Glazed Chocolate Gingerbread Cake

Why You’ll Love This Recipe

This cake brings together two comforting flavors—gingerbread and chocolate—into one stunning dessert. It’s moist, tender, and perfectly balanced between sweet and spice. The chocolate glaze adds a beautiful finish and an extra layer of richness. You’ll love it for holiday parties, winter dinners, or as a sophisticated dessert that feels festive yet familiar. Plus, it gets even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

• All-purpose flour
• Unsweetened cocoa powder
• Baking soda
• Ground ginger
• Ground cinnamon
• Ground cloves
• Salt
• Unsalted butter (softened)
• Brown sugar
• Molasses
• Eggs
• Buttermilk (or milk with a splash of vinegar)
• Vanilla extract
• Bittersweet or semi-sweet chocolate (chopped or chips)

For the glaze:

• Heavy cream
• Semi-sweet or dark chocolate (chopped)
• Butter
• Corn syrup (optional, for shine)

Directions

1. Preheat oven: Set your oven to 350°F. Grease and flour a bundt pan, loaf pan, or 9-inch round cake pan.
2. Mix dry ingredients: In a bowl, whisk together flour, cocoa powder, baking soda, ginger, cinnamon, cloves, and salt.
3. Cream butter and sugar: In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy.
4. Add wet ingredients: Beat in molasses, then add eggs one at a time, mixing well. Stir in vanilla.
5. Alternate dry and wet: Add the dry ingredients in thirds, alternating with buttermilk, beginning and ending with dry ingredients. Mix just until combined. Fold in chopped chocolate.
6. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 35–45 minutes (depending on pan), or until a toothpick inserted into the center comes out clean.
7. Cool: Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
8. Make the glaze: Heat the cream in a saucepan until just simmering. Remove from heat and stir in chopped chocolate, butter, and corn syrup (if using) until smooth.
9. Glaze the cake: Pour the glaze over the cooled cake, letting it drip down the sides. Let set before slicing.

Servings and timing

This recipe serves 10 to 12 people. Prep time is 20 minutes, bake time is 40–45 minutes, and cooling/glazing adds about 30 minutes. Total time is approximately 1 hour 30 minutes.

Variations

• Add mix-ins: Fold in chopped candied ginger, walnuts, or dried cranberries for extra texture.
• Spicier version: Increase the ginger and cloves for a bolder spice profile.
• Orange twist: Add orange zest to the batter and glaze for a citrusy note.
• Gluten-free: Use a 1:1 gluten-free baking flour blend.
• No glaze: Dust with powdered sugar instead for a simpler finish.
• Mini cakes: Bake in muffin tins or mini loaf pans for individual portions.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. The flavor deepens with time. Let chilled slices come to room temperature before serving. You can freeze the unglazed cake for up to 2 months—wrap tightly and thaw overnight before glazing.

FAQs

Can I make this cake ahead of time?

Yes, it tastes even better the next day. Bake it a day in advance and glaze before serving.

What type of molasses should I use?

Use unsulphured molasses, not blackstrap, which is too bitter for this recipe.

Can I use Dutch-process cocoa?

Yes, but it may slightly alter the rise due to differences in acidity. Regular cocoa powder is recommended.

Can I use store-bought glaze?

You can, but homemade chocolate glaze gives the best flavor and consistency.

What pan works best for this cake?

A bundt pan gives a beautiful shape, but a loaf or round cake pan also works well.

How do I keep the cake moist?

Don’t overbake, and be sure to measure flour properly. The molasses and buttermilk help keep it moist.

Can I make this cake without eggs?

Yes, use an egg replacer like flax eggs or commercial egg substitute, but the texture may change slightly.

Can I skip the chocolate glaze?

Yes, or replace it with a simple cream cheese frosting or dusting of powdered sugar.

How do I store leftovers?

Wrap in plastic or place in an airtight container. Keep at room temperature or refrigerate.

Can I freeze the cake?

Yes, freeze the unglazed cake wrapped tightly for up to 2 months. Thaw before glazing and serving.

Conclusion

Glazed Chocolate Gingerbread Cake is the ultimate blend of cozy spice and indulgent chocolate. Perfect for winter holidays or an anytime treat, it delivers rich flavor and a beautiful presentation with very little effort. Whether served at a festive gathering or enjoyed with coffee on a quiet afternoon, this cake is sure to impress and satisfy.

Glazed Chocolate Gingerbread Cake

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Glazed Chocolate Gingerbread Cake is a moist, warmly spiced dessert that combines classic gingerbread flavors with rich chocolate. Topped with a glossy chocolate glaze, it’s a perfect treat for holidays or cozy gatherings.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 30 minutes
• Yield: Serves 10–12
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 2 tsp ground ginger
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 3/4 cup molasses
• 2 large eggs
• 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
• 1 tsp vanilla extract
• 3/4 cup bittersweet or semi-sweet chocolate, chopped
• 1/2 cup heavy cream
• 4 oz semi-sweet or dark chocolate, chopped
• 1 tbsp butter
• 1 tbsp corn syrup (optional, for shine)

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Instructions

1. Preheat oven to 350°F. Grease and flour a bundt pan, loaf pan, or 9-inch round cake pan.
2. In a bowl, whisk together flour, cocoa powder, baking soda, ginger, cinnamon, cloves, and salt.
3. In a large bowl, cream softened butter and brown sugar until light and fluffy.
4. Mix in molasses, then add eggs one at a time. Stir in vanilla extract.
5. Add the dry ingredients in thirds, alternating with buttermilk, beginning and ending with the dry ingredients. Mix just until combined.
6. Fold in chopped chocolate.
7. Pour batter into prepared pan. Smooth the top and bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
9. To make the glaze, heat cream in a small saucepan until just simmering. Remove from heat and stir in chopped chocolate, butter, and corn syrup (if using) until smooth.
10. Pour the glaze over the cooled cake, letting it drip down the sides. Let it set before slicing and serving.

Notes

• For extra flavor, add orange zest or candied ginger to the batter.
• Dust with powdered sugar instead of glazing for a lighter finish.
• Best served the next day as flavors deepen over time.
• Freeze the unglazed cake for up to 2 months for later use.

Nutrition

• Serving Size: 1 slice (1/12 of cake)
• Calories: 360
• Sugar: 26g
• Sodium: 230mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 55mg