Description
This Spiced Gingerbread Wreath Cake is a cozy and festive holiday delight, rich with warm spices like ginger, cinnamon, cloves, and nutmeg. Moist and tender, the cake is beautifully shaped in a ring and topped with fluffy whipped cream frosting, garnished with cinnamon sticks, star anise, candied ginger slices, rosemary sprigs, and a dusting of powdered sugar — perfect for holiday gatherings.
Ingredients
Scale
For the Gingerbread Cake:
- 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
For the Whipped Cream Frosting:
- 2 cups heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For Decoration:
- Cinnamon sticks
- Star anise
- Candied ginger slices
- Fresh rosemary sprigs
- Powdered sugar for dusting
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch Bundt or ring-shaped pan and line it with parchment paper to prevent sticking.
- Make the Cake Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt until evenly combined. In a large bowl, beat the softened butter and packed dark brown sugar until the mixture becomes light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the molasses and vanilla extract until fully incorporated. Gradually add the dry ingredients to the wet mixture alternating with the buttermilk, beginning and ending with the dry ingredients. Finally, stir in the baking soda to activate the batter.
- Bake the Cake: Pour the prepared batter evenly into the greased and lined Bundt pan. 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. Remove from the oven and allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Make the Whipped Cream Frosting: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Be careful not to overwhip, as this can turn the cream buttery.
- Decorate the Cake: Once the cake has fully cooled, pipe the whipped cream frosting around the edges with a star-shaped piping tip for a festive look. Garnish with cinnamon sticks, star anise, candied ginger slices, and fresh rosemary sprigs. Finish by lightly dusting the entire cake with powdered sugar to resemble a snowy wreath.
Notes
- For a festive alternative, substitute the whipped cream frosting with a classic cream cheese frosting.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- This cake can be baked a day in advance and decorated just before serving to save time on the day of your event.
Nutrition
- Serving Size: 1 slice (about 1/12 of cake)
- Calories: 350
- Sugar: 28g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
