Chocolate Gingerbread Bundt Cake

5 from 2 reviews

A Chocolate Gingerbread Bundt Cake for the festive season.



  1. Preheat the oven to 180°C (350°F) (without fan).
  2. Generously grease a bundt cake pan with a least 2 litre (8 cup) capacity with vegetable oil or non-stick baking spray. Lightly flour the bundt cake pan and shake out the excess flour.
  3. Place all of the ingredients into the bowl of a food processor and blitz until the mixture is well-combined. The batter should be thick and smooth.
  4. Alternatively, if you do not have a food processor, place the butter and sugar into the bowl of a stand mixer with the flat paddle attachment. Beat on low speed until the mixture is pale and light. In a small bowl or jug, lightly whisk together the eggs, sour cream, and vanilla extract. Add this to the creamed butter and sugar. Gently incorporate the remaining dry ingredients.
  5. Pour the batter into the prepared bundt cake pan, and give it a few taps on the kitchen counter to make sure the batter has settled into all of the grooves of the cake pan.
  6. Bake for 45-55 minutes, or until a skewer inserted in the middle comes out clean.
  7. Leave the cake to cool in the tin, on a wire rack, for about 10 minutes before carefully inverting the cake onto another wire rack to cool completely.
  8. Dust with icing sugar (powdered sugar) before serving.

Kitchen Notes

The cake pan I have used in the accompanying photos has a capacity of 2.25 litres/9 cups. If you are using the Nordic Ware Holiday Bundt Tree Pan or Nordic Ware Pine Forest Bundt Pan, they also have a 2.25 litre/9 cup capacity.

As for all cakes, make sure all of your ingredients, including the eggs and milk, are at room temperature before using.

All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.