Introduction

This Spiced Gingerbread Wreath Cake is a festive and flavorful treat perfect for holiday gatherings. It combines warm spices with a moist molasses cake, topped with fluffy whipped cream and seasonal decorations for a beautiful presentation.

The image shows a round cake with one visible layer of dark brown sponge on a white plate with a raised pattern on the rim. On top of the cake, there is a thick ring of white whipped cream piped in swirls covering the whole surface except the center hole. The cake is decorated with cinnamon sticks, star anise, frosted pine branches, small powdered sugar-coated nuts, and thin dried orange slices placed evenly around the whipped cream. The plate is on a white marbled surface, and the entire setup has a festive, wintery look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups dark brown sugar, packed
2 large eggs
1 cup molasses
1 teaspoon vanilla extract
1 cup buttermilk
1 teaspoon baking soda
2 cups heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract (for whipped cream)
Cinnamon sticks (for decoration)
Star anise (for decoration)
Candied ginger slices (for decoration)
Fresh rosemary sprigs (for decoration)
Powdered sugar (for dusting)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and line a 9-inch Bundt or ring-shaped pan with parchment paper to prevent sticking.
Step 2: In a large bowl, beat the softened butter and dark brown sugar together until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the molasses and 1 teaspoon vanilla extract until combined.
Step 3: In a separate bowl, whisk together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt.
Step 4: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Stir in the baking soda until evenly distributed.
Step 5: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 7: To make the whipped cream frosting, chill a mixing bowl and beaters. Beat the heavy cream, powdered sugar, and 1 teaspoon vanilla extract on medium-high speed until stiff peaks form, being careful not to overwhip.
Step 8: Once the cake is fully cooled, pipe the whipped cream around the edges using a star-shaped tip. Decorate with cinnamon sticks, star anise, candied ginger slices, and fresh rosemary sprigs. Finish by dusting the cake lightly with powdered sugar.

Tips & Variations

For extra moistness, swap the buttermilk with whole milk mixed with 1 tablespoon vinegar or lemon juice, letting it sit for 5 minutes before using.
Use a silicone Bundt pan for easier release if you don’t have parchment paper.
Swap the whipped cream topping for cream cheese frosting if you prefer a tangier finish.
Add chopped crystallized ginger into the batter for bursts of spicy sweetness.

Storage

Store the gingerbread wreath cake covered in the refrigerator for up to 3 days. If decorated with fresh whipped cream and herbs, keep it chilled to maintain freshness. Reheat slices briefly at room temperature or enjoy cold for best flavor.

How to Serve

A round dessert resembling a wreath with a dark brown base layer, topped with a thick ring of fluffy white whipped cream. On the whipped cream, there are cascades of dried orange slices with a translucent golden color, scattered star anise with a rich brown shade, cinnamon sticks placed in pairs standing upright, and sprigs of green pine-like leaves. Light dusting of powdered sugar is spread across the cream, spices, and pine, giving a snowy effect. The dessert sits on a white plate against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance. Store it wrapped tightly at room temperature or refrigerated if you prefer. Add the whipped cream and decorations just before serving for the freshest look and taste.

What can I use if I don’t have molasses?

You can substitute molasses with a mix of dark corn syrup and a little brown sugar, or use honey for a milder sweetness. Keep in mind this may slightly change the cake’s flavor and color.