Gingerbread Chocolate Bundt Cake Christmas Wreath Recipe

If you’re dreaming of a showstopping dessert that wraps the warm, cozy flavors of the holidays into one beautiful centerpiece, this Gingerbread Chocolate Bundt Cake Christmas Wreath Recipe is just what you need. Picture a moist, tender chocolate bundt cake infused with festive lebkuchen spices and a rich brew of coffee, studded with chunks of Lebkuchen chocolate, all crowned with a glossy chocolate glaze and adorned with fresh cranberries and rosemary for that perfect festive touch. It’s a delightful harmony of gingerbread warmth and deep chocolate luxury that will be the highlight of your holiday table and delight friends and family alike.

Ingredients You’ll Need

Gathering simple ingredients is the first magic step to this Gingerbread Chocolate Bundt Cake Christmas Wreath Recipe. Each component plays a crucial role — from the all-purpose flour that provides structure, to the lebkuchen spice that gives it that unmistakable festive vibe, and the rich cocoa powder marrying perfectly with fresh coffee to deepen the chocolate experience.

• 2 cups (260g) all-purpose flour: The foundation of your cake’s tender crumb and perfect rise.
• 1 cup (200g) sugar: Sweetness that balances the rich chocolate and spices.
• 3/4 cup (90g) cocoa powder: Adds intense chocolate flavor and a beautiful dark color.
• 2 tsp. baking soda: Helps the cake rise beautifully and keeps it light.
• 1 tsp. baking powder: Works with baking soda to ensure perfect texture.
• 1 tsp. lebkuchen spice: The star of holiday spices, blending cinnamon, cloves, and ginger.
• 1/2 tsp. salt: Enhances all the flavors brilliantly.
• 2 large eggs: Binds the ingredients and adds richness.
• 2/3 cup (160ml) buttermilk: Contributes to a moist crumb and touches of tang.
• 1/3 cup (80g) sour cream: Keeps the cake lush and tender.
• 1/3 cup (80ml) sunflower oil: Adds moisture without altering flavor.
• 2 tsp. vanilla extract: Deepens the flavor profile with warm sweetness.
• 1 cup (240ml) fresh-brewed coffee: A secret ingredient that amplifies the chocolate richness.
• 3.5 oz. (100g) Ritter Sport Lebkuchen, chopped: Spice-infused chocolate pieces that melt into pockets of joy.
• 7 oz. (200g) semi-sweet chocolate (>60% cocoa): Smooth, rich coating chocolate—like Ritter Sport Kakao Klasse.
• 1 tsp. coconut oil: Helps the glaze set with a glossy finish.
• Some fresh cranberries and/or raspberries: Adds tart bursts and a festive pop of color.
• Some stems of rosemary: For a vibrant, aromatic holiday garnish.

How to Make Gingerbread Chocolate Bundt Cake Christmas Wreath Recipe

Step 1: Prepare Your Pan and Ingredients

Begin by preheating your oven to 350°F (180°C). Grease your bundt pan thoroughly and dust it with cocoa powder to prevent sticking and give your cake its perfect contour. Next, brew your coffee and let it cool slightly—this coffee is a quiet hero, enhancing the chocolate flavor beautifully. Chop the Lebkuchen and semi-sweet chocolate into bite-sized pieces so they’ll distribute evenly throughout the batter and add exciting textures.

Step 2: Mix the Dry and Wet Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, lebkuchen spice, and salt until fully combined—your dry base is taking shape! In another bowl, beat the eggs, then add the buttermilk, sour cream, sunflower oil, and vanilla extract, mixing until smooth and uniform. Slowly pour the wet ingredients into the dry mix, blending on low speed while gradually adding the warm coffee. Mixing gently is key here—you want a beautiful, velvety batter that isn’t overworked to keep the crumb light.

Step 3: Fold in the Chopped Chocolate and Bake

Fold the chopped Lebkuchen chocolate pieces gently into the batter—you’ll find these little pockets surprise you with bursts of spice and melt-in-your-mouth goodness. Pour the batter into your prepared bundt pan, smoothing the top gently. Bake for 45 to 50 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 to 15 minutes so it holds its shape, then carefully invert it onto a wire rack to cool completely—the anticipation is half the fun!

Step 4: Create and Apply the Chocolate Glaze

For the finishing touch, melt the semi-sweet chocolate together with the coconut oil in a microwave-safe bowl, heating slowly and stirring frequently for a silky glaze. Once your cake is completely cool, pour the glaze over it, allowing it to cascade down the sides like a glossy, chocolate waterfall. Before the glaze sets, decorate the cake with fresh cranberries, raspberries, and fragrant rosemary sprigs. This beautiful wreath look not only tastes amazing but will wow your guests with festive charm.

How to Serve Gingerbread Chocolate Bundt Cake Christmas Wreath Recipe

Garnishes

Fresh cranberries and rosemary are more than decoration—they add an inviting aroma and a refreshing tartness that balances the cake’s rich chocolate and warm spices perfectly. You could also dust a little powdered sugar over the top for a “frosted” effect that evokes a wintery feel just before serving.

Side Dishes

Serve this cake alongside a cozy cup of spiced coffee, hot chocolate, or even mulled wine to heighten the holiday spirit. A scoop of vanilla or cinnamon ice cream on the side can also be delightful, contrasting the cake’s spiced intensity with creamy coolness.

Creative Ways to Present

Instead of simply placing the wreath on a plate, consider setting it on a festive platter lined with pine branches or holly for an authentic Christmas centerpiece. For a twist, serve individual slices with dollops of whipped cream and extra berries artfully draped across each plate for a personal touch that impresses.

Make Ahead and Storage

Storing Leftovers

After enjoying your Gingerbread Chocolate Bundt Cake Christmas Wreath Recipe, store any leftovers in an airtight container at room temperature for up to three days. The cake maintains its moisture beautifully, and the glaze keeps its shine, making for perfect enjoyment even the next day.

Freezing

If you want to prepare in advance, this cake freezes wonderfully. Wrap it tightly in plastic wrap and then place it in a freezer bag or airtight container. When you’re ready, thaw overnight in the refrigerator and bring to room temperature before serving to retain that fresh-from-the-oven taste and texture.

Reheating

Warm slices briefly in the microwave for 15 to 20 seconds or in a low oven wrapped loosely in foil to revive its tender crumb and gently melt the chocolate glaze ever so slightly, maximizing that comforting holiday indulgence.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Just make sure it includes xanthan gum or another binder to help the cake rise properly.

What is lebkuchen spice?

Lebkuchen spice is a warm, traditional German blend typically including cinnamon, cloves, allspice, ginger, and sometimes cardamom. It gives gingerbread that festive, aromatic profile.

Can I use regular brewed coffee or instant coffee?

Fresh brewed coffee is best for depth of flavor, but strong instant coffee dissolved in hot water works well as a convenient alternative that won’t compromise the cake’s chocolate richness.

How do I prevent the cake from sticking to the bundt pan?

Greasing the pan thoroughly and dusting it with cocoa powder (not flour) is key to easy release and maintaining the beautiful chocolate exterior of the cake.

Can I replace the sour cream with yogurt?

Absolutely. Full-fat plain yogurt will work as a substitute, contributing similar moisture and tanginess to keep the cake tender and flavorful.

Final Thoughts

This Gingerbread Chocolate Bundt Cake Christmas Wreath Recipe is a genuine holiday treasure — combining festive spices, rich chocolate, and beautiful presentation all in one. It’s perfect for creating warm memories, impressing guests, or just treating yourself with a slice of holiday bliss. Give it a try this season and watch everyone’s faces light up with delight!

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