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Spiced Gingerbread Wreath Cake Recipe

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★★★★★

4.8 from 104 reviews

This Spiced Gingerbread Wreath Cake combines warm spices like ginger, cinnamon, and cloves with rich molasses and a tender crumb, baked into a festive wreath shape. Topped with light whipped cream frosting and garnished with cinnamon sticks, star anise, candied ginger, and fresh rosemary sprigs, this cake is perfect for holiday celebrations and cozy gatherings.

Ingredients

Scale

Cake 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

Whipped Cream Frosting

  • 2 cups heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Decorations

  • Cinnamon sticks
  • Star anise
  • Candied ginger slices
  • Fresh rosemary sprigs
  • Powdered sugar for dusting

Instructions

  1. Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and line a 9-inch Bundt or ring-shaped pan with parchment paper to ensure the cake releases easily after baking.
  2. Make the Cake Batter: 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, mixing well after each addition. Stir in the molasses and vanilla extract for warmth and depth of flavor.
  3. Combine Dry and Wet Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt. Gradually add these dry ingredients into the wet mixture, alternating with buttermilk, starting and ending with the dry ingredients. Finally, stir in the baking soda to help the cake rise beautifully.
  4. Bake the Cake: Pour the batter evenly into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  5. Make the Whipped Cream Frosting: In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Be careful not to overwhip to maintain a smooth, creamy texture.
  6. Decorate the Cake: Once the cake is completely cooled, use a piping bag fitted with a star-shaped tip to pipe whipped cream around the edges of the wreath. Garnish with cinnamon sticks, star anise, candied ginger slices, and fresh rosemary sprigs to create a festive holiday look. Finally, dust the entire cake lightly with powdered sugar for a snowy finish.

Notes

  • Ensure butter is softened to room temperature for easier creaming with sugar.
  • Baking soda and buttermilk react to create a tender crumb; do not skip either.
  • Use a clean toothpick to test doneness to avoid breaking the cake surface.
  • Chill the bowl and beaters before whipping cream for best volume.
  • Decorations can be customized based on seasonal availability.
  • Store leftover cake in the refrigerator covered, and consume within 3 days for best freshness.

Keywords: Gingerbread cake, holiday cake, spiced cake, Bundt cake recipe, Christmas dessert, whipped cream frosting, festive cake

Find it online: https://thedishspot.com/spiced-gingerbread-wreath-cake-recipe/