Why Make This Recipe

Spiced Gingerbread Wreath Cake is a delightful treat that brings warmth and cheer to any gathering. Its rich flavors of ginger, cinnamon, and cloves fill the air with a festive aroma, making it perfect for holiday celebrations or cozy family dinners. The wreath shape adds a touch of elegance, while the whipped cream and decorations make it visually stunning. Whether you are hosting a party or just want to enjoy a slice with your morning coffee, this cake is sure to please.

How to Make Spiced Gingerbread Wreath 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
2 cups heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Cinnamon sticks, for decoration
Star anise, for decoration
Candied ginger slices, for decoration
Fresh rosemary sprigs, for decoration
Powdered sugar for dusting

Directions

Preheat your oven to 350°F (175°C). Grease and line a 9-inch Bundt or ring-shaped pan with parchment paper.
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 the buttermilk. Start and end with the dry ingredients.
Stir in the baking soda. Pour the batter into the prepared pan and smooth the top.
Bake for 35-40 minutes or until a toothpick comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Be careful not to overwhip.
Once the cake is cooled, pipe whipped cream around the edges using a star-shaped tip.
Decorate with cinnamon sticks, star anise, candied ginger, and rosemary. Finally, dust with powdered sugar for a festive touch.

How to Serve Spiced Gingerbread Wreath Cake

Serve this beautiful cake on a platter at room temperature. You can slice it and add extra whipped cream or toppings for an extra special treat. It’s a wonderful dessert for holiday feasts or as a sweet snack with tea or coffee.

How to Store Spiced Gingerbread Wreath Cake

Store any leftover cake in an airtight container in the fridge for up to five days. You can also keep it at room temperature for a couple of days, but be sure to cover it to prevent it from drying out. If you want to prolong its freshness, you may freeze it, wrapped tightly in plastic wrap and aluminum foil for up to three months.

Tips to Make Spiced Gingerbread Wreath Cake

Make sure your butter is softened to room temperature for easy mixing.
Use fresh spices for the best flavor.
Don’t overmix the batter; this helps keep the cake light and fluffy.
If you want a stronger spice flavor, feel free to adjust the amounts of ginger and cinnamon.

Variation

For a different twist, you can add chopped nuts like walnuts or pecans for added texture. You can also use a different type of frosting, such as cream cheese frosting, for a tangy touch.

FAQs

1. Can I use a different pan for this cake?
Yes! You can use a regular round cake pan or even a loaf pan. Adjust the baking time accordingly.

2. What can I use instead of buttermilk?
You can substitute buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes until it thickens slightly.

3. How do I prevent the cake from sticking to the pan?
Grease the pan well and line it with parchment paper to help the cake release easily after it cools.