If you’re hunting for a festive treat that truly captures the cozy spirit of the holidays, I’m excited to share my absolutely favorite Spiced Gingerbread Wreath Cake Recipe with you. This cake is not just beautiful—crafted to look like a charming wreath—it’s packed with warming spices and rich molasses flavor that practically wraps you in a cozy hug. Whether you’re baking for a holiday gathering or just to keep the festive vibes going at home, this cake consistently wins hearts (and tummies!). I’m betting you’ll find it’s as fun to make as it is to eat.

❤️

Why You’ll Love This Recipe

Festive Presentation: The wreath shape with beautiful spice and herbal decorations is big on holiday charm.
Rich, Layered Flavors: A blend of ginger, cinnamon, cloves, and molasses creates a depth that’s never overwhelming.
Easy Yet Impressive: Despite the intricate look, this cake is straightforward to bake and assemble for any skill level.
Moist & Tender Texture: Thanks to buttermilk and careful mixing, it stays delightfully soft day after day.

A round wreath-shaped cake sits on a white plate over a white marbled surface. The cake base is dark brown with a textured finish. On top, there is a thick ring of white cream piped in soft swirls covering the entire surface. The cream is decorated with orange slices that are slightly translucent, brown star anise pieces, whole cinnamon sticks, and green rosemary sprigs. A light dusting of powdered sugar is scattered mainly over the spices and rosemary, creating a snowy effect. The background is softly blurred with warm tones. photo taken with an iphone --ar 2:3 --v 7 - Spiced Gingerbread Wreath Cake, gingerbread wreath cake, holiday gingerbread cake, festive gingerbread dessert, Christmas wreath cake

Ingredients You’ll Need

For this Spiced Gingerbread Wreath Cake recipe, I use simple pantry staples, but each ingredient plays a special role to balance sweetness with spice and ensure that perfect moist crumb. Here’s a peek at what you’ll need and why they matter.

Flat lay of all-purpose flour in a small white ceramic bowl, a small white bowl with baking powder, ground ginger, ground cinnamon, ground cloves, and ground nutmeg arranged separately as fine powders, a small heap of coarse salt on white ceramic, a large slab of unsalted butter, packed dark brown sugar in a small white bowl, two whole uncracked brown eggs, molasses in a small white bowl showing its glossy dark texture, vanilla beans next to a small white bowl with vanilla extract, a small white bowl of buttermilk, baking soda powder in a small white bowl, heavy cream in a small white bowl, powdered sugar in a small white bowl, several cinnamon sticks, a few star anise pods, translucent candied ginger slices, and fresh rosemary sprigs arranged symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Spiced Gingerbread Wreath Cake, gingerbread wreath cake, holiday gingerbread cake, festive gingerbread dessert, Christmas wreath cake

All-purpose flour: The backbone of the cake’s structure. I always sift mine to avoid lumps and help with even mixing.
Baking powder & baking soda: These leaveners work together to give the cake a gentle rise without heaviness.
Ground spices (ginger, cinnamon, cloves, nutmeg): Freshly ground or good quality ground spices make all the difference in flavor intensity.
Salt: Balances sweetness and enhances all the spices.
Unsalted butter: Softened for easy creaming, it adds richness and tenderness.
Dark brown sugar: Packed full of molasses, it gives the cake that deep caramel flavor and keeps it moist.
Eggs: For structure and moisture; I always use large eggs for consistency.
Molasses: The heart of gingerbread flavor — robust and bittersweet, it’s non-negotiable for authenticity.
Vanilla extract: A subtle flavor enhancer that rounds out the spices beautifully.
Buttermilk: Adds tender moisture and reacts with baking soda for a lovely crumb.
Heavy cream, powdered sugar, vanilla extract (for frosting): Whipped up for a light, airy topping that perfectly complements the rich cake.
Decorations (cinnamon sticks, star anise, candied ginger, rosemary): These add that wow factor—both visually and aromatically—for an irresistibly festive finish.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Spiced Gingerbread Wreath Cake recipe is, so I often tweak it to match occasions or dietary needs. Feel free to make it your own and experiment—you might find new favorites!

Dairy-Free Option: Swap buttermilk for almond milk mixed with a teaspoon of vinegar and use coconut cream to whip instead of heavy cream—I tried this and still got great texture and flavor.
Nutty Twist: Add chopped toasted pecans or walnuts into the batter for a bit of crunch; it brings a lovely contrast and a nutty aroma.
Spice Intensity: If you like it more gingery or cinnamony, adjust the spice quantities—you know your palate best!
Cream Cheese Frosting: For a tangier, richer frosting, cream cheese frosting is a wonderful alternative I use when I want something a bit more decadent.

How to Make Spiced Gingerbread Wreath Cake Recipe

Step 1: Prep Your Pan and Oven

First things first, get your oven heating to 350°F (175°C). I use a 9-inch Bundt or ring-shaped pan because it naturally creates that festive wreath shape we want—and it looks stunning when decorated. Don’t skip greasing the pan and lining it with parchment paper; this is what saved me the first time I baked it, avoiding any frustrating sticking!

Step 2: Mix Your Dry Spices with Flour

In a medium bowl, whisk together the all-purpose flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt. Taking a moment here to really mix the spices evenly ensures every bite has consistent, delicious warming flavor.

Step 3: Cream Butter and Sugar, Then Add Wet Ingredients

In a large bowl, beat your softened butter with the dark brown sugar until it’s light and fluffy—the color should lighten a bit, and you’ll smell that gorgeous caramel aroma. I find using a mixer here saves time and effort. Then add eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the molasses and vanilla extract for that deep, rich gingerbread flavor that makes this cake unforgettable.

