole cake tightly and freeze for up to 2 months. I thaw overnight at room temperature before serving.

FAQs

Can I make this cake ahead of time?

Yes, I often bake it the day before and decorate it just before serving. The flavors deepen overnight.

What’s the best pan to use?

I use a 10- to 12-cup Bundt pan. Nonstick is helpful, but I always grease and flour it well.

Can I use blackstrap molasses?

I stick with regular unsulphured molasses for the best balance of flavor. Blackstrap is too bitter for this cake.

What can I use instead of buttermilk?

I mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice, let it sit for 5 minutes, and use that as a substitute.

How do I keep the decorations from sliding off?

I make sure the cake is completely cooled before glazing or decorating. A slightly thicker glaze also helps everything stay in place.

Conclusion

This gingerbread chocolate Bundt cake, shaped like a Christmas wreath, is one of my favorite festive desserts to bake. It’s rich, spiced, and beautifully presented—everything I want in a holiday treat. Whether I’m serving it at a party or giving it as a gift, it always brings warmth, flavor, and a touch of Christmas magic to the table.

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