Description
This Spiced Gingerbread Wreath Cake is a cozy holiday delight featuring warm spices like ginger, cinnamon, cloves, and nutmeg, combined in a moist, flavorful cake. Topped with fluffy whipped cream frosting and decorated with festive cinnamon sticks, star anise, candied ginger, and fresh rosemary, it’s perfect for holiday gatherings and celebrations.
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 the oven to 350°F (175°C). Grease and line a 9-inch Bundt or ring-shaped pan with parchment paper to ensure the cake releases easily after baking.
- Make the Cake Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt. In a large mixing bowl, beat the softened butter and dark brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the molasses and vanilla extract. Gradually add the dry ingredient mixture alternately with the buttermilk, starting and ending with the dry ingredients. Finally, fold in the baking soda.
- Bake the Cake: Pour the prepared batter into the greased and lined pan, smoothing the top evenly. Bake for 35-40 minutes, or 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 to avoid turning the cream into butter.
- Decorate the Cake: Once the cake is completely cooled, pipe the whipped cream around the edges using a star-shaped tip. Decorate the cake with cinnamon sticks, star anise, candied ginger slices, and fresh rosemary sprigs. Finish by dusting with powdered sugar for a festive look.
Notes
- For a festive touch, substitute whipped cream frosting with a classic cream cheese frosting if preferred.
- Store any leftover cake 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 (approx. 1/12 of cake)
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
