Chocolate Gingerbread Bundt Cake with Toffee Sauce

Servings: 12 serving(s)

Prep time: 20 minutes

Total time: 1 hours 20 minutes

Cooking time: 1 hours

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Chocolate gingerbread bundt cake is a beautifully spiced Holiday cake meant for sharing.

Chocolate gingerbread bundt cake is a beautifully spiced Holiday cake meant for sharing.

If you’re in need of a dessert idea for a Holiday gathering chocolate gingerbread bundt cake is your answer. Beautifully spiced and with a firm crumb it’s the kind of cake that is easy to slice and travels well. Even better, it doesn’t need frosting. Just a sprinkling of icing sugar will dress it up enough and a generous drizzle of molasses toffee sauce will make it extra special.

Chocolate gingerbread bundt cake is a beautifully spiced Holiday cake meant for sharing.

I brought this chocolate gingerbread bundt cake to a gathering with friends over the weekend. We hadn’t shared a meal with them in years and this felt like the perfect cake to celebrate reconnecting with old friends.  (One day soon I’ll share the recipe for soy-glazed salmon that they served as the main dish.)

If you didn’t already know, chocolate, spice and molasses are a lovely combination. This isn’t a chocolate cake, per se, but you can catch a hint of chocolate flavour in each bite.

The full tablespoon of ginger in this recipe is no typo and even with all of the spice this cake has a mild flavour.

I love to hear from readers:

“Happy New Year, Bridget ~ I am new to your website …. but I have to tell you I’m a fan! Over the holidays I made your Chocolate Gingerbread Bundt Cake with Toffee Sauce and it was  fantastic. A truly delicious dessert served to close family …. everyone loved it!  We had just finished a big day of snowshoeing in the rocky mountains of Alberta. We cooked a beautiful Prime Rib, sipped some nice wine and then we had dessert!  Everyone was blown away. It was so comforting to share this dessert with my family ….Thank you ~ I’ll be looking for more inspiration from your site in the future. All the best! Renée C”

This recipe is from a Sobeys recipe magazine (link at bottom of post).

Chocolate Gingerbread Bundt Cake Recipe


  • 3 cups flour, spooned in
  • 3 Tbsp. cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 Tbsp. ginger
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • ½ tsp. nutmeg
  • 1/4 tsp cloves
  • 2/3 cup butter, room temperature
  • 1 1/2 cups sugar
  • 3 eggs
  • 1/2 cup Crosby’s Fancy Molasses
  • 1 tsp. vanilla
  • 2 cups sour cream


  1. Preheat oven to 350°F. Grease a 9 or 10-in. bundt or tube pan and dust with flour.
  2. In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, ginger, cinnamon, salt, nutmeg and cloves.
  3. In another bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time. Beat in molasses and vanilla.
  4. Add the dry mixture to the creamed mixture in three additions, alternating with the sour cream (beginning and ending with the dry mixture).
  5. Scrape batter into prepared pan and smooth the top. Bake 50 minutes to an hour, until a tester comes out clean when inserted into centre of cake and when the cake starts to pull away from the sides of the pan.
  6. Cool cake in pan for 10-20 minutes, then invert onto a cooling rack. When ready to serve, sprinkle over icing sugar.

Serve with Molasses Toffee Sauce

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Chocolate gingerbread bundt cake is a beautifully spiced Holiday cake meant for sharing.


Find this recipe and more:

Gingerbread Bundt Cake


19 thoughts on “Chocolate Gingerbread Bundt Cake with Toffee Sauce

  1. Shirley Boggs says:

    Looks lovely and yummy.

    1. Lynn Purdy says:

      Shirley, it not only looks lovely and yummy, it is lovely and yummy. Try making it to share with friends and/or family. Happy Holidays.

  2. Jo-Ann Hillis says:

    Why does the recipe call for the flour to be spooned in? I’m not familiar with this term?
    Thank you for a great looking recipe, keep them coming!

    1. Bridget Oland says:

      Hi Jo-Ann, It just means that the flour shouldn’t be scooped into the measuring cup since you’ll likely end up with to much flour. Instead you can use a spoon, or a small measuring cup, to fill the cup you’re measuring with.

  3. Di says:

    Looks SO warm n yummy!

  4. Karla Thompson says:


  5. Theresa haley says:

    Cannot find recipe for molasses toffee sauce

    1. Bridget Oland says:

      Hi Theresa, Here’s the recipe for the molasses toffee sauce:

  6. Jean Gordon says:

    I am making that for Christmas dinner dessert!

  7. Jean Gordon says:

    I will be making the chocolate gingerbread cake for dessert on Christmas Day. It looks so yummy,

    1. Bridget Oland says:

      Hi Jean, Wonderful that you’re making the chocolate gingerbread cake. It’s a lovely recipe. Enjoy.

  8. Grace says:

    Does the sauce need to be warm or cold?

    1. Lynn Purdy says:

      Grace, the sauce is better when it is warm. It pours better and soaks into the cake better. Thanks for the question

  9. Ellen Sinclair says:

    Do you have any gluten free recipes? Grandchildren just recently have been advised to follow a gluten diet.would like to try the chocolate ginger cake substituting gluten free flour.Is this advisable?

    1. Bridget Oland says:

      Hi Ellen, I try all sorts of recipes with 1:1 gluten-free flour and and they usually work out fairly well. I find that molasses helps with the texture of GF baked goods. We do have a GF Baking eBook that has some easy recipes you might want to try.

  10. Laurel says:

    For cocoa powder can you use dark cocoa powder or will that throw off the taste?

    1. Bridget Oland says:

      Hi Laurel, Dark cocoa powder would be great in this recipe.

  11. Laurel says:

    Are the cloves ground or whole cloves?
    Thank you in advanced

  12. Laurel says:

    For the cloves are they ground cloves or whole?

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