introduction

This cake feels warm and calm. It looks like a wreath. It brings home the smell of spice and molasses. You can make it for a small group or a big one. You can also pair it with holiday blueberry scones for a light treat.

why make this recipe

You make this cake to bring warm spice to a table. It works well for cold days and for a bright feast. The cake has soft crumb and deep ginger taste. The whipped cream and simple spice décor make it look like a gift. If you like other ginger treats, try this gingerbread cake with rich cream for more ideas.

how to make Spiced Gingerbread Wreath Cake – A Cozy Holiday Delight!

This section shows the main steps in plain words. Read all steps before you start. Keep tools close: a bowl, mixer, Bundt pan, wire rack, piping bag.

Start by mixing wet foods and dry foods in two bowls. Add dry bits to wet bits in parts while you add milk. Stir a little to mix, not too much. Bake in a ring pan so the cake looks like a wreath. Cool it well. Make cream cold and whip it until it holds a peak. Pipe cream on the cake edge and add spice sticks, star anise, slices of candied ginger, and small green sprigs. For a small change, see the no bake idea like no-bake gingerbread cheesecake cups.

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 decor)
Star anise (for decor)
Candied ginger slices (for decor)
Fresh rosemary sprigs (for decor)
Powdered sugar for dusting

Directions :

Preheat 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 butter and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in molasses and vanilla.
In a separate bowl, mix flour, baking powder, ginger, cinnamon, cloves, nutmeg, and salt.
Gradually add dry ingredients to the wet mixture, alternating with buttermilk. Begin and end with the dry ingredients. Stir in baking soda.
Pour the batter into the prepared pan, smooth the top, and 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. Avoid overwhipping.
Once cooled, pipe whipped cream around the edges with a star-shaped tip. Decorate with cinnamon sticks, star anise, candied ginger, and rosemary. Dust with powdered sugar.

how to serve Spiced Gingerbread Wreath Cake – A Cozy Holiday Delight!

Place the cake on a flat plate or a wooden board. Use a sharp knife to cut wide slices. Serve at room temp so the cream feels soft. Add a hot drink or a small pastry on the side like pecan pie crescent rolls for a sweet plate.

how to store Spiced Gingerbread Wreath Cake – A Cozy Holiday Delight!

Cover the cake with a dome or tight wrap. Keep in the fridge for up to 3 days. If you make the cake but not the cream, wrap the plain cake and store at room temp for 2 days or in the fridge for 4 days. Freeze slices in a tight bag for up to 1 month. Thaw in the fridge before you serve.

tips to make Spiced Gingerbread Wreath Cake – A Cozy Holiday Delight!

Use room temp butter and eggs. They mix well and make a smooth batter.
Do not mix the batter too long after you add flour. Mix just until it blends.
Chill the bowl and whisk for the whipped cream for best peaks.
Test the cake with a toothpick in the center to know if it is done.
For more warm meal ideas to serve with this cake, see cozy Italian sausage and potato soup.

variation (if any)

Make a glaze: mix powdered sugar with a bit of milk and pour over the cake instead of whipped cream.
Add orange zest to the batter for a bright note.
Use a light cream cheese frosting for a tangy twist. For a ginger-sweet cup idea, you can look at a gingerbread cake with white chocolate buttercream and take small ideas from it.

FAQs

Q: Can I use dark or light molasses?
A: Yes. Dark molasses gives a deep, rich taste. Light molasses gives a milder taste.

Q: Can I make this cake without buttermilk?
A: Yes. Use 1 cup milk plus 1 tablespoon white vinegar. Let it sit 5 minutes, then use.

Q: How long can I keep the decorated cake at room temp?
A: Keep it at room temp for up to 2 hours. After that, place it in the fridge because of the cream.

Q: Can I make the cake one day ahead?
A: Yes. Bake the cake a day ahead. Keep it wrapped. Add the cream and decor the day you serve.

Q: Can I use light brown sugar?
A: Yes. The cake will taste a bit lighter but still good.

Conclusion

For the full original recipe and extra notes, see Spiced Gingerbread Wreath Cake – A Cozy Holiday Delight!