Description
This Spiced Gingerbread Wreath Cake is a cozy holiday dessert featuring warm spices like ginger, cinnamon, cloves, and nutmeg. Baked to perfection in a Bundt pan, it’s topped with fluffy whipped cream frosting and beautifully adorned with festive cinnamon sticks, star anise, candied ginger slices, and fresh rosemary sprigs. This charming cake brings seasonal cheer and comforting flavors to any holiday gathering.
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 and line a 9-inch Bundt or ring-shaped pan with parchment paper to ensure easy removal after baking.
- Make the Cake Batter: In a medium bowl, whisk together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt until evenly combined. In a large bowl, beat the softened butter and dark brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the molasses and vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Finally, stir in the baking soda to complete the batter.
- Bake the Cake: Pour the prepared batter into the greased Bundt pan, smoothing the top evenly. Bake in the preheated oven for 35 to 40 minutes, until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to 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, which can cause the cream to turn grainy.
- Decorate the Cake: Once the gingerbread cake is completely cooled, pipe the whipped cream around the edges using a star-shaped tip. Garnish with cinnamon sticks, star anise, candied ginger slices, and fresh rosemary sprigs. Finish by dusting the cake lightly with powdered sugar to resemble a snowy holiday wreath.
Notes
- For a festive twist, consider substituting the whipped cream frosting with a classic cream cheese frosting.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- The 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 (1/12 of cake)
- Calories: 350
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
