Print

Spiced Gingerbread Wreath Cake – A Cozy Holiday Delight! Recipe

Spiced Gingerbread Wreath Cake – A Cozy Holiday Delight! Recipe
Print Recipe

★★★★★

4.7 from 11 reviews

This Spiced Gingerbread Wreath Cake is a cozy holiday delight, featuring warm spices like ginger, cinnamon, and cloves, combined with rich molasses for deep flavor. Topped with velvety whipped cream frosting and festive decorations like cinnamon sticks, star anise, candied ginger, and fresh rosemary, it’s the perfect centerpiece for your holiday celebrations.

Ingredients

Scale

Dry 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 teaspoon baking soda

Wet Ingredients

  • 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

Whipped Cream Frosting

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

Decoration

  • 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 easy removal of the cake after baking.
  2. Make the Cake Batter: In a large bowl, beat the softened unsalted 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 molasses and vanilla extract until fully combined.
  3. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture (flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, salt) to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients to maintain the batter’s consistency. Lastly, stir in the baking soda evenly throughout the batter.
  4. Bake the Cake: Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  5. Make the Whipped Cream Frosting: Chill a large mixing bowl and beaters in the refrigerator beforehand. In this chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Take care not to overwhip, which can turn the cream into butter.
  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 cake. Garnish your creation with cinnamon sticks, star anise, candied ginger slices, and fresh rosemary sprigs for a festive look. Finally, lightly dust the top with powdered sugar to give it a snowy holiday effect.

Notes

  • You can substitute buttermilk with an equal amount of milk mixed with 1 tablespoon of white vinegar or lemon juice; let it sit for 5 minutes before using.
  • For extra moistness, wrap the cooled cake in plastic wrap and let it rest overnight before decorating.
  • Use fresh spices for the best depth of flavor in the gingerbread cake.
  • If you don’t have a Bundt pan, a tube pan or a regular round cake pan can work, but baking time may vary.
  • Decorations are optional but add to the festive appearance and aroma. Be sure to remove cinnamon sticks and star anise before serving to avoid swallowing hard pieces.

Nutrition

Keywords: gingerbread cake, holiday cake, spiced cake, winter dessert, whipped cream frosting, festive cake, molasses cake, Christmas dessert

Find it online: https://cheframiflavor.com/spiced-gingerbread-wreath-cake-a-cozy-holiday-delight-recipe/