Step 4: Combine Wet and Dry Ingredients with Buttermilk

Time to bring it all together! Gradually add the dry flour-spice mixture into the wet ingredients, alternating with buttermilk. This back-and-forth keeps your batter smooth and moist. Start and finish with the dry ingredients. Finally, stir in the baking soda—it’s what helps the cake rise beautifully without being dense.

Step 5: Bake and Cool

Pour the batter into your prepared pan, smoothing the top to ensure even baking. Pop it into the oven for 35-40 minutes. I recommend starting to check at 35 minutes by inserting a toothpick into the thickest part; it should come out clean or with just a few crumbs. Don’t overbake, or your cake might dry out. Let it cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely—this step helps keep it from breaking apart.

Step 6: Whip the Cream for Frosting

While the cake cools, whip up the frosting. Using a chilled bowl and beaters, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. This is my personal favorite—light, creamy, and it never competes with the spicy cake, just complements it. Just be careful to stop whipping before it turns grainy, which happens if you overdo it.

Step 7: Decorate Your Wreath

Once your cake is completely cool, it’s time for the fun part! Using a piping bag with a star tip, pipe whipped cream evenly along the top edge. Then adorn with cinnamon sticks, star anise, candied ginger slices, and fresh rosemary sprigs for that festive wow factor. I love dusting it lightly with powdered sugar last—it looks like freshly fallen snow on your wreath!

👨‍🍳

Pro Tips for Making Spiced Gingerbread Wreath Cake Recipe

Softened Butter Matters: Make sure your butter is softened but not melted for that perfect creamy mixture.
Spices Freshness: Use fresh spices or toast whole spices and grind them yourself to really elevate the flavor.
Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated to keep the crumb tender.
Test Doneness Carefully: Checking the cake with a toothpick starting at 35 minutes prevents overbaking and dryness.

How to Serve Spiced Gingerbread Wreath Cake Recipe

Spiced Gingerbread Wreath Cake Recipe - Serving

Garnishes

I tend to keep the garnishes simple but festive: cinnamon sticks, star anise, candied ginger slices, and fresh rosemary sprigs create this magical holiday look and add subtle layers of aroma and flavor. If you’re serving to kids or prefer something milder, just use less of the star anise—it can be a bit strong!

Side Dishes

This cake pairs beautifully with spiced apple cider or a warm chai latte. For a more indulgent spread, I love serving it alongside a scoop of vanilla ice cream or a dollop of my homemade cinnamon whipped cream—it’s especially great for holiday brunches or dessert tables.

Creative Ways to Present

For special occasions, I’ve wrapped the cake in a sheer festive ribbon after decorating, turning it into a perfect edible centerpiece. I’ve even placed mini LED fairy lights around the cake platter to add a magical glow—guests love this touch! If you want a DIY twist, try swapping the fresh rosemary with holly sprigs (be sure they’re not ingested) or even tiny ornaments to reflect your holiday theme.

Make Ahead and Storage

Storing Leftovers

Once decorated, I store the cake covered loosely with a cake dome or plastic wrap in the refrigerator. It stays wonderfully moist and fresh for up to 3 days. If you need to store it longer, the flavor holds up fairly well but frosting might start to soften, so keep that in mind.

Freezing

I’ve frozen this cake both unfrosted and frosted, and it freezes better without the whipped cream topping. Wrap the cooled cake tightly in plastic wrap and then aluminum foil, and freeze for up to 2 months. Thaw overnight in the fridge and then decorate fresh for that perfect look and taste.

Reheating

If you like your gingerbread cake slightly warm, I recommend reheating single slices gently in the microwave for about 15-20 seconds—longer can toughen it. It’s a nice touch, especially paired with a spoonful of the leftover whipped cream or a drizzle of warm caramel sauce.

FAQs

Can I make this Spiced Gingerbread Wreath Cake Recipe vegan?

While the traditional recipe calls for eggs, butter, and heavy cream, you can absolutely make vegan swaps: use plant-based butter, substitute eggs with flax eggs, and replace buttermilk with almond or soy milk mixed with vinegar. For the frosting, coconut whipped cream is a delicious vegan alternative. Keep in mind texture or flavor may slightly differ, but it’s a great option!
What’s the secret to a moist gingerbread cake?

In this recipe, using buttermilk and dark brown sugar packed with molasses helps keep the cake moist and tender. Also, be careful not to overbake—checking with a toothpick around 35 minutes helps you avoid drying it out. Lastly, don’t overmix the batter once you combine wet and dry ingredients to keep the crumb light.
Can I use regular sugar instead of brown sugar?

You can, but brown sugar adds moisture and that signature molasses flavor, which is key to the gingerbread taste. If you only have white sugar, consider adding a tablespoon or two of molasses separately to mimic the flavor and moisture.
How do I avoid the cake sticking to the Bundt pan?

Greasing well with butter or baking spray and lining the pan with parchment paper are musts. Also, let the cake cool in the pan for 10 minutes before gently inverting—it allows it to release cleanly without breaking.

Final Thoughts

Honestly, this Spiced Gingerbread Wreath Cake recipe is my go-to holiday showstopper because it’s got that perfect balance of cozy flavors and impressive style without being complicated. I still remember the first time I made it—it filled the whole kitchen with spice and warmth and made our holiday feel that much more special. I hope you enjoy making and sharing it as much as I do. Trust me, once you’ve tried it, it might just become your family’s new holiday tradition too!