Chocolate Gingerbread Bundt Cake with Cookie Butter Glaze: Chocolate Gingerbread Bundt Cake Cookie Butter Glaze

A Cake That Tells a Story

This cake is a hug in dessert form. It mixes chocolate and gingerbread. Two of my favorite things come together. I think that is just wonderful.

I first made it for my book club years ago. They were so quiet while eating. That is the best compliment a baker can get. I still smile thinking about it.

Why These Flavors Matter

Spices like ginger and cloves are not just for taste. They make a house feel like a home. Doesn’t that smell amazing while baking? It tells everyone something good is coming.

Mixing them with chocolate is a brave choice. But it works. The deep cocoa makes the spices feel cozy. The spices keep the chocolate from being too sweet. They need each other.

Grandma’s Little Tips

Grease your bundt pan very well. Use butter and a dusting of flour. This matters so your cake comes out in one piece. No one wants a broken cake.

Add the dry mix and hot water slowly. Stir by hand until it just comes together. A lumpy batter is just fine. Over-mixing makes a tough cake. What’s your best baking tip? I love learning new ones.

The Magic Glaze

The glaze is the happy ending. That cookie butter flavor is like crushed cookies in a bottle. Fun fact: cookie butter is made from speculoos cookies. They are spiced cookies from Europe.

Just whisk the three ingredients. Pour it slowly over the cool cake. Watch it drip down the sides. It is the prettiest part. Do you like a lot of glaze or just a little?

Making Memories Together

Food is about more than eating. It is about the hands that make it. And the people you share it with. That is why this matters most.

This cake is perfect for a slow afternoon. Or a big family dinner. It asks you to sit and enjoy. Who would you love to share a slice with this week? Tell me about them.

Ingredients:

Ingredient	Amount	Notes
all purpose flour	5 cups	For the cake
unsweetened cocoa powder	⅔ cup	For the cake
ground ginger	2 tablespoons	For the cake
ground nutmeg	1 ½ teaspoons	For the cake
ground cloves	1 ½ teaspoons	For the cake
ground cinnamon	2 teaspoons	For the cake
baking powder	4 teaspoons	For the cake
baking soda	2 teaspoons	For the cake
butter, softened	1 cup	For the cake
brown sugar	1 cup	For the cake
molasses	2 cups	For the cake
Vanilla Extract	2 teaspoons	For the cake
eggs	2	For the cake
hot water	2 cups	For the cake
powdered sugar	2 ½ cups	For the glaze
milk	3 tablespoons	For the glaze
LorAnn’s Cookie Butter Bakery Emulsion	1 teaspoon	For the glaze

A Cozy Chocolate Gingerbread Cake

Hello, my dear. Come sit at the table. I want to tell you about my favorite winter cake. It mixes chocolate and gingerbread spices. Doesn’t that smell amazing just thinking about it? The glaze tastes like buttery cookies. My grandson calls it “cookie dough frosting.” I still laugh at that. This cake is perfect for sharing. Let’s bake it together.

Step 1:

First, get your oven ready. Heat it to 350°F. Grease your bundt pan very well. Then dust it with a little flour. This stops the cake from sticking. I once forgot this step. What a mess! (My hard-learned tip: Use baking spray with flour. It saves time and worry!).

Step 2:

Now, mix your dry friends. Whisk the flour and cocoa powder together. Add all those wonderful spices. Ginger, cinnamon, nutmeg, and cloves. This makes your kitchen smell like holiday magic. Take a deep breath. Isn’t that cozy?

Step 3:

In another bowl, cream the butter and brown sugar. They should look fluffy. Then mix in the molasses and vanilla. It will be dark and shiny. Crack in the eggs next. Mix just until they disappear. What does molasses come from? Share below!

Step 4:

Time to combine everything. Add some dry mix to the butter bowl. Stir a little. Then pour in some hot water. Keep alternating and stirring gently. Please don’t over-mix. The batter will be quite thin. That’s perfectly fine. It bakes up so tender.

Step 5:

Pour the batter into your prepared pan. Smooth the top. Bake for 50 to 60 minutes. A knife poked in the center should come out clean. Let the cake cool in the pan for ten minutes. Then flip it onto a rack. Let it cool completely before glazing.

Step 6:

For the glaze, simply whisk everything. Use powdered sugar, milk, and that special cookie butter flavor. Drizzle it slowly over the cool cake. Watch it drip down the sides. It’s the best part. Now, slice a piece. You’ve earned it.

Cook Time: 50–60 minutes
Total Time: About 1 hour 30 minutes
Yield: 12 servings
Category: Dessert, Cake

Three Fun Twists to Try

This cake is wonderful as written. But sometimes, it’s fun to play. Here are three simple ideas. They make it feel new again. I love a little change now and then.

Orange Zest Joy:

Add the zest of one orange to the batter. It brightens all the dark, cozy flavors.

Chocolate Chip Surprise:

Fold one cup of mini chocolate chips into the batter. You get little melty pockets of chocolate.

Peppermint Swirl:

Use a peppermint extract in the glaze instead. Top with crushed candy canes. So festive!

Which one would you try first? Comment below!

Serving It Up Just Right

This cake is a star on its own. But a few little touches make it special. For a pretty plate, dust it with extra powdered sugar. A dollop of whipped cream on the side is lovely. A few candied ginger pieces make a fancy garnish. They add a little spicy crunch.

What to drink with it? A cold glass of milk is always my first choice. It’s the perfect partner. For the grown-ups, a small glass of tawny port is nice. It sips like spiced raisins. Which would you choose tonight?

Keeping Your Cake Cozy

This cake stays moist for days. Just cover it well on the counter. Use a cake dome or big bowl. It will last about four days that way.

You can freeze it for later, too. Wrap the whole cooled cake tightly. Use two layers of plastic wrap. I once forgot a slice in the freezer for a month. It was still delicious when thawed!

Batch cooking saves time for busy weeks. Make two cakes and freeze one. This matters because a homemade treat is always ready. It brings comfort on a hard day. Have you ever tried storing it this way? Share below!

Bundt Cake Troubleshooting

First, a sticky bundt pan is no fun. Grease and flour it very, very well. I remember when my first cake stuck. We ate it with a spoon like pudding!

Second, the cake can be dense. Do not overmix the batter. Stir just until you see no dry flour. This matters for a light, tender crumb.

Third, the glaze might be too thick. Add milk one tiny drop at a time. Fixing small issues builds your cooking confidence. You learn by doing. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use a good gluten-free flour blend. Add 1 teaspoon xanthan gum too.

Q: Can I make it ahead? A: Absolutely. Bake the cake one day. Glaze it the next day before serving.

Q: No cookie butter emulsion? A: Use 1 teaspoon vanilla extract instead. The taste will be different but still good.

Q: Can I make a smaller cake? A: Halve all the ingredients. Use a loaf pan. Bake for 40-50 minutes.

Q: Any fun add-ins? A: A handful of chocolate chips is lovely. Fun fact: Gingerbread dates back to medieval times! Which tip will you try first?

From My Kitchen to Yours

I hope you love making this cake. It fills the house with the best smell. That smell is the smell of home. I would love to see your creation.

Share a photo of your slice. Tell me about your baking day. Have you tried this recipe? Tag us on Pinterest! Use @AnnaWhitmoreEats so I can find it. Thank you for baking with me today.

Happy cooking!

—Anna Whitmore